Grilled Salmon with Corn Puree and Tomato Salad
This Grilled Salmon with Corn Puree and Tomato Salad is a great way to celebrate summer produce. This easy to make meal comes together quickly and is loaded with flavor.
The salmon is seasoned and grilled to tender flaky perfection. Served over a bed of creamy corn puree and topped with a fresh tomato cucumber salad, this easy dinner recipe checks all the boxes.
Why You’ll Love This Recipe
Fresh and seasonal. This salmon recipe includes fresh seasonal vegetables and herbs. It’s light but totally satisfying.
Customizable. You can swap the vegetables and herbs to whatever you enjoy most.
Easy to make. This salmon recipe comes together quickly! You only need 30 minutes, and you’ll have a satisfying meal on the table.
Recipe Ingredients
Salmon Ingredients
- Salmon: This recipe calls for two filets of salmon. Roughly six ounces each.
- Seasoning: Season the salmon with kosher salt and cracked black pepper.
- Oil: You’ll need avocado oil for the pan and the salmon for this recipe.
Salad Ingredients
- Tomatoes: This recipe calls for halved cherry or grape tomatoes.
- Cucumber: You’ll need diced cucumber for this recipe. I like using English cucumber. Remove the core before dicing.
- Onion: This salad recipe calls for diced onion. I used sweet onion but red or shallots work too.
- Herbs: You’ll need freshly chopped Italian parsley for this recipe. Option to use cilantro or dill instead.
- Seasoning: Season the salad with kosher salt and cracked black pepper.
- Lemon: Add a squeeze of fresh lemon to this salad.
- Oil: Drizzle the salad with extra virgin olive oil.
Corn Puree Ingredients
- Corn: This recipe calls for fresh corn.
- Butter: You’ll need butter for this recipe.
- Cream: This corn recipe calls for heavy cream. Option to use milk instead.
- Seasoning: Season the corn puree with kosher salt and cracked black pepper.
Variations
Swap the herbs. You can use cilantro or dill instead of chopped parsley in the salad.
Make it spicy. Try seasoning the salmon with my famous blackening spice for a kick.
Swap the protein. You can use grilled chicken or shrimp instead of salmon for this recipe.
Expert Tips
- Make sure the pan and the salmon is drizzled with avocado oil before adding the salmon to your grill pan. This will help prevent sticking.
- Make sure you use a high-powered blender or food processor to blend the corn puree.
- Leave the salmon skin on while cooking. This locks in its natural moisture and juices. Option to remove it once it’s cooked.
How to Make
Make the Corn Puree
Remove the corn kernels from the cob using a knife. Add the corn kernels to a high-powered blender or food processor. Buzz until smooth. There will still be some lumps, that’s ok.
Next, heat a pan over medium heat. Add the butter. Once the butter has melted add the blended corn to the pan. Mix well. Add the heavy cream and season with kosher salt and cracked black pepper. Reduce the heat to a simmer. Stir frequently to prevent the corn from sticking to the pan.
If the corn puree begins to get too thick, add a splash more cream and remove it from the heat. Taste and adjust seasoning as needed.
Prep and Grill the Salmon
Heat the grill pan over medium high heat. Spray it with avocado oil cooking spray. Take two 6-ounce salmon filets and remove any pin bones. Season the salmon with kosher salt and cracked black pepper. Drizzle it with avocado oil making it the entire filet is well coated. Including the skin.
Place the salmon in the hot pan. (skin side up) Sear for 5-6 minutes. Flip and sear for another 5-6 minutes. Cooking time will vary based on preferred doneness and the thickness of the filets.
If the salmon begins to get too brown, reduce the heat. Once its cooked to your liking, remove from the heat.
Make the Salad
Combine halved cherry tomatoes, diced cucumber, diced onion, chopped Italian parsley, kosher salt and cracked black pepper. Hit it with a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil. Toss until well combined. Taste and adjust seasoning as needed.
