The ultimate grilled salmon salad with lightly marinated salmon, sweet corn, sliced peaches and tomatoes. The flavors come together to make a fresh and flavorful meal-sized salad that’s perfect for summer.
A few weeks ago I grilled salmon and served it over salad with a bunch of seasonal produce — fresh and juicy sliced peaches, baby tomatoes and sweet corn — all from our local farmers market. It was the perfect summer salad and plenty filling to serve as a full meal. The whole meal comes together rather quickly so it works well for a weeknight meal or easy Sunday supper.
The key to this salad is making sure you have super fresh produce. The produce is what takes this salad to the next level and if it’s not perfectly ripe, it won’t be nearly as good. Soft and juicy peaches, bright and flavorful tomatoes and the sweetest corn. Once you have those things covered you’re good to go! You’ll just need to pick up some fresh salmon as well.
Why is salmon good for you?
Salmon is super nutritious… most notably for the omega-3 fatty acids (aka healthy fats). It’s also packed with protein, vitamins and minerals that are necessary for bodily functions. To top it off? It tastes absolutely delicious and adds great flavor to a variety of recipes. Salmon is one of my favorite seafood options, which is why you’ll see a ton of salmon recipes here on EBF.
Ingredients in this Grilled Salmon Salad
apple cider vinegar
low-sodium tamari – soy sauce and/or coconut aminos work great too!
peach – look for one that is ripe and juicy
fresh corn – frozen corn works in a pinch of fresh corn from the cob is the best
balsamic vinegar & olive oil
salt and pepper
Grilled Salmon Salad Recipe
Even if you don’t follow this recipe exactly, know that grilled salmon with fresh produce is an incredible combination! This salmonsalad recipe has four main steps: marinate, grill the corn, grill the salmon, assemble the salad.
Start by making a marinade for your salmon. In a small bowl, mix the apple cider vinegar, olive oil, tamari, maple syrup and pepper. Pour the marinade into a dish and place the salmon skin side up in the dish so the flesh is in the marinade. Let the salmon marinate in the fridge for 20-30 minutes.
While the salmon is marinating, grill your corn. Keep the husks on and grill on high heat for 15-20 minutes. Make sure you turn the corn occasionally so it cooks evenly. Once it’s done cooking, let it cool before husking and cutting the kernels from the cob. If you don’t have a grill, you can boil the corn instead.
When you’re ready to grill the salmon, you’ll lightly oil the grate and heat the grill to medium heat. Place the salmon on the grill flesh side down and discard the marinade. Cook the salmon for a few minutes (until you get grill marks!) and then flip so the salmon is skin-side down. Cook for 8-10 minutes or until the flesh flakes easily with a fork. If you don’t have a grill, a grill pan works great for this recipe!
You’ve made it to assembly! Plate a bed of salad greens on two plates, add your sliced peaches, tomatoes and grilled corn. Top with a grilledsalmon fillet. With the flavors of the fresh produce you almost don’t need a dressing, but I like to serve the salad with a little balsamic vinegar and olive oil or this zesty tahini dressing from my favorite kale salad.
The ultimate summer salad with lightly marinated grilled salmon, sliced peaches, tomatoes and grilled sweet corn. The flavors pair together to make a fresh and flavorful entree sized salad.
2 salmon filets (about 5 oz each)
2 Tablespoons apple cider vinegar
1 teaspoon olive oil
1 teaspoon low-sodium tamari (or soy sauce)
1 teaspoon maple syrup
1/2 teaspoon ground pepper
1–2 fresh peaches, sliced
1–2 ears of grilled corn, cut from cob
handful of cherry tomatoes, halved
baby greens (spinach, kale or mixed greens)
balsamic vinegar & olive oil
fresh ground pepper
Combine apple cider vinegar, olive oil, tamari, maple syrup and ground pepper in a small bowl to make the marinade. Pour the marinade into a dish (one with sides so the marinade won’t spill out) and place the salmon skinless-side down. Let it sit in the fridge for 20-30 minutes.
If you’re planning to grill the corn you can do that while the fish is marinating. Heat grill to high heat, keep the corn in the husk and cook for 15-20 minutes, turning the corn occasionally. Remove from grill and allow corn to cool before cutting from the cob. If you don’t have a grill, you can boil the corn instead.
After fish has marinated, preheat the grill to medium heat and lightly oil the grate. Place salmon on the grill, skinless-side down and discard marinade. Cook salmon for a few minutes, just long enough to get grill marks and then flip so the salmon is skin-side down. Cook for 8-10 minutes or until the fish flakes easily with a fork. Remove from grill. If you don’t have a grill, you can use a grill pan instead.
While grilling the fish, plate salad greens on two plates, add sliced peaches, tomatoes and grilled corn. Top each with a filet of salmon. Drizzle balsamic vinegar and olive oil over each salad. Sprinkle with salt and pepper and serve.