Let me tell you something about salmon salads. Most of the time, they're boring. A piece of bland salmon on some sad lettuce with bottled dressing. This Peachy Salmon Salad is not that.
We're talking juicy, flaky salmon marinated in a tangy-sweet mixture of apple cider vinegar, olive oil, tamari, maple syrup, and black pepper. Then baked until perfectly cooked. Served over a bed of fresh salad leaves, topped with sweet sliced peach, juicy cherry tomatoes, and charred corn kernels. Finished with a drizzle of balsamic vinegar.
It's sweet, savory, tangy, smoky, and fresh all at once.
The marinade does the heavy lifting. Twenty to thirty minutes is all it needs. While the salmon soaks up all that flavor, you grill the corn, slice the peach, halve the tomatoes, and toss the salad.
Forty-five minutes total. Most of it hands-off. And you've got a restaurant-worthy meal for two.
Let's make some peachy salmon.
Try my Salmon, Avocado and Mango Tartar recipe.
Try my Omelet with Smoked Salmon and Feta recipe.
You'll need a small bowl for the marinade, a dish for marinating the salmon, a baking tray, a grill pan or oven for the corn, a cutting board and knife, and two bowls for serving.
Ingredients (Serves 2):
For the marinade:
For the salmon:
For the salad:
Try my Smoked Salmon Party Dip recipe.
Time: 45 mins (includes 20-30 min marinating)
Alright, let's make a salmon salad that'll make you forget every boring salmon salad you've ever had.
First, make the marinade. In a small bowl, whisk together the apple cider vinegar, olive oil, tamari, maple syrup, and black pepper.
Prep the salmon. Place the salmon filets, skinless side down, in a dish. Pour the marinade over them. Make sure both filets are coated.
Refrigerate and marinate for 20-30 minutes. Don't skip this. The marinade needs time to work.
While the salmon marinates, char the corn. If you have a grill pan, heat it over medium-high heat. Cook the corn cob, turning occasionally, until charred in spots about 8-10 minutes. No grill pan? Roast in a 400°F oven for 10-12 minutes.
Let the corn cool. Then slice off the kernels. Set aside.
Preheat your oven to 400°F (200°C).
Bake the salmon. Place the marinated salmon filets on a baking tray (skin-side down if they have skin). Bake for 8-10 minutes, until the salmon is fully cooked and flakes easily with a fork. The internal temperature should reach 145°F.
While the salmon bakes, assemble the salad. Divide the salad leaves between two bowls.
Top with sliced peach, halved cherry tomatoes, and the grilled corn kernels.
When the salmon is done, place one filet on each salad.
Drizzle each serving with balsamic vinegar. About ½ tablespoon per bowl.
Season with salt and black pepper to taste.
Serve immediately. This salad is best fresh, while the salmon is still warm and the greens are crisp.
Eat with a fork. Enjoy every bite.
Try my Ginger and Honey Salmon en Papillote recipe.
1| No salmon? Use trout, arctic char, or even grilled chicken breast.
2| No apple cider vinegar? Use rice vinegar or white wine vinegar.
3| No tamari? Use coconut aminos (gluten free) or regular soy sauce (not gluten free).
4| No maple syrup? Use honey or agave.
5| No fresh peach? Use nectarine, mango, or canned peach (drained).
6| No corn on the cob? Use ½ cup canned or frozen corn (thawed, then char in a dry pan).
7| No balsamic vinegar? Use red wine vinegar or a squeeze of fresh lemon.
8| No salad leaves? Use arugula, spinach, or mixed greens.
Try my Baked Salmon and Peppers recipe.
1| Spicy version: Add a pinch of red pepper flakes to the marinade or a drizzle of sriracha before serving.
2| Avocado version: Add sliced avocado for creaminess.
3| Nutty version: Sprinkle toasted almonds, walnuts, or pecans on top.
4| Herby version: Add fresh dill, parsley, or basil to the salad.
5| Citrus version: Add orange segments or a squeeze of lemon.
6| Low carb version: Reduce corn to 2 tbsp or omit entirely. Add extra greens.
7| Summer version: Add sliced strawberries or watermelon instead of peach.
Try my Baked Salmon recipe.
