By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
199 cal · 25 min
Grilled Salmon, Fennel, Radish and Cherry Salad
Recipe GLPR22797931321b06
A bright, refreshing Nordic-inspired salad featuring grilled salmon flaked over tender arugula and crisp fennel, radish, and tart cherries. Finished with a light lemon and olive oil dressing and fresh oregano for an elegant, nutritious meal.
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Ingredients
1 1/2 cups fresh arugula
1 small fennel bulb, fronds removed and thinly sliced
6 radishes, thinly sliced
1 cup fresh cherries, pitted
12 oz salmon fillet, grilled to 145°F internal temperature
1 juice of 1 fresh lemon
2 tablespoons extra-virgin olive oil
sea salt to taste
black pepper to taste
2 tablespoons fresh oregano leaves
Directions
Preheat your grill to medium-high heat (about 400°F). Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
Grill the salmon for 4–5 minutes per side, or until it reaches an internal temperature of 145°F at the thickest point. Remove from the grill and let cool slightly before flaking into bite-sized pieces.
While the salmon cooks, prepare the vegetables. Thinly slice the fennel bulb (discarding the tough core and fronds). Thinly slice the radishes and pit the fresh cherries.
In a large salad bowl, combine the arugula, sliced fennel, sliced radishes, and pitted cherries. Toss gently to combine.
In a small bowl, whisk together the fresh lemon juice and extra-virgin olive oil. Season with salt and pepper to taste.
Drizzle the lemon-oil dressing over the salad and gently toss to coat evenly. Top with the flaked grilled salmon and scatter fresh oregano leaves over the top. Serve immediately.
Comments
Fresh salmon at Charlotte grocers runs $12–16 per pound, and this recipe needs about 1.5 pounds for six servings, pushing the cost to roughly $4 per person before lemon and oil—reasonable for a weeknight but not budget-friendly. Fennel and radish are reliable finds at Harris Teeter and Kroger year-round, arugula and cherry tomatoes too, so no special trips. The stated 25 minutes assumes salmon is already seasoned and on the grill; realistically add 10 minutes for prepping fennel, radish, and arugula and bringing the grill to temperature, landing closer to 35 minutes total. This is a no-fuss, hands-off main once it hits the heat, reheats poorly (salmon dries out), and suits a same-night dinner for a hungry family.
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