Summer Salmon Salad with Cool, Crisp Veg + Dilly Dressing
This refreshing salad features succulent salmon paired with crisp greens, cool cucumbers, and peppery radishes. It’s the perfect summer meal! Choose your favorite seasonal greens from the market or local farm stand; the beauty of summer fare lies in its simplicity and the peak ripeness of ingredients. Keep a jar of this creamy dilly dressing on hand in the fridge for easy assembly. To ensure your salmon remains as rich and tender as possible, avoid overcooking. Excerpted from In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life © 2025 by Rachel Riggs.
ingredients
- Dressing
- 1 cup (235 g) mayonnaise
- 1/3 cup (8 g) lightly packed finely chopped dill fronds
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove, grated on a microplane
- 1/2 teaspoon Himalayan pink salt
- Salmon
- 4 (6-oz/170-g) fresh, wild-caught salmon fillets
- Extra-virgin olive oil
- Pink salt, for sprinkling
- Salad
- Mild summer greens of choice
- 1/4 cucumber, thinly sliced on a mandoline
- 4 radishes, thinly sliced on a mandoline
- Handful of chopped chives
- Flake salt, such as Maldon
method
- Step 1. Make the dressing: Mix all dressing ingredients in a small bowl and refrigerate until ready to use. Making it a couple hours in advance gives the flavors a chance to develop. It will keep in the fridge for up to a week.
- Step 2. Cook the salmon: Bring the salmon to room temperature by removing it from the fridge 30 minutes in advance—this ensures even doneness. Preheat an outdoor grill over medium-high heat. Pat dry each fillet, coat each one with oil, and generously sprinkle with salt. Grill salmon, skin-side down, until golden, crisp, and nearly cooked through. Flip over and grill for another 1–2 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125°F–130°F/52°C-54°C
- Step 3. Assemble the salad: Layer the salad ingredients on 4 individual plates or a large platter, beginning with the greens. Add cucumber, radishes, and chunks of salmon, and then sprinkle with chives. Drizzle the dressing generously, sprinkle with flake salt, and serve immediately.
