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This grills the salmon skin side down first and leaves it mostly undisturbed, which is what lets the skin turn crisp and keeps the fillet from sticking or falling apart when it's time to flip. A lemony herb dressing whisked separately and poured over just before serving lets the rich salmon and creamy avocado shine without getting weighed down.
Prep Time
15 min
Per serving
420kcal
Calories
28g
Cook Time
10 min
Servings
3 people
Difficulty
medium
Protein
12g
Carbs
30g
Fat
6g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Pat the salmon fillets dry and season with salt, pepper, and a drizzle of olive oil.
Heat a grill or grill pan over medium high heat.
Place the salmon skin side down and cook for 5 to 6 minutes without moving it, until the skin is crisp.
Flip and cook for another 3 to 4 minutes, until cooked through.
Remove from heat and let rest for a few minutes, then flake into large pieces.
In a large bowl, combine the mixed greens, sliced cucumber, cherry tomatoes, red onion, and avocado.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Drizzle the dressing over the salad and toss gently.
Top with the flaked salmon and crumbled feta before serving.
Leave the Salmon Undisturbed While Grilling: Moving it too early can tear the delicate flesh or strip off the crispy skin, so let it cook fully on one side before flipping. Let the Salmon Rest Before Flaking: A brief rest keeps the fillet moist and makes it much easier to break into clean, large flakes. Add Avocado Just Before Serving: Cutting it too far ahead causes browning, so slice it right before assembling the salad for the best color and texture.
The flesh should flake easily with a fork and turn opaque throughout, or it should reach an internal temperature of about 63°C or 145°F for fully cooked salmon.
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