If you’re craving a dish that’s fresh, light, and bursting with vibrant flavors, you’ll absolutely love this Grilled Salmon Salad with Avocado Recipe. It’s got everything: perfectly grilled salmon with a subtle smoky char, creamy avocado slices, crisp baby spinach, juicy cherry tomatoes, and a zippy, homemade vinaigrette. Whether you’re looking for a weeknight dinner or a showstopper lunch, this salad promises a combination of healthful ingredients and restaurant-worthy flair—all coming together in just a handful of minutes. I promise: one forkful, and you’ll be hooked.

Grilled Salmon Salad with Avocado Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this Grilled Salmon Salad with Avocado Recipe is as simple as it gets. Each item is intentionally chosen for its role—adding flavor, texture, color, or that all-important freshness that makes this salad such a standout.

Salmon fillet: The star of the show, providing flaky richness and heart-healthy Omega-3s.
Olive oil (for both salmon and dressing): Gives the salmon a gorgeous sear and adds silkiness to the homemade vinaigrette.
Paprika: Offers a mild smokiness and appetizing color to the grilled salmon.
Garlic powder: Layering in savory depth without overpowering the other flavors.
Salt and black pepper: Essential seasoning for both the fish and the salad to brighten and balance.
Baby spinach: The leafy green base, tender and nutrient-dense.
Avocado, sliced: Adds creaminess and a touch of luxury to every bite.
Cherry tomatoes, halved: Brings a pop of sweetness and color to the bowl.
Spring onion, sliced: For a little punch and crunch that wakes up the entire salad.
Lemon juice or apple cider vinegar: Freshens up the dressing with just the right zing.
Dijon mustard (optional): Delivers a gentle sharpness and helps emulsify the vinaigrette.
Chili flakes: A kick of gentle heat, perfect if you like a salad with personality.

How to Make Grilled Salmon Salad with Avocado Recipe

Step 1: Season and Prep the Salmon

Pat your salmon fillet dry, then rub it all over with olive oil, paprika, garlic powder, salt, and black pepper. This quick and easy spice blend creates a flavorful crust that caramelizes beautifully on the grill, locking in moisture and giving each bite a pop of spice.

Step 2: Grill Your Salmon

Heat your grill or grill pan until it’s good and hot. Place the salmon skin-side up and grill for about 3–4 minutes per side. You’re looking for nicely pronounced grill marks, a lightly charred exterior, and a perfectly cooked interior—just opaque but still moist. Remove the salmon and set aside to rest while you assemble the salad.

Step 3: Toss the Salad Ingredients

In a large mixing bowl, combine your baby spinach, halved cherry tomatoes, sliced avocado, and spring onion. This combo gives you layers of crunch, juiciness, and that buttery smoothness from the avocado—trust me, it’s salad harmony at its finest!

Step 4: Whisk Up the Dressing

To make the dressing, simply mix olive oil, lemon juice or apple cider vinegar, Dijon mustard (if you’re using it), and a dash of salt, pepper, and chili flakes together in a small bowl or jar. Shake or whisk vigorously until everything comes together in a gorgeous, slightly creamy vinaigrette.

Step 5: Assemble and Serve

Drizzle the dressing over your salad and toss everything lightly so the greens are just coated. Nestle the grilled salmon fillet on top, letting its warmth slightly wilt the spinach and meld the flavors. Add a final flourish of fresh cracked pepper or scatter over some seeds if you like a bit of crunch. You now have the ultimate Grilled Salmon Salad with Avocado Recipe, ready to enjoy!

How to Serve Grilled Salmon Salad with Avocado Recipe

Garnishes

The finishing touches make all the difference! Try sprinkling fresh dill, chopped chives, toasted sesame seeds, or even a handful of microgreens on top for extra color and crunch. A few edible flowers or a twist of lemon zest will make your plate as stunning as it is delicious.

Side Dishes

This salad is complete all on its own, but if you want to round out the meal, consider a slice of warm sourdough, some crispy roasted potatoes, or a bowl of chilled gazpacho. Each pairing lets the Grilled Salmon Salad with Avocado Recipe shine as the main attraction while making it feel even more special.

Creative Ways to Present

You can plate this salad in a shallow bowl for a rustic, casual look, or stack the greens and tomatoes, topped artfully with sliced salmon and fanned avocado for a more elegant, restaurant-style presentation. For a fun twist, try serving mini portions in glasses for a party starter, or in lettuce cups for a hand-held appetizer.

Make Ahead and Storage

Storing Leftovers

If you have leftover Grilled Salmon Salad with Avocado Recipe, store the components separately for the best results. Keep the grilled salmon tightly covered in the fridge, and store the salad (minus the dressing and avocado, if possible) in a separate airtight container. Just slice fresh avocado and dress the salad right before serving to preserve the flavors and textures.

Freezing

While you technically can freeze cooked salmon, I recommend enjoying it fresh for the best taste and texture. The salad greens and avocado don’t freeze well, as they tend to lose their crispness and creamy bite after thawing. For make-ahead convenience, you can freeze only the salmon portion, but prep your veggies fresh each time.

Reheating

To reheat the salmon, simply pop it in the microwave for around 30 seconds, or warm gently in a skillet over low heat. Avoid overcooking, as salmon dries out quickly. Once warmed, place the salmon atop the fresh salad, drizzle with dressing, and enjoy.

FAQs

Can I use a different fish for this salad?

Absolutely! While this Grilled Salmon Salad with Avocado Recipe is all about the salmon, you can easily substitute with grilled trout, sea bass, or even chicken if you prefer something different. Just adjust the cooking time as needed.

Is there a way to make it dairy-free and gluten-free?

Great news—this recipe is naturally dairy-free and gluten-free, so you won’t need to make any changes to accommodate those dietary needs. Just double-check your Dijon mustard label to ensure it’s gluten-free, if using.

What’s the best way to store leftover dressing?

Transfer any extra dressing to a small airtight jar or container and refrigerate. It’ll keep for up to a week, making it perfect for tossing over salads, grilled veggies, or even as a marinade for your next batch of salmon.

Can I make the Grilled Salmon Salad with Avocado Recipe ahead for meal prep?

Absolutely! Grill the salmon in advance and store it separately from the greens. Assemble everything just before serving and add fresh avocado and dressing to keep the texture and flavor at their best.

What if I don’t have a grill?

No worries! You can cook the salmon in a stovetop grill pan or cast-iron skillet, or even bake it in the oven at 400°F for about 10–12 minutes. You’ll still get wonderful results with or without a grill.

Final Thoughts

This Grilled Salmon Salad with Avocado Recipe is one of those rare meals that feels nourishing and special all at once. It’s a true celebration of fresh, simple ingredients coming together in under 30 minutes—which means there’s really no excuse not to give it a try. I hope you fall for it as much as I have, and that it becomes a star in your own kitchen line-up!

Grilled Salmon Salad with Avocado Recipe