This salad comes in strong all across the board. We start with a salty and sweet marinade that brings a kick of heat. The salmon is moist and smoked to perfection in the Z Grills 700D3. Then finish strong with heaps of mixed greens, fresh veggies, tropical fruits, and a maple and lime vinaigrette that will transport your taste buds to the tropics.
Table of Contents
Yes! You can save time by preparing ahead
We started by marinating the salmon for 3 hours. We made the marinade in the early afternoon – went for a hike – then came home ready for a delicious and healthy evening dinner.
When ready to make dinner, take the salmon out of the fridge and start preheating your pellet grill to 225 degrees Fahrenheit. While the grill is preheating, make a foil boat to hold the salmon filets and prepare the glaze. When the pellet grill reaches temperature, transfer a foil boat to the grill, and set a timer for 30-minutes. When you place the salmon on the grill, head inside and prepare the salmon glaze and dressing.
Cook to a safe minimum internal temperature
Check the internal temperature of the salmon every 30-minutes until it reaches an internal temperature of 140 degrees Fahrenheit. Every time you check the temperature, coat the outside of the salmon with a layer of glaze.
The salmon took 1 hour and 15-minutes to reach my desired internal temperature of 140 degrees Fahrenheit. We took the salmon off the grill to rest for 5-minutes and assembled the salad while the fish was resting. We poured the remainder of the glaze on the salmon while they were resting because We love the flavor of the chipotle maple glaze, and We wanted to bring in as much of that wonderful flavor as possible.
Tropical salmon salad with chipotle maple glazed
We used 4-large salad bowls for these tropical dinner salads and assembled the salads individually to control the ratios of ingredients on everyone’s plates.
Grab large salad bowls and divide your ingredients into 4-portions. Start with mixed greens on the bottom, then layer in chopped cucumber and pineapple with sliced cherry tomatoes and avocado. Drizzle maple and lime vinaigrette over the salad, then top with a filet of smoked salmon, chopped mint, and coarse finishing salt.
Let’s talk about finishing salt for a moment. If you have never used it, please pick some up on your next shopping trip. We put finishing salt on almost every dish because the large coarse salt crystals add texture and elevate the flavor of every savor dish. Just look at the salt crystals on my salmon—finishing salt is delicious!
How long can smoked salmon stay in the fridge?
According to the USDA, cooked fish can be stored in the fridge for 3-4 days after cooking. Refrigerator does not stop bacterial growth, so be sure to store all food with time and temperature control and finish them as soon as possible.
More easy and delicious salmon recipes
What to serve with smoked salmon salad
How to Make Smoked Salmon Salad with Maple Chipotle Glaze
Equipment
- Z Grills Smoker Grill
- Z Grills Apple Wood Pellets
- Saucepan
- Large bowls
Ingredients
- Soy sauce
- Maple syrup
- Garlic
- Dried chipotle powder
- Limes
- Mint
- Mixes greens
- Cherry tomatoes
- Avocado
- English cucumber
- Pineapple
- Olive oil
- Finishing salt
Marinade
- ½ cup Soy sauce
- ¼ cup Maple Syrup
- 5 Cloves of garlic (crushed)
- 3 limes (juiced)
- ½ tsp Dried chipotle powder
- 5 Sprigs of mint (chopped)
Glaze
- 1/3 cup butter
- ¼ cup soy sauce
- ¼ cup maple syrup
- ½ tsp dried chipotle powder
Salad Dressing
- 2 limes (juiced)
- 1/3 cup olive oil
- 1 ½ tbs maple syrup
Instructions
Marinade
- First, make your marinade by combining 5 cloves of crushed garlic with the juice from 3 limes in a large mixing bowl with a tightly fitting lid.
- Next, add ½ cup of soy sauce, ¼ cup of maple syrup, ½ tsp of dried chipotle powder, and 5 sprigs of fresh mint (chopped). Mix your marinade ingredient, then add the salmon fillets meat with the side down to the bowl. Soak the salmon in the marinade for 3 hours in the refrigerator.
Smoke the salmon on pellet grill
- When you are ready to smoke your salmon filets preheat your pellet grill to 225 degrees Fahrenheit. Place your salmon fillets on a foil boat and place the salmon in the smoker. Set a timer for 30 minutes.
- Check the internal temperature of your salmon every 30 minutes until it reaches an internal temperature of 140 degrees. Every time you check your salmon, add a layer of glaze to the outside of the fish.
Glaze
- When you place your salmon on the grill, head inside to prepare your glaze on the stove. In a small saucepan, melt 1/3 cup of butter on low-medium heat. Next, add ¼ cup of maple syrup, ¼ cup of soy sauce, and ½ tsp of dried chipotle powder.
- Stir the glaze frequently with a fork or a whisk to avoid burning. When the sauce starts to simmer, reduce the heat to low. Stirring until it reaches your desired glaze consistency.
Salad Dressing
- When preparing your salad dressing, combine the juice from 2 limes with 1/3 cup olive oil and 1 ½ Tbs maple syrup. Whisk the dressing together and drizzle it on top of your constructed salads.
Mixing
- When the salmon is resting, divide your salad ingredients into four large bowls. Place the mixed greens at the bottom of the bowl and top with cucumbers, cherry tomatoes, avocado, and pineapple. Drizzle the dressing over the salad and top with salmon, freshly chopped mint, and a dusting of finishing salt.
- Then sit back and enjoy a healthy salad that will transport your taste buds back in the time to your last tropical vacation.
If you give this recipe a try or have any questions, please rate the recipe and leave a comment below!
