Grilled Salmon & Papaya Salad

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 salmon fillet, 1 cup papaya salad) contains 400 calories, 21 g carbohydrate, (4 g fiber), 36 g protein, 20 g fat, (3 g saturated fat), 75 mg cholesterol, 1680 mg omega-3 fats, and 85 mg sodium.
  • Calories per Serving: 400
  • Servings: 4
  • Active Time: 25 minutes
  • Total Time to Make: 25 minutes
Grilled Salmon & Papaya Salad



  1. Preheat grill on HIGH 10 min. Coat cleaned grill grate lightly with vegetable oil.
  2. Combine papaya, green onions, lime juice, jalapeno, and cilantro in small bowl; set aside.
  3. Toss arugula with lemon juice; drizzle with olive oil. Divide equally on 4 plates.
  4. Season both sides of fillets with salt and pepper; drizzle both sides with basting oil (too much oil will cause flare-ups). Sear fillets on grill 1-3 min, until they have changed color about one-quarter of way up from bottom. Turn over; baste (brush seared side with basting oil). Sear 1-3 min.
  5. Turn over; baste. Cook 1-3 min. Turn over again; baste. Reduce heat to MED; close cover. (Cook fillets 1-inch thick or less 3-4 min/side on MED; cook fillets 1-inch or thicker 5-6 min/side on LOW.
  6. Cook until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of fillet). Transfer to clean platter; let rest at least 2 min. 
  7. Place fillets on arugula. Top with papaya mixture.
Chef Tips
Seafood grills quickly, so check often to avoid overcooking.


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