Grilled Salmon Nicoise Salad
Prep time
Cook time
Total time
Grilled Salmon Nicoise Salad is a smokier version of the classic complete with grilled salmon, green beans, and potatoes! It's drizzled with a whole grain mustard vinaigrette and is sure to satisfy!
Serves: About 4 servings
For the dressing:
  • 3 tablespoons white balsamic vinegar (white wine or apple cider would work, too)
  • 2 tablespoon whole grain mustard
  • 2 tablespoon pure maple syrup (or sweetener of your choice)
  • ½ cup extra virgin olive oil
  • salt and pepper, to taste
For the salad:
  • 1 tablespoon canola oil, for brushing the grill
  • 2 tablespoons extra virgin olive oil
  • 1 lb. salmon filets
  • 8 ounces fingering potatoes, halved lengthwise
  • 8 ounces green beans, trimmed
  • 4 eggs
  • 6 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved lengthwise
  • ½ cup black olives, halved, such as kalamata, nicoise, or whatever you have on hand
Prepare the dressing:
  1. Place the vinegar, mustard, maple syrup, salt, and pepper, to taste, in a small bowl. Add the olive oil in a slow steady stream while whisking constantly. Taste and adjust the seasoning as necessary and set aside.
Prepare the salad:
  1. Place the eggs in a saucepan and cover with water by 1". Place the lid on and bring to a boil over medium heat. Remove from heat and let stand 10 minutes for a softer yolk and 12 minutes for well done. Place in a colander and run cold water over them to stop the cooking, then peel and cut each egg into quarters lengthwise.
  2. Preheat the grill to medium and brush the grates with the canola oil for the salmon. Toss the green beans and fingerling potatoes in the olive oil and season with salt and pepper. Season the salmon with salt and pepper as well and set aside.
  3. Place the fingerling potatoes on the grill cut side down. Cook for 10 minutes or until nice charred, then turn. Cook another 5-10 minutes, or until softened. The skin will begin to wrinkle when they're done.
  4. Place the green beans on the grill in an even layer, and cook about 3 minutes per side, or until softened and nicely charred.
  5. Place the salmon over the oiled grates top side down, and grill for 4 minutes or until the fat begins to render. Turn gently and cook an additional 2-3 minutes, depending on the thickness of the filet.*
  6. While the grill is going, divide the chopped romaine, cherry tomatoes, and olives among 4 large plates. Divide the salmon into 4 portions and top each salad, then add the potatoes and green beans. Drizzle with the dressing, serve, and enjoy!
*A rule of thumb is to cook fish 10 minutes per inch of thickness.
The cooking time of 20 minutes works if everything is going simultaneously. The best way is to get the eggs boiling and to make sure the potatoes are on the grill first. After the potatoes have cooked 10 minutes, place the green beans and salmon on as they take less time, then everything comes off around the same time.
The eggs and salad dressing may be made in advance to make the salad prep even quicker!
Recipe by Flavor the Moments.
Recipe by Flavor the Moments at