Michael Symon's Grilled Salmon and Zucchini Salad

Photo: Iain Bagwell; Styling: Cindy Barr

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 20 minutes.

Yield: Serves 4
Recipe from Cooking Light

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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


  • 4 (6-ounce) salmon fillets
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 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


  1. 1. Preheat grill or grill pan to high heat.
  2. 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. 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.
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