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Saturday 10 am - 5 pm

Sunday 1 pm - 5 pm

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View the "Facts" tab 
to learn how to replace butter/margarine
with Premium Olive Oil

Grilled Salmon Salad

Main Courses

From our customer, Peggy.
Salmon fillet -- up to 1/2 lb. per person for meal-size salad.  We like to cook the salmon on a cedar plank on the grill; rub olive oil into the salmon and season with salt and pepper; leave the skin on and cook skin side down on the plank; remove skin to serve.  The salmon can be broiled if you don't want to grill it.
Break up salmon in big chunks over salad greens.  Cooked salmon can be eaten warm or cold per your preference.  For the salad, we like to use mixed greens or romaine, carrots, celery, red onion, and any other veggies you like.  Serve with crusty bread, a good bottle of wine, and enjoy!


  • 2 tablespoons hot and spicy mustard
  • 2 tablespoons lemon juice
  • 2 teaspoons capers, drained
  • 1 tablespoon Traditional Dark Balsamic Vinegar Condimento
  • 2 teaspoons sugar or sweetner
  • 1/4 cup any Traditional Extra Virgin Olive Oil


Mix all dressing ingredients except olive oil.
Stir well and let this sit while you make the salad and cook the salmon.
Just before serving, pour in olive oil slowly and mix with wire whisk while pouring.
When all the oil is in the bowl, whisk briskly for about 30 seconds to make sure everything is mixed well.
Spoon dressing over salmon and salad.
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