Why You’ll Love This Grilled Salmon Salad Bowl

• It’s a complete meal in one beautiful bowl. You get your lean protein, healthy fats, complex carbs, and a rainbow of vegetables all working together in perfect harmony. No need for side dishes—this is it.
• The contrast of textures and temperatures is seriously addictive. The warm, flaky salmon against the cool, crisp lettuce and the chewy quinoa creates a symphony in every single bite. It’s far from a boring, limp salad.
• It’s incredibly versatile and forgiving. Don’t have quinoa? Use farro or brown rice. Not a fan of cucumber? Throw in some roasted bell peppers instead. This recipe is a fantastic template for using whatever you have on hand.
• It feels fancy but is deceptively simple to make. The marinade for the salmon doubles as the base for the dressing, which is a brilliant little time-saver. You’ll look like a gourmet chef without the stress.

Ingredients & Tools

• 2 salmon fillets (about 150-180 g each), skin on or off
• 3 tbsp extra virgin olive oil, divided
• 1 large lemon, juiced and zested
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 small clove garlic, minced
• 2 tbsp fresh dill, chopped, plus more for garnish
• 80 g mixed salad greens (like romaine, arugula, or spinach)
• 150 g cooked quinoa, cooled
• 1 ripe avocado, sliced
• 1/2 English cucumber, diced
• 100 g cherry tomatoes, halved
• 50 g red onion, thinly sliced
• Salt and freshly ground black pepper to taste

Tools: A grill pan or outdoor grill, a small bowl for whisking, a large bowl for the salad.

A quick note on the salmon: if you can, try to get fillets that are similar in thickness so they cook evenly. And that fresh dill? Honestly, it makes a world of difference compared to dried here, lending a bright, almost anise-like flavor that pairs magically with the salmon.

Serves: 2 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Pat that salmon dry! This is the single most important step for getting a beautiful sear and not having the fish steam. Use a paper towel to thoroughly dry the surface of the fillets before they hit the marinade.
• Is your quinoa already cooked and cooled? This recipe works best with cold or room-temperature quinoa. If you’re cooking it fresh, spread it on a baking sheet after cooking to let it cool down quickly so it doesn’t wilt your greens.
• Zest the lemon before you juice it. It sounds obvious, but it’s an easy step to forget! The zest packs an incredible punch of citrusy aroma that will elevate both the salmon marinade and the final dressing.
• Don’t skip the resting time. After grilling, let the salmon rest for a few minutes before flaking it into the bowl. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

How to Make Grilled Salmon Salad Bowl

Serving Suggestions

Complementary Dishes

• Garlic Herb Focaccia — A warm, soft piece of bread is perfect for mopping up every last drop of the delicious dressing left in the bowl.
• Simple Roasted Asparagus — If you want to add another green vegetable, asparagus roasted with a little olive oil and salt complements the salmon wonderfully.

Drinks

• A Crisp Sauvignon Blanc — The citrus notes in the wine will mirror the lemon in the dish, creating a really refreshing pairing.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites of the rich salmon.

Something Sweet

• Lemon Sorbet — Continuing the citrus theme, a light and tangy lemon sorbet feels like the perfect, clean finish to this meal.
• Fresh Berry Salad with Mint — A bowl of mixed berries with a hint of fresh mint is simple, healthy, and satisfyingly sweet.

Top Mistakes to Avoid

• Mistake: Overcooking the salmon. This is the quickest way to end up with a dry, chalky texture. Remember, the salmon will continue to cook a little after you take it off the heat. You’re aiming for just opaque in the center.
• Mistake: Dressing the greens too early. If you pour the dressing over the delicate salad greens and then let it sit, you’ll end up with a wilted, sad-looking bowl. Always add the dressing just before serving.
• Mistake: Skipping the taste test. Your dressing might need a little more salt, lemon, or honey. Always taste it and adjust the seasoning before you commit—it’s the key to a balanced bowl.
• Mistake: Crowding the grill pan. If your pan is too small for both fillets, cook them in batches. Crowding will steam the fish instead of giving it that beautiful, caramelized sear we’re after.

Expert Tips

• Tip: Bring the salmon to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking helps it cook more evenly, preventing an overcooked outside and a cold center.
• Tip: Massage your kale. If you’re using kale as part of your greens, chop it and add a tiny pinch of salt and a teaspoon of lemon juice. Then, literally massage it with your hands for a minute. This breaks down the tough fibers and makes it tender and delicious.
• Tip: Toast your quinoa. Before cooking your quinoa, toast it in a dry saucepan for a few minutes until it becomes fragrant. This simple step adds a wonderful, nutty depth of flavor to the entire bowl.
• Tip: Make it a mason jar salad. For a perfect packed lunch, layer the dressing at the bottom, then the sturdier ingredients like quinoa and cucumbers, followed by the greens, and pack the salmon separately. Assemble at mealtime for a crisp, fresh meal.

FAQs

Can I use a different type of fish?
Absolutely! This method works wonderfully with other firm-fleshed fish like arctic char, trout, or even a thick piece of cod. The cooking time may vary slightly depending on the thickness of the fillet, so just keep an eye on it. The goal is the same: a flaky, moist interior.

How can I make this recipe ahead of time?
You can be a real meal-prep hero with this bowl. Cook the quinoa, chop the vegetables (except the avocado), and make the dressing up to 3 days in advance. Store everything separately in airtight containers in the fridge. The salmon is best cooked fresh, but you can grill it and store it for up to 2 days—just let it come to room temperature or gently reheat it before serving.

I don’t have a grill pan. What can I use instead?
No problem at all! A heavy-bottomed stainless steel or cast-iron skillet will work just as well. Get it nice and hot before adding the salmon to achieve that great sear. You can also bake the salmon at 200°C (400°F) for about 12-15 minutes, though you’ll miss the grilled marks.

Is the salmon skin edible?
It absolutely is, and when cooked until crisp, it’s delicious! If you leave the skin on, start by grilling it skin-side down to render the fat and get it super crispy. If you prefer not to eat it, it’s much easier to remove after cooking than before.

How do I know when the salmon is done?
The best test is visual and tactile. The salmon will turn from a deep pink to a lighter pink color and become opaque. When you gently press the top with a fork or your finger, it should flake apart easily. An instant-read thermometer inserted into the thickest part should read about 52-54°C (125-130°F) for medium-rare, or 57°C (135°F) for medium.