Spiced Grilled Salmon Hearts of Palm Salad is an easy healthy dinner with cumin-cayenne salmon, cherry tomatoes, and a lemon-cilantro dressing, ready in 30 minutes. That makes it a quick grilled summer dinner or potluck favorite, since the spice rub and fresh salad come together fast.
The technique that matters most is marinating the salmon in the spiced lemon-oil mixture for a full 15 minutes before grilling. That short soak lets the cumin and cayenne bond with the surface, so the fillets develop a flavorful crust on the grill.
What sets this version apart is swapping traditional sour oranges for fresh lemons to build the Cuban-style mojo marinade. Most mojo recipes call for hard-to-find sour oranges, but lemons deliver the same bright acidity and work with ingredients already in the kitchen.
Spiced Grilled Salmon Hearts of Palm Salad
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings8
minutes7
minutes555
kcalSalmon fillets rubbed with cumin, cayenne, garlic, and shallot, marinated in lemon-olive oil, then grilled until charred. Served alongside a hearts of palm and cherry tomato salad over mixed greens, all done in 30 minutes.
Ingredients
- For the Salmon and Marinade:
1/4 cup extra-virgin olive oil
Juice of 2 lemons or limes
2 large cloves garlic, minced
2 large shallots, minced
1 teaspoon ground cumin
1 teaspoon cayenne pepper
Kosher salt
1/2 bunch cilantro, roughly chopped
4 (6-ounce) center-cut salmon fillets, skin removed
- For the Salad:
1 (14-ounce) can hearts of palm, cut into 1-inch pieces
1 pint cherry or grape tomatoes, halved
2 cups mixed salad greens
Vegetable oil, for brushing the grill
Directions
- Make the marinade:Preheat a grill to medium high. In a large bowl, whisk 2 tablespoons olive oil, the juice of 1 lemon, garlic, shallots, cumin, cayenne, 1 teaspoon salt, and half the cilantro.
- Marinate the salmon:Add the salmon fillets to the bowl and turn to coat. Let marinate at room temperature for 15 minutes.
- Prepare the salad:In a separate bowl, toss the hearts of palm and tomatoes with the remaining 2 tablespoons olive oil, the juice of the remaining lemon, and the rest of the cilantro. Season with salt.
- Grill the salmon:Brush the grill grates with vegetable oil. Place the salmon round side down and grill until marked on the bottom, about 4 minutes. Turn and continue grilling until marked on the other side and cooked through, 2 to 3 more minutes.
- Serve: Divide the mixed greens among plates, top with the salmon fillets, and spoon the hearts of palm salad alongside. Drizzle the juices from the salad over the greens.
FAQs
What type of salmon fillets work best for this recipe?
Use center-cut fillets with the skin removed so the spice rub coats the entire surface and the fish sits flat on the grill. Six-ounce portions are thick enough to stay moist through seven minutes of grilling without drying out. Pat each fillet dry before adding the marinade so the spices stick instead of sliding off.
How does the marinade double as the salad dressing?
The marinade doubles as a salad dressing, which keeps the ingredient list short and ties the whole plate together. Half goes on the salmon with garlic, shallot, cumin, cayenne, and cilantro, while the other half tosses with the hearts of palm and tomatoes. Split it before the salmon goes in so the raw fish never touches the salad portion.
What are hearts of palm and how do you prepare them?
Hearts of palm come packed in water inside a can, so drain and rinse them before cutting into one-inch pieces. They have a mild, slightly nutty flavor that works well against the spicy salmon and acidic lemon dressing. You can find canned hearts of palm in the international or canned vegetable aisle of most grocery stores.
How do you keep salmon from sticking to the grill?
Brush the grates with vegetable oil right before cooking so the salmon does not stick when you flip it. Grill round side down first for about four minutes to get clear char marks, then turn and cook two to three more minutes. The fish is done when it flakes at the thickest part but still looks translucent in the center.
What is the best way to plate this dish?
Lay the fresh mixed greens on each plate first, set the salmon fillet on top, then spoon the hearts of palm and tomato salad alongside. Drizzle the juices from the salad bowl over the greens so they act as a light vinaigrette. Serve right away while the salmon is still warm and the greens are crisp.
