Best Grilled Salmon with Corn and Tomato Salad
This grilled salmon with corn and tomato salad is a perfect summer dish that combines the rich, savory flavor of salmon with the fresh, sweet taste of a corn and tomato salad. It’s a simple yet elegant meal that’s easy to prepare and packed with nutrients.
Enjoy a delightful combination of flavors and textures with perfectly grilled salmon paired with a refreshing corn and tomato salad. The sweetness of the corn complements the juicy tomatoes, while the salmon adds a rich, savory element that ties everything together. This dish is perfect for outdoor dining or a light, healthy dinner.
Tools to Use:
- Grill or grill pan
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Tongs
- Aluminum foil (optional)
Ingredients:
For the Salmon:
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
For the Corn and Tomato Salad:
- 2 cups fresh corn kernels (about 4 ears of corn)
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
Instructions:
- Prepare the Grill:
- Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stove.
- Season the Salmon:
- In a small bowl, combine the olive oil, garlic powder, paprika, dried oregano, salt, and pepper. Rub the mixture all over the salmon fillets.
- Grill the Salmon:
- Place the salmon fillets on the grill, skin-side down. Cook for about 4-5 minutes on each side, or until the salmon is opaque and flakes easily with a fork. Use tongs to carefully flip the salmon to avoid breaking the fillets.
- If using a grill pan, you may need to cook in batches to avoid overcrowding.
- Prepare the Corn and Tomato Salad:
- In a large mixing bowl, combine the corn kernels, halved cherry tomatoes, finely chopped red onion, and fresh basil.
- Drizzle with olive oil and balsamic vinegar. Season with salt and freshly ground black pepper to taste. Toss everything together until well combined.
- Serve:
- Place a generous portion of the corn and tomato salad on each plate.
- Top with a grilled salmon fillet.
- Serve with lemon wedges on the side for squeezing over the salmon.
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Best Grilled Salmon with Corn and Tomato Salad
Equipment
- Grill or grill pan
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Tongs
- Aluminum foil (optional)
Ingredients
- For the Salmon:
- 4 salmon fillets about 6 ounces each
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
- For the Corn and Tomato Salad:
- 2 cups fresh corn kernels about 4 ears of corn
- 1 1/2 cups cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup fresh basil chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Grill:
- Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stove.
- Season the Salmon:
- In a small bowl, combine the olive oil, garlic powder, paprika, dried oregano, salt, and pepper. Rub the mixture all over the salmon fillets.
- Grill the Salmon:
- Place the salmon fillets on the grill, skin-side down. Cook for about 4-5 minutes on each side, or until the salmon is opaque and flakes easily with a fork. Use tongs to carefully flip the salmon to avoid breaking the fillets.
- If using a grill pan, you may need to cook in batches to avoid overcrowding.
- Prepare the Corn and Tomato Salad:
- In a large mixing bowl, combine the corn kernels, halved cherry tomatoes, finely chopped red onion, and fresh basil.
- Drizzle with olive oil and balsamic vinegar. Season with salt and freshly ground black pepper to taste. Toss everything together until well combined.
- Serve:
- Place a generous portion of the corn and tomato salad on each plate.
- Top with a grilled salmon fillet.
- Serve with lemon wedges on the side for squeezing over the salmon.
Tips for Cooking:
- Check for Doneness: To ensure the salmon is perfectly cooked, check for an internal temperature of 145°F (63°C) or look for the fish to flake easily with a fork.
- Fresh Ingredients: Use fresh, ripe tomatoes and sweet corn for the best flavor in the salad. Fresh basil adds a wonderful aromatic touch.
- Avoid Overcooking: Salmon can quickly become dry if overcooked. Keep an eye on the fillets and remove them from the grill as soon as they are cooked through.
Why You Should Try This Recipe:
This grilled salmon with corn and tomato salad is not only delicious but also nutritious and easy to prepare. It’s a great way to enjoy a healthy, balanced meal that’s full of fresh, vibrant flavors. Perfect for a summer dinner or a special occasion, this dish is sure to impress.
Enjoy the simplicity and freshness of this grilled salmon with corn and tomato salad. It’s a meal that brings together the best of summer produce and succulent salmon in a dish that’s both satisfying and nutritious. Perfect for any occasion, this recipe is sure to become a favorite in your culinary repertoire.
