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Michael Symon's Grilled Salmon and Zucchini Salad


If you prepare on a grill pan, it takes only 10 minutes from start to finish. On an outdoor grill, total prep plus cook time still clocks in at around

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  • 4 (6 ounce) salmon Filets
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divide
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 lemon
  • 3 cups thinly sliced zucchini (about 2 small)
  • 1/4 cup chopped fresh dill
  • 1/4 cup sliced almonds, toasted


Servings 4
Adapted from


Step 1

1. Preheat grill or grill pan to high heat.

2. Drizzle fillets with 1 tablespoon oil. Sprinkle fillets evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once.

3. Grate lemon rind to equal 1 1/2 teaspoons; squeeze juice to equal 2 tablespoons. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 teaspoon salt, remaining 1/4 teaspoon pepper, zucchini, and dill in a bowl; toss gently to coat. Place 1 fillet on each of 4 plates. Top each serving with about 2/3 cup salad; sprinkle each serving with 1 tablespoon almonds.

Nutritional Information
Amount per serving
Calories: 379
Fat: 22.7g
Saturated fat: 3g
Monounsaturated fat: 11.2g
Polyunsaturated fat: 4g
Protein: 38.2g
Carbohydrate: 4.8g
Fiber: 1.6g
Cholesterol: 89mg
Iron: 1.4mg
Sodium: 461mg
Calcium: 50mg


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