With lightly marinated salmon, sweet corn, sliced peaches, and tomatoes, this is the ultimate grilled salmon salad. Together, the flavors create a refreshing and flavorful meal-sized salad that is ideal for summer.
I grilled salmon a few weeks ago and served it over a salad with a variety of seasonal produce from our local farmers’ market, including fresh and juicy sliced peaches, baby tomatoes, and sweet corn. It was the ideal summer salad, with enough filling ingredients to serve as a full meal. The entire meal comes together quickly, making it ideal for a weeknight meal or a simple Sunday supper.
The key to this salad is to use only the freshest ingredients. The produce is what elevates this salad to another level, and if it isn’t perfectly ripe, it will be far from delicious. Peaches that are soft and juicy, tomatoes that are bright and flavorful, and the sweetest corn. Once you’ve taken care of those details, you’re ready to go! You’ll also need to purchase some fresh salmon.
Why is salmon beneficial for your health?
Salmon is extremely nutritious, particularly in terms of omega-3 fatty acids (aka healthy fats). Additionally, it is high in protein, vitamins, and minerals that are required for normal bodily functions. To top it all off? It is absolutely delectable and enhances the flavor of a wide variety of recipes. Salmon is one of my favorite seafood choices, which is why you’ll find a plethora of salmon recipes on EBF.
A salad with grilled salmon, corn, basil, peaches, and tomatoes as the toppings. A fork is placed on the plate, alongside a bowl of tomatoes and a container of dressing.
Salad with Grilled Salmon Ingredients
- 2 salmon filets, about 5 oz each
- 2 Tablespoons apple cider vinegar
- 1 teaspoon olive oil
- 1 teaspoon maple syrup
- 1 teaspoon low-sodium tamari, or soy sauce
- 1/2 teaspoon ground pepper
- 1-2 ears of grilled corn, cut from cob
- 1-2 fresh peaches, sliced
- handful of cherry tomatoes, halved
- balsamic vinegar & olive oil
- baby greens, spinach, kale or mixed greens
- fresh ground pepper
- sea salt
Salad with Grilled Salmon Recipe
Even if you don’t exactly follow this recipe, you should know that grilled salmon and fresh produce make an incredible combination! This salmon salad recipe is divided into four sections: marinating, grilling the corn, grilling the salmon, and assembling the salad.
- Begin by preparing a marinade for the salmon. Combine the apple cider vinegar, olive oil, tamari, maple syrup, and pepper in a small bowl. Fill a dish halfway with the marinade and arrange the salmon skin side up in the dish, so that the flesh is submerged in the marinade. Allow 20-30 minutes for the salmon to marinate in the refrigerator.
- Grill the corn while the salmon marinates. Maintain the husks and grill for 15-20 minutes on high heat. Turn the corn occasionally to ensure even cooking. Allow to cool slightly before husking and cutting the kernels from the cob. If you do not have a grill, you can instead boil the corn.
- When ready to grill the salmon, lightly oil the grill grate and preheat it to medium heat. Place the salmon flesh side down on the grill and discard the marinade. Cook for a few minutes (or until grill marks appear!) and then flip the salmon skin-side down. Cook for approximately 8-10 minutes, or until the flesh easily flakes with a fork. If you don’t have a grill, a grill pan will suffice!
- You’ve arrived at the assembly! On two plates, arrange a bed of salad greens and top them with sliced peaches, tomatoes, and grilled corn. Add a grilled salmon fillet on top. With the flavors of the fresh produce, a dressing is almost unnecessary, but I like to serve the salad with a drizzle of balsamic vinegar and olive oil or with this zesty tahini dressing from my favorite kale salad.