This Grilled Salmon with Corn Puree and Tomato Salad is the quintessential dish to celebrate the vibrant bounty of summer produce. It’s a culinary masterpiece that seamlessly combines robust flavors with a light, refreshing feel. This effortlessly prepared meal comes together swiftly, promising a satisfying dinner loaded with fresh, seasonal tastes.
Each succulent salmon fillet is meticulously seasoned and grilled to achieve that coveted tender, flaky perfection. This beautifully cooked fish is then elegantly served atop a velvety, creamy corn puree, offering a sweet counterpoint to the savory salmon. The dish is crowned with a bright, zesty tomato and cucumber salad, providing a delightful crunch and tang. This easy dinner recipe is not just a meal; it’s an experience that truly checks all the boxes for a healthy, delicious, and visually appealing summer supper.
Why You’ll Love This Recipe
This Grilled Salmon with Corn Puree and Tomato Salad isn’t just another meal; it’s a celebration of vibrant flavors and effortless cooking. Here’s why this recipe will quickly become a favorite in your kitchen:
- Fresh and Seasonal: Embrace the best of summer! This dish highlights peak-season corn and ripe, juicy tomatoes, paired with crisp cucumber and fragrant herbs. It’s light, vibrant, and utterly satisfying without feeling heavy. It’s a wonderful way to bring the freshness of the farmer’s market directly to your dinner table.
- Customizable Comfort: While the core recipe is stellar, it’s also incredibly flexible. Feel free to swap out the vegetables or herbs based on what’s in season, what you have on hand, or simply what your family enjoys most. This adaptability makes it a versatile dish you can return to again and again.
- Effortlessly Easy & Quick: Don’t let its elegant appearance fool you; this salmon recipe comes together in under 30 minutes! It’s the perfect solution for busy weeknights when you want a homemade, healthy, and delicious meal without spending hours in the kitchen.
- Nutrient-Rich: Packed with omega-3 fatty acids from the salmon, vitamins from the fresh produce, and healthy fats from avocado and olive oils, this meal is a nutritional powerhouse. It’s a delicious way to fuel your body with wholesome ingredients.
- Impressive Presentation: Despite its ease, this dish boasts a stunning presentation that looks like it came from a gourmet restaurant. The vibrant colors of the salmon, golden corn puree, and colorful salad make it perfect for entertaining guests or simply elevating a casual family dinner.
The Heart of the Dish: Salmon Benefits
Salmon is not only delicious but also incredibly beneficial for your health, making it an ideal choice for a wholesome meal like this. Rich in omega-3 fatty acids (EPA and DHA), salmon is known to support heart health, reduce inflammation, and even boost brain function. These essential fats are crucial for overall well-being and are readily available in this flavorful fish.
Beyond its healthy fats, salmon is an excellent source of high-quality protein, which is vital for muscle repair, growth, and satiety. It also provides a significant amount of B vitamins, particularly B12, which is essential for energy production and nerve function. Additionally, salmon offers a good dose of potassium, selenium, and antioxidants like Astaxanthin, contributing to bone health, thyroid function, and cellular protection.
Choosing the right salmon can also enhance your dining experience. While both wild-caught and farmed salmon offer nutritional benefits, wild-caught varieties, such as Alaskan sockeye or coho, often have a more robust flavor and firmer texture due to their natural diet and active lifestyles. Farmed salmon, while more readily available, can vary in quality depending on farming practices. For this recipe, aim for fresh, bright pink fillets with firm flesh and a clean, oceanic smell. Avoid any fish that smells overly “fishy” or has dull, discolored skin.
Properly handling salmon is key to a great meal. Always check for and remove any pin bones before cooking, as these tiny bones can be unpleasant to encounter while eating. A pair of clean tweezers can easily do the trick. Patting the salmon fillets dry before seasoning is also crucial, as it helps achieve a perfect sear and crispy skin, preventing the fish from steaming instead of grilling.
Recipe Ingredients
Salmon Ingredients
- Salmon Fillets: You’ll need two individual salmon fillets, each weighing approximately six ounces. Opt for skin-on fillets as the skin helps retain moisture and flavor during grilling, and can be easily removed after cooking if preferred.
- Seasoning: A simple yet effective blend of kosher salt and freshly cracked black pepper is all you need to enhance the natural flavors of the salmon. Don’t be shy with the seasoning, ensuring an even coat on both sides.
