Cook the salmon under a preheated hot grill for 8–9 minutes, turning once, or until cooked through.
Meanwhile, grate the rind of the orange into a bowl, then peel and segment the orange, catching the juice in the bowl. Whisk together the orange juice and rind, grated lemon rind, oil and salt and pepper.
Flake the salmon in large pieces into a serving bowl. Toss together with the remaining ingredients, the orange segments and dressing, then serve.