1| Don't over-marinate. 20-30 minutes is plenty. Longer than that and the acid in the vinegar can start to "cook" the salmon, affecting the texture.
2| Char the corn. The smoky, slightly blackened bits add depth. Don't skip this step it's worth the extra few minutes.
3| Use ripe but firm peach. Too soft and it'll turn to mush. Ripe but firm holds its shape.
4| Pat the corn dry before charring. Excess moisture creates steam, not char. Pat it dry with a paper towel.
5| Let the corn cool before slicing off kernels. Hot corn is hard to handle and burns your fingers.
6| Serve immediately. The salad leaves will wilt if they sit too long with warm salmon and dressing.
Try my Spicy Cajun Style Salmon Bites recipe.
1| Salmon is the splurge. Watch for sales. Buy frozen salm it's often cheaper and just as good. Thaw before marinating.
2| Corn is cheap in summer. One cob costs pennies. Buy extra. Grill it for other meals.
3| Peaches in season. Cheapest in summer. Use nectarines when peaches aren't available.
4| Cherry tomatoes on sale. Buy a pint. Use half here, save the rest for snacks or other salads.
5| Tamari lasts forever. A bottle will last for months of marinades and stir-fries.
6| Use the whole corn cob. Grill extra corn. Use kernels for salads, salsas, or as a side dish.
Try my Salmon Bites with Maple Tahini Dressing recipe.
Try my Salmon Quinoa Bowl recipe.
Fridge (components separately): Store cooked salmon in an airtight container for up to 3 days. Store corn, peach slices, and tomatoes separately. Keep salad leaves in a container with a paper towel to absorb moisture.
Fridge (assembled salad): Not recommended. The greens will wilt, and the peach will release juice. Assemble fresh.
Freezer: Do not freeze. The texture of the salmon will degrade, and the greens will become mush.
Reheating salmon: Reheat salmon in a 300°F oven for 5-7 minutes, or in a skillet over medium-low heat for 3-4 minutes. The microwave will make it rubbery avoid if possible. Do not reheat the salad components.
Meal prep strategy: Cook the salmon and corn. Make the marinade. Store separately. Each day, toss fresh greens with tomatoes, peach slices, corn, and salmon. Drizzle with balsamic. Takes 5 minutes.
Try my Salmon Caesar Salad recipe.
Look, I love a simple grilled salmon with lemon and herbs. But sometimes when I want something a little more exciting, a little more summery, a little more "wow" I make this Peachy Salmon Salad.
The maple-tamari marinade is savory, sweet, and tangy. The salmon bakes up perfectly flaky and juicy. The charred corn adds smokiness. The fresh peach adds sweetness. The cherry tomatoes add pop. The balsamic vinegar ties it all together.
It's bright. It's fresh. It's hearty but not heavy. And it's ready in 45 minutes, most of which is hands-off marinating and baking.
Make it for a weeknight dinner. Make it for a date night. Make it for a summer lunch on the patio.
However you serve it, you're getting a salmon salad that's anything but boring.
Now go marinate some salmon.
~ Danny Davis
P.S. If you try the spicy version with red pepper flakes, let me know. That's my go-to upgrade. A little heat with the sweet peach and maple? Perfect balance.
I made a salmon salad that's sweet, savory, tangy, and smoky all at once. 🍁 Maple, tamari, apple cider vinegar marinade. Baked salmon. Charred corn. Fresh peach. Cherry tomatoes. Balsamic. 45 minutes. You need this. 😎
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Approximate Glycemic Index (GI): 40–45 (low to medium)
Approximate Glycemic Load (GL) per serving: 12–15 (medium)
*Note: This recipe has moderate carbohydrate content (28g per serving) with 5-7g of fiber from the greens, corn, peach, and tomatoes. The main carb sources are corn (medium GI), peach (low to medium GI), cherry tomatoes (low GI), and small amounts from maple syrup (medium GI) and balsamic vinegar (low GI). The high protein (35g) and fat (30g) from salmon and olive oil help lower the overall glycemic response. For a lower GL version, reduce corn to 2 tbsp or omit it, and use a sugar-free balsamic glaze. For context, pure glucose has a GI of 100.*
