Grilled Salmon and Romaine Salad

It’s funny how something so simple – just grilled salmon and crisp romaine – feels suddenly unforgettable when the edges of the lettuce catch a bit of flame and the fish flakes just right. There’s this smell, smoky but softened by lemon and oil, that always reminds me of summer evenings back home… when the grill sizzled before we even gathered the plates. This Grilled Salmon and Romaine Salad has that kind of magic – not fancy, but somehow still special every time I make it. The heat hugs the lettuce, the char brings out this sweetness you’d never expect, and the salmon, well, that does most of the talking.

Why You’ll Crave It

• You get smoky, caramelized edges on the romaine – it’s oddly addictive, really
• The grilled salmon stays juicy and rich, without being heavy
• Salad that feels like a full meal – protein, crunch, freshness, everything in one sweep
• Takes barely 25 minutes start to finish, but it still feels like a cooked meal
• It’s endlessly flexible – toppings, dressings, even the greens are up for change

The first time I made this, my mum looked confused watching me throw romaine on the grill – now she insists I do this every time she visits in spring.

What You’ll Need

• Salmon fillets: 2 of them, about 6 ounces each – skin-on works best for grilling
• Olive oil: 2 tablespoons, and no need to overthink the variety – just something you like
• Salt: Just a few pinches, maybe more depending on your salmon
• Black pepper: Freshly cracked if you can swing it – it makes a difference
• Romaine lettuce: 1 good-sized head, halved lengthwise so it grills easily
• Cherry tomatoes: 1 cup, sliced or halved – their sweetness balances so well
• Cucumber: 1, peeled or not (up to you), diced rough or thin – no rules here
• Red onion: About 1/4 cup, sliced very thin – I rinse mine quick to mellow the bite
• Feta cheese: 1/2 cup, crumbled lovingly over the top before serving
• Balsamic vinaigrette: 1/4 cup – homemade or bottled, but tangy and sharp is best

Easy How-To

Get the Grill Hot

Preheat to medium-high and clean your grates well… a bit of oil on a cloth rubbed on the bars helps a lot. It’s such a minor thing but avoids half your dinner sticking behind.

Season and Brush

Rub your salmon all over with olive oil, sprinkle generously with salt and pepper. Don’t forget the skin side – it needs love too. Then give your romaine halves a brush with oil and a pinch of salt.

Time to Grill

Start with the salmon, skin-side down, over direct heat. Leave it 4-6 minutes before flipping – it’ll release easier when it’s ready. Another few minutes on the other side and it should flake easily. Then pop the romaine on, cut-side down, just 2-3 minutes until it picks up color and softens slightly around the edges.

Quick Salad Prep

While things grill, toss your tomatoes, cucumber, and onions into a bowl. Chill it in the fridge, or don’t – your choice. Crumble feta on top and set it aside.

Dressing Matters

Whisk up your balsamic vinaigrette if using homemade – a quick mix of 3 parts oil to 1 part vinegar, plus a touch of honey and mustard maybe. Taste it. Add salt if it feels flat.

Plate it Up

Lay a romaine half on each plate, scatter some of your veggie topping, then gently set the salmon on top (or alongside). Drizzle your vinaigrette over everything. It doesn’t need to look perfect – just delicious.

Good to Know

• Don’t walk away after flipping the salmon – those last minutes go quick and overcooked fish is, well, sad
• If romaine sounds weird grilled, trust me – it’s kind of a quiet revelation… smoky and sweet in the nicest way
• You can prep most things ahead, but grill last-minute for warmth and crisp edges

Serving Ideas

• Lovely alongside grilled sourdough or flatbread with olive oil and cracked pepper
• For a heartier dinner, add quinoa or farro tossed in lemon juice and herbs
• If it’s warm outside, this salad goes beautifully with a dry rosé or cold citrusy seltzer

Top Tricks

• Always let your salmon come to room temp for 10-15 minutes before grilling – keeps it from seizing up
• Brush the romaine right before grilling – too early and the oil soaks in without doing much
• Grill lids matter – closing it helps salmon cook more evenly, especially if it’s thick

Frequently Asked Questions

Can I prepare the salmon and romaine ahead of time?

You can season the salmon and prep your veggies in advance, yes – but grilling should really be done fresh so you catch that crispness and warmth. Nothing sadder than soggy romaine.

What types of greens work if I can’t get romaine?

Grilled kale, escarole, or even halved little gems work well. Any sturdy leafy green that won’t wilt instantly on heat should do fine.

What if I don’t have a grill?

Use a grill pan on the stove, or even just sear the salmon in a hot skillet and char the romaine under the broiler for a few quick seconds – same flavors, just a different route.

How can I tell the salmon is done without cutting it open?

Use a fork and gently press down – if the flesh separates easily in thick flakes, it’s ready. Or better yet, a quick temp check – 145°F is perfect.

Can I make this dairy-free?

Absolutely. Just skip the feta or use a dairy-free crumble. It’s still deeply flavorful without it, especially if you load up on bright veg.