Meet my latest obsession when it comes to bowls: Summer Salmon Salad with Stone Fruit, Strawberries and Avocados!
Table of Contents
Why I Love This Recipe
We're living in peak summer produce season and I'm thriving. Stone fruit is littering my counter and I've been adding it to everything.... especially salads (I love a summer stone fruit salad). This Summer Salmon Salad is true perfection.
The salmon has been marinated and seared to lock in all the flavors. It sits on a bed of lettuce that's tossed with an addictive vinaigrette. And the whole summer salmon salad is topped with a stone fruit avocado topping that gives it that pop of summer that none of us want to let go of. All in all... perfection.
Ingredients & Substitutions
- Lemons
- Olive Oil
- Red wine vinegar
- Garlic
- Shallots
- Kosher salt and freshly cracked black pepper to taste
- Wild Salmon
- White or yellow peaches
- White or yellow nectarines
- Charred corn
- Strawberries
- Avocados
- Romaine lettuce
- Full ingredient list is below
How to Make
For the Salmon: In a large zip-top bag, combine the marinade ingredients. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerate for at least 1 hour.
Preheat a grill to medium high heat. Remove the salmon from the marinade and grill for 3-4 minutes on each side, skin side down to start. Remove and let rest. Remove the skin and flake the salmon.
For the Summer Salmon Salad: Whisk together the vinaigrette ingredients in a small bowl. Combine the shredded lettuce with ½ the vinaigrette and combine. Combine the fruit, corn and remaining vinaigrette. Taste and adjust seasoning as needed.
Divide the dressed lettuce evenly amongst 4 bowls and top with a hefty portion of the diced Avocado, flaked salmon and fruit/corn mixture.
Tips & Tricks
- the salmon could easily be swapped with chicken if you prefer. Marinate it for the same amount of time. Grill it until done - you know the drill.
- any stone fruit would work for this Summer Salmon Salad. I used peaches and nectarines but plums or pluots would be great this late in the summer season. If you're making it earlier in the summer, cherries and apricots would be delish.
- Avocados are non-negotiable if you ask me!
FAQ's
How do you prep salmon?
Cooking salmon can be a delicious and healthy way to prepare this popular fish. Here are some tips to help you achieve the best results:
Choose the Right Cut: Opt for salmon fillets or steaks. Fillets are easier to handle and cook more evenly.
Freshness: Ensure the salmon is fresh. It should have a bright, firm flesh and a clean, ocean-like smell.
Marinate: Marinate the salmon for at least 30 minutes to enhance its flavor. Simple marinades with olive oil, lemon juice, garlic, and herbs work well.
Pat Dry: Before grilling, pat the salmon dry with paper towels to remove excess moisture. This helps achieve a good sear.
How do you grill salmon?
Preheat the Grill: Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Ensure the grill grates are clean and well-oiled to prevent sticking.
Oil the Salmon: Lightly oil the salmon or brush it with a little bit of the marinade to help prevent sticking.
Skin Side Down: Place the salmon on the grill skin-side down. The skin acts as a barrier and helps protect the delicate flesh.
Grill Time: Grill the salmon for about 4-6 minutes per side, depending on the thickness.
No Overcrowding: Leave some space between the pieces to ensure even cooking and to make flipping easier.
Avoid Overcooking: Salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Be careful not to overcook it, as it can become dry.
Flip Carefully: Use a wide spatula to gently flip the salmon. Start by loosening the edges and then slide the spatula under the fish.
Similar Recipes
Summer Salmon Salad
Ingredients
For the Salmon
- 2 lemons, juiced
- ½ cup olive oil
- 4 cloves garlic, minced
- Kosher salt and freshly cracked black pepper to taste
- 1 pound salmon
For the Lemon Vinaigrette
- 1 lemon, juiced
- 2 tablespoons red wine vinegar
- 2 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- ½ cup olive oil
- kosher salt and freshly cracked black pepper
For the Salad
- 1 cup diced peaches
- 1 cup diced nectarines
- 1 cup charred corn
- ½ cup diced strawberries
- 2 avocados diced
- 2 heads romaine lettuce shredded
Instructions
For the Salmon
- In a large zip-top bag, combine the marinade ingredients. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerate for at least 1 hour and up to 12.
- Preheat a cast iron pan or grill to medium high heat. Remove the salmon from the marinade and grill for 3-4 minutes skin side down, then flip and cook for an additional 3 minutes until each side is crispy, but not overcooked. Remove and set aside to rest. Remove the skin and flake the salmon before adding to the salad.
For the Salad
- Whisk together the vinaigrette ingredients in a small bowl. Combine the shredded lettuce with ½ the vinaigrette and toss to combine.
- Combine the fruit and corn and toss with the remaining vinaigrette. Taste and adjust salt and pepper as needed
- Divide the dressed lettuce evenly amongst 6 bowls and top with a hefty portion of the diced Avocado, flaked salmon and fruit/corn mixture.
Thinking about adding some bacon…yes? No?
I support you!
This was absolutely delicious!! I might even add some goat cheese next time. Very refreshing/clean tasting and filling too.
Would it be ok to marinate the salmon overnight or do it in the morning before work?
you dont really want to marinate fish with lemon juice or any acid overnight - it'll start to eat at the fish. You could marinate in the rest of the ingredients and add the lemon 30 minutes before cooking or hit it with more lemon after you finish cooking
Fantastic recipe!
Another fabulous dinner salad!