23+ Easy and Delicious Summer Salmon Recipes for Every Occasion

Summer is the perfect time to enjoy light, flavorful meals that highlight fresh ingredients, and salmon is a prime choice for just such occasions.

Whether you’re hosting a backyard barbecue, prepping a healthy weeknight dinner, or planning a picnic by the beach, salmon offers a versatile base that pairs beautifully with seasonal vegetables, fruits, and herbs.

In this collection of 23+ summer salmon recipes, we’ve curated a variety of dishes that capture the essence of summer—bright, refreshing, and full of flavor.

From smoky grilled salmon with tropical salsas to vibrant salads and even decadent oven-baked creations, these recipes will make you look forward to every meal.

Whether you prefer your salmon grilled, baked, seared, or even raw, we’ve got something for everyone to enjoy this summer!

23+ Easy and Delicious Summer Salmon Recipes for Every Occasion

Salmon is one of the most versatile and nutritious fish you can incorporate into your summer menu.

With its rich flavor and omega-3 fatty acids, it’s a great addition to any meal, and these 23+ summer salmon recipes give you plenty of creative ways to enjoy it.

From light salads to hearty grilled dishes, these recipes are perfect for keeping your summer dining fresh, flavorful, and exciting.

So, the next time you’re looking for a healthy and delicious meal to enjoy during the warm months, reach for salmon and try one (or more!) of these mouthwatering recipes.

Grilled Salmon with Mango Avocado Salsa

This vibrant summer recipe pairs smoky grilled salmon with a refreshing mango avocado salsa, combining sweet, creamy, and zesty elements into every bite.

It’s the perfect dish for a backyard barbecue or an easy summer dinner, and it tastes like sunshine on a plate.

Ingredients:

• 4 salmon fillets (skin on)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper to taste

For the Mango Avocado Salsa:

• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/4 red onion, finely chopped
• 1/2 jalapeño, minced (optional)
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the salmon fillets with olive oil, then season with chili powder, garlic powder, salt, and pepper.
3. Grill the salmon skin-side down for 5–6 minutes, then flip and cook for another 2–4 minutes or until the salmon is opaque and flakes easily.
4. While the salmon grills, mix all the salsa ingredients in a bowl. Gently toss to combine.
5. Serve the grilled salmon topped with a generous spoonful of mango avocado salsa.

This dish is summer in every sense—light, fresh, and full of tropical flavors.

The smoky heat of the salmon balances beautifully with the cool, creamy salsa, making this recipe a go-to for sunny evenings with friends and family.

Lemon Herb Baked Salmon Foil Packets

These lemon herb salmon foil packets are a fuss-free summer meal with minimal cleanup.

Baked in foil with fresh herbs, garlic, and citrus, the salmon stays moist and flavorful while soaking up the essence of summer garden flavors.

Ingredients:

• 4 salmon fillets
• 2 lemons, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Optional: thinly sliced zucchini or asparagus for added veggies

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut four large pieces of foil and place a salmon fillet in the center of each.
3. Drizzle olive oil over the salmon, then top each fillet with garlic, herbs, and lemon slices. Add salt and pepper to taste.
4. Add sliced veggies around the salmon if using.
5. Fold the foil over the salmon to create a packet, sealing the edges.
6. Bake for 15–18 minutes, or until the salmon flakes easily with a fork.

These foil packets make weeknight summer dinners a breeze.

They’re customizable, travel-friendly for camping or picnics, and keep your kitchen cool by minimizing oven time. The lemony aroma and tender fish make this a refreshing choice for a light yet satisfying meal.

Salmon and Summer Corn Salad with Basil Vinaigrette

This hearty summer salad is packed with grilled salmon, sweet corn, cherry tomatoes, and a vibrant basil vinaigrette.

It’s a fresh, colorful way to enjoy salmon on a hot day—cool, nourishing, and bursting with seasonal goodness.

Ingredients:

• 2 grilled salmon fillets, flaked
• 2 ears of corn, grilled and kernels cut off
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 4 cups arugula or baby spinach
• Salt and pepper to taste

For the Basil Vinaigrette:

• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic
• Salt and pepper to taste

Instructions:

1. To make the vinaigrette, blend basil, olive oil, vinegar, mustard, garlic, salt, and pepper until smooth.
2. In a large bowl, toss the arugula with corn, tomatoes, onion, and flaked salmon.
3. Drizzle with basil vinaigrette and toss gently to combine.
4. Serve immediately, garnished with extra basil leaves if desired.

