Salmon BLT Salad with Chive Ranch — A Summer Staple That Never Disappoints
If there's one meal that screams summer around our house, it's this Salmon BLT Salad with Chive Ranch Dressing. It's bright, fresh, satisfying, and comes together without heating up the whole kitchen — a very real win here in Arizona, where turning on the oven in July feels like playing with fire. Literally.
This salad came to life on one of those “we should grill tonight” evenings when we had salmon thawed, a few stray avocados begging to be used, and some bacon crisped up from breakfast. I threw everything over greens, tossed together a quick ranch with chives from the garden (they somehow survive the Phoenix heat!), and it became an instant family favorite.
It’s become our go-to meal for backyard dinners, quick lunches, or anytime we want to feel fancy without the fuss. Plus, it’s paleo, Whole30, and keto-friendly — but you’d never know it from the flavor.
Here’s how to make it:
🥗 Salmon BLT Salad with Chive Ranch Dressing
Serves: 6
Perfect for: Summer grilling, backyard dinners, or when you want something light but filling.
Chive Ranch Dressing
1/4 cup plain unsweetened almond milk
1/2 cup paleo mayo (store-bought or homemade)
1 tbsp lemon juice
1 tsp fresh minced dill (or 1/4 tsp dried)
1 garlic clove, minced
2 tbsp chopped fresh chives
Sea salt & black pepper, to taste
To make:
Whisk the almond milk, mayo, lemon juice, and dill until smooth. Stir in the garlic and chives, then season with salt and pepper. Chill while you prep the rest — it gets even better as it sits!
Perfectly Seasoned Salmon
1 lb salmon fillets (3–4 pieces, skin on or off)
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp smoked paprika
3/4 tsp sea salt
1/8 tsp black pepper
1 tbsp bacon fat, avocado oil, or ghee (for cooking)
To cook:
Pat the salmon dry. Mix your spices and rub generously all over the fillets.
Grilling? Brush the fish with oil and place flesh-side down on a hot grill for about 3 minutes. Flip and cook another 3–4 minutes, skin-side down, until flaky and cooked through.
Pan-frying? Heat oil in a skillet over medium-high. Place salmon skin-side down and cook about 3 minutes per side, adjusting for thickness. Set aside.
The Salad Base
6 cups mixed greens (romaine, arugula, spinach — whatever you love)
1 cup cherry tomatoes, halved
6 slices bacon, cooked until crispy and crumbled
1 ripe avocado, sliced
1 small red onion, thinly sliced
To assemble:
Layer your greens on a big platter or individual bowls. Add tomatoes, bacon, avocado, and red onion. Gently place the salmon on top and drizzle generously with that chive ranch. Sprinkle extra chives if you’re feeling fancy.
Why We Love It
This salad is everything I want in a summer dinner — it’s light but filling, crisp and creamy, smoky and herby all at once. It tastes indulgent but keeps things clean and nutrient-packed. And bonus: it's just as good the next day (if you manage to have leftovers).
Next time the sun dips just enough to fire up the grill, give this a try. It might just become your new seasonal staple too.
Let me know if you make it — I’d love to hear how it turns out for you!
