BBQ Salmon Chopped Salad

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I love summer and my BBQ Salmon Chopped Salad siiiiings SUMMER! We love to grill all year long, especially in the warmer months. For the toppings of this salad, I used fresh corn off the cob, black beans, tortilla chips, avocado, queso quesadilla cheese, tomatoes, a little cilantro, and I like to pair it with ranch salad dressing. Feel free to use what you have on hand and to play around with the toppings and the salad dressing. And if you make your own salad dressing, then that’s great as well.

For the base of this salad, mixed field greens or a romaine lettuce work well. As for the BBQ salmon, I like to thread the salmon onto 2 metal skewers and grill them. It makes it easier to turn/flip. And when it’s done, all you have to do is take your fork and slide your bite size pieces onto your salad. I also like to add a little sweet brown sugar BBQ sauce on them. That extra step is totally optional. The salmon tastes great, with or without it. 🙂  If you don’t eat fish, feel free to swap that out with tofu or another form of protein if you’d prefer.

If you like my BBQ Salmon Chopped Salad, then you should also try my Chipotle Ranch Salad.

Get the Recipe: BBQ Salmon Chopped Salad

Yield: 4 people

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

I love summer and my BBQ Salmon Chopped Salad siiiiings SUMMER! We love to grill all year long, especially in the warmer months. For the toppings of this salad, I used fresh corn off the cob, black beans, tortilla chips, avocado, queso quesadilla cheese, tomatoes, a little cilantro, and I like to pair it with ranch salad dressing.

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Ingredients

For the Salmon:

• ¾ pound skinless salmon, cut into 1–inch pieces
• a good drizzle of olive oil, extra-virgin, plus more for the grill
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• salt and pepper, to taste
• ½ cup BBQ sauce, whatever your favorite kind

For the Salad:

• 1 head romaine lettuce, roughly chopped (about 6 cups)
• ½ pint cherry tomatoes, halved
• 1 small avocado, peeled, pitted, and diced
• 1 ear cooked corn, corn cut off the cob, roughly ½ cup
• ½ cup black beans, warmed
• ½ cup tortilla chips
• ½ cup queso quesadilla cheese, shredded

Optional Toppings:

• cilantro leaves, roughly chopped
• salad dressing, your choice

Equipment

• Indoor or Outdoor Grill
• Metal or Wooden Skewers (if using wood skewers, be sure to soak them first in water for 30 to 60 minutes prior to grilling so they don’t burn.)

Instructions

To prepare the salmon:

• Preheat the grill to 400 degrees. 
• In a medium bowl, add the salmon and add the other ingredients (except for the BBQ sauce). Mix well together to ensure the salmon is coated all the way. Thread the salmon onto metal skewers and place on a plate or sheet pan.
• Brush the grill grate with olive oil. Place the salmon on the grill, and grill for 5 to 10 minutes on each side, depending on the flame/heat. Carefully roll or flip the salmon onto the other side. Brush the facing side with BBQ sauce. After the opposite side is done cooking, carefully turn one more time and brush facing side with BBQ sauce. Once done, transfer to a clean plate or sheet pan.

To prepare the salad:

• Toss the ingredients for the salad into a large bowl. Serve in bowls and then top with BBQ Salmon. Like stated earlier, you can easily slide how much salmon you’d like with a fork right off of your skewer. Add your choice of salad dressing and enjoy.

Notes

This salad is best served fresh. If you want to prepare ahead of time, do not add the tortilla chips or avocado until ready to serve.

Serving: 8ounces, Calories: 515kcal, Carbohydrates: 47g, Protein: 32g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 78mg, Sodium: 624mg, Potassium: 1428mg, Fiber: 11g, Sugar: 17g, Vitamin A: 14423IU, Vitamin C: 26mg, Calcium: 328mg, Iron: 4mg