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Grilled Salmon with Summer Corn Salad is a typical warm-weather meal at my house. I make it year-round and often rely on it for a quick night weeknight meal. For me, it's one of those fish that when preparing it, less is more. I drizzle it with oil and sprinkle it with salt and pepper. I then grill it over high heat to get those excellent marks, and so the skin becomes as crispy like a chip, and the inside barely cooked. I like to serve it alongside a refreshing mixture of corn, avocado, tomatoes, and a light dressing for the perfect summer meal.
Ingredients for Grilled Salmon with Summer Corn Salad:
serves 4
Salmon:
4 salmon fillets
grapeseed oil
kosher salt
black pepper
Corn Salad:
4 ears of corn, blanched for 2 minutes, cooled and cut off the cob
1 cup grape tomatoes, quartered
1 avocado, halved and diced
1/2 cup diced red onion
1/2 cup loosely packed basil leaves, thinly sliced
Dressing:
4 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Time-Saving Tip: Cook and cut the corn a few hours in advance of preparing the salad. The dressing can be made a few hours in advance, too.
Let's see what we need.
We're ready to cook.
Combine the dressing ingredients in a jar and shake until well combined.
Combine the corn, diced onion, avocado, and tomatoes. Toss with the dressing and then gently fold in the basil.
Coat the salmon with a few tablespoons of the grapeseed oil; season both sides with salt and pepper.
Place the salmon skin side up on a hot grill. After a couple of minutes, when there are visible grill marks, flip the salmon over. Cook an additional couple of minutes until the skin is crispy.
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It's ready! Grilled Salmon with Summer Corn Salad is summertime on a plate. It's one of the simplest meals I make all summer and one of my favorites.
Enjoy!
Grilled Salmon with Summer Corn Salad
serves 4
Salmon:
4 salmon fillets
grapeseed oil
kosher salt
black pepper
Corn Salad:
4 ears of corn, blanched for 2 minutes, cooled and cut off the cob
1 cup grape tomatoes, quartered
1 avocado, halved and diced
1/2 cup diced red onion
1/2 cup loosely packed basil leaves, thinly sliced
Dressing:
4 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Combine the dressing ingredients in a jar and shake until well combined.
Combine the corn, diced onion, avocado, and tomatoes. Toss with the dressing and then gently fold in the basil.
Coat the salmon with a few tablespoons of the grapeseed oil; season both sides with salt and pepper.
Place the salmon skin side up on a hot grill. After a couple of minutes, when there are visible grill marks, flip the salmon over. Cook an additional couple of minutes until the skin is crispy.
Time-Saving Tip: Cook and cut the corn a few hours in advance of preparing the salad. The dressing can be made a few hours in advance, too.