Ina Garten Grilled Salmon Salad

Ina Garten grilled salmon salad is an easy cold salad made with grilled salmon, crunchy celery, red onion and fresh dill, ready in 1 hour 34 minutes. It's an easy cold salmon salad for summer picnics, backyard cookouts or potluck tables, and it's make-ahead friendly.

Chill the grilled salmon until it is cold and very firm before you flake it, because cold fish breaks into big, clean pieces. Skip the chilling and the warm salmon turns mushy once you start tossing.

Ina Garten says most salads make you build the salad and then a separate vinaigrette, so she just tosses everything together in one bowl at Barefoot Contessa. She found the shortcut works especially well here, where grilled salmon and raspberry vinegar turn out to be a magical match.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Grilled Salmon Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

14

minutes

Calories

360

kcal

Big flakes of cold grilled salmon are tossed with crisp celery, sharp red onion, dill and capers in a quick raspberry vinegar dressing. Because everything goes into one bowl, the salad comes together with almost no cleanup.

Ingredients

• 2 pounds fresh salmon fillets, with the skin on
  

• Good olive oil, for grilling
  

• Kosher salt
  

• Freshly ground black pepper
  

• 1 cup small-diced celery (3 stalks)
  

• 1/2 cup small-diced red onion (1 small onion)
  

• 2 tablespoons minced fresh dill
  

• 2 tablespoons capers, drained
  

• 2 tablespoons raspberry vinegar
  

• 2 tablespoons good olive oil
  

• 1/2 teaspoon kosher salt
  

• 1/2 teaspoon freshly ground black pepper
  

Directions

• Prepare the grill: Light the grill with hot coals and let them burn until they are glowing and hot. Meanwhile, set out the salmon, olive oil, salt and pepper so you are ready to go.
• Season the salmon: Cut 2 pounds of salmon fillets crosswise into 4-inch-wide slices, then rub them with olive oil and sprinkle with kosher salt and pepper. Brush the grill surface with oil too, so the fish doesn't stick.
• Grill the fillets: Cook the fillets on the grill for 5 to 7 minutes on each side, until they are rare. Make sure the inside is still rare, since the fish keeps cooking as it cools.
• Chill the salmon: Move the fillets to a plate, wrap with plastic and chill in the refrigerator until cold and very firm. That firm texture is what lets you flake it into large pieces later.
• Flake the fish: Once the fillets are cold, remove any skin that hasn't come off during grilling. Then break the salmon into very large flakes in a bowl, adding any juice that collected on the plate.
• Toss the salad: Add 1 cup small-diced celery, 1/2 cup small-diced red onion, 2 tablespoons minced dill, 2 tablespoons drained capers, 2 tablespoons raspberry vinegar and 2 tablespoons olive oil. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper, then mix well and serve cold or at room temperature.

Tools for this recipe

• OXO 12-inch locking tongs, Winco slotted fish spatula, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different vinegar instead of raspberry vinegar?

Red wine vinegar or white wine vinegar works if you can't find raspberry. You'll lose a little of the fruity sweetness that pairs so well with the salmon, so add a tiny pinch of sugar if you want it back.

Can I make grilled salmon salad ahead of time?

Yes, the salmon has to be chilled anyway, so you can grill it earlier in the day and keep it wrapped in the fridge. For the best texture, flake and toss it with the dressing shortly before serving.

How long does this salad keep in the fridge?

Store it in an airtight container and plan to eat it within 1 to 2 days, since cooked fish doesn't improve with time. The celery will soften a little, but the flavor stays good.

What if I don't have a charcoal grill?

A gas grill on high heat or a hot grill pan on the stovetop both work fine. Just watch the time, because you want the salmon rare in the center before it chills.

What's the most common mistake with this salad?

Overcooking the salmon is the big one, since it keeps cooking as it cools and ends up dry and chalky. Pull it off the grill while the center is still rare, then let the fridge finish the job.