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Photo of Grilled salmon with corn salad by WW

Grilled salmon with corn salad

Total Time
25 min
15 min
10 min
This zingy salsa-like salad is a great match for salmon. A squeeze of lime also makes a refreshing change from traditional lemon.


Salmon, skin on

600 g, (4 x 150g fillets)


2 cob(s), large, cobs

Cherry tomatoes

250 g, quartered

Red onion

1 small, finely chopped


1 medium, chopped

Fresh red chilli

1 whole, finely chopped

Fresh coriander

1 cup(s)

Fresh basil

1 cup(s), baby

Cos lettuce

180 g

Lime juice

1 tbs

Olive oil

1 tbs


1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat grill on high. Line grill tray with foil. Using a sharp knife, make diagonal cuts, 2–3cm apart, in the salmon skin. Lightly spray both sides of salmon with oil and place, skin-side up, on prepared tray. Grill for 2–3 minutes or until crisp. Turn salmon and grill for 5–6 minutes for medium or until cooked to your liking.
  2. Meanwhile, boil, steam or microwave corn until tender. Cool slightly. Using a sharp knife, cut the kernels from each cob. Place kernels in a bowl. Add tomatoes, onion, avocado, chilli, coriander, basil and lettuce. Drizzle with oil and juice. Toss salad to combine. Season with salt and freshly ground black pepper.
  3. Serve salmon with corn salad and lime wedges.


TIP: The corn cobs can also be chargrilled or cooked on a barbeque for 5-7 minutes or until browned. This will add a smokey flavour to the salad.