Place the salmon on a rimmed baking sheet. In a small bowl, combine the oil, red wine vinegar, honey, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk well. Then brush the marinade over the salmon pieces.
In a separate bowl, combine the ingredients for the salad dressing: sour cream, mayonnaise, lemon juice, fresh dill, fresh thyme, garlic powder. Whisk well and taste. Salt and pepper as needed.
Once the grill is hot, place the salmon top-side-down on the grates. Grill for 2 to 3 minutes. Then carefully flip the salmon onto the skin side. Grill another 3 to 5 minutes depending on the thickness of the salmon. Remove the salmon from the grill and allow it to cool.
Meanwhile, chop all the fresh produce for the salad.
Once the salmon has cooled enough to handle, peel off the skin and discard. Then break the salmon fillets into large bite-size chunks.
On a large platter (or four individual plates) arrange the arugula, salmon chunks, avocado slices, bell pepper slices, cherry tomatoes, radishes, and scallions. Place a large dollop of creamy salad dressing in the center of each salad and serve.
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Notes
The salmon can be served slightly warm, room temperature, or cold. This salad can be prepared up to a day in advance. Keep the salad dressing separate until ready to serve.