Grilled salmon with Dijon raspberry vinaigrette

Packed with protein, this recipe delivers just the right amount of tangy and sweet
Grilled salmon with raspberry vinaigrette on bed of lettuce
4 servings / 40 min

Prep 30 min / Cook 10 min

Raspberries and Dijon mustard make a unique combination of sweet and savoury, which is perfect for grilled salmon.


Dijon-raspberry vinaigrette:

  • 1 tbsp (15 mL) canola oil
  • 1/2 cup (125 mL) black currant or grape juice concentrate
  • 1/2 cup (125 mL) chopped fresh cilantro
  • 1/4 cup (50 mL) grainy Dijon mustard
  • 1/4 cup (50 mL) fresh lime juice 

Grilled salmon: 

  • 1 salmon fillet, about 13 oz / 370 g
  • 1 head dark green leaf lettuce
  • 3 cups (750 mL) frozen raspberries, thawed
  1. In small bowl, whisk together vinaigrette ingredients. Reserve 1/2 cup (125 mL) and pour remaining 1 cup (250 mL) into resealable plastic bag. Add salmon to bag, seal and place in refrigerator. Marinate up to 30 minutes.
  2. Wash and dry lettuce. Set aside.
  3. Preheat barbecue or indoor grill pan to medium heat. Remove salmon from plastic bag and discard marinade. Grill salmon 5-10 minutes or until cooked through, turning once.
  4. Mix together reserved dressing with 2 cups (500 mL) thawed raspberries. Set aside.
  5. Chop lettuce and divide equally between four plates, about 1 1/2 cups (375 mL) per plate.
  6. Divide cooked salmon into four equal pieces and place each piece on top of lettuce. Spoon 1/4 of raspberry mixture over salmon. Garnish with extra raspberries and serve. 
Nutritional info per serving (1 of 4) 
  • Calories 175
  • Protein 20 g
  • Total Fat 3.5 g 
  • Saturated Fat 0.5 g
  • Cholesterol 50 mg 
  • Carbohydrates 16 g 
  • Fibre 5 g
  • Sugars 6 g 
  • Added Sugars 0 g
  • Sodium 130 mg
  • Potassium 680 mg



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