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This BBQ Salmon Salad with Smoky Vinaigrette is a fresh, main-dish salad that’s great for summer cookouts, warmer weather, and even if you’re just wanting warmer weather. Flaky shredded salmon, crisp colorful veggies, and a smoky barbecue vinaigrette make this Smoky BBQ Salmon Slaw Bowl hearty, healthy, and full of flavor.
This Smoky BBQ Salmon Slaw Salad is a fresh main dish that doesn’t feel like “salad for dinner” yet it delivers hefty doses of omega-3s, antioxidants, and fiber. a versatile dish offering a perfect balance of smoky, sweet, and savory flavors.
I was given a copy of The Build Your Bowl Salad Cookbook by the publisher, but all my opinions are my own. And I must say that this book is so inspiring!
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
What’s in a name?
I feel the need to address the name of this recipe, as I’m sure someone will say something about it on social media. No, the salmon isn’t cooked on the BBQ or the grill. The flavors are very barbecue-inspired, so this is the name I went with; I actually think it’s a great name. Shredded or pulled Salmon with BBQ flavors, smoky vinaigrette, fresh crunchy vegetables, it’s a beautiful salad or bowl meal. Summer Salmon Salad was also a high contender for the name.
But whatever it’s called, it’s so good and so filled with good for you ingredients; I hope you give it a try!
Build Your Bowl Salad Cookbook
This recipe comes from The Build Your Bowl Salad Cookbook: 75 Recipes for Healthy Salad Bowls to Support Everyday Wellness by Nina Cherie Franklin, PhD. I made a couple of changes to the recipe, but tried to keep it pretty true to the original.
I’m super excited by this book, I mean, you all know that I’m a huge fan of the salad bowl. We eat them regularly around here. But this book seriously impressed me. I have tons of pages marked to try. So many ideas.
The book bridges the gap between short-term diets and long-term wellness, offering a sustainable path to health through the art of salad making. I would actually say it’s a must for anyone who wants to add a few healthier meals to their menus.
I’ve marked the Zesty Lemon Pepper Chickpea Salad on page 46, Sweet Sesame Tofu & Edamame Bowl on page 91, Shrimp & Portobello Mushroom Salad on page 113, and many more.
There’s a lovely introduction to the book that helps you get the most out of the book, beginning with the basics like the art of layering, how much protein do you need, shopping tips, meal prep help, and so much more!
How to defrost salmon
The night before you want to cook it, place the frozen salmon in the refrigerator while it’s still in the plastic bag.
If you forget to defrost it the night before, you can still quick thaw it under cold water in an hour or less. Here’s how:
- Keep the salmon in the sealed plastic bag. Thawing unwrapped fish in water makes it waterlogged.
- Use only cold tap water, or water that’s a bit cooler than room temperature, to thaw as this minimizes the risk of bacterial growth.
- Place the wrapped frozen salmon in a large clean sink or a big bowl and cover with cool tap water. And, place a small heavy plate on top of the fish to keep it submerged so that all parts defrost at the same rate.
- Make sure to change out the water every 20 or 30 minutes until the fish is fully thawed, so that the water stays cool.
- Use the thawed fish immediately to ensure best results.
How to make
The full recipe with ingredients amounts and instructions is in the printable recipe card below. I have pictures to help you here in the post. But it’s a pretty straightforward and easy to make recipe. Great for weeknights with a little prep ahead of time.
Cook the salmon in the air fryer or the oven, your choice. Personally, I love the air fryer for fish. It comes out perfectly every time!
Make Ahead
This salad is best served fresh, but if you want to prepare some of it ahead of time here are some make ahead tips.
- The spice mix can be mixed together and stored in a ziptop bag at room temperature almost indefinitely.
- The dressing can be mixed together and stored in an airtight container like a mason jar with a tight-fitting lid for up to a week.
- Chopped vegetables typically last 2 to 5 days in the refrigerator when stored properly in airtight containers, so feel free to chop up all the salad parts. Then you’re ready to defrost and cook the salmon and build the bowl at dinnertime.
Changes to the recipe
Like most salads, you can totally change this around to your liking; I always recommend making the recipe as written first, then making swaps. You never know, you may like it just the way it is. But, make it your own. Here are some starter ideas:
Add avocado, fresh corn off the cob, black beans, goat cheese, queso fresco cheese, feta, even some fresh cilantro.
