Grilled Lemon-Dill Salmon with Corn Salad

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant summer dish featuring grilled salmon seasoned with fresh lemon and dill, paired with a bright corn salad. This American-inspired Fourth of July recipe, ready in about 25 minutes, pairs salmon fillets, lemon juice, fresh dill, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 American cuisine 400 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
2 tbsp lemon juice
2 tbsp fresh dill, chopped
3 tbsp olive oil
2 garlic cloves, minced
2 cups fresh corn kernels
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). In a small bowl, whisk 3 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp chopped dill, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create a marinade. Brush this mixture evenly over 4 salmon fillets (6 oz each).
Step 2: Place the salmon fillets on the grill skin-side down and cook for 4-5 minutes without moving, until the edges start to brown and the salmon is opaque halfway up the sides. Flip and grill for an additional 3-4 minutes until cooked through and flaky.
Step 3: Meanwhile, in a large bowl combine 2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 2 tbsp chopped cilantro. Drizzle 1 tbsp lime juice and season with a pinch of salt. Toss gently until combined and let sit for 5 minutes to meld flavors.
Step 4: Serve the grilled lemon-dill salmon hot alongside a generous scoop of the fresh corn salad for a colorful and balanced summer meal.