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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.

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.