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Blackened Salmon Salad {Gluten-free}

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Fresh salmon is grilled until perfectly blackened for this blackened salmon salad. Such a yummy summer salad!

Blackened Salmon Salad with Huckleberry Vinaigrette (Gluten-free) Healthy, easy to make and on the table in 45 minutes! Can use store-bought dressing to make it easier too.

Today’s recipe was inspired by an amazing salad that I had during our anniversary getaway last year. The marinated salmon was perfectly cooked and served on fresh spring greens and spinach and had mandarin oranges in it. It was so tasty that I craved it the rest of our trip! I knew I had to create a blackened salmon salad at home!

I was given the opportunity to work with Alaska Seafood to highlight the nutrition and health benefits of eating Alaska seafood and develop a gluten-free recipe with it. I chose Sockeye Salmon, bought frozen at my local store, as salmon is a favorite of my family.

I wanted to create an easy weeknight meal that would be enjoyed by my whole family. I thought of a number of different recipes, but kept thinking about that amazing salad I’d had and decide to try to recreate it. I’m very happy with how this blackened salmon salad turned out! While I often opt for simple side salads like this sunflower seed salad, this salad is a full meal.

Did you know that Alaska supplies nearly 60% of the nation’s seafood and about 90% of North America’s salmon? I have quite a few friends that live in Alaska and work on the fishing boats. I’m so envious of their fresh fish! I am thankful that I can find frozen Alaska Seafood at my local stores though.

Gluten-free Blackened Salmon Salad with Huckleberry Vinaigrette

You can have this meal completely cooked, plated, and on the table in about 45 minutes! That’s perfect for a busy weeknight dinner. Plus, it is a meal you can feel good about feeding your family! The salmon is high in protein, low in saturated fat, and one of the best sources of heart-healthy omega-3 fatty acids. The spring salad, spinach and mandarin orange slices make this salad high in iron, Vitamin A, and Vitamin C.

If you are intimidated about cooking seafood at home, I definitely recommend you start experimenting with frozen salmon filets. They are boneless, and have skin on only one side, which is easy to peel off with a fork or knife once cooked.

In this easy recipe, the salmon filets marinate in a simple gluten-free soy sauce and honey marinade while you make the dressing and assemble the salad. You can definitely start these marinating earlier in the day to save time at dinner time. It would make the salmon even more flavorful too! Here are the ingredients for the salmon:

Salmon Recipe ingredients for quick Blackened Salmon recipe

Also, you can grill the salmon instead of cooking in a skillet on the stove top. I just don’t know how to operate our barbecue still! I know – crazy! I singed my eyebrows when I was trying to operate our gas grill when I was a teenager, so now I just stay far away from those things! Next time I make this though, I’ll be sure to have hubby grill the salmon since then I’ll have even less clean-up.

I chose to make a homemade vinaigrette using wild huckleberries, since I had a huge bag of them in my freezer. Huckleberries grow in the mountains not too far away from where I live here in Idaho and are such a treat! I realize not many people have those on hand, so feel free to use blueberries, raspberries or blackberries in place. The berries add great flavor to this light dressing. I didn’t make it too sweet, given that there is some honey in the salmon and the mandarin oranges already add some sweetness to the recipe, but you can sure add additional honey to the vinaigrette if you’d like.

Easy to make Huckleberry Vinaigrette. This fruity salad dressing comes together in just a few minutes. You can sub blueberries or any other berries.

After you try this salmon salad, your next new seafood recipe to try should be this Shrimp Avocado Salad using fresh shrimp! It’s on my must make soon list along with this halibut ceviche recipe!

I hope you enjoy the salad! I’d love to hear what your favorite seafood is and how you like to prepare it.

Gluten-free Blackened Salmon Salad recipe:

Yield: 4 servings

Blackened Salmon Salad with Huckleberry Vinaigrette {Gluten-free}

Blackened Salmon Salad with Huckleberry Vinaigrette (Gluten-free) Healthy, easy to make and on the table in 45 minutes! Can use store-bought dressing to make it easier too.

Fresh salmon is grilled until perfectly blackened for this blackened salmon salad. Such a yummy summer salad! You can cook the salmon fillets in a skillet or on the grill!

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes

Ingredients

Salmon:

  • 1 1/2 - 2 lbs. boneless Wild Alaskan Sockeye salmon fillets, thawed (leave skin on one side)
  • 3 Tablespoons honey
  • 2 Tablespoons gluten-free soy sauce
  • 1 clove garlic, minced
  • 1/4 tsp pepper
  • 2 Tablespoons olive oil (for skillet)

Vinaigrette:

  • 3/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3/4 teaspoon fine sea salt
  • 1/2 cup frozen huckleberries
  • 1/4 cup water
  • 1 Tablespoon honey

Salad:

  • 5 oz. organic spring lettuce mix
  • 5 oz. organic baby spinach
  • 1 can (11 oz.) mandarin oranges in light syrup

Instructions

Marinate the salmon:

  1. In a small bowl, whisk together marinade ingredients: honey, gluten-free soy sauce, garlic, and pepper. To a resealable gallon-size ziploc bag, add salmon fillets and marinade. Seal and store in refrigerator while you make the dressing.

Make the Vinaigrette:

  1. Place all vinaigrette ingredients in blender (olive oil, apple cider vinegar, sea salt, frozen huckleberries, water, honey), cover, and blend for about 30 seconds. (Note: on my Blendtec, there is a "dressings" button, so that's what I used.) Pour into a small pitcher or jar for serving.
  2. Assemble the salad:
  3. Divide spring lettuce mix, spinach, and mandarin oranges among 4 plates.
  4. In a large skillet, heat the 2 tablespoons olive oil over medium heat. Remove salmon fillets from refrigerator. Add salmon fillets, skin side down. Discard freezer bag with remaining marinade. Cook 3-4 minutes or until skin side is dark but not burnt. Flip salmon fillets over. While other side is cooking, you can gently use a fork or knife to help peel the skin off cooked side and discard. Cook for 3-4 minutes. Test for doneness (salmon should flake apart when done).
  5. Divide cooked salmon among plates of salad. Pour on desired amount of huckleberry vinaigrette and serve!

Notes

I use San-J Tamari gluten-free soy sauce.

Feel free to substitute blueberries or raspberries for the huckleberries in the vinaigrette!

Pin this to your salads board on Pinterest:
Blackened Salmon Salad with Huckleberry Vinaigrette - Easy, gluten-free dinner that the whole family loved. 45 minutes from start to finish!

This sponsored post was created through my partnership with Alaska Seafood! As always, all opinions are my own. Collaborating with brands I love allows me to keep bringing you new and varied recipes! Thanks for your support!

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Kris

Friday 11th of December 2015

We made this tonight to test out for an upcoming wedding dinner, and it was totally a hit!! However, our teeth turned blue/purple from the delicious fresh vinaigrette, did that happen to anyone else? I am thinking I might try a huckleberry recipe from huckleberry vinegar instead?

easy recipes

Saturday 11th of April 2015

Yum!! Thanks for these! They look delicious!

tanya

Saturday 11th of April 2015

I love this salad so much! That vinaigrette is so darn pretty!

Deborah

Friday 10th of April 2015

I have been going seafood crazy lately, and this salad looks perfect! LOVE that dressing, too!

Ginny McMeans

Friday 10th of April 2015

What a flavorful meal!