How long should I grill salmon for the Mexican Grilled Salmon Salad?

For salmon fillets weighing about 5 to 6 ounces, grill over medium-high heat for around 3 to 4 minutes per side. The salmon should easily flake with a fork but still be moist inside. Avoid overcooking to keep the fish tender and delicious in your salad.

Can I substitute fresh corn with frozen corn in the salad?

Yes, frozen corn works well as a substitute. Just make sure to thaw it fully and drain any excess water before adding it to the salad. Using frozen corn can save time while still providing a sweet, crunchy texture.

What are the best vegetables to include in a Mexican Grilled Salmon Salad?

Popular choices include mixed greens, cherry tomatoes, avocado slices, red onion, and bell peppers. Grilled vegetables like zucchini or corn add smoky flavor that complements the salmon nicely.

Is it possible to prepare the grilled salmon ahead of time for this salad?

You can grill the salmon a day in advance and store it covered in the refrigerator. It’s best served chilled or at room temperature on the salad. Reheating may dry out the fish and affect the texture.

What dressing pairs well with Mexican Grilled Salmon Salad?

A cilantro-lime vinaigrette or a light avocado dressing works well. These dressings add zesty, fresh flavors that complement the smoky salmon and crisp veggies without overpowering them.

Mexican Grilled Salmon Salad With Citrus And Avocado Recipe

Name: Mexican Grilled Salmon Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 skinless salmon fillets (5 to 6 oz each); 1 teaspoon ancho chili powder; 1 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon onion powder; 1 1/2 tablespoons olive oil, plus extra for grill; Salt and pepper to taste; 1 lime, halved; 1 head Romaine lettuce; 10 ounces grape tomatoes, halved; 1 cucumber, peeled and chopped; 1 1/2 cups fresh corn; 1/2 red onion, sliced and rinsed under cool water; 1/4 cup cilantro leaves (optional); 4 ounces Queso Fresco or Feta cheese; Avocado Greek Yogurt Ranch Dressing (recipe separate)

Ingredients

Scale

4 skinless salmon fillets (5 to 6 oz each)

1 teaspoon ancho chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon onion powder

1 1/2 tablespoons olive oil, plus extra for grill

Salt and pepper to taste

1 lime, halved

1 head Romaine lettuce

10 ounces grape tomatoes, halved

1 cucumber, peeled and chopped

1 1/2 cups fresh corn

1/2 red onion, sliced and rinsed under cool water

1/4 cup cilantro leaves (optional)

4 ounces Queso Fresco or Feta cheese

Avocado Greek Yogurt Ranch Dressing (recipe separate)

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Instructions

1-Preheat grill: Preheat grill to medium-high heat and whisk together chili powder, cumin, paprika, and onion powder in a small bowl.

2-Brush salmon fillets: Brush salmon fillets with 1 1/2 tablespoons olive oil, season with salt and pepper, then sprinkle the spice mixture on both sides.

3-Oil the grill grates: Oil the grill grates by dipping a paper towel in olive oil and brushing it on to prevent sticking.

4-Grill salmon: Grill salmon for about 3 minutes per side until cooked through, then squeeze lime juice over it.

5-Prepare the salad: Prepare the salad by dividing Romaine lettuce, grape tomatoes, cucumber, corn, red onion, cilantro, and cheese among four plates.

6-Top salad: Top each salad with grilled salmon and drizzle with Avocado Greek Yogurt Ranch Dressing.

Last Step:

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Notes

🧅 Rinsing sliced red onion in cold water helps reduce its harsh bite.
🍤 The salad base pairs well with grilled chicken, shrimp, or steak as alternatives to salmon.
🌽 Frozen or canned corn (thawed) can be used instead of fresh corn.

Author: Brandi Oshea
Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Salad
Method: Grilling
Cuisine: Mexican
Diet: Gluten-Free

Nutrition

Serving Size: 1 salad with salmon
Calories: 458
Sugar: 8 g
Sodium: 312 mg
Fat: 24 g
Saturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 42 g
Cholesterol: 113 mg