Fresh, colorful, and bursting with summer flavor, this Salmon Salad combines grilled salmon, sweet corn, ripe tomatoes, peppery arugula, and a vibrant basil vinaigrette.

salmon salad with tomato, corn, red onion, and basil with basil vinaigrette.

This Salmon Salad is one of my favorite summer dinners. Perfectly seasoned salmon and sweet summer corn are grilled until tender and flaky, then layered over peppery arugula with juicy tomatoes, red onion, and a bright basil vinaigrette that ties everything together. It’s fresh, colorful, satisfying, and exactly what I crave during the hot summer months.

When salmon is in season, so is corn, tomatoes, and basil. It’s like they all belong together! The fresh basil dressing is so delicious on the grilled salmon, and the combination of flavors truly can’t be beat. I can’t wait for you to try this summery meal!

Why you’ll love this Salmon Salad recipe!

Fresh summer flavor! Sweet grilled corn, ripe tomatoes, fragrant basil, and smoky salmon highlight the best of summer produce in one meal.

Healthy and satisfying. This salad is packed with protein, healthy fats, and fresh veggies. It’s a nourishing, healthy dinner.

Perfect for entertaining. Make the dressing ahead. You can also grill the salmon and corn a little ahead, then assemble everything on a large platter just before serving for effortless entertaining. It makes for a beautiful summer platter.

Salmon Salad Ingredients

Salmon

Salmon: Use fresh salmon filets (skin on or skin off). See our Grilled Salmon Recipe for tips on how to buy salmon, as well as what variety to buy.
Spices: Garlic powder, onion powder, smoked paprika, kosher salt, and black pepper create a simple yet aromatic and smoky dry rub.
Lemon zest: Adds brightness and fresh citrus. You could also add a squeeze of fresh lemon juice right before serving if desired.
Sugar (optional): A pinch encourages caramelization and balances the smoky spices.

Basil Vinaigrette

Fresh basil leaves: For bright, herbaceous flavor. Use fresh, vibrant basil for the best flavor and color.
Olive oil and white wine vinegar: Create a light, balanced taste that’s both rich and tangy.
Garlic cloves and shallots: Add savory depth and aromatic flavor without overpowering the fresh basil.
Kosher salt and black pepper: Season the vinaigrette and help balance the flavors.

Veggies

Ears of corn: Grilling the corn caramelizes its natural sugars and adds smoky sweetness. Fresh summer corn is best!
Fresh tomatoes: Use ripe garden tomatoes, heirloom tomatoes, or cherry tomatoes for the sweetest flavor.
Red onion: For a bit of crunch and a sharp bite that balances the rich salmon. Soak the thin slices in ice water for 10 minutes if you prefer a milder flavor.
Arugula: Its peppery flavor pairs beautifully with salmon and the sweet summer veggies. Mixed greens, spinach, or baby kale also work well as a substitute.
Fresh basil: Torn basil leaves scattered over the finished salad reinforce the fresh basil flavor in the vinaigrette.

How to Make Salmon Salad

1. Season salmon with the dry rub. In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, lemon zest, and sugar (optional). Spray or brush olive oil onto each large salmon filet and sprinkle with the dry rub.

ceramic tray with salmon filets with dry rub.

2. Blend the basil vinaigrette. Add basil, olive oil, white wine vinegar, garlic, shallots, water, salt, and black pepper to a blender and blend until achieving a smooth texture and desired creaminess.

blender with basil vinaigrette ingredients - basil, garlic cloves, shallots, salt, and pepper.

glass jar of basil vinaigrette with spoon.

3. Grill the corn and salmon. Preheat the grill to 450°F or medium-high heat and grease the grates. Season the corn with olive oil and salt. Sear for 10 minutes, rotating every few minutes. Place the salmon on the grill and check after 2-3 minutes for grill marks before flipping. Grill for a few more minutes, to medium or your preferred doneness. Turn off the heat.

salmon filets and ears of corn on the grill.

4. Assemble. Cut the kernels off the corn and cut the salmon. Arrange arugula on a serving platter, in a shallow bowl, or on individual salad plates. Drizzle a little vinaigrette over top (or toss in a bowl with the vinaigrette and transfer to a serving dish), then add tomatoes, onions, and salmon. Garnish with fresh herbs (basil, fresh parsley, chives, and fresh dill are all nice) and spoon more dressing over the salad.

summer corn, tomato, and salmon salad with red onion and basil with basil vinaigrette drizzled over top.

Chef’s Tips

Can this be made in an oven? Yes, bake both seasoned salmon and corn on a parchment-lined sheet pan at 400F. Salmon will take 10-15 minutes, and corn will take 20-25 minutes. You can also use a grill pan.
Pat the salmon dry. Pat the filets dry before seasoning so the spices adhere well and the salmon develops beautiful grill marks.
Grease the grill grates well. Clean, well-oiled grill grates help prevent sticking and make flipping much easier.
Be careful not to overcook the salmon. Remove it when it reaches 125-130°F for medium or 135-140°F for medium-well. It will continue cooking slightly as it rests.
Let the salmon rest. Resting for 5 minutes allows the juices to redistribute and keeps the fish moist and flaky.
Use peak-season tomatoes. Ripe, juicy summer tomatoes really elevate this salad! For the most delicious flavor, use tomatoes from the garden or your local farmers’ market.
Dress just before serving. Toss the greens with just enough vinaigrette to lightly coat them, then drizzle a little extra over the finished salad right before serving. The dressing can be made ahead- let it come to room temperature before using.

Serving Suggestions

Serve this Grilled Salmon Salad at room temperature with sourdough bread or focaccia bread sourdough crackers, rustic seed crackers, or with a side of quinoa or grilled potatoes.

Storage

Storage: Summer Corn, Tomato, and Salmon Salad is best enjoyed fresh; however, it will keep for 1-2 days in an airtight container in the refrigerator. For best results, store the vinaigrette separately.

Repurpose leftovers! You could turn leftovers into lettuce wraps or make a tasty salmon salad wrap! Enjoy the salmon cold or reheat on parchment paper on a baking sheet in the oven and bake until 130-140°F.

Basil Vinaigrette: This can be made a few days ahead, and you will have leftover dressing that will keep for 4-5 days in a sealed jar in the fridge. Mix it into mayo or yogurt for a basil aioli or creamy dip, use it on pasta salad, or drizzle it on grilled summer vegetables or potatoes.