BBQ Salmon Salad with Smoky Vinaigrette

square crop of a kale salad with cooked salmon on top in a blue bowl.

5 from 1 vote

BBQ Salmon Salad with Smoky Vinaigrette

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.

Course Main Course, Salad

Cuisine American

Keyword barbecue, bbq, salmon

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 502kcal

Author Debi

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

Salmon should be fully thawed. The night before you want to cook it, place the frozen salmon in the refrigerator while it’s still in the plastic bag.

Parchment is air-fryer safe if weighted down by the salmon. Don’t preheat the air fryer with the parchment paper in it.

To tell if the salmon is done, use an instant read thermometer The ideal internal temperature for cooked salmon is 125°F to 130°F for a moist, medium-rare to medium texture. While the FDA recommends 145° F.

Make ahead:
• 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