Grilled Lemon-Dill Salmon with Corn Salad
A vibrant summer dish featuring grilled salmon seasoned with fresh lemon and dill, paired with a bright corn salad. This american-inspired 4th of july ready in about 25 minutes pairs 6 oz each 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.
Ingredients
- 4 pieces, 6 oz each salmon fillets
- 2 tbsp lemon juice
- 2 tbsp fresh dill, chopped
- 3 tbsp olive oil
- 2 cloves 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Grilled Lemon-Dill Salmon with Corn Salad take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Lemon-Dill Salmon with Corn Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Grilled Lemon-Dill Salmon with Corn Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Lemon-Dill Salmon with Corn Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Lemon-Dill Salmon with Corn Salad?
American 4th of july like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