- Avocado Oil: This high smoke point oil is ideal for grilling. You’ll use it to lightly coat both the salmon and your grill pan to prevent sticking and promote a beautiful sear.
Salad Ingredients
- Tomatoes: Halved cherry or grape tomatoes bring a burst of sweetness and vibrant color to the salad. For a different twist, you could also use diced Roma tomatoes or small heirloom varieties for a more complex flavor profile.
- Cucumber: Diced English cucumber is recommended for its mild flavor and minimal seeds, eliminating the need for tedious deseeding. For a crisper texture, Persian cucumbers are also a great choice.
- Onion: Finely diced sweet onion adds a subtle pungency without overpowering the delicate flavors. Red onion or shallots can be used as alternatives, offering slightly different notes.
- Herbs: Freshly chopped Italian parsley provides a bright, herbaceous note. For a different aromatic twist, consider fresh cilantro or dill to complement the salmon and corn.
- Seasoning: A pinch of kosher salt and cracked black pepper will perfectly season the salad, bringing out the natural flavors of the vegetables.
- Lemon: A generous squeeze of fresh lemon juice brightens the entire salad, adding essential acidity and a fresh aroma. Always use fresh lemon juice for the best results.
- Extra Virgin Olive Oil: A drizzle of high-quality extra virgin olive oil enhances the salad’s texture and carries the flavors beautifully.
Corn Puree Ingredients
- Fresh Corn Kernels: The star of the puree! Fresh corn offers unparalleled sweetness and creamy texture. If fresh corn is unavailable, high-quality frozen corn kernels can be a suitable substitute.
- Butter: Unsalted butter adds richness and a silky mouthfeel to the corn puree, enhancing its natural sweetness.
- Heavy Cream: A splash of heavy cream creates a luxurious, smooth consistency. For a lighter alternative, whole milk or half-and-half can be used, though the puree will be less rich.
- Seasoning: Kosher salt and freshly cracked black pepper are essential to balance the sweetness of the corn and round out the flavors of the puree.
Variations and Customizations
One of the beauties of this dish is its versatility. Feel free to adapt the components to your taste preferences, dietary needs, or what fresh ingredients are available to you:
- Herb Swap: While Italian parsley offers a classic fresh flavor, don’t hesitate to experiment with other herbs in your tomato salad. Fresh cilantro can lend a bright, almost citrusy note, while dill pairs wonderfully with salmon and has a distinctive, slightly anisy aroma. Chives or mint could also offer interesting variations.
- Spice it Up: For those who love a bit of heat, consider seasoning your salmon with a touch of cayenne pepper, smoked paprika, or even a pre-made blackening spice blend. A pinch of red pepper flakes in the corn puree can also add a subtle kick.
- Alternate Proteins: Not a fan of salmon, or simply looking to change things up? This recipe works beautifully with other proteins. Try grilled chicken breasts or thighs, pan-seseared scallops, or succulent grilled shrimp. Ensure cooking times are adjusted accordingly for your chosen protein.
- Puree Alternatives: If corn isn’t in season or you want a different flavor profile, consider a pea puree for a vibrant green twist, a sweet potato puree for an earthy sweetness, or even a cauliflower puree for a lighter, low-carb option.
- Salad Enhancements: To add more texture and flavor to your tomato and cucumber salad, think about incorporating crumbled feta cheese, Kalamata olives, thinly sliced bell peppers, or even a handful of toasted pine nuts for a nutty crunch. A drizzle of balsamic glaze can also add a lovely depth.
- Garlic Infusion: For a deeper flavor, you can sauté a minced garlic clove with the butter before adding the blended corn for the puree, or add a finely minced clove to the salad dressing.
- Citrus Zest: Grate a little lemon zest over the finished salmon or into the corn puree just before serving for an extra layer of bright, aromatic flavor.
Expert Tips for Perfect Results
Achieving a restaurant-quality dish at home is easier than you think with these expert tips:
- Prevent Salmon from Sticking: The key to a beautifully seared salmon is a properly prepared grill pan. Always preheat your pan to medium-high heat and drizzle both the pan and the salmon fillets generously with avocado oil. Avocado oil has a high smoke point, making it perfect for high-heat cooking, and helps create a non-stick surface, ensuring your salmon skin crisps up without adhering to the pan.
