Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing


This Mexican Grilled Salmon Salad is packed with fresh veggies and topped with the most incredible avocado ranch dressing. This is a filling salad you’ll want to make over and over again this summer! 

Mexican Grilled Salmon Salad in dark bowl with fork

Mexican Grilled Salmon Salad Recipe

I’m suddenly hooked on salmon salads. They are healthy, filling and perfectly flavorful.

Last time, I shared a Greek version and this time around I added Mexican flavors. I can’t say which I like better, so be sure to try them both!

Like I mentioned before, you can substitute chicken for the salmon for a cheaper alternative (cooking times will be longer), but I’d definitely recommend trying it with the salmon at least once.

This dressing can also be made as a delicious veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could use this avocado Greek yogurt ranch dip instead and just add milk (and a little olive oil, if desired) to thin.

If you don’t want to do the extra work of getting all the ingredients for the salad, you could just eat it as salmon with the dressing then have some sort of rice or something as a side. Or you could have it in tacos, I’m always game for tacos.

This grilled salmon salad is a great way though to get a generous serving of veggies in your diet, plus it’s perfect for summer! And once you try this healthy avocado dressing you’ll be hooked.

Grilled Salmon Salad Ingredients

For the grilled salmon, you’ll need:

  • Skinless salmon fillets
  • Spices (ancho chili powder, cumin, paprika, onion powder)
  • Olive oil
  • Salt and pepper
  • Lime

And for the Mexican salad base, you’ll need:

two plates of mexican grilled salmon salad drizzled with avocado ranch dressing

How to Make Salmon Salad

  • Season and grill salmon until cooked through.
  • Prep salad ingredients, then distribute among four plates.
  • Place piece of grilled salmon atop salad, then drizzle with avocado ranch dressing.

How Long Should I Cook Salmon on the Grill?

If you’re using salmon fillets that are 5 to 6 oz, you’ll need to grill the salmon over medium-high heat for roughly 3 minutes on both sides.

Can I Use Frozen Corn Instead of Fresh?

Yes, you can use frozen or canned corn instead of fresh. But you’ll need to thaw the corn first before adding it to the salad.

Can I Prep the Salmon in Advance?

Absolutely! You can grill a few salmon fillets ahead of time and keep in the fridge for the week ahead. Personally, I don’t like reheated salmon so I’d recommend enjoying it cold atop this Mexican salad.

close up of grilled salmon salad

Tips for the Best Salmon Salad

  • After you slice the red onion, run it under cold tap water to remove its harsh bite.
  • Feel free to add more veggies to this salad as you see fit. It’s a versatile recipe!
  • This salad base also pairs well with grilled chicken, shrimp, or steak.

More Easy Salad Recipes You’ll Love:

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Mexican Grilled Salmon Salad

5 from 2 votes

A healthy flavorful salad made with tender grilled salmon fillets, lots fresh vegetables and a creamy homemade avocado ranch dressing.

Servings: 4
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes



  • 4 (5 - 6 oz) skinless salmon fillets
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1 1/2 Tbsp olive oil , plus more for grill
  • Salt and freshly ground black pepper
  • 1 lime , halved


  • 1 head Romain lettuce
  • 10 oz grape tomatoes , halved
  • 1 cucumber , peeled and chopped
  • 1 1/2 cups fresh corn
  • 1/2 red onion , sliced and rinsed under cool water to remove harsh bite
  • 1/4 cup cilantro leaves (optional)
  • 4 oz Queso Fresco or Feta cheese
  • Avocado Greek Yogurt Ranch Dressing


For the salmon:

  1. Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.

For the salad:

  1. Divide all salad ingredients among 4 plates then top with salmon fillets. Spoon dressing over salad or pour dressing into a resealable bag, seal bag and cut one corner and drizzle over salads. Serve immediately.

Recipe Notes

  • This salad base also pairs well with grilled chicken, shrimp, or steak.
  • Recipe source: Cooking Classy 
Course: Main Course
Cuisine: Tex-Mex
Keyword: Salmon Salad
Author: Jaclyn


  • Paula Jacobson: We are following the Keto diet, and this recipe is now our favorite way to prepare the salmon. For us I’m trying to prepare dishes with healthier fats and less dairy. I generally add a couple of sides of vegetables, and then use the leftover salmon, if there is any, chilled on our favorite salads. Thanks for sharing! December 5, 2018 at 6:36am Reply

  • Becky: I added too much mayonnaise ???????????????? April 13, 2018 at 3:59pm Reply

  • Jeannette McCuen: I see this is old, but hoping you will see my comment. If you have leftover dressing–the Avocado Greek Yogurt Ranch, or the Mexican version–will it keep without turning brown? January 25, 2018 at 4:17pm Reply

  • botaya: I want to eat a lot of salads It is a healthy diet. December 14, 2017 at 3:24am Reply

  • Renee: I made this tonight and it was totally AWESOME!!!…Love the rub on the fish just added cayenne pepper and a bit of Mexican oregano..sorry I am a spice freak lol..Used creamy yogurt instead of Greek only because I screwed up and bought the wrong thing last week but it works great for dressings and I put some black olives in the salad…other than that this recipe is spot on delicious…will put it on my summer rotation since I am looking to lose some weight and eat healthier..thanks so much for a great recipe :)…I shared it with my FB friends also.. April 15, 2017 at 6:55pm Reply

    • Jaclyn: Glad you loved it Renee! April 18, 2017 at 12:29pm Reply

  • Crissy: We loved this, I didn’t make the dressing, used HEB Cilantro Cotija dressing. It was so colorful, flavorful, and yummy. I added Tortilla Strips, I can’t wait to make this again for dinner! October 24, 2016 at 6:32pm Reply

  • m88: Very appetizing! September 10, 2016 at 12:45pm Reply

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