Grilling is synonymous with summer (or generally just warm weather in my book), but often the old standbys are not particularly light.  Hamburgers, steak, etc.  Don’t get me wrong, I love a good burger, but when you fire up the grill as frequently as we do, you’ve got to have some lighter meals in the rotation as well.  This salad is perfect summer fare in my book.  It starts with a base of mixed greens tossed in a simple tangy vinaigrette.  The greens are topped with a simply grilled salmon fillet and the whole thing is finished off with toasted almond slivers for crunch and sliced strawberries for a sweet counterbalance to the tart dressing.  Though I opted for simplicity here, I think a sprinkle of crumbled feta would be a welcome addition to this dish.  The other great thing about this meal is the simplicity and ease of preparation.  The dressing, greens, almonds and berries can be prepped in the time it takes to heat up the grill and you’re just a few short minutes from an awesome lunch or dinner.

Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog.  Head over to see my posts as well as more great recipes from the other awesome bloggers involved with the project!


For the dressing:
½ cup extra virgin olive oil
3 tbsp. white wine vinegar
Juice of 1 lemon (about 2-3 tbsp.)
¼ cup finely chopped sweet yellow onion
Coarse salt and freshly ground pepper

For the salad:
½ cup slivered almonds
3 tbsp. butter, divided
4 salmon fillets, about 6-8 oz. each
Salt and pepper
10 oz. mixed greens, rinsed and dried
1½ cups fresh strawberries, hulled and sliced
Lemon wedges, for serving


  • 01

    To prepare the dressing, combine the olive oil, vinegar, lemon juice and onion in a jar.  Seal tightly and shake until well combined.  Season to taste with salt and pepper.

  • 02

    Heat a grill to medium-high.  Meanwhile, heat a small skillet over medium-high.  Melt 1 tablespoon of the butter in the skillet and stir in the almonds.  Cook, stirring occasionally, until the nuts are evenly browned and lightly toasted.   Remove from the heat and let cool.

  • 03

    When the grill is heated, oil the grates.  Pat the salmon fillets dry and season with salt and pepper.  Divide the remaining 2 tablespoons of butter into 4 equal slices.  Transfer the fillets to the grill, skin-side down and place a pat of butter on top of each.  Let cook about 3-4 minutes, then flip carefully and continue cooking until the salmon is nicely browned outside and just cooked through inside, about 3-4 minutes more.  Remove the salmon to a plate and let cool briefly; remove the skin and discard.  Squeeze a bit of fresh lemon juice over each fillet.

  • 04

    In a large bowl, toss the mixed greens with a few spoonfuls of the dressing, adding more to taste.  Divide the greens onto serving plates.  Add a salmon fillet to each bed of greens (either intact, sliced or flaked depending on your preference).  Top each salad with a sprinkling of the toasted almonds and strawberry slices.  Serve immediately.
  • Lilylovelock

    I’m not usually a fan of salmon, but I’ve heard it works well with strawberries so I definitely need to try this!


  • Thekitchwitch

    The colors in this dish are phenomenal! Beautiful photo!

  • Looks fantastic! Will be attempting this soon :)

  • Kristen Ramirez1


    Do you always grill skin-on and then remove? Is there a technique reason that you don’t remove the skin first?

  • annieseats

    Mainly just that it’s really difficult to remove the skin until after it has been cooked.

  • Ariel Hope

    Annie’s eats,
    I love reading your blog! Everything looks so good. How you come up with all these new recipes as well as manage your children? My mom has the hardest time keeping me and my sisters in line. I hope that I will be able to cook like you do someday. Thanks for the great posts and I hope there will be a whole lot more.

  • Annie you and I seem to be on a very close page lately! I posted a salmon and berry salad a while ago, but of course my photographs are nowhere as beautiful as yours!!

    I also made your pimiento cheeseburgers this weekend, and they were a huge hit. Do you mind if I translate / slightly adapt it for my blog?

    big hug

  • aw, this reminds me of my summer in Seattle! :D looks delicious, and super heart/brain healthy. I am a fan!

  • annieseats

    Aw, so funny when that happens! Of course, you are always welcome to share your spin on my recipes :)

  • Lovely summer salad…all cooking in summer time should be this easy…and delicious to boot !

  • So beautifully pink! Too bad it’s winter in the Southern Hemisphere. Six months is too long to wait to make this.

  • Kristen Ramirez1

    And gross, I guess. :-)

  • annieseats

    Yes, that too :)

  • Jennifer

    I make a salad similar to this. I use olive oil and Williams-Sonoma Balsamic Vinegar for the dressing. I dot the top of the salad with whipped cream cheese. It is also really good to put a dollop of whipped cream cheese right in the middle and then place the warm salmon on top. Garnish with toasted walnuts and sliced strawberries. Your version looks really good too!

  • Ges

    We had this tonight–DELICIOUS! I sprinkled on a bit of balsamic vinegar on the salmon instead of the lemon juice and it was great too. We didn’t have feta, but goat cheese worked nicely. Thank you for all your wonderful ideas, Annie!

  • Ian Robertson

    Gordon Ramsay has an episode of Kitchen Nightmares where he just opens up with all barrels on salmon + strawberry. Kind of funny because it sounded vaguely interesting to me, so I googled it and found this website. Go figure.

  • Devin Arielle Carr

    I know this is super after the fact but wanted to share what my mom taught me for removing salmon skin, since it sometimes makes the salmon taste funny. If you get your broiler hot and put your salmon under it skin side up for a short short time (like 15-30 seconds) until you can slide a fork time between the skin and flesh, then take it out, the skin will just slide right off. We do it in our toaster oven sometimes so we don’t have to heat up the big one just for that.