If you are looking for a bright, healthy, and flavorful dish that brings together the richness of perfectly grilled salmon and the satisfying texture of a fresh quinoa salad, then this Grilled Salmon with Quinoa Salad Recipe is about to become your new go-to. It’s a harmonious blend of tender, smoky salmon paired with a vibrant, herb-packed quinoa salad that’s bursting with garden-fresh ingredients. Whether you’re cooking for family or impressing friends, this recipe delivers a nutritious meal that’s as beautiful on the plate as it is delicious in every bite.
Ingredients You’ll Need
What makes this Grilled Salmon with Quinoa Salad Recipe so special is how every ingredient plays a crucial role. They’re simple yet essential, combining to give you vibrant colors, fresh textures, and bold flavors. Each element complements the others perfectly, resulting in a meal that feels both wholesome and indulgent.
- 4 salmon fillets (about 6 oz each): Choose fresh, high-quality salmon for the best flavor and texture.
- 2 tablespoons olive oil: Adds healthy fats and helps create that beautiful grill char on the salmon.
- 1 tablespoon lemon juice: Gives a bright, zesty note that cuts through the salmon’s richness.
- 1 teaspoon garlic powder: Infuses the salmon with subtle savory depth without overpowering it.
- Salt and pepper, to taste: Essential seasonings to enhance all the natural flavors.
- Fresh dill or parsley (optional, for garnish): Fresh herbs add a fragrant lift and pretty finishing touch.
- 1 cup quinoa, rinsed: A protein-packed grain that creates a light, fluffy base for the salad.
- 2 cups water or vegetable broth: To cook the quinoa perfectly and add extra flavor.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness and vibrant color.
- 1/2 cucumber, diced: Adds refreshing crunch and subtle coolness.
- 1/4 red onion, finely chopped: Gives a mild sharpness and depth to the salad.
- 1/4 cup fresh parsley, chopped: Brings a fresh herbal flavor that brightens the whole dish.
- 1 tablespoon olive oil: Lightly dresses the quinoa salad for silkiness and richness.
- 1 tablespoon lemon juice: Adds a crisp citrus punch that ties all the salad ingredients together.
- Salt and pepper, to taste: Season the salad perfectly to balance all the flavors.
How to Make Grilled Salmon with Quinoa Salad Recipe
Step 1: Prepare the Quinoa
Start by rinsing your quinoa thoroughly under cold water to remove any bitterness—this little step makes all the difference. Then, bring 2 cups of water or vegetable broth to a boil, add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes until it’s tender and fluffy. Once done, fluff it with a fork and set it aside to cool slightly while you prep the rest.
Step 2: Season the Salmon
While the quinoa cooks, prepare the salmon fillets. Pat them dry with a paper towel and rub each fillet with olive oil, lemon juice, garlic powder, salt, and pepper. This simple marinade enhances the natural flavors and keeps the fish moist during grilling.
Step 3: Grill the Salmon
Preheat your grill or grill pan over medium-high heat. Place the salmon skin-side down and grill for about 4-5 minutes per side, depending on thickness. You’re aiming for crispy, charred edges while keeping the salmon tender and flaky inside. Remove from heat and let the fillets rest for a few minutes before serving.
Step 4: Make the Quinoa Salad
In a large bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh parsley. Drizzle olive oil and lemon juice over the mixture, then season with salt and pepper to taste. Toss everything gently but thoroughly so each bite has a burst of freshness and zing.
How to Serve Grilled Salmon with Quinoa Salad Recipe
Garnishes
Fresh herbs like dill or parsley sprinkled over the salmon bring added aroma and a pop of green that makes the dish feel lively and vibrant. A lemon wedge on the side invites your guests to add an extra zing if they wish.
Side Dishes
This dish shines as the main star but pairs wonderfully with steamed asparagus, roasted sweet potatoes, or a crisp green salad. Each side will complement the wholesome vibe of the grilled salmon and quinoa salad without overpowering it.
Creative Ways to Present
Serve the salmon fillets on a bed of the quinoa salad for a beautiful plated look, or for a casual gathering, pile the salad into bowls and lay the salmon on top. For added flair, try stacking the salmon on small rounds of grilled zucchini or avocado slices to elevate the presentation and add extra layers of flavor.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled salmon and quinoa salad separately in airtight containers in the refrigerator. The salmon will stay fresh for up to two days, while the quinoa salad can last a bit longer—up to three days—without losing its vibrant texture.
Freezing
Freezing is best reserved for the cooked salmon only. Wrap each fillet tightly in plastic wrap and aluminum foil before placing in a freezer-safe bag or container. Frozen salmon keeps well for about two months, but quinoa salad is not recommended for freezing as it changes texture when thawed.
Reheating
When reheating the salmon, gently warm it in a low oven or microwave to avoid drying it out. The quinoa salad is best served cold or at room temperature, so just give it a quick fluff with a fork before enjoying.
FAQs
Can I use other grains instead of quinoa?
Absolutely! While quinoa adds a lovely nutty flavor and fluffy texture, you could swap it with couscous, bulgur, or even farro depending on what you have on hand. Just adjust cooking times accordingly.
How do I know when the salmon is perfectly grilled?
Look for salmon that flakes easily with a fork but still feels moist inside. A slightly crisp, charred exterior with a tender, opaque center is the sign of perfectly grilled salmon.
Can this recipe be made gluten-free?
Yes, quinoa is naturally gluten-free, and the rest of the ingredients are as well. Just make sure any vegetable broth you use doesn’t contain gluten if opting for broth instead of water.
Is this recipe suitable for meal prep?
Definitely! Both the grilled salmon and quinoa salad hold up well for a few days, making this an excellent choice for healthy meal prep during busy weeks.
What beverages pair well with this dish?
A crisp white wine like Sauvignon Blanc or a light, citrusy sparkling water perfectly complements the fresh, vibrant flavors of the salmon and quinoa salad.
Final Thoughts
There’s something truly special about the combination of grilled salmon and a fresh quinoa salad, and this Grilled Salmon with Quinoa Salad Recipe makes it so approachable and rewarding to make at home. It’s a dish bursting with textures and bright flavors that nourish both body and soul. Give it a try—you’ll be delighted at how easy it is to create a healthy meal that feels like a celebration on your 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: Low Fat
Description
A fresh and healthy recipe featuring perfectly grilled salmon fillets served alongside a vibrant quinoa salad tossed with cherry tomatoes, cucumber, and fresh herbs. This dish combines light, flavorful ingredients with simple preparation, making it ideal for a nutritious weeknight dinner.
Ingredients
For the 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)
For the 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: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Season the Salmon: In a small bowl, mix 2 tablespoons olive oil, 1 tablespoon lemon juice, garlic powder, salt, and pepper. Brush this mixture evenly over the salmon fillets. Let them marinate briefly while you prepare the grill or pan.
- Grill the Salmon: Preheat your grill or grill pan over medium-high heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork. Remove from heat and set aside.
- Prepare the Salad: In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice. Season with salt and pepper to taste. Toss gently to combine all ingredients evenly.
- Serve: Plate the quinoa salad and top each serving with a grilled salmon fillet. Garnish with fresh dill or parsley if desired for an extra touch of flavor and color. Enjoy immediately.
Notes
- Rinsing quinoa thoroughly before cooking helps remove its natural bitterness.
- If you don’t have a grill, a grill pan or a broiler works well for cooking the salmon.
- Feel free to swap cherry tomatoes for grape tomatoes or add avocado slices for creaminess.
- Leftover quinoa salad can be kept in the fridge up to 2 days—add fresh lemon juice before serving to brighten flavors.