- Achieve a Smooth Corn Puree: For a silky-smooth corn puree, a high-powered blender or food processor is indispensable. Blend the corn kernels until they reach a very fine consistency, incorporating the natural sweetness and creamy starch. Don’t worry if there are a few tiny lumps; they add a rustic charm without detracting from the overall smoothness.
- Keep the Skin On: When grilling salmon, leaving the skin on is a game-changer. The skin acts as a natural barrier, locking in the salmon’s precious moisture and rich juices, resulting in a more tender and flavorful fillet. It also helps the fish hold its shape better during cooking. Once cooked, the skin will be wonderfully crispy and can be enjoyed as is, or easily peeled away if you prefer.
- Pat Your Salmon Dry: Before seasoning and oiling your salmon, pat it thoroughly dry with paper towels. Excess moisture on the surface can prevent a proper sear, leading to a less crispy exterior. A dry surface allows the fish to achieve that beautiful golden-brown crust.
- Don’t Overcrowd the Pan: When grilling the salmon, ensure there’s enough space between the fillets. Overcrowding the pan can lower the temperature, causing the fish to steam rather than sear, which results in a less desirable texture. Cook in batches if necessary.
- Rest Your Salmon: Just like steak, salmon benefits from a brief resting period after cooking. Remove the fillets from the heat and let them rest for 3-5 minutes. This allows the juices to redistribute throughout the fish, ensuring every bite is moist and tender.
- Taste and Adjust Seasoning: This is crucial for all components. Taste your corn puree and tomato salad before serving and adjust salt, pepper, or lemon juice as needed. Flavors can change as ingredients meld, so a final check ensures perfection.
How to Make Grilled Salmon with Corn Puree and Tomato Salad
Creating this gourmet-level dish at home is surprisingly straightforward. Follow these steps for a perfectly balanced and flavorful meal:
Make the Corn Puree
Start by carefully removing the sweet corn kernels from the cobs using a sharp knife. Stand each cob upright on a cutting board and slice downwards, taking care to cut off only the kernels, leaving the tough inner cob behind. Transfer these fresh corn kernels into a high-powered blender or a food processor. Process until the corn is mostly smooth. A few small lumps are perfectly fine and will add a nice textural element to the puree.
Next, place a medium-sized nonstick pan over medium heat. Add the butter and allow it to melt completely, ensuring the bottom of the pan is coated. Once the butter is shimmering, pour in your blended corn. Stir well to combine the corn with the melted butter. Then, incorporate the heavy cream and season generously with kosher salt and freshly cracked black pepper. Reduce the heat to a gentle simmer, allowing the puree to slowly cook and thicken. Stir frequently to prevent any sticking to the bottom of the pan and to ensure even cooking.
As the corn puree simmers, it will begin to thicken. If it appears to become too thick for your preference, simply add a splash more heavy cream or even a bit of milk to achieve your desired consistency. Once it reaches your preferred richness and thickness, remove the pan from the heat. Before serving, taste the puree and adjust the seasoning one last time, adding more salt or pepper if necessary to perfect its flavor profile.
Prep and Grill the Salmon
Begin by placing your grill pan over medium-high heat and allow it to get thoroughly hot. While it’s heating, lightly spray the pan’s surface with avocado oil cooking spray to create an initial non-stick layer. Take your two 6-ounce salmon fillets and carefully inspect them for any remaining pin bones, removing them with tweezers if found. Once clean, pat the salmon fillets completely dry with paper towels to ensure a crisp sear.
Generously season both sides of each salmon fillet with kosher salt and freshly cracked black pepper. Then, drizzle the fillets with avocado oil, ensuring the entire surface, including the skin side, is well coated. This step is crucial for achieving a beautiful crust and preventing the fish from sticking to the pan.
Carefully place the seasoned salmon fillets into the hot grill pan, skin side up first, if you prefer the skin to get extra crispy. Sear for 5-6 minutes, allowing a golden-brown crust to form. The exact cooking time will depend on the thickness of your fillets and your desired level of doneness. Once a good sear is established, gently flip the salmon and sear for an additional 5-6 minutes on the other side. If the salmon appears to be browning too quickly, reduce the heat slightly to prevent burning.
The salmon is cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. For a medium-rare to medium doneness, the center will still be slightly pink. Once cooked to your liking, remove the salmon from the heat and let it rest on a clean plate for a few minutes. This resting period allows the juices to redistribute, ensuring a moist and tender fillet.
