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Salad topped with grilled salmon, corn, basil, peaches, and tomatoes.
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4.65 from 17 votes

Grilled Salmon 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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: grilled salmon salad
Servings: 2


  • 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
  • sea salt


  • 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.


Serving: 1salad | Calories: 413kcal | Carbohydrates: 22g | Protein: 35g | Fat: 9g | Fiber: 1g | Sugar: 6g