Grilled Wild Salmon

Link to Recipe:  The Bikini Chef Susan Irby | Grilled Wild Salmon.


Grilled Wild Salmon


Only 300 calories per serving and loaded with protein!

Serves: 4

Total Time: 25 minutes


  • 8 fingerling potatoes (about 8 ounces)
  • 4 small red onions, cut into 1-inch slices (about 1 pound)
  • 4 Vidalia spring onions, quartered (about 8 ounces)
  • 4 cipollini onions (about 4 ounces)
  • 2 cups sliced fennel (about 7 ounces)
  • 1 tablespoon extravirgin olive oil
  • Cooking spray
  • 1/2 teaspoon sea salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon chopped fennel fronds
  • 1 tablespoon chopped fresh parsley
  • 4 (6-ounce) salmon fillets
  • 2 cups pea tendrils or baby spinach
  • 1/4 cup Lemon Vinaigrette


  1. Prepare grill.
  2. Place potatoes in a large pot of boiling water and cook 8 minutes or until tender.
  3. Add onions and sliced fennel to pot of potatoes and cook 3 minutes or until onions are tender. Drain and plunge into ice water; drain.
  4. Toss vegetables with oil. Place vegetables on grill rack coated with cooking spray; grill 4 minutes on each side or until tender and lightly browned. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, fennel fronds, and parsley.
  5. Sprinkle salmon with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  6. Place salmon on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
  7. Place 1 salmon fillet onto each of 4 plates. Toss pea tendrils with Lemon Vinaigrette. Place about 1/2 cup pea tendril mixture over salmon.
  8. Add 1 1/2 cups grilled vegetables to each serving, and serve immediately.

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