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Salmon Salad with Summer Corn, Tomato, and Basil Dressing Recipe

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4.1 from 8 reviews

This vibrant Salmon Salad with Summer Corn, Tomato, and Basil Dressing is a perfect dish for warm-weather meals. Featuring fresh grilled salmon and charred sweet corn, it’s tossed with ripe tomato wedges, red onion, and arugula, then finished with a fragrant basil vinaigrette. The blend of smoky, tangy, and herbaceous flavors makes it a refreshing yet satisfying salad ideal for lunch or a light dinner.

Ingredients

For the Salmon

  • 1 1/2 pounds fresh salmon filets
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon lemon zest
  • 1/2 teaspoon sugar (optional)
  • Olive oil for brushing

Basil Vinaigrette

  • 2 cups fresh basil leaves
  • 2/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves
  • 2 tablespoons shallots
  • 1 tablespoon water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Salad Components

  • 3 ears of corn on the cob
  • 1 1/2 pounds fresh tomatoes, sliced into wedges
  • 1/4 of a red onion, thinly sliced (optional soak in salted water to reduce bitterness, then drain)
  • 5 ounces arugula (about 4-5 cups packed)
  • 1/2 cup fresh basil, torn for garnish
  • Olive oil and kosher salt for corn

To Serve (Optional)

  • Lemon wedges
  • Crusty bread, focaccia, sourdough crackers, rustic seed crackers, quinoa, or roasted potatoes

Instructions

  1. Dry-rub the salmon: In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, lemon zest, and sugar. Spray or brush the salmon filets lightly with olive oil and sprinkle the spice mix evenly over both sides of the fillets, pressing gently to adhere.
  2. Make basil vinaigrette: Place fresh basil leaves, olive oil, white wine vinegar, garlic cloves, shallots, water, kosher salt, and black pepper in a blender or food processor. Blend until mostly smooth, adjusting texture as needed. Set aside.
  3. Prepare and grill corn: Preheat grill to medium-high heat (about 450°F). Brush corn ears with olive oil and sprinkle with kosher salt. Place on the grill and sear for about 10 minutes, turning every few minutes to char evenly.
  4. Grill the salmon: After the corn has started grilling, place the seasoned salmon on the greased, hot grill. Check after 2–3 minutes for grill marks, then turn once. Continue grilling for a few more minutes until the salmon reaches medium doneness or your preferred level. Turn off the heat and remove from grill.
  5. Assemble the salad: Cut the kernels off the grilled corn and chop the salmon into bite-sized pieces. Arrange arugula on a large platter or serving bowls and drizzle lightly with the basil vinaigrette (or toss them together first). Layer the tomato wedges, red onion slices, corn kernels, and salmon pieces on top of the arugula. Spoon more dressing over the salad and garnish with torn fresh basil leaves.
  6. Serve: Offer lemon wedges on the side for squeezing over the salad. Serve alongside crusty bread, focaccia, crackers, quinoa, or roasted potatoes for a complete meal.

Notes

  • Soaking the red onion slices in salted water for 10 minutes can help mellow their sharpness and reduce bitterness.
  • The sugar in the salmon rub is optional but balances the smoky spices and enhances caramelization when grilling.
  • If you don’t have a grill, you can cook the salmon and corn under a broiler or on a grill pan indoors.
  • This salad is best served fresh but leftover vinaigrette can be refrigerated up to 3 days.
  • The dish pairs beautifully with a crisp white wine such as Sauvignon Blanc or a light rosé.

Find it online: https://miracooking.com/salmon-salad-with-summer-corn-tomato-and-basil-dressing-recipe/