Grilled Salmon Salad With Lime, Chiles and Herbs Recipe (2024)

Except for those of us who like the crispy salmon skin. Anyway, my method, which is over charcoal is.......take straight out of the fridge and put on direct hot fire. Turn once. Because it was cold when started, it gets crispy on theOutside but remain rare on the inside. Oh....make sure you have lots of wine handy while cooking!

My husband is expert with salmon on the grill, but we prefer a steak of about 1 lb. He uses two oiled wire cake racks to sandwich the steak making it easy to flip and eliminating the sticking to the grill. When he brings it in we use a fork to run along the wires to free the steak, place a plate on it and flip it. Repeat with the fork to free the second cake rack.

Sticking to the grill is actually a good thing when you cook a fillet with the skin on. The skin sticks to the grill but you lift the flesh off and leave the skin behind. Works beautifully.

I love the skin!

We’re not fans of fish sauce, but we loved this recipe. I used half of a large poblano in the dressing and was generous with the lime juice. After the salmon rested I poured the juices into the dressing before I poured it over the salad. That really toned down the fish sauce. Will make this again.

Added grilled corn to the salad which was a delicious addition!

Holy smokes! This is the most delicious salad I've put in my pie hole in a long time. Prepared just as a good Melissa Clark follower should. I will definitely use the dressing recipe in the future as a light and bright salad topper. I'm going to try it on chicken next.

Terrific. Substituted soy sauce for fish sauce. Would increase the scallions next time, and maybe hold back some chiles out of the dressing, so they stay sharper. We used bread to mop up every drop of the dressing from our plates.

why not make it "unilateral" on the grill. place the (oiled and salted) salmon skin side down on a hot pre-heated grill. if it is thick you can cover for a minute. I put a probe in and take it off at 115 more or less and place it cut side down on a plate with the crispy grilled skin on top. let it sit for a few minutes for the juices to redistribute.

I add a couple squirts of Guochichang to the dressing on the fish, and it really spiced it up nicely and added sweetness to the tartness.

Ok, no grill, nice canned salmon, lots of fresh herbs; a delicious Summer salad when cooking is the last thing you feel like doing.

Delish. So simple. We added a layer of rice between greens and fish. When we grill salmon - brush with oil. Grill skin side down medium direct heat. It releases from grill when done - about 7 mins. Flip to skin down about 2 mins - until your spatula easily slips between skin and meat. Lift meat off skin. Our dog loves the skin.

one of the best things i've cooked recently. many layers of flavor and textures. the mint and cilantro are beautiful additions. i will make this many times!

This is the closest I’ve gotten to an authentic larb dressing. We served it like a larb gai (but with salmon) alongside some sticky rice.

Cooked in oven at 425 for 10 minutes. Used two fillets

Gochujang, sugar and soy sauce in dressing. Add grains to bed of salad.

Used a grill basket with a handle to making flipping easy. Worked like a charm. That process I will repeat. Dressing was meh -- had to tinker to get the heat and sweet right. Served with jasmine rice and avocado slices.

Sub soy sauce for some of the fish sauce. Add gochuang for tanginess

Turned some left over roasted salmon into a perfect salmon salad - broke into small chunks, mixed in seasonings from this recipe. Delicious!

Only change from original recipe was to add a little dijon mustard to dressing to aid in emulsification. Also added a few cherry tomatoes from the garden to the salad. Yummy!!

Absolutely loved this salad! I added some mango to it and used cilantro. I could imagine adding some corn as well and scooping up bits with tortilla chips. So light and fresh!

We loved this.

Great summer dish. I used all three suggested herbs. Only change is that I added avocado. I also cooked the salmon in the air fryer for 10 minutes at 400 as I was only making this for 3 people

Grilled at 450, between the two left burners. Salmon fillets were thick. 5 min per side, skin side down first. Not done, so did 3 min per side.

This salad was MADE to accompany Mark Bittman’s salmon burgers. Hits all the right notes and a fabulous way to use any and EVERY herb available to you.

Just did 1 tbsp of fish sauce and I think everything came out perfect that way and the kids never noticed there was the hated fish sauce in it (and I think I don't like too much either...). Toast good bread for the non-lettuce eaters and its dinner for the whole family.

This was SO delicious!!

Great recipe for either wild or good farmed fish!Soy sauce is a reasonable substitute for fish sauce if you don’t have it/can’t get it - but not just if you think it smells gross. Some brands are better than others (I highly recommend Red Boat, which is getting easier to find in some places), but even the best do smell funky, I’ll admit. A little in the sauces and dressings that call for it really does yield some amazing results. If you’re timid, start small. But please don’t just skip it!

Great recipe with solid flavors. I increased some of the flavorings here and there based on my personal preferences and placed it on a bed of brown rice for substance — otherwise great as written!

I served over wilted arugula--delicious.