Assemble
Add a hearty spoonful of corn puree to the dish. Top the corn puree with a piece of grilled salmon. Top the salmon with a spoonful of tomato salad. Serve immediately and enjoy.
Frequently Asked Questions
Store any leftovers in separate containers in the refrigerator for up to three days. Reheat the salmon and corn puree in the microwave until warmed through.
You can use grilled chicken breasts, thighs or grilled shrimp instead of salmon for this easy dinner recipe.
Other Salmon Recipes to Consider Trying
- Pan Seared Salmon with Creamy Spinach
- Spicy Salmon Bites with Citrus Salad
- Spicy Salmon Roll Bowl
- Oven Roasted Teriyaki Salmon
- Air Fryer Summer Salmon
- Salmon Fish Stick with Whipped Feta
Grilled Salmon with Corn Puree and Tomato Salad
Equipment
- 1 grill pan
- 1 nonstick saute pan
Ingredients
Salmon Filets
- 12 ounces salmon, two 6-ounce filets
- 2 tablespoons avocado oil, for the pan and the salmon
- kosher salt, to season
- cracked black pepper, to season
Corn Puree
- 2 cups corn kernels, roughly four ears of corn
- 2 tablespoons butter
- 2-3 tablespoons heavy cream
- kosher salt, to season
- cracked black pepper, to season
Tomato Cucumber Salad
- 1 cup cherry tomatoes, cut in half
- 1 cup cucumber, diced or sliced
- ⅓ cup sweet onion, diced small
- 2-3 tablespoons Italian parsley, chopped small
- kosher salt, to season
- cracked black pepper, to season
- 1 tablespoon lemon juice, freshly squeezed, about ½ lemon
- 2 tablespoons extra virgin olive oil, drizzle over the salad
Instructions
How to Make
Make the Corn Puree
- Remove the corn kernels from the cob using a knife. Add the corn kernels to a high-powered blender or food processor. Buzz until smooth. There will still be some lumps, that’s ok.
- Next, heat a pan over medium heat. Add the butter. Once the butter has melted add the blended corn to the pan. Mix well. Add the heavy cream and season with kosher salt and cracked black pepper. Reduce the heat to a simmer. Stir frequently to prevent the corn from sticking to the pan.
- If the corn puree begins to get too thick, add a splash more cream and remove it from the heat. Taste and adjust seasoning as needed.
Prep and Grill the Salmon
- Heat the grill pan over medium high heat. Spray it with avocado oil cooking spray. Take two 6-ounce salmon filets and remove any pin bones. Season the salmon with kosher salt and cracked black pepper. Drizzle it with avocado oil making it the entire filet is well coated. Including the skin.
- Place the salmon in the hot pan. (skin side up) Sear for 5-6 minutes. Flip and sear for another 5-6 minutes. Cooking time will vary based on preferred doneness and the thickness of the filets.
- If the salmon begins to get too brown, reduce the heat. Once its cooked to your liking, remove from the heat.
Make the Salad
- Combine halved cherry tomatoes, diced cucumber, diced onion, chopped Italian parsley, kosher salt and cracked black pepper. Hit it with a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil. Toss until well combined. Taste and adjust seasoning as needed.
Assemble
- Add a hearty spoonful of corn puree to the dish. Top the corn puree with a piece of grilled salmon. Top the salmon with a spoonful of tomato salad. Serve immediately and enjoy.
Notes
Store any leftovers in separate containers in the refrigerator for up to three days. Reheat the salmon and corn puree in the microwave until warmed through.
3 Comments on “Grilled Salmon with Corn Puree and Tomato Salad”
Thanks!! Can’t wait to try it!!
We eat salmon a lot. I’ve put fresh garlic, chopped green onions olive oil and capers to the tomato mixture. Never tried cucumbers but sounds great.
Do you cook the corn first or take it off the cob raw? Thanks!
you can remove it from the cob raw.