This is not just any charred corn salad - it is what summer tastes like! Charred sweet summer corn, crispy potatoes, zucchini, red peppers, and juicy cubes of salmon all seared up in one skillet, then tossed with a zesty lemon-honey vinaigrette.
It is warm, vibrant, and full of colour and texture - kind of like a grilled salad, but no grill required! Whether you are eating it straight from the pan or serving it up for friends on the deck, this one is a keeper.
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Why We Love This Warm Salad Recipe
- It is all done in one pan. Minimal cleanup, maximum flavour.
- Seasonal produce shines. Perfect way to use up fresh summer veggies.
- Versatile. Serve it warm or at room temperature - ideal for gatherings.
- Healthy and satisfying. Light, bright, and balanced with protein and fiber.
- No grill needed. All the charred flavour, right on your stovetop.
Ingredients
For the Salad
- Skinless salmon fillets
- Mini red potatoes
- Corn cobs
- Red bell pepper
- Red onion
- Zucchini
- Purple asparagus stalks
- Sugar snap peas
- Neutral oil (such as avocado)
- Salt and black pepper
Lemon-Honey Vinaigrette
- Lemon
- Honey
- Garlic clove
- Red chili flakes (optional)
- Extra virgin olive oil
- Salt and pepper, to taste
To Finish
- Lemon zest, optional
- Fresh basil leaves
- Flaky sea salt
See the recipe card below for the quantities.
Instructions
Make the Vinaigrette
In a small bowl, whisk together the lemon juice, honey, garlic, chili flakes (if using), olive oil, and a pinch of salt and pepper. Taste and adjust to your liking. Set aside.
Slice the Corn Kernels into Slabs
If possible, slice the corn kernels off the cob in slabs using a sharp knife. Microwaving the cobs (either in the husk or wrapped in a damp towel) for 2-3 minutes beforehand can help the kernels stay together during slicing.
Why it works: Microwaving the corn softens the kernels slightly and creates a bit of steam between them, which helps them stick together. This makes it easier to slice the kernels off in slabs without them falling apart.
Boil the Potatoes
Place halved potatoes in a pot of well-salted water. Bring to a boil and cook for 8 to 10 minutes, or until just fork-tender.
Drain and let them steam dry briefly. Pat dry.
Sear the Vegetables in Batches
Wipe out the skillet if needed and add oil between batches. Avoid crowding the pan, sear veggies in batches for maximum caramelization and flavour. Do not overcook the vegetables; be sure there is still a little crunch.
Onion & red pepper: Sear for 5 to 6 minutes until softened and lightly charred.
Zucchini & asparagus: Cook zucchini for 2 to 3 minutes per side. Add asparagus in the last 1 to 2 minutes.
Corn slabs: Place cut-side down and press gently with a spatula. Let them caramelize undisturbed for 3 to 4 minutes.
Snap peas: Quick blister for 1 to 2 minutes, just until bright and crisp-tender.
Potatoes: Place potatoes cut side down and sear for 3 to 4 minutes, until golden and crisp. Remove and set aside.
Transfer all vegetables to a large platter or large bowl.
Cook the Salmon
Pat the salmon dry and season with salt and pepper.
Add a bit of fresh oil to the skillet and heat over medium-high.
Sear salmon cubes for 2 to 3 minutes, undisturbed, until golden. Flip and cook another 2 minutes until just cooked through.
Assemble the Salad
Toss the warm vegetables and potatoes with half the vinaigrette.
Top with seared salmon.
Spoon remaining vinaigrette over everything.
Finish with lemon zest, torn basil, and a sprinkle of flaky sea salt.
Serving Suggestions
Serve warm or at room temperature.
Pair with grilled sourdough, herbed couscous, brown rice and or a chilled glass of white or rosé wine.
Ideal for outdoor meals, potlucks, or easy summer dinners.
Pro Tips
- To keep corn in slabs: Cut deep vertical strips. Microwaving the cobs (in the husk or wrapped in a damp towel) for 2-3 minutes first can help the kernels stay together.
- Halving potatoes before boiling: Ensures even cooking and creates flat surfaces that crisp beautifully in the skillet.
- Avoid crowding the pan: Sear veggies in batches for maximum caramelization and flavour.
- Leftover Tip: Store any leftover salad in an airtight container in the fridge for up to 2 days. For the best texture, keep the dressing separate and add it just before serving. Leftover salmon is also delicious flaked into wraps, tossed with greens, or mixed into scrambled eggs the next day!
Love this Charred Corn & Salmon Salad? Try these recipes next:
- Warm Rainbow Veggie Salad with Fresh Summer Pesto
- Mexican-Inspired Macaroni Salad
- Niçoise Salad with Salmon
- Crispy Smashed Potato Salad with Avocado Dressing
Equipment Used: This Charred Corn & Salmon Salad with Lemon-Honey Dressing were made in collaboration with Hestan Culinary. All prep was done in the ProBond 1.5 quart saucepan and Provisions Small Mixing Bowl. Everything was seared and finished in the ProBond 12.5 inch skillet using Hestan Provisions whisk, flipper, and spoon.
