Grilled Salmon Salad with Basil Vinaigrette

Name: Grilled Salmon Salad with Basil Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 salmon fillets, about 6 ounces each; 4 cups fresh arugula; 1 cup sweet corn kernels, fresh or canned; 1 cup cherry tomatoes, halved; 1 tablespoon olive oil; Salt and black pepper to taste; 1/2 cup fresh basil leaves, packed; 3 tablespoons extra virgin olive oil; 1 tablespoon white wine vinegar; 1 teaspoon honey; 1 small clove garlic, minced

A fresh and colorful summer salad featuring perfectly grilled salmon paired with sweet corn and a bright basil dressing.

By Recipes By Nani· 🌍 American· July 25, 2026

Grilled Salmon Salad with Basil Vinaigrette

recipesbynani.com

Prep

15 minutes

Cook

10 minutes

Total

25 minutes

Serves

There is nothing quite like a light and fresh salad when the weather gets warm. This dish brings together the smoky flavor of grilled salmon with the natural sweetness of summer corn and juicy tomatoes for a meal that feels special but is very easy to make.

I love serving this for a healthy lunch or a light dinner. My best tip is to let your salmon reach room temperature for about ten minutes before it hits the grill because it helps the fish cook more evenly without sticking to the grates.

🧺 Ingredients

2 salmon fillets, about 6 ounces each
4 cups fresh arugula
1 cup sweet corn kernels, fresh or canned
1 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and black pepper to taste
1/2 cup fresh basil leaves, packed
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
1 small clove garlic, minced

👩‍🍳Instructions

1
Brush the salmon fillets with a little olive oil and season both sides with salt and pepper.
2
Preheat your grill or a stovetop grill pan to medium high heat.
3
Place the salmon on the grill and cook for about 4 to 5 minutes per side until the fish is opaque and flakes easily with a fork.
4
While the salmon cooks, make the dressing by blending the basil, olive oil, vinegar, honey, and garlic in a small food processor or by finely chopping the basil and whisking everything together in a bowl.
5
Divide the arugula among two plates and top with the corn and cherry tomatoes.
6
Place a cooked salmon fillet on top of each bed of greens.
7
Drizzle the basil vinaigrette generously over the salad and serve immediately.

💡 Tips

Store any leftover dressing in a small glass jar in the fridge for up to three days. If you want to make this meal ahead of time, grill the salmon earlier in the day and serve it chilled over the greens.

#Healthy #High Protein #Gluten Free #Summer Salad #Seafood

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