As the sun-soaked days of summer unfold, I can’t help but crave dishes that celebrate the season’s bounty. This Summer Salmon Salad with Grilled Peaches and Chimichurri is my go-to for quick, healthy meals that burst with flavor. The moment the grill sizzles with sweet peaches and succulent salmon, I know I’ve stumbled upon something special.
In just 25 minutes, this delightful dish transforms everyday ingredients into a vibrant culinary experience perfect for family gatherings or a simple weeknight dinner. Imagine the contrast of flaky salmon, kissed by the grill, against the luscious sweetness of charred peaches. Topped with a zesty chimichurri that sings of fresh herbs and garlic, it’s the combination that leaves your taste buds dancing.
Whether you’re looking to impress guests or seeking an effortless meal in the midst of summer chaos, this salad strikes the perfect balance between indulgence and lightness, all while being nut-free and quick to prepare. Let’s dive into this seasonal favorite!
Why is this Summer Salmon Salad unforgettable?
Bursting with flavor: The sweet and smoky notes from grilled peaches elevate the flaky salmon to new heights.
Quick and easy: With just 25 minutes of prep time, you can enjoy this delightful salad, making it perfect for busy summer evenings.
Health-conscious choice: Packed with omega-3s and fresh veggies, this dish is as nutritious as it is delicious, ideal for quick, healthy meals.
Versatile option: Feel free to customize with your favorite greens or seasonal veggies, ensuring you never get bored.
Impressive presentation: The vibrant colors of this salad make it a stunning centerpiece for any summer gathering, guaranteed to wow your guests!
Summer Salmon Salad Ingredients
For the Chimichurri:
• Olive Oil – Essential for chimichurri and grilling; can substitute with avocado oil for a lighter taste.
• Red Wine Vinegar – Adds acidity for balance; use balsamic vinegar as an alternative for a sweeter profile.
• Garlic (3 cloves, minced) – Provides depth and flavor to the chimichurri; garlic powder can be used in a pinch.
• Parsley (1/2 cup, finely chopped) – A fresh herb base for chimichurri; swap with cilantro for a different flavor twist.
• Oregano (1/4 cup, finely chopped) – Adds earthy notes; dried oregano can substitute (use 3 teaspoons).
• Red Pepper Flakes (1/2 tsp) – Offers a touch of heat; adjust based on spice preference for your Summer Salmon Salad with Grilled Peaches and Chimichurri.
• Kosher Salt (1/2 tsp) – Essential for seasoning the chimichurri and the salmon for enhanced flavor.
For the Salad:
• Salmon Fillets (4, skin removed) – A protein source rich in omega-3s; can use canned salmon if preferred for convenience.
• Peaches (4, pitted and sliced) – Provide sweetness and contrast to the dish; frozen peaches can work if patted dry before grilling.
• Salad Greens (8 oz, mixed arugula or spinach) – Forms the base; use any preferred fresh greens to suit your taste.
• Red Onion (1/4, thinly sliced) – Adds crunch and slight pungency; shallots can be a milder alternative if desired.
• Pecan Pieces (1/2 cup) – Introduces a delightful crunch; can substitute with other nuts or seeds, like walnuts or sunflower seeds.
How to Make Summer Salmon Salad with Grilled Peaches and Chimichurri
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Prepare Chimichurri: Begin by mincing the garlic and fresh herbs. In a small bowl, combine them with olive oil, red wine vinegar, red pepper flakes, and kosher salt. Let this mixture sit to allow the flavors to meld beautifully.
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Grill Peaches: Preheat your grill to medium-high heat. Pat the peach slices dry to promote a good char. Grill the peaches for about 1 minute on each side until you see lovely grill marks and they become juicy. Remove them from the grill and set aside.
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Grill Salmon: Season the salmon fillets with kosher salt and pepper. Place them on the grill and cook for 3-5 minutes per side. Whisper a little magic by turning them halfway through for those desirable grill marks, cooking until they flake easily.
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Assemble Salad: On a large serving plate or bowl, layer your salad greens as the foundation. Top generously with the grilled salmon fillets, sweet peaches, thinly sliced red onion, and pecan pieces. Finally, drizzle the vibrant chimichurri all over to finish it off. Serve immediately for the freshest experience!
Optional: Garnish with additional fresh herbs for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Summer Salmon Salad Variations
Feel free to get creative and make this vibrant salad your own with these fun twists!
- Leafy Greens: Swap arugula for romaine or massaged kale for an entirely different flavor and texture experience.
- Veggie Boost: Add crisp, fresh vegetables like cherry tomatoes or bell peppers for extra crunch and color.
- Citrusy Kiss: Use fresh lemon juice instead of red wine vinegar in your chimichurri for a refreshing and zesty twist.
- Spicy Kick: For heat lovers, consider adding sliced jalapeños or a dash more red pepper flakes to the chimichurri.
- Herb Swap: Try basil or mint instead of parsley for a unique flavor profile that brightens the dish.
- Nut-Free Alternative: Replace pecans with sunflower seeds or pumpkin seeds for a delightful crunch without the nuts.
- Non-Seafood Version: Substitute grilled chicken for salmon if you’re in the mood for a different protein that can still be grilled beautifully.
- Grilled Stone Fruits: Experiment with nectarines or plums instead of peaches for an interesting change in sweetness and texture.
What to Serve with Summer Salmon Salad with Grilled Peaches and Chimichurri?
