There’s something magical about summer evenings at Nonna’s—when the grill is fired up, the garden is blooming, and the smell of smoky BBQ wafts through the warm air. This BBQ Salmon & Kale Salad Bowl was inspired by one of those nights. I remember watching Nonna marinate her fish with that deep, sweet tang of BBQ sauce while I snuck cherry tomatoes straight from the vine. We’ve given her rustic recipe a bright, modern twist with crunchy kale and a creamy garlic yogurt dressing that makes every bite sing.
This nutrient-dense bowl is as pretty as it is powerful—packed with lean protein, healthy fats, and fresh summer veggies. Whether you’re fueling up after a workout or hosting a breezy patio dinner, it’s a dish that satisfies.
📝 Ingredients (Serves 4)
For the Salad Bowl:
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1 large salmon fillet (approx. 1 lb), brushed with BBQ sauce 🐟🔥
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2 cups fresh kale, stems removed and massaged with 1 tbsp lemon juice 🥬🍋
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½ cup cherry tomatoes, halved 🍅
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½ cup grilled corn (from 1 cob or frozen) 🌽
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¼ cup finely shredded red cabbage 🟣
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1 tbsp pumpkin seeds (toasted, optional) 🎃
For the Creamy Garlic Dressing:
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2 tbsp Greek yogurt
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1 tsp garlic powder
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1 tbsp lemon juice
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Salt & black pepper, to taste
⏲️ Prep & Cook Time
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Prep: 10 minutes
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Cook: 10 minutes
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Total Time: 20 minutes
🔥 How to Make BBQ Salmon & Kale Salad Bowl
Step 1: Grill the Salmon
Brush your salmon generously with BBQ sauce. Place on a preheated grill or grill pan and cook over medium-high heat for 4–5 minutes per side, or until the salmon flakes easily with a fork. Set aside to rest.
Tip: Want that crispy crust? Let the BBQ sauce caramelize a bit without flipping too soon.
Step 2: Whisk Up the Creamy Garlic Dressing
In a small bowl, combine Greek yogurt, garlic powder, lemon juice, salt, and pepper. Mix until smooth and creamy. Chill until ready to serve.
Step 3: Build Your Bowl
In a large salad bowl, layer the massaged kale, cherry tomatoes, grilled corn, and red cabbage. Sprinkle with pumpkin seeds for crunch.
Step 4: Top It Off
Place the grilled salmon fillet on top. Drizzle generously with the garlic yogurt dressing or serve it on the side.
Step 5: Serve Fresh
Serve immediately, either tossed or layered for a visual wow factor. Garnish with extra lemon zest or chopped herbs if desired.
🧠 Why You’ll Love This Salad Bowl
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Balanced Nutrition: High in protein and omega-3s
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Fast & Easy: On the table in 20 minutes
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Meal Prep Friendly: Keeps well for lunch the next day
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Gluten-Free & Packed with Superfoods: Kale, salmon, seeds, and yogurt—yes, please!
🥗 Nutrition Facts (Approx. per serving)
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Calories: ~580
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Protein: ~40g
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Fat: ~28g
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Carbs: ~22g
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Fiber: ~5g
🌍 Inspired by Mediterranean Living
While BBQ might sound all-American, the wholesome heart of this recipe comes from the Mediterranean diet—fresh produce, heart-healthy fats, and unfussy preparation. In my Italian family, grilling fish and serving it over greens with lemon and yogurt was a go-to in warmer months.
Pair this bowl with a crisp white wine or sparkling water with mint and lemon for a truly Mediterranean feel.
💡 Variations & Add-ins
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Vegan Version: Swap salmon for grilled tofu or tempeh and use dairy-free yogurt.
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Spicy Kick: Add chili flakes to the dressing or use chipotle BBQ sauce.
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Extra Greens: Mix kale with baby spinach or arugula for more texture.
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Topping Ideas: Crumbled feta, sliced avocado, or pickled onions.