Grilled Salmon with Quinoa Salad Recipe: Healthy and easy

This grilled salmon with quinoa salad recipe is hands down one of my favorite go-to meals when I need something healthy, delicious, and ready in under 30 minutes. You know that moment when you’re staring into your fridge at 6 PM, exhausted from the day, and all you want is something that tastes amazing but doesn’t require you to stand over a stove for an hour? That’s exactly how this grilled salmon with quinoa salad recipe was born in my kitchen – it’s become one of my most reliable 30-minute meals that never disappoints.

I’ll be honest – I used to think quinoa was just health food hype. But after Jamie (my partner) went gluten-free, I had to get creative with grains, and quinoa totally won me over. It’s nutty, it’s filling, and it soaks up flavors like nobody’s business. Plus, when you pair it with perfectly grilled salmon with quinoa salad, you’ve got yourself a meal that feels fancy but takes maybe 25 minutes from start to finish.

Why This Grilled Salmon with Quinoa Salad Recipe Works

Trust me on this one – this grilled salmon with quinoa salad recipe creates the perfect balance of flavors and textures. The rich, buttery fish balances perfectly with the light, fluffy grain, and when you add fresh herbs and a zingy lime dressing? Your kitchen will smell absolutely incredible, and your taste buds will thank you.

I learned this grilled salmon with quinoa salad combination during one of my farmers market Saturday morning adventures here in Portland. I was chatting with Maria, who runs the herb stand, and she mentioned how her family always serves grilled fish with quinoa salad during summer. One thing led to another, and I ended up buying way too many herbs and experimenting that very afternoon. Speaking of salmon variations, if you’re looking for other ways to prepare this amazing fish, you might love our power bowl lemon dill salmon quinoa recipe too!

The Secret to Perfect Grilled Salmon

Here’s what I wish someone had told me earlier: the key to amazing grilled salmon isn’t some fancy marinade or complicated technique. It’s all about high heat, good timing, and not overthinking it. I’ve messed this up more times than I care to admit – dried out salmon is nobody’s friend.

The trick I learned the hard way? Let the salmon come to room temperature for about 15 minutes before grilling. This prevents that awful situation where the outside is charred but the inside is still cold. Also, oil your grill grates really well. Seriously, don’t skip this step unless you want to spend 20 minutes scraping salmon bits off your grill (ask me how I know).

Building the Perfect Quinoa Salad Base

Now, let’s talk quinoa. I used to think all quinoa tasted the same until I started toasting it in a dry pan for a few minutes before cooking. Game changer! It adds this nutty depth that makes the whole salad more interesting.

For this recipe, I use a 2:1 ratio of broth to quinoa instead of water. Chicken broth works great, but vegetable broth is perfect if you want to keep things lighter. The quinoa absorbs all those savory flavors while it cooks, giving you a much more flavorful base than plain water ever could.

Ingredients You’ll Actually Want to Eat

For the Grilled Salmon:

• 4 salmon fillets (6 oz each), skin-on or skinless
• 2 tablespoons olive oil
• 1 teaspoon cumin (my go-to spice for everything)
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 limes, cut into wedges

For the Quinoa Salad:

• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken or vegetable broth
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped (keep some for garnish)
• 1/4 cup fresh mint, chopped
• 1/3 cup crumbled feta cheese (optional, but highly recommended)

For the Lime Dressing:

• 3 tablespoons fresh lime juice
• 1/4 cup olive oil
• 1 teaspoon honey
• 1 clove garlic, minced
• Salt and pepper to taste

Step-by-Step Cooking Instructions

Prep the Quinoa First

Start with the quinoa because it needs time to cook and cool. Heat a medium saucepan over medium heat and toast the rinsed quinoa for about 3 minutes, stirring frequently. You’ll hear it start to pop slightly – that’s when you know it’s ready.

Add the broth, bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, then remove from heat and let it sit covered for 5 more minutes. Fluff with a fork and let it cool while you prep everything else. This step is crucial – hot quinoa will wilt your fresh herbs and make everything soggy.

Season the Salmon Like You Mean It

While the quinoa cooks, pat your salmon fillets dry with paper towels. I cannot stress this enough – dry fish grills better. Mix the olive oil, cumin, garlic powder, paprika, salt, and pepper in a small bowl. Rub this mixture all over the salmon fillets and let them sit at room temperature for about 15 minutes.

Don’t worry if it looks messy – mine always does! The important thing is getting those flavors onto every surface of the fish.

Get Your Grill Ready

Preheat your grill to medium-high heat. If you’re using a gas grill, aim for about 400°F. Clean those grates really well and oil them with a paper towel dipped in oil (use tongs to avoid burning yourself – learned that lesson the hard way too).

Grill the Salmon to Perfection

Place the salmon on the grill and resist the urge to move it around. Let it cook for 4-5 minutes on the first side. You’ll know it’s ready to flip when it releases easily from the grates. If it’s sticking, give it another minute.

Flip carefully and cook for another 3-4 minutes, depending on thickness. The internal temperature should reach 145°F, but honestly, I just look for the flesh to be opaque and flake easily with a fork. Remove from grill and squeeze fresh lime juice over each fillet immediately.

