I grill salmon pretty often, because it's healthy and it's something my daughter and I both enjoy. I purchase 1 lb. of center-cut salmon, season it, grill it for 5 or 6 minutes on each side, and then it's ready to serve. It's so easy! I typically have leftovers because a full pound is too much for the two of us to eat in one sitting, but it's the ideal amount to create a salmon salad for lunch the next day.
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Quick Salmon Salad (Using Leftovers)
It's so delicious! This is currently one of my favorite salads. The ingredient list below will make 2 salads the size of the one pictured above.
For the salad base I use baby spinach and red leafed lettuce tossed in Braswell's Raspberry Vinaigrette Dressing. Add in a sprinkling of chopped pecans, diced green apples, and dried cranberries, then top it with the leftover salmon.
Chef Paul Prudhomme's Magic Salmon Seasoning is the best salmon seasoning I've ever tasted, and everyone who tries it raves about it! Sprinkle it generously on the salmon when you're grilling it, and don't be afraid to add more the next day. I've seriously never found a salmon seasoning that can compete with it.
If you don't mind eating a cold salmon salad, then you can certainly do it that way. Personally, I prefer mine heated! I typically wrap my leftover salmon in foil and warm it in the oven for a few minutes. (I never use the microwave to re-heat salmon, because it gets too chewy that way.)