I love it when I find a recipe that I enjoy eating again and again. Especially when it’s EASY! That’s why I love this BBQ Salmon Salad. It’s already super easy, but if you make the dressing ahead of time, your salad will be pretty much ready whenever you want.
What you need for the salmon:
- sockeye salmon fillet
- Trader Joe BBQ Seasoning
- Kosher salt and pepper
Ingredients for the Zippy BBQ Ranch:
- Greek or non-dairy yogurt
- Children’s BBQ sauce without sugar
- Frozen diced garlic or chopped clove
- White balsamic or apple cider vinegar
- chives, chopped
- Dill, chopped
- Dried Parsley
- onion powder
What you need for the bowl:
- Chopped veggies, I like a mix of kale and arugula
- balsamic vinegar
- Persian cucumber, thinly sliced
- Peppers, diced
- Good heirloom tomatoes, chopped
- Red onion, diced
- Small avocado, diced
- Handful of freshly chopped herbs such as dill, coriander or chives
- Cooked Sockeye Salmon
- Lively BBQ ranch dressing
- Optional brown rice or quinoa (not included in macros)
How to Make a BBQ Salmon Salad:
When I make this salad, I like to start with my protein. I usually get sockeye salmon from the freezer at Costco. It’s quick and easy. I love that you can take a fillet out of the freezer when you’re done. spice it up cook it And then it’s ready to enjoy!
To flavor your salmon, pat dry and season generously. I like to use Trader Joe’s BBQ Seasoning for that smoky BBQ flavor. If you don’t have Trader Joe’s, don’t worry! Making your own condiments is just a simple and delicious BBQ mix. Simply sprinkle your salmon with a good coating of (about ½ tsp each): chilli powder, paprika powder, onion powder, garlic powder, cumin, salt and a little pepper.
I love preparing salmon in so many different ways… pan fry, grill, air fry… For this salad, I air fried skin side down at 400C for 6 minutes.
While you wait for your salmon to cook, chop your veggies and whip up the dressing. If you don’t mind a few extra carbs, drizzle your salmon with some honey or sprinkle with some brown sugar for extra YUM.
Dress up with dressing
To prepare the tangy BBQ ranch, whip up your dressing ingredients: Greek (or non-dairy yogurt), Kinder No Sugar BBQ Sauce, 2 frozen garlic cubes (or chopped cloves), white balsamic or apple cider vinegar, chopped chives, chopped dill , dried parsley and onion powder.
I like to use a mixture of chopped kale and arugula for this salad. If kale and arugula aren’t your thing, you can use your favorite veggies. Once the greens are chopped, throw in 1 tbsp. Balsamic vinegar. If you want the salad to be even more delicious, try a delicious fruit vinegar. Baker and Olive have my favorite vinegars. The lemon vinegar would be DELICIOUS with this salad. If you want to try Baker and Olive use my code Lillieeats for 15% off.
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Create your salad by topping your veggies with any of your veggies and the air fried salmon. Then drizzle with your sparkling BBQ ranch and ENJOY!
Gluten Free/Dairy Free Modifications:
As long as you use non-dairy yogurt in the dressing, this recipe is completely gluten and dairy free. I used the So Delicious non-dairy unsweetened yogurt but use your favorite plain yogurt. Unless you go for a very high-fat option, the macros aren’t going to change much!
Serving suggestions:
We like to eat this BBQ Salmon Salad as a complete meal for lunch or dinner… maybe both. It is so delicious. If you want to add some carbs, try throwing in a grain. It ALWAYS makes this BBQ Salmon Salad more filling and delicious!
Similar recipes:
Salmon Romesco Salad
Simple salad with salmon and chives
Chopped Green Goddess Salmon Flatbread
Salmon, sweet potato and chimichurri salad
Soy Ginger Salmon and Asian Coleslaw
Blackened Salmon Cobb
BBQ Salmon Salad
If you loved this BBQ Salmon Salad recipe and are looking for more macro-friendly ideas, check out my cookbooks. Each recipe is full of flavor and healthy at the same time. I also love sharing recipes on Instagram and sometimes TikTok (we try). So make sure you hang out with me for all the yummy info.
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For the salmon (1 portion)
- 1 sockeye salmon fillet (125-135g)
- Trader Joe BBQ Seasoning
- Kosher salt and pepper
For the Zippy BBQ Ranch (serves 5)
- 1/2 Cup Greek or non-dairy yogurt (120g)
- 2 tablespoon Children’s BBQ sauce without sugar (30g)
- 2 Frozen diced garlic or chopped clove (10g)
- 2 tablespoon White balsamic or apple cider vinegar (30g)
- 2 tablespoon chives, chopped (10g)
- 2 tablespoon Dill, chopped (10g)
- 1 tsp Dried Parsley
- 1 tsp onion powder
For the bowl (1 portion)
- 2 cups Chopped veggies, I like a mix of kale and arugula (100 g)
- 1 tablespoon balsamic vinegar (15g)
- 1 Persian cucumber, thinly sliced (70g)
- 1/3 Cup Peppers, diced (50g)
- 1/2 Cup Good heirloom tomatoes, chopped (70g)
- 1/4 Cup Red onion, diced (30g)
- 1/4 From a small avocado, diced (30g)
- Handful of freshly chopped herbs such as dill, coriander or chives
- 4 oz Cooked Sockeye Salmon (112 grams)
- 3 tablespoon Lively BBQ ranch dressing (45g)
- Your choice of brown rice or quinoa (not included in macros)
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Pat salmon dry and season generously with Trader Joe’s BBQ Seasoning (or see notes). Add a generous pinch of salt and some pepper. Air fry at 400°C for 6 minutes, skin-side down, while you chop your vegetables and whip the dressing. (If you don’t mind a few carbs, drizzle with some honey or sprinkle with some brown sugar for extra YUM.)
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Whisk together the ingredients for the dressing and set aside. Chop your greens and toss in 1 tbsp. Balsamic vinegar. (Even tastier when you have a delicious fruit like lemon.) Garnish with each of your veggies and the air fried salmon. Drizzle with your nimble BBQ ranch. If you want to add some carbs, throwing in cereal ALWAYS makes it more filling and delicious!
If you don’t have Trader Joe’s, don’t worry! The spice is just a simple, delicious BBQ mix. Simply sprinkle with a good coating (about ½ tsp each): chilli powder, paprika powder, onion powder, garlic powder, cumin, salt and a little pepper.
GF/DF: Yes! As long as you use the non-dairy yogurt in the dressing.
MFP: Lillie Eats and Tells BBQ Salmon Salad
Portion: 1BowlFiber: 10GCalories: 318kcalFat: 11GProtein: 32GCarbohydrates: 22.8G