Grilled Salmon Salad

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Grilled Salmon Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Grilled Salmon Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 (1 1/2 pound) salmon fillets
• 2 celery ribs, chopped
• 1/2 cup finely chopped red onion
• 2 tablespoons snipped fresh dill
• DRESSING:
• 1/4 cup raspberry vinegar
• 1 tablespoon olive or canola oil
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Coat grill rack with nonstick cooking spray before starting the grill

Step 2: Technique & Execution

Cut salmon fillets widthwise into 4-in. pieces; place skin side down on grill

Step 3: Technique & Execution

Grill, covered, over medium-hot heat for 12-15 minutes or until fish flakes easily with a fork

Step 4: Technique & Execution

Cover and refrigerate for 1 hour

Step 5: Technique & Execution

Bone, skin and flake salmon; place in a bowl

Step 6: Technique & Execution

Add celery, onion and dill