This salad captures the essence of summer produce with every bite.

The grilled salmon adds a rich, satisfying contrast to the crisp vegetables, while the basil vinaigrette ties everything together with an herby punch. It’s light, energizing, and ideal for hot days when you crave something both healthy and flavorful.

Spicy Salmon Tacos with Cabbage Slaw

These spicy salmon tacos combine flaky salmon with a tangy cabbage slaw and a zesty chipotle crema, offering a burst of flavors in every bite.

Perfect for taco Tuesday or a casual summer gathering, they’re both easy to make and packed with taste.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 8 small corn tortillas

For the Cabbage Slaw:

• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

For the Chipotle Crema:

• 1/2 cup sour cream
• 1 tbsp mayonnaise
• 1-2 tbsp chipotle in adobo sauce (adjust to spice level)
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. Season the salmon with olive oil, paprika, cayenne, salt, and pepper.
3. Grill the salmon skin-side down for about 4-5 minutes on each side, or until cooked through and easily flaked.
4. While the salmon grills, prepare the cabbage slaw by tossing together cabbage, carrots, apple cider vinegar, olive oil, salt, and pepper.
5. For the crema, whisk together sour cream, mayonnaise, chipotle, lime juice, and salt.
6. Warm the tortillas on the grill for a few seconds on each side.
7. Assemble the tacos by flaking the grilled salmon onto the tortillas, adding a spoonful of cabbage slaw, and drizzling with chipotle crema.

These tacos are bold and flavorful, with the perfect balance of heat from the chipotle crema and cool crunch from the slaw.

They make for a fun, festive meal and are great for customizing with your favorite toppings like avocado or cilantro.

Salmon and Cucumber Summer Rolls

These fresh summer rolls are a healthy, no-cook option that’s perfect for hot days when you want something light but satisfying.

Filled with fresh salmon, crunchy cucumber, and a flavorful peanut dipping sauce, they’re a cool, refreshing appetizer or snack.

Ingredients:

• 2 fresh salmon fillets, thinly sliced
• 1 cucumber, julienned
• 1 avocado, sliced
• 1 cup fresh basil leaves
• 8 rice paper wrappers
• Fresh cilantro for garnish

For the Peanut Dipping Sauce:

• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1-2 tbsp warm water to thin the sauce

Instructions:

1. Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce, lime juice, honey, and water until smooth. Adjust consistency with more water if needed.
2. Fill a shallow bowl with warm water. Dip one rice paper wrapper in the water for a few seconds to soften it, then lay it flat on a clean surface.
3. Place a few slices of salmon, cucumber, avocado, and basil in the center of the rice paper.
4. Fold in the sides of the rice paper, then roll tightly from the bottom up, sealing the edge.
5. Repeat with the remaining ingredients to make more rolls.
6. Serve the rolls with peanut dipping sauce and garnish with cilantro.

These summer rolls are a burst of cool, crisp, and creamy textures, making them the ultimate refreshing bite on a hot summer day.

The peanut dipping sauce adds an irresistible savory touch that complements the delicate salmon perfectly.

Smoky Salmon and Peach Salad with Feta

Grilled smoky salmon pairs beautifully with sweet, juicy peaches and tangy feta cheese in this vibrant summer salad.

It’s a delightful combination of savory, sweet, and smoky flavors, perfect for a light lunch or dinner.

Ingredients:

• 4 salmon fillets
• 2 peaches, pitted and sliced
• 2 cups arugula or mixed greens
• 1/4 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

For the Smoky Rub:

• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the salmon fillets with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
3. Grill the salmon for about 4-5 minutes per side, until it’s cooked through and flakes easily.
4. While the salmon grills, slice the peaches and toss them with arugula, red onion, and feta in a large bowl.
5. Drizzle with olive oil and balsamic vinegar, then toss to combine.
6. Top the salad with the grilled salmon and serve immediately.

This smoky-sweet salad is a summer favorite, where the richness of the salmon beautifully complements the sweetness of the peaches.

The feta adds a creamy, tangy bite, while the smoky rub brings depth and warmth to the dish. It’s a perfect balance of flavors for a light yet satisfying meal.

Lemon Dill Salmon Burgers

These light and flavorful salmon burgers are a great alternative to traditional beef burgers and are perfect for summer grilling.

