If you’re searching for a dish that harmoniously blends fresh flavors with wholesome nutrition, look no further than this Grilled Salmon with Quinoa Salad Recipe. It’s a delightful union of tender, smoky salmon paired with a light, tangy quinoa salad that bursts with vibrant colors and textures. Every bite is a celebration of simple ingredients working together to create something truly spectacular and nourishing. Whether you’re cooking for family, friends, or just treating yourself, this recipe is guaranteed to impress and satisfy.
Ingredients You’ll Need
These ingredients are delightfully straightforward yet absolutely essential to achieving the perfect balance of flavors and textures in this dish. Each component plays its own role—salmon providing rich, flaky protein; quinoa adding a nutty base; and fresh veggies bringing a crisp brightness.
- 4 salmon fillets (about 6 oz each): Choose fresh, high-quality salmon for the best flavor and texture when grilled.
- 2 tablespoons olive oil: This keeps the salmon moist while grilling and adds a lovely richness.
- 1 tablespoon lemon juice: Adds a bright citrus zing that enhances both salmon and salad.
- 1 teaspoon garlic powder: An easy way to introduce subtle savory depth to the salmon.
- Salt and pepper, to taste: Seasoning is key to bringing out the natural flavors.
- Fresh dill or parsley (optional, for garnish): Adds a fresh herbal finish that makes the presentation pop.
- 1 cup quinoa, rinsed: Nutty and fluffy, quinoa is the wholesome base of the salad.
- 2 cups water or vegetable broth: Using broth adds extra flavor to the quinoa.
- 1 cup cherry tomatoes, halved: Juicy and colorful, these bring vibrant sweetness.
- 1/2 cucumber, diced: Brings refreshing crunch and a clean taste to the salad.
- 1/4 red onion, finely chopped: Offers a mild sharpness that balances the sweetness of the tomatoes.
- 1/4 cup fresh parsley, chopped: Brings brightness and an herbaceous note to the salad.
- 1 tablespoon olive oil: Dresses the quinoa salad for a silky texture.
- 1 tablespoon lemon juice: Adds acidity to brighten the salad.
- Salt and pepper, to taste: Essential to harmonize all the flavors in the salad.
How to Make Grilled Salmon with Quinoa Salad Recipe
Step 1: Prepare the Quinoa
Start by rinsing the quinoa under cold water to remove any bitterness. Then, bring 2 cups of water or vegetable broth to a boil, add the quinoa, reduce to a simmer, and cover. Cook for about 15 minutes or until the quinoa is fluffy and all liquid is absorbed. Fluff with a fork and let it cool slightly.
Step 2: Season the Salmon
While the quinoa cooks, brush the salmon fillets with olive oil, then sprinkle garlic powder, salt, and pepper evenly over the fish. Finish by drizzling them with fresh lemon juice to infuse a bit of brightness before grilling.
Step 3: Prepare the Quinoa Salad
In a large bowl, combine the cooled quinoa with halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh parsley. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to mix all those fresh flavors together perfectly.
Step 4: Grill the Salmon
Preheat your grill to medium-high heat. Place the salmon skin-side down if it has skin, and grill for about 4-5 minutes per side or until the salmon is just cooked through and charred slightly on the edges. Take care not to overcook to keep the salmon moist and tender.
Step 5: Plate and Garnish
Place a generous scoop of quinoa salad on each plate, top with a perfectly grilled salmon fillet, and sprinkle fresh dill or parsley over the top for an inviting finishing touch. Serve while warm for the best experience.
How to Serve Grilled Salmon with Quinoa Salad Recipe
Garnishes
Adding fresh herbs like dill or parsley not only enhances the look but also introduces a fresh aroma and taste. A few lemon wedges on the side invite an extra squeeze of citrus, elevating the salmon’s natural flavor to a whole new level.
Side Dishes
This dish pairs beautifully with simple sides that won’t overpower its delicate flavors. Try a crisp green salad with a light vinaigrette or roasted seasonal vegetables to add warmth and heartiness, keeping the meal balanced yet exciting.
Creative Ways to Present
For a festive touch, serve the salmon atop a bed of quinoa salad in a shallow bowl or on rustic wooden boards for a casual vibe. Adding edible flowers or microgreens can turn this dish into a visual masterpiece ready to wow guests.
Make Ahead and Storage
Storing Leftovers
Store leftover salmon and quinoa salad separately in airtight containers in the refrigerator. This helps maintain the texture of the salad and prevents the salmon from becoming soggy.
Freezing
While quinoa freezes beautifully, salmon is best enjoyed fresh. If you must freeze, separate the components: freeze cooked quinoa in a freezer-safe container but consume leftover salmon within 1-2 days for optimal flavor and safety.
Reheating
Reheat quinoa gently in the microwave or on the stove with a splash of water to keep it moist. For the salmon, warm it briefly in the oven or enjoy it cold, as reheating can sometimes dry out the fish.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon’s flavor and texture pair wonderfully with quinoa salad, you can try this recipe with trout, sea bass, or even swordfish for variation.
Is it necessary to rinse quinoa before cooking?
Rinsing quinoa removes naturally occurring saponins that can taste bitter. Taking this quick step ensures your quinoa has the cleanest, freshest flavor possible.
Can I prepare the quinoa salad in advance?
Yes, the quinoa salad can be made several hours ahead and kept refrigerated. Just toss it with the dressing right before serving so it stays fresh and vibrant.
What if I don’t have a grill? Can I cook the salmon another way?
Grilling adds a lovely smoky flavor, but you can also pan-sear or bake the salmon. Just be sure to achieve a nicely browned exterior without overcooking.
Can I make this recipe vegan or vegetarian?
For a vegan version, swap the salmon for grilled tofu or tempeh. The quinoa salad is already plant-based and wonderfully satisfying on its own.
Final Thoughts
This Grilled Salmon with Quinoa Salad Recipe has quickly become one of my absolute favorites thanks to its fresh flavors, satisfying textures, and straightforward preparation. It’s the kind of dish that feels both indulgent and nourishing, perfect for any day of the week. I can’t recommend enough giving it a try—you might just find your new go-to meal that feels like a celebration on a plate.
Print
Grilled Salmon with Quinoa Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
A vibrant and healthy recipe featuring perfectly grilled salmon fillets served alongside a refreshing quinoa salad packed with fresh vegetables and herbs. Ideal for a balanced meal that combines the rich flavors of seasoned fish with the light freshness of quinoa, cherry tomatoes, cucumber, and parsley.
Ingredients
Salmon
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh dill or parsley (optional, for garnish)
Quinoa Salad
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Season the Salmon: Pat the salmon fillets dry and rub them with olive oil, lemon juice, garlic powder, salt, and pepper evenly on all sides.
- Preheat the Grill: Heat your grill to medium-high heat to ensure the salmon cooks evenly and develops nice grill marks.
- Grill the Salmon: Place the salmon fillets skin-side down on the grill. Cook for about 4 to 5 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the grill and let rest briefly.
- Prepare the Salad: In a large bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, chopped red onion, and fresh parsley. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Toss gently to combine.
- Serve: Plate the quinoa salad alongside the grilled salmon fillets. Garnish the salmon with fresh dill or parsley if desired and serve immediately for a fresh, healthy meal.
Notes
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Use vegetable broth instead of water for a more flavorful quinoa salad.
- To keep salmon moist, avoid overcooking – the flesh should be just opaque and flake easily.
- Fresh herbs like dill or parsley enhance the flavor and add visual appeal.
- Quinoa salad can be prepared in advance and refrigerated, but add lemon juice and olive oil just before serving for freshness.
