Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

June 8, 2015

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:

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

Ingredients

Salmon

  • 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

Salad

  • 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

Instructions

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