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Grilled Salmon Salad
4.7 from 51 votes

Grilled Salmon Salad

Grilled Salmon Salad combines marinated salmon fillets with grilled or cooked corn, juicy cherry tomatoes, fresh peach slices, and baby greens like spinach or kale. The salmon is marinated in a tangy mix of apple cider vinegar, tamari, maple syrup, and olive oil, then grilled to achieve a flavorful, flaky texture. This salad balances smoky, sweet, and savory elements for a refreshing main dish or light meal.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 2
Calories: 413 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 2 salmon about 5 oz each, filets
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon tamari or soy sauce, low-sodium
  • 1 teaspoon maple syrup
  • 1/2 teaspoon black pepper ground
  • 1-2 peach sliced, fresh
  • 1-2 corn cut from cob, grilled, ears
  • cherry tomato halved, handful
  • baby greens spinach, kale or mixed greens
  • balsamic vinegar
  • olive oil
  • black pepper fresh ground
  • salt sea salt

Instructions

    Cup of Yum
  1. Combine apple cider vinegar, olive oil, tamari, maple syrup and ground pepper in a small bowl to make the marinade. Pour the marinade into a dish (one with sides so the marinade won't spill out) and place the salmon skinless-side down. Let it sit in the fridge for 20-30 minutes.
  2. If you're planning to grill the corn you can do that while the fish is marinating. Heat grill to high heat, keep the corn in the husk and cook for 15-20 minutes, turning the corn occasionally. Remove from grill and allow corn to cool before cutting from the cob. If you don't have a grill, you can boil the corn instead.
  3. After fish has marinated, preheat the grill to medium heat and lightly oil the grate. Place salmon on the grill, skinless-side down and discard marinade. Cook salmon for a few minutes, just long enough to get grill marks and then flip so the salmon is skin-side down. Cook for 8-10 minutes or until the fish flakes easily with a fork. Remove from grill. If you don't have a grill, you can use a grill pan instead.
  4. While grilling the fish, plate salad greens on two plates, add sliced peaches, tomatoes and grilled corn. Top each with a filet of salmon. Drizzle balsamic vinegar and olive oil over each salad. Sprinkle with salt and pepper and serve.

Nutrition Information

Serving 1salad Calories 413kcal (21%) Carbohydrates 22g (7%) Protein 35g (70%) Fat 9g (14%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 413

% Daily Value*

Serving 1salad
Calories 413kcal 21%
Carbohydrates 22g 7%
Protein 35g 70%
Fat 9g 14%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.