A beach house rental, a barely functional grill, and tomatoes from a farmstand on the way in. The salmon that night came out better than it had any right to, mostly because the corn and tomato salad is so good on its own that the fish almost doesn’t need to try. Big difference. Grilled corn, roasted cherry tomatoes, shallots, and mint, dressed with a chili oil and lemon vinaigrette that has enough acidity to cut through the salmon fat. This is summer food, the kind you want to eat outside while it’s still light.
How to Make Grilled Salmon with Corn and Heirloom Tomato Salad
Char the corn properly
Twenty to twenty-five minutes over medium-high heat, turning regularly. You want actual char on the kernels, not just grill marks on two sides. Simple enough. That char is what makes the salad interesting rather than sweet and flat.
The vinaigrette
Chili oil, lemon zest, lemon juice, and a small amount of sugar to keep the acid from being harsh. Whisk it well before spooning it over everything. It needs to be dressed while the corn and tomatoes are still warm so the flavors soak in. 
Grilled Salmon with Corn and Heirloom Tomato Salad
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Grilled salmon gets a vibrant upgrade with a summery corn and heirloom tomato salad. The chili-oil lemon vinaigrette ties it all together.
Ingredients
- For the Chili Oil Lemon Vinaigrette:
- 1 cup (237 ml) chili oil
- 1 tsp sugar
- 1/2 tsp salt
- Zest of 1 lemon
- Juice of 1 lemon
- Freshly cracked black pepper, to taste
- For the Corn and Tomato Salad:
- 2 ears of corn, husked
- 1 lb (454 g) cherry tomatoes
- 2 shallots, finely chopped
- 1 cup (237 ml) finely chopped fresh mint leaves
- Olive oil, for roasting
- For the Grilled Salmon:
- 4 salmon fillets (about 6 oz / 170 g each)
- 2 tbsp plain yogurt
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt, to taste
- Olive oil, for grilling
Instructions
- Prepare the Chili Oil Lemon Vinaigrette: In a small bowl or jar, whisk together chili oil, sugar, salt, lemon zest, lemon juice, and black pepper until smooth. Set aside.
- Prepare the Corn and Tomato Salad: Rub a little oil on the corn and grill it over medium-high heat, turning occasionally, until slightly charred and tender, about 20–25 minutes.
- Meanwhile, place the cherry tomatoes on a baking sheet, drizzle with olive oil, and roast at 400°F (200°C) for about 25–30 minutes, until softened and blistered.
- Once the corn has cooled slightly, stand it upright in a wide bowl and use a sharp knife to slice the kernels off the cob.
- Add the roasted tomatoes, chopped shallots, and mint to the bowl with the corn. Drizzle with the chili oil lemon vinaigrette and toss gently to combine.
- Prepare the Grilled Salmon: In a separate bowl, combine yogurt, cumin, chili powder, and salt. Rub the mixture over the salmon fillets and let marinate for 1 hour in the refrigerator.
- Preheat a grill or grill pan to medium heat and lightly oil the grates.
- Grill the salmon for about 5–6 minutes per side, without moving the fillets, until cooked through and easily released from the grill.
- Serve the grilled salmon with the corn and tomato salad spooned alongside or over the top. Drizzle with extra vinaigrette if desired.
Notes
- For a smokier flavor, grill the corn and salmon over charcoal.
- Substitute avocado for yogurt in the salmon marinade for a creamier texture.
- Store leftover corn salad separately from the salmon in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet, 1/2 cup salad
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I use a grill pan instead of an outdoor grill for the salmon?
Yes. Preheat a grill pan over medium-high heat and oil it well. Cook the salmon about 4 to 5 minutes per side. You will get good grill marks, though the smoky flavor will be milder.
What can I use instead of chili oil for the vinaigrette?
Mix 1 cup of olive oil with 1 to 2 teaspoons of red pepper flakes and let it sit for 10 minutes. Strain out the flakes. It will not be as deep in flavor, but it adds enough heat.
How do I keep the salmon from sticking to the grill?
Oil the grill grates well and make sure they are hot before placing the fish. The yogurt marinade also helps form a barrier. Do not move the fillets until they release naturally, about 3 to 4 minutes.
