Crispy Salmon Salad with Garlic Dressing
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
Salmon Salad
  • 4servings seasonal saladI used field salad!
  • 2lbs Wild Alaskan Salmonskin on!
  • fresh dill weed
  • Old Bay Seasoning
Garlic Dressing
  • 3cloves garlicdiced
  • 3/4cup raw macadamia nutsor raw cashews
  • 1/2tsp dry mustard
  • 1/2tsp Old Bay Seasoning
  • 2Tbsp apple cider vinegar
  • 2Tbsp white balsamic vinegar
  • 1/3cup water
  • 2/3cup virgin olive oil
  • 1/4cup homemade mayonnaisetry my Fool Proof Mayo
  • pepper & saltto taste
Salmon Salad
  1. First, prep your veggies for the salad and make the Garlic Dressing below! You can add any veggies you like to this delicious salad but be careful you don’t over ride the flavor of the fish. Simple is best since the dressing is very powerful!
  2. Sometimes we’re lucky and find a half of a wild salmon. We always cut it into individual servings which make it easier to flip on the grill and for crisping up the skin. So make sure you have pieces that you can flip!
  3. Preheat your grilled on low while you season your fish. Rub the fish with Old Bay Seasoning and especially the skin. Sprinkle both sides with fresh dill.
  4. Grill the fish on low with the skin side down for 7 minutes with the grill top closed.
  5. After 7 minutes, flip the pieces and peel the skin off with the spatula. Place the skin directly in the grill.
  6. When the skin is off, flip the fish so the un-grilled skin side is directly on the grill. Grill the fish and skin for 2 minutes longer.
Garlic Dressing
  1. Place all the ingredients in a food processor or blender except the oil and mayonnaise. Blend until very creamy and thick, about 2 minutes on high.
  2. Add the oil a little at a time until you reach the consistence you like for the dressing.
  3. Once mixed, stir in the mayonnaise by hand until well blended. Add salt and pepper to taste!
  4. Place your grilled fish and crispy skin on the bed of lettuce. Drizzle the dressing over the fish and salad.
  5. Left over dressing can be stored in a sealed jar for up to a week.