Make the Salad
In a medium mixing bowl, combine the vibrant halved cherry tomatoes, crisp diced cucumber, and finely diced sweet onion. Add the freshly chopped Italian parsley for a burst of herbaceous freshness. Season the vegetables lightly with kosher salt and freshly cracked black pepper. To bring all the flavors together, squeeze in fresh lemon juice and drizzle with a good quality extra virgin olive oil. Toss all the ingredients gently until they are well combined and evenly coated with the dressing.
Taste the salad and adjust the seasoning as needed. You might want a little more lemon juice for extra tang, or a touch more salt and pepper to enhance the flavors. The key is to achieve a bright, refreshing balance that complements the richness of the salmon and the sweetness of the corn puree.
Assemble the Dish
With all three components prepared, it’s time to bring your culinary creation to life. Start by spooning a generous, hearty portion of the warm corn puree onto the center of each serving plate or shallow bowl. The creamy, golden puree will form a luxurious base for the other elements.
Carefully place one perfectly grilled salmon fillet directly on top of the corn puree. The contrasting textures and colors will immediately make the dish visually appealing. Finally, spoon a fresh and vibrant portion of the tomato cucumber salad over the salmon. The salad’s bright colors and crisp texture will provide a beautiful finish. Serve immediately and savor every bite of this harmonious and flavorful summer meal!
Frequently Asked Questions
Any leftovers from this delicious meal should be stored in separate airtight containers in the refrigerator. The salmon, corn puree, and tomato salad will keep fresh for up to three days. When reheating, gently warm the salmon and corn puree in the microwave or a low-heat oven until warmed through. The tomato salad is best served chilled.
Absolutely! This recipe is incredibly versatile. Instead of salmon, you can easily use grilled chicken breasts or thighs for a lean protein option, or opt for succulent grilled shrimp, which cooks even faster. Ensure you adjust the cooking times accordingly for your chosen protein to prevent overcooking.
Yes, while fresh corn offers the best flavor, high-quality frozen corn kernels can be a good substitute, especially when fresh corn is out of season. Thaw them thoroughly before blending to ensure a smooth puree.
Run your fingers along the salmon fillet to feel for any small, thin bones. Use a pair of clean kitchen tweezers or needle-nose pliers to gently pull them out, always pulling in the direction they are pointing to avoid tearing the flesh.
Yes, you can definitely prep some elements in advance. The corn puree can be made a day ahead and gently reheated. The tomato cucumber salad ingredients can be chopped and stored separately, then combined and dressed just before serving to maintain freshness and crispness. It’s best to cook the salmon fresh for optimal flavor and texture.
Other Salmon Recipes to Try
If you love salmon as much as we do, here are some other fantastic recipes to add to your repertoire:
- 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 Sticks with Whipped Feta
- Baked Spicy Salmon Roll
Grilled Salmon with Corn Puree and Tomato Salad
Sarah Thomas-Drawbaugh
2 servings
15 mins
15 mins
30 mins
Pin Recipe
Equipment
- 1 grill pan
- 1 mixing bowl
- 1 nonstick saute pan
Ingredients
Salmon Fillets
- 12 ounces salmon, two 6-ounce fillets
- 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
- 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.
- Heat the grill pan over medium high heat. Spray it with avocado oil cooking spray. Take two 6-ounce salmon fillets and remove any pin bones. Season the salmon with kosher salt and cracked black pepper. Drizzle it with avocado oil making it the entire fillet 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 fillets.
- If the salmon begins to get too brown, reduce the heat. Once its cooked to your liking, remove from the heat.
- 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.
- 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
How long do leftovers last?
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.
Nutrition
Calories: 783kcal,
Carbohydrates: 31g,
Protein: 40g,
Fat: 58g,
Saturated Fat: 16g,
Polyunsaturated Fat: 9g,
Monounsaturated Fat: 29g,
Trans Fat: 0.5g,
Cholesterol: 141mg,
Sodium: 519mg,
Potassium: 1382mg,
Fiber: 5g,
Sugar: 12g,
Vitamin A: 1462IU,
Vitamin C: 31mg,
Calcium: 68mg,
Iron: 3mg
Main Course
American
783
Sarah Thomas-Drawbaugh