For added crunch, top with toasted nuts, seeds, or tortilla chips. Although it wouldn’t be super healthy, I would totally add some of those crispy onions from a can!
If you don’t eat fish, feel free to swap it with tofu, shrimp, pork, chicken, or another form of protein if you’d prefer. The seasonings will go well with almost any protein.
Swap the kale with any greens of your choice, fresh spinach, arugula, spring mix, romaine, etc…
Serving suggestions
Though this is a full meal in a bowl, if you have a big family you may want to serve this with some side dishes. Try Cranberry Rosemary Cornbread, Cucumber Salad, Cottage Cheese Bread, Mexican Corn Salad, or grilled or Roasted Asparagus.
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Recipe
BBQ Salmon Salad with Smoky Vinaigrette
Ingredients
Salmon Rub:
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper or to taste
- ⅛ teaspoon salt or to taste
- 4 wild-caught salmon fillets about 4 ounces each
Smoky Barbecue Vinaigrette:
- ⅓ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons unsweetened ketchup
- 2 teaspoons pure honey
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Worcestershire sauce or soy sauce, or tamari (optional)
- Salt and pepper to taste
For the bowl:
- 8 cups chopped stemmed kale
- ¼ head red cabbage shredded (about 2 cups)
- ½ small red onion thinly sliced (about ½ cup)
- 1 orange bell pepper cored and thinly sliced (about ½ cup)
- 2 medium carrots shredded (about ¾ cup)
- 2 medium vine tomatoes seeded and diced, or about 8 cherry tomatoes (about 3/4 cup)
- 4 or 5 radishes julienned
- ¼ cup fresh dill chopped, loosely packed
Instructions
Cook the salmon:
- To air fry: Preheat the air fryer to 380° F. Place the salmon, skin side down, on top of a small piece of parchment paper. Pat the salmon dry with paper towels. Combine the rub seasonings in a small bowl and rub them over the fillets, ensuring the fillets are well coated. Place the seasoned salmon on top of the parchment paper in the preheated air fryer and cook for 12 minutes. Cooking time may vary slightly depending on the thickness of the salmon and the brand of air fryer. Open the air fryer, and check for desired doneness with a fork. You can return the salmon for another 1 or 2 minutes as necessary. Let cool slightly, then remove any skin, and pull apart into bite-size pieces.
- To Bake in the oven: Preheat the oven to 375°F (190°C). Combine the salmon seasonings in a small bowl and rub them over the fillets, ensuring they are well coated. Place the salmon, skin side down, on a parchment-lined baking sheet and bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. Let cool slightly, then remove any skin, and pull apart into bite-size pieces.
Make the dressing:
- In a small bowl or shaker, combine all the dressing ingredients. Whisk or shake until well mixed. Adjust the seasoning to taste. Makes about ¾ cup dressing.
Massage the kale:
- To massage kale: rinse the kale leaves under cool tap water to clean them. Then, dry them, I love using a salad spinner. Remove the green leaves from the stem stalk either with your hands, or cut them off with a knife. Roughly chop the kale into bite sized pieces. Add kale to a large mixing bowl and add 2 tablespoons Smoky Vinaigrette dressing. Massage the dressing into the kale leaves with clean hands for about 3 minutes. Massaging helps break down some of the tough fibrous chew of kale, and infuses it with oil, making it more tender and easier to chew and digest.
Build the bowl:
- In a large serving bowl, combine the massaged kale, cabbage, onion, bell pepper, carrots, tomatoes, radishes, and dill. Top with the pulled salmon, drizzle with the dressing, and toss gently to coat. Divide among four bowls and serve immediately, with extra dressing on the side.
Notes
• The spice mix can be mixed together and stored in a ziptop bag at room temperature almost indefinitely.
• The dressing can be mixed together and stored in an airtight container like a mason jar with a tight-fitting lid for up to a week.
• Chopped vegetables typically last 2 to 5 days in the refrigerator when stored properly in airtight containers, so feel free to chop up all the salad parts. Then you’re ready to defrost and cook the salmon and build the bowl at dinnertime. If you have leftovers of the salad and salmon, keep them in an airtight container in the fridge for up to a day. The kale will begin to wilt, but it will still taste good.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
So fresh and delicious. Easy to make. Filled with good for you things. This salad is on repeat in our house. I hope you love it as much as we do! Debi, author, Life Currents