Elevate your dining experience with delightful sides that perfectly complement the vibrant flavors of this refreshing salad.
- Quinoa Salad: Heighten the healthy experience with a light, fluffy quinoa salad. The nutty flavor and chewy texture enhance the dish’s fresh elements.
- Grilled Asparagus: The smoky char from grilled asparagus adds a lovely crunch and earthy flavor, making it an excellent side for warm summer evenings.
- Garlic Bread: Soft and buttery garlic bread provides a delicious contrast to the lightness of the salad. Perfect for soaking up any extra chimichurri!
- Cucumber Mint Salad: A refreshing cucumber mint salad balances the richness of the salmon and peaches, keeping your palate invigorated and satisfied.
- Chilled White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio brings out the delicate notes in the salmon while enhancing the summer vibe.
- Lemon Sorbet: For a sweet ending, serve lemon sorbet for dessert. Its citrusy zing refreshes the palate after a delightful meal.
- Watermelon Feta Salad: The combination of sweet, juicy watermelon with salty feta provides a playful contrast, complementing the flavors of the entire meal.
- Roasted Sweet Potatoes: These tender, naturally sweet bites contrast with the salad’s acidity, bringing a comforting element to this vibrant year-round dish.
Expert Tips for Summer Salmon Salad
• Grill Timing: Cook salmon for 3-5 minutes per side, but keep an eye on it to avoid overcooking. Flaky salmon is the goal for your Summer Salmon Salad with Grilled Peaches and Chimichurri.
• Peach Prep: Ensure the peaches are patted dry before grilling. This helps to achieve the perfect caramelized char without steaming them.
• Chimichurri Flavor: Let the chimichurri sit for at least 10 minutes before serving to allow the flavors to blend beautifully.
• Even Cooking: Keep the grill hot and check for hot spots to ensure even cooking of the salmon and peaches.
• Fresh Greens: Choose salad greens that hold up well against the warm ingredients; avoid overly delicate greens that can wilt quickly.
• Serve Immediately: For the best taste and texture, assemble the salad just before serving to keep everything fresh and vibrant.
How to Store and Freeze Summer Salmon Salad
Fridge: Store leftovers in an airtight container for up to 4-5 days. Keep the grilled salmon and peaches separate from the salad greens to avoid sogginess.
Freezer: Freezing is not recommended for this dish due to the texture of the grilled peaches and salmon after thawing.
Reheating: If you must reheat, flake the salmon before microwaving to ensure even heat distribution. Use a low setting to warm gently without cooking further.
Freshness Tip: Always assemble the Summer Salmon Salad with Grilled Peaches and Chimichurri just before serving for the best flavor and texture.
Make Ahead Options
These Summer Salmon Salad with Grilled Peaches and Chimichurri components are perfect for busy home cooks looking to save time! You can prepare the chimichurri sauce up to 3 days in advance—simply combine the ingredients in a jar and refrigerate, allowing the flavors to meld beautifully. The salmon can be grilled and stored for up to 24 hours in an airtight container. When it’s time to enjoy your salad, just assemble everything: layer the salad greens, top with the grilled salmon, peaches, and red onion, then drizzle with freshly prepared chimichurri. This way, you maintain the freshness of the ingredients while still enjoying a delicious meal that’s just as vibrant as if it were made fresh!
Summer Salmon Salad with Grilled Peaches and Chimichurri Recipe FAQs
What kind of salmon should I use for the Summer Salmon Salad?
You can use fresh salmon fillets for the best flavor and texture. If you’re in a pinch, canned salmon works as well, just make sure to drain it well before using.
How should I store leftovers of the Summer Salmon Salad?
Refrigerate the leftovers in an airtight container for up to 4-5 days. To maintain freshness, store the grilled salmon and peaches separately from the salad greens, which can wilt quickly and become soggy.
Can I freeze the Summer Salmon Salad?
Freezing is not recommended for this dish, as both the grilled peaches and salmon can lose their desirable texture once thawed. However, keep any unused chimichurri sauce in the fridge for a few days or freeze it for up to 3 months in an airtight container.
Why did my salmon come out dry?
Overcooking can lead to dry salmon, so be sure to grill it for just 3-5 minutes per side, checking the internal temperature for doneness at 145°F. Remove it from the heat as soon as it flakes easily.
Are there any dietary concerns I should be aware of?
This recipe is nut-free, making it suitable for those with nut allergies, but be mindful of the ingredients in the chimichurri if allergies to garlic or vinegar are a concern. Feel free to adjust or omit these based on your dietary needs.
How can I enhance the flavor of my chimichurri?
For a more robust flavor, let the chimichurri sit for at least 10 minutes after you prepare it. This resting time allows the garlic and herbs to infuse the olive oil and vinegar beautifully. You can also add a squeeze of fresh lemon juice for an extra zing!
Summer Salmon Salad with Grilled Peaches and Zesty Chimichurri
Ingredients
Equipment
Method
- Prepare Chimichurri: Mince the garlic and fresh herbs. In a small bowl, combine with olive oil, red wine vinegar, red pepper flakes, and kosher salt. Let sit.
- Grill Peaches: Preheat your grill to medium-high heat. Pat peach slices dry, grill for 1 minute per side until juicy, then set aside.
- Grill Salmon: Season salmon fillets with kosher salt and pepper, grill for 3-5 minutes per side until flaky.
- Assemble Salad: Layer salad greens on a serving plate, top with grilled salmon, peaches, red onion, and pecans. Drizzle with chimichurri.