Grilled Salmon with Blood Orange Vinaigrette

This is a go-to recipe for salmon, and can be eaten with the vinaigrette just drizzled on the salmon as a main dish, or as a salad as called for in the recipe.

Cooking Time: 6-10 min    Servings: 4

Products needed:


  • 4 salmon fillets

  • ½ cup Olive Scene Blood Orange Olive Oil

  • 3-4 tablespoons Balsamic Vinegar, to taste

  • 2 tablespoons Traditional 18 Year Balsamic Vinegar

  • sea salt

  • fresh ground pepper

  • lettuce mix of your choice: Romaine, Arugula, mixed greens, spinach, etc.

  • cherry tomatoes

  • diced cucumber

  • thinly slice red onions

  • diced fresh pears

  • toasted nuts

  • croutons

  • ½ lb goat cheese cut into 4 slices, or crumbled


  1. Season salmon and grill to desired doneness.

  2. Fill plate with mixed greens.

  3. Top with tomatoes, cucumbers, pears, nuts, cucumber, and croutons.

  4. Lay grilled salmon over greens and top with goat cheese.

  5. Drizzled vinaigrette over all, being careful not to overdress the salad.

  6. Don’t be surprised if you want to lick the plate when you are done eating. Bon Appetite!

    *Change up the oil or the vinegar and get a new recipe! Try The Olive Scene’s Persian Lime, Rosemary, or Harissa Oil for unique tastes. For the vinegar, we also love what Cranberry Pear or even Blackberry Ginger does to the salmon.