A delicious salmon dinner salad with oven-roasted salmon fillets and corn, lettuce, avocado, cherry tomatoes and feta or cotija cheese, all dressed in a creamy cilantro-lime dressing. Enjoy the salmon and corn warm in the salad, or cook it ahead and enjoy it cold later.
This hearty salmon dinner salad is a great late-summer salad, featuring oven-roasted salmon fillets and corn, combined with vegetables and feta cheese. The easy homemade creamy cilantro and lime dressing brings everything together. Enjoy the corn and salmon warm from the oven in the salad, or cook the salmon and corn ahead and assemble the salad later for an easy dinner.
Ingredients and substitutions
A few notes about the key ingredients …
Salmon – This salad starts with salmon fillets, either fresh or frozen. For frozen, thaw or cook from frozen, allowing a few minutes of extra cooking time.
Corn – I’ve used corn on the cob here, as it was in season, but you can easily use drained canned corn kernels or frozen corn kernels instead.
Lettuce – I’ve used romaine lettuce here, but any green lettuce you enjoy or have on hand will work fine.
Feta or cotija cheese – You can use either cheese for this salad. For the longest time, cotija cheese just wasn’t available in my area. I’ve always substituted feta. Cotija has recently hit the shelves here, but rather than buy another cheese, I’ll still just default to feta, as I always have it on hand as it’s a pretty decent substitute.
Enjoy dinner salads?
Try my BBQ Chicken Dinner Salad, Chicken and Peanut Sauce Dinner Salad or Chicken Souvlaki Salad next!
How to make this cilantro lime salmon and corn salad: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Add the cilantro lime dressing ingredients to a food processor.
Step 2: Process until creamy. Set aside.
Step 3: Add the corn and salmon to a baking sheet (you can use canned or frozen corn kernels!).
Step 4: Roast for about 15 minutes until cooked through.
Step 5: Remove the corn from the cob and flake the salmon.
Step 6: Assemble the salad and drizzle with the cilantro lime dressing.
Variations
Add a little spice if you like by seasoning both the corn and salmon with a bit of chili powder before roasting.
Salmon and corn salad: FAQ
Yes! Simply scatter the corn kernels on the baking sheet and roast alongside the salmon.
Either! You can add the warm salmon and corn directly to the salad or cook it ahead and enjoy cold in the salad.
Yes! Simply place the frozen salmon on the baking sheet and roast it from frozen, allowing a few extra minutes of cooking time.
Yes! Cook both together in an air fryer at 400F for 8-10 minutes.
Yes! After roasting, remove the kernels from the corn and flake the salmon, then refrigerate. Use in the salad cold from the fridge or lightly rewarm in a skillet or the microwave before adding to the salad.
Making ahead and storing
The oven-roasted corn and salmon can be made 8-10 hours ahead and refrigerated. Simply use from the fridge in the salad or warm slightly in the microwave if you like.
Store leftover salad in the refrigerator and enjoy it within 24 hours. The lettuce in the salad will begin to wilt after that point.
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Get the Recipe: Cilantro Lime Salmon and Corn Salad
Ingredients
Cilantro lime dressing:
- 1 cup fresh cilantro, coarsely chopped
- 1 clove garlic, coarsely chopped
- 1 teaspoon lime zest
- 2 Tablespoons lime juice
- 1 teaspoon honey
- 3 Tablespoons plain Greek yogurt
- 1/4 teaspoon salt
- 2-3 Tablespoons olive oil, start with 2 Tbsp and add more to thin as needed
For the salad:
- 4 oz salmon fillet
- 1 ear fresh corn , husked, or about 1 cup of frozen or canned corn kernels
- 1 head romaine lettuce, chopped, or any green lettuce
- 1 avocado, peeled, pitted and sliced
- 8 oz cherry tomatoes, halved
- 1/2 cup feta or cotija cheese, crumbled or cubed
Instructions
- Preheat the oven to 425F (regular bake setting – adjust as needed for convection/fan-assisted).
- Make the cilantro lime dressing: Add 1 cup fresh cilantro (coarsely chopped), 1 clove garlic (coarsely chopped), 1 teaspoon lime zest, 2 Tablespoons lime juice, 1 teaspoon honey, 3 Tablespoons plain Greek yogurt, 1/4 teaspoon salt and 2-3 Tablespoons olive oil (start with 2 Tbsp and add more to thin as needed) to a food processor. Process until smooth, adding a bit more olive oil if the dressing is too thick. Transfer to a bowl and use immediately, or cover and refrigerate up to 24 hours if making ahead.
- Cook the corn and salmon: Place 1 ear fresh corn (husked, or about 1 cup of frozen or canned corn kernels) and 4 oz salmon fillet on a baking sheet. Brush both with olive oil and season with salt and pepper. Place in the oven and cook for 15-17 minutes, or until the salmon is cooked through (145F internal temperature). *The corn and salmon can be made ahead and refrigerated for up to 24 hours.
- Remove from the oven and allow to cool briefly while you prepare the rest of the salad.
- Add 1 head romaine lettuce (chopped, or any green lettuce) to the bottom of a salad bowl. Arrange the 8 oz cherry tomatoes (halved), 1/2 cup feta or cotija cheese (crumbled or cubed) and 1 avocado (peeled, pitted and sliced) around the edge of the bowl (leaving room for the corn kernels).
- Use a sharp knife to cut the kernels from the corn cob and flake the salmon with a fork into bite-sized pieces.
- Add the corn kernels to the salad, then place the flaked salmon pieces into the centre. Drizzle with some cilantro lime dressing.
- Serve with additional cilantro lime dressing.
Notes
More salmon recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
