BBQ Salmon Salad

Serving Size: 6
Prep Time:
Total Time:


  • 2 Tbsp chili powder
  • 1 small tomato, chopped (about 1/2 cup)
  • 1 Tbsp cider vinegar
  • 1.5 cup V8® 100% Vegetable Juice
  • 5 Tbsp olive oil
  • 6 (about 6 ounce each) salmon fillet
  • 1 Tbsp paprika
  • 0.25 tsp ground white pepper
  • 0.5 tsp ground cumin
  • 3 Tbsp sugar
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Pound mixed salad green


1. Stir the chili powder, garlic powder, onion powder, sugar, cumin, white pepper and paprika in a small bowl. Reserve 1 1/2 tablespoons mixture for the dressing. Sprinkle the salmon with the remaining seasoning mixture. Cover the salmon and refrigerate for 6 hours.

2. Lightly oil the grill rack. Heat the grill to high. Brush the salmon with 1 tablespoon oil. Grill for 8 minutes or until the salmon flakes easily when tested with a fork.

3. Beat the vegetable juice, vinegar, tomato, remaining oil and reserved seasoning mixture in a large bowl with a fork or whisk until blended. Add the salad greens and toss to coat.

4. Divide the salad among 6 plates. Top with the salmon.