Grilled Dijon Citrus Salmon Salad
This Grilled Dijon Citrus Salmon Salad pairs tender salmon with crisp mixed greens, avocado, cucumber, radishes, fresh dill, and blue cheese. A bright lemon-Dijon vinaigrette adds fresh citrus flavor, while a simple sour cream dressing gives the salad a creamy finish.
Equipment
- Stovetop grill pan or large skillet
- Small mixing bowls
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Serving plates
- Instant-read thermometer (recommended)
Ingredients
Dijon Citrus Vinaigrette
- 6 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice about 1 large lemon
- 3 teaspoons Dijon mustard
- Sea salt and freshly ground black pepper to taste
Grilled Salmon
- 4 4-ounce skin-on salmon fillets
- 1 tablespoon extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
Salad
- 3 cups mixed salad greens torn into bite-size pieces
- 1 medium avocado pitted, peeled, and sliced
- ½ cup sliced radishes
- ¼ cup fresh dill
- ½ cup thinly sliced cucumber
- ¼ cup crumbled blue cheese
- Black sesame seeds to taste, optional
Creamy Lemon Dressing
- ¼ cup sour cream
- Juice of ½ large lemon
- Sea salt and freshly ground black pepper to taste
Instructions
Make the Dijon Citrus Vinaigrette
- Add the olive oil, 3 tablespoons lemon juice, and Dijon mustard to a small bowl.
- Whisk until well combined. Season with salt and black pepper to taste.
- Set the vinaigrette aside while preparing the salmon and salad.
Season the Salmon
- Pat the salmon fillets dry and season both sides with salt and black pepper.
- Spoon approximately 1 tablespoon of the Dijon citrus vinaigrette over each salmon fillet.
- Let the salmon rest for about 5 minutes while you assemble the salad.
Prepare the Salad
- Divide the mixed greens among four serving plates.
- Arrange the avocado, radishes, cucumber, and fresh dill over the greens.
Make the Creamy Lemon Dressing
- In a small bowl, combine the sour cream and fresh lemon juice.
- Stir until smooth, then season with salt and black pepper to taste. Set aside.
Cook the Salmon
- Heat 1 tablespoon olive oil in a grill pan or large skillet over medium heat.
- Place the salmon in the hot pan, skin-side down.
- Cook for approximately 4 to 5 minutes on the first side, allowing the skin to become crisp.
- Carefully turn the salmon and cook for another 3 to 5 minutes, depending on the thickness of the fillets.
- The salmon is ready when it flakes easily with a fork and reaches 145°F (63°C) in the thickest part.
Assemble and Serve
- Place one cooked salmon fillet on each prepared salad.
- Add small dollops of the creamy lemon dressing over the salad.
- Sprinkle with crumbled blue cheese and black sesame seeds, if using.
- Lightly drizzle the salmon and salad with additional Dijon citrus vinaigrette as desired.
- Serve immediately.
Notes
- Salmon cooking time depends on the thickness of the fillets and their temperature when they go into the pan. Use the internal temperature rather than cooking time alone to determine doneness.
- Patting the salmon skin dry before seasoning helps it become crisp in the pan.
- For crispier skin, place the salmon skin-side down first and avoid moving it unnecessarily while it cooks.
- The Dijon citrus vinaigrette is used both to flavor the salmon and to finish the salad. Keep any vinaigrette that has touched raw salmon separate from the portion used for serving.
- Assemble the avocado shortly before serving to prevent it from browning.
- If blue cheese is too strong for your preference, feta or goat cheese can be used for a milder flavor.
- The vinaigrette and creamy lemon dressing can be prepared ahead and refrigerated separately. Whisk the vinaigrette again before serving.