Assemble the Quinoa Salad

While the salmon rests, whisk together all the dressing ingredients in a large bowl. Add the cooled quinoa, cucumber, cherry tomatoes, red onion, cilantro, and mint. Toss everything together until well coated with the dressing.

Taste and adjust seasoning – you might want more lime juice or a pinch more salt. The salad should be bright and flavorful, not bland. If it tastes flat, add more acid (lime juice) and salt until it pops.

Serving and Storage Tips

Serve the grilled salmon over a generous portion of the quinoa salad, and sprinkle with feta cheese if you’re using it. I like to add extra cilantro on top because it makes everything look more restaurant-worthy, and who doesn’t want that?

This recipe serves 4 generously, but honestly, Jamie and I often finish it between the two of us because it’s just that good. The quinoa salad actually tastes better after sitting for a few hours as the flavors meld together, making it perfect for meal prep.

Make-Ahead and Substitution Ideas

The quinoa salad can be made up to 2 days ahead – just store it covered in the refrigerator and add the fresh herbs right before serving to keep them bright and fresh. The salmon is best grilled fresh, but you can season it in the morning and let it marinate in the fridge all day for even more flavor.

No grill? No problem! You can easily pan-sear the salmon in a hot skillet with a little oil for about the same cooking time. I’ve also baked it at 425°F for 12-15 minutes when the weather wasn’t cooperating. If you want to try a different preparation method, check out our baked salmon recipes for more inspiration.

For ingredient swaps, try swapping the feta for goat cheese, or add diced avocado right before serving for extra creaminess. If cilantro isn’t your thing (I see you, cilantro haters), fresh parsley works beautifully too. And if you’re looking for other fresh summer salads to pair with grilled proteins, our grilled peach blueberry salad is absolutely divine!

Why This Recipe Will Become Your Go-To

What I love most about this grilled salmon with quinoa salad recipe is how it checks all the boxes – it’s healthy, it’s quick, it’s colorful, and it tastes like you spent way more time on it than you actually did. Plus, it’s one of those meals that makes you feel really good about your cooking skills. If you’re on a roll with healthy dinner ideas, you should definitely try our Mediterranean lemon dill chicken bowls next – they have the same fresh, vibrant flavors that make you feel amazing after eating.

The combination of protein-rich salmon with fiber-packed quinoa keeps you satisfied without feeling heavy, and all those fresh herbs and lime juice make it feel bright and summery no matter what season it is. Trust me, once you try this combination, you’ll find yourself coming back to it again and again.

Give this recipe a try, and don’t worry if your first attempt isn’t perfect – mine definitely wasn’t! The important thing is getting comfortable with the technique, and before you know it, you’ll be grilling salmon like a pro and impressing everyone with your perfectly fluffy, flavorful quinoa salad.

Grilled Salmon with Quinoa Salad Recipe

This healthy grilled salmon with quinoa salad is my go-to 30-minute meal that’s packed with protein, fresh herbs, and vibrant flavors. Perfect for busy weeknights or meal prep!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: dinner

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Grilled Salmon:

• 4 salmon fillets 6 oz each, skin-on or skinless
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 limes cut into wedges

For the Quinoa Salad:

• 1 cup quinoa rinsed
• 2 cups low-sodium chicken or vegetable broth
• 1 large cucumber diced
• 1 cup cherry tomatoes halved
• 1/2 red onion finely chopped
• 1/2 cup fresh cilantro chopped
• 1/4 cup fresh mint chopped
• 1/3 cup crumbled feta cheese optional

For the Lime Dressing:

• 3 tablespoons fresh lime juice
• 1/4 cup olive oil
• 1 teaspoon honey
• 1 clove garlic minced
• Salt and pepper to taste

Method

 

1. Heat a medium saucepan over medium heat and toast the rinsed quinoa for 3 minutes, stirring frequently until it starts to pop slightly.
2. Add the broth to the quinoa, bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, then remove from heat and let sit covered for 5 more minutes. Fluff with a fork and let cool.
3. While quinoa cooks, pat salmon fillets dry with paper towels. Mix olive oil, cumin, garlic powder, paprika, salt, and pepper in a small bowl.
4. Rub the spice mixture all over salmon fillets and let sit at room temperature for 15 minutes.
5. Preheat grill to medium-high heat (400°F). Clean and oil grill grates well.
6. Grill salmon for 4-5 minutes on first side without moving. Flip carefully and cook 3-4 minutes more until internal temperature reaches 145°F.
7. Remove salmon from grill and squeeze fresh lime juice over each fillet immediately.
8. While salmon rests, whisk together all dressing ingredients in a large bowl.
9. Add cooled quinoa, cucumber, cherry tomatoes, red onion, cilantro, and mint to the dressing. Toss until well coated.
10. Taste quinoa salad and adjust seasoning with more lime juice or salt as needed.
11. Serve grilled salmon over quinoa salad and sprinkle with feta cheese if using. Garnish with extra cilantro and lime wedges.

Notes

Recipe Notes & Tips
No grill? Pan-sear salmon in a hot skillet with oil for the same cooking time, or bake at 425°F for 12-15 minutes.

Make-ahead: Quinoa salad can be made 2 days ahead. Add fresh herbs right before serving.

Substitutions: Swap feta for goat cheese, add diced avocado, or use parsley instead of cilantro.

FAQ

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