Easy Summer Salmon Salad

Easy Summer Salmon Salad

Summer is here people! And you know what that means? It is toasty outside, so the weather is perfect for dishes that aren’t served pipping hot. And dishes on the lighter side are also a bit more appealing in the warm weather — although, even in this heat, I wouldn’t turn down a bowl of cacio e pepe. It is the perfect time to try a new summer salad recipe!Easy Summer Salmon SaladNow my at home salad game is typically lacking compared to what you might find in a restaurant, but I think you’ll find that this salad has a ton of flavor. The main ingredients for this salad are: salmon, feta, corn (still in husk), bacon, arugula and green onion.

Salmon summer salad ingredients

Oven baked

I start by popping my bacon and corn into the oven. If you have access to a grill you could probably grill the corn instead. I like my bacon pretty crispy so I use the Bacon Method — and I really do get perfectly cooked bacon every time. When I remove the bacon from the oven I typically turn the oven off, but leave the corn in to cook for a little while longer.


On the stovetop

While your bacon is cooking you can season your salmon and then start pan searing your salmon (skin side down first, if it has not been removed). I typically cook it for 3-4 minutes skin side down and then another minute or two on the other side (Serious Eats has a great guide to pan searing salmon). After cooking the salmon to your liking, set it aside and drain off some of the oil before adding sliced peaches. Cook the peaches until browned on both sides. Again if you have a grill, you could definitely grill the peaches (and even the salmon) instead.

Salmon pan seared


Chill out

You can eat this salad warm or chilled, I prefer it chilled. I put all of my cooked ingredients into the fridge for at least a couple hours, or even overnight. While your salmon, corn, bacon and peaches are chilling you can prepare the dressing. If you’re in a bind, a store bought red wine vinegar based dressing or even a lemon dressing would be just fine but if you have five minutes I would 100 percent recommend making your own dressing. It is so easy and makes your salad 10 times better.

Pull it all together

For this dressing recipe you need four ingredients (plus salt and pepper): cumin, coriander, white wine vinegar and olive oil. That’s it! You can use a whisk, blender or food processor to mix.

Once all of your salad components have had a chance to cool down add them to a bed of arugula and top with green onion and feta. If you’re feeling fancy you can also add roughly chopped cilantro. Dress lightly with your fancy pants homemade salad dressing, and enjoy — preferably with a nice glass of rosé.

If you have any favorite summer salad recipes, let me know in the comments below. I’m always looking for new options to add to my rotation.

Easy Summer Salmon Salad

Serving Size: 2 large salads

Easy Summer Salmon Salad

Adapted from a Hello Fresh recipe


  • 2 ears of corn
  • 2 ripe peaches, sliced into small 1 inch pieces
  • 2 Salmon Fillets
  • 2 oz Feta Cheese
  • 2 green onions
  • 1 package of arugula
  • 2 slices of bacon
  • For the dressing
  • 1 tablespoon white wine vinegar
  • 1½ tablespoons olive oil
  • ¼ teaspoon ground coriander seed
  • ½ teaspoon cumin
  • A pinch of salt and pepper


  1. Bake bacon using the bacon method, while also baking the corn (in husk) about 20-25 minutes. Once the bacon is crispy, turn off the oven and leave corn to continue to cook for an additional 10 minutes.
  2. Allow bacon to cool, pat dry and slice into small pieces. Then set aside.
  3. When the corn is cooked allow it to cool, then cut corn off cob and set aside.
  4. Heat a nonstick pan over medium heat and add 1 teaspoon of olive oil. Season the salmon with salt and pepper.
  5. Pan sear the salmon for 3-4 minutes skin side down, flip and continue to cook for 1-2 additional minutes.
  6. In the same pan add sliced peaches and cook until browned on both sides.
  7. Serve warm over a bed of arugula or let all ingredients chill in the fridge before serving.
  8. Top with feta cheese and garnish with thinly sliced green onion.
  9. For the dressing mix the white wine vinegar, olive oil, ground coriander seed and cumin in a small bowl. Season with a pinch of salt and pepper. Let cool in fridge for 20-30 minutes. When ready to serve mix well again.

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