One of our go-to meals at home is cedar plank salmon—simple, dependable, and full of flavor. We make it at least once a week, and over time I’ve enjoyed experimenting with new toppings, dressings, and salsas to keep the dish fresh. This Grilled Salmon Salad with Strawberry-Jalapeño Salsa combines the smoky, charred flavor of grilled salmon with a bright, slightly spicy fruit salsa and a tangy balsamic-lemon dressing. It’s fast to prepare, colorful on the plate, and perfect for warm evenings or casual dinners when you want something light but satisfying.
If you haven’t tried cooking salmon on a cedar plank, it’s an easy technique that adds subtle woody aroma and helps keep the fillet moist while it grills. If you don’t have a plank or prefer to cook indoors, pan-searing the salmon works just as well. The salad is built on a bed of fresh baby spinach, finished with crumbled goat cheese for creaminess, and topped with a vibrant strawberry-jalapeño salsa that gives just the right balance of sweet, acidic, and spicy. Make the salsa and dressing ahead to speed up assembly, and grill or sear the salmon just before serving so it’s flavorful and warm.
- 4 cups baby spinach (washed and dried)
- 2 salmon fillets (6–8 oz each), skin on or off, as preferred
- 1 cedar plank (optional, for grilling)
- 1/4 cup crumbled goat cheese (optional)
- 1 cup fresh strawberries, diced
- 2 tablespoons finely diced red or sweet onion
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh mint
- 1/4 jalapeño, seeded and finely diced (adjust to taste)
- 1 teaspoon extra-virgin olive oil
- Pinch of kosher salt
- Juice of 1/2 lime
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/2 teaspoon Dijon mustard
- Prepare the strawberry-jalapeño salsa: combine the diced strawberries, diced onion, basil, mint, jalapeño, olive oil, a pinch of kosher salt, and lime juice in a bowl. Mix gently to combine and refrigerate while you prepare the other components. This salsa can be made a few hours ahead to let the flavors meld.
- Make the dressing: in a small bowl or jar, whisk together the balsamic vinegar, lemon juice, olive oil, and Dijon mustard until emulsified. Taste and adjust salt or acidity as needed. Set aside until ready to dress the spinach.
- Cook the salmon: preheat your grill and, if using, soak the cedar plank for at least 30 minutes beforehand. Place the salmon on the plank and grill over medium heat until the fish is opaque and flakes easily with a fork, about 10–15 minutes depending on thickness. If pan-searing, heat a tablespoon of oil in a skillet over medium-high heat and cook skin-side down first for 3–5 minutes, then flip and finish cooking until done to your liking.
- Assemble the salad: divide the baby spinach between two plates or bowls. Drizzle with the balsamic-lemon dressing—use as much as you like but expect leftover dressing—and toss lightly to coat the leaves. Season the dressed spinach with a little kosher salt and freshly ground black pepper.
- Plate and finish: place a salmon fillet on top of each bed of spinach (or alongside, if you prefer). Sprinkle the salad with crumbled goat cheese, if using. Spoon a generous portion of the chilled strawberry-jalapeño salsa over each salmon fillet to add brightness and contrast.
- Serve: enjoy immediately while the salmon is warm. Leftover salsa keeps well refrigerated for 1–2 days and makes a great topping for tacos or grain bowls.