Save 20% off Hestan Culinary by using code ZIMMY20 + our affiliate links. (Offer not available during promotional periods.) Proud Hestan Culinary Ambassador. All opinions in this post are always my own.
📖 Recipe
Charred Corn & Salmon Salad with Lemon-Honey Dressing
Ingredients
For the Salad
- 10 to 12 ounces skinless salmon fillets cut into large bite-sized cubes
- 1 cup mini red potatoes halved
- 2 fresh corn cobs
- 1 red bell pepper sliced into thick strips
- 1 small red onion cut into wedges or petals
- 1 small zucchini sliced into thin rounds or half-moons
- 6 to 8 purple asparagus stalks trimmed into 3" pieces on a sharp bias
- 1 cup sugar snap peas
- Neutral oil such as avocado
- Kosher salt and freshly cracked black pepper to taste
Lemon-Honey Vinaigrette
- Juice of 1 lemon
- 2 teaspoons honey
- 1 small garlic clove finely grated
- ¼ teaspoon red chili flakes optional
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
To Finish
- Zest of 1 lemon optional
- A handful fresh basil leaves torn
- Flaky sea salt
Instructions
Make the Vinaigrette
- In a small bowl, whisk together the lemon juice, honey, garlic, chili flakes (if using), olive oil, and a pinch of salt and pepper. Taste and adjust to your liking. Set aside.
Slice the Corn Kernels into Slabs
- If possible, slice the corn kernels off the cob in slabs using a sharp knife. Microwaving the cobs (either in the husk or wrapped in a damp towel) for 2-3 minutes beforehand can help the kernels stay together during slicing.Why it works: Microwaving the corn softens the kernels slightly and creates a bit of steam between them, which helps them stick together. This makes it easier to slice the kernels off in slabs without them falling apart.
Boil the Potatoes
- Place halved potatoes in a pot of well-salted water. Bring to a boil and cook for 8 to 10 minutes, or until just fork-tender.
- Drain and let them steam dry briefly. Pat dry.
Sear the Vegetables in Batches
- Wipe out the skillet if needed and add oil between batches. Avoid crowding the pan, sear veggies in batches for maximum caramelization and flavour. Do not overcook the vegetables; be sure there is still a little crunch.
- Onion & red pepper: Sear for 5 to 6 minutes until softened and lightly charred.
- Zucchini & asparagus: Cook zucchini for 2 to 3 minutes per side. Add asparagus in the last 1 to 2 minutes.
- Corn slabs: Place cut-side down and press gently with a spatula. Let them caramelize undisturbed for 3 to 4 minutes.
- Snap peas: Quick blister for 1 to 2 minutes, just until bright and crisp-tender.
- Potatoes: Place potatoes cut side down and sear for 3 to 4 minutes, until golden and crisp. Remove and set aside.
- Transfer all vegetables to a large platter or large bowl.
Cook the Salmon
- Pat the salmon dry and season with salt and pepper.
- Add a bit of fresh oil to the skillet and heat over medium-high.
- Sear salmon cubes for 2 to 3 minutes, undisturbed, until golden. Flip and cook another 2 minutes until just cooked through.
Assemble the Salad
- Toss the warm vegetables and potatoes with half the vinaigrette.
- Top with seared salmon.
- Spoon remaining vinaigrette over everything.
- Finish with lemon zest, torn basil, and a sprinkle of flaky sea salt.
Serving Suggestions
- Serve warm or at room temperature.
- Pair with grilled sourdough, herbed couscous, brown rice and or a chilled glass of white or rosé wine.
- Ideal for outdoor meals, potlucks, or easy summer dinners.
💬Tried this recipe?
- We'd LOVE it if you left a rating and review - your feedback helps others (and us!)
Video
Notes
- To keep corn in slabs: Cut deep vertical strips. Microwaving the cobs (in the husk or wrapped in a damp towel) for 2-3 minutes first can help the kernels stay together.
- Halving potatoes before boiling: Ensures even cooking and creates flat surfaces that crisp beautifully in the skillet.
- Avoid crowding the pan: Sear veggies in batches for maximum caramelization and flavour.
- Leftover Tip: Store any leftover salad in an airtight container in the fridge for up to 2 days. For the best texture, keep the dressing separate and add it just before serving. Leftover salmon is also delicious flaked into wraps, tossed with greens, or mixed into scrambled eggs the next day!
Love this salad. Thanks for the tips on the corn slabs!
Hello Dina & Bruce,
So glad you loved the salad! Thank you for the kind words, and we are happy to hear the corn slab tip came in handy!
Have an amazing day!
Elaine & James