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Chef Megan Mitchell

Online Cookbook

Grilled Salmon Salad with Radish, Orange and Hazelnut

  • Complexity: medium
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Grilled Salmon Salad with Radish, Orange and Hazelnut


  • ¾ pound of salmon, preferably wild caught with the skin still on
  • Salt and pepper, to taste
  • Vegetable oil
  • 1 head butter lettuce, cleaned
  • 2 tbsp. chives, finely chopped
  • 3 French breakfast radishes, finely sliced using a mandoline
  • 2 oranges, peeled and segmented
  • ¼ cup hazelnuts, toasted and roughly chopped
  • ¼ cup olive oil
  • 2 tbsp. fresh orange juice, from the segmented oranges
  • 1 tbsp. rice wine vinegar
  • 1 tsp. maple syrup
  • 1 tbsp. whole grain mustard
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper


  1. Preheat grill to 425°F. Clean and oil the grates. It’s extremely important that your grill is clean and the grates are oiled so the salmon doesn’t stick and then fall apart when trying to flip or remove it.

  2. Drizzle the salmon with a little vegetable oil on both sides and then season the flesh side with a sprinkling of salt and pepper.

    Grill the salmon, skin side down with the lid closed for 3-5 minutes or until the skin is crispy. Gently and carefully flip the fish over and grill for another 3-5 minutes.

  3. While the salmon is grilling, make the dressing. Combine all of the ingredients in a bowl or jar and stir/shake to combine. Taste for seasoning.

  4. Remove the salmon and let cook slightly. Once cool enough to handle, gently break up into large chunks.

  5. To assemble the salad, place the butter lettuce, gently torn, on a platter or shallow dish. Next sprinkle with chives, top with the radish slices, pieces of the salmon, segments of the orange and sprinkling of hazelnuts. Finish with a drizzle of the dressing and serve.

     Recipe Courtesy of Megan Mitchell

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