With fresh dill and lemon zest, the salmon patties are packed with flavor, and when served on a toasted bun with a creamy lemon aioli, they become the ultimate summer meal.

Ingredients:

• 1 lb fresh salmon fillet, skin removed and finely chopped
• 1/4 cup breadcrumbs
• 1 egg
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• Salt and pepper to taste
• 4 burger buns

For the Lemon Aioli:

• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the chopped salmon, breadcrumbs, egg, dill, lemon zest, salt, and pepper. Mix gently until well combined.
2. Form the mixture into four patties.
3. Preheat a grill or skillet to medium-high heat. Cook the salmon patties for 3-4 minutes on each side, or until they are golden and cooked through.
4. While the patties cook, prepare the aioli by whisking together mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper.
5. Toast the burger buns lightly on the grill or in a skillet.
6. Assemble the burgers by spreading lemon aioli on the bottom of the buns, adding the salmon patty, and topping with your favorite toppings (lettuce, tomato, cucumber).

These lemon dill salmon burgers are juicy, flavorful, and bursting with the freshness of summer herbs and citrus.

They’re a healthier option that’s just as satisfying as a traditional burger, with a light, refreshing twist.

Grilled Salmon with Watermelon and Feta Salad

This vibrant and refreshing salad combines the smoky richness of grilled salmon with the cool, sweet crunch of watermelon, complemented by creamy feta cheese.

It’s the perfect dish to enjoy on a warm summer day when you need something light, colorful, and full of flavor.

Ingredients:

• 4 salmon fillets
• 3 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 red onion, thinly sliced
• 1 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic glaze (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the salmon fillets with olive oil, salt, and pepper, and grill for 4-5 minutes per side, or until cooked through.
3. While the salmon cooks, toss the cubed watermelon, crumbled feta, red onion, and mint leaves in a large bowl.
4. Once the salmon is done, flake it into large pieces and add it to the watermelon salad.
5. Drizzle with balsamic glaze (if using) and season with salt and pepper to taste.
6. Serve the salad immediately, garnished with additional mint if desired.

This dish is a delightful blend of flavors and textures—cool, juicy watermelon pairs perfectly with the salty feta, while the grilled salmon adds depth and smokiness.

It’s a beautiful, summery salad that’s perfect for any outdoor meal or picnic.

Teriyaki Glazed Salmon with Grilled Pineapple

Sweet, savory, and smoky, this teriyaki glazed salmon is paired with grilled pineapple to enhance its tropical flavors.

The caramelized edges of the pineapple bring out the richness of the salmon, and the teriyaki glaze adds a perfect touch of umami, making it a festive dish that captures the essence of summer.

Ingredients:

• 4 salmon fillets
• 1/2 cup teriyaki sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 ripe pineapple, peeled, cored, and sliced into rings
• 1 tbsp sesame seeds (optional)
• Green onions, chopped for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix the teriyaki sauce, honey, and sesame oil to make the glaze.
3. Brush the salmon fillets with the teriyaki glaze, reserving some for later.
4. Grill the salmon fillets for 4-5 minutes on each side, brushing with more glaze as they cook.
5. While the salmon grills, place the pineapple rings on the grill and cook for 2-3 minutes per side, until slightly charred and caramelized.
6. Serve the salmon on a platter with the grilled pineapple rings.
7. Drizzle with any remaining teriyaki glaze, and sprinkle with sesame seeds and green onions.

This teriyaki glazed salmon with grilled pineapple is an unforgettable combination of sweet and savory flavors.

The smoky grill marks on the pineapple add an extra layer of depth to the dish, while the salmon remains moist and flavorful. It’s a great dish for a summer dinner or a festive gathering.

Salmon and Zucchini Noodles with Pesto

This low-carb, fresh dish combines salmon with zucchini noodles (zoodles) tossed in a vibrant pesto sauce.

The rich flavor of the salmon pairs beautifully with the herbaceous pesto, making it a great option for a healthy yet indulgent summer dinner.

Ingredients:

• 4 salmon fillets
• 4 medium zucchinis, spiralized into noodles
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• 1/2 cup cherry tomatoes, halved
• 2 tbsp parmesan cheese, grated (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. Season the salmon fillets with olive oil, salt, and pepper, then grill for 4-5 minutes per side, or until cooked through and flaky.
3. While the salmon grills, heat a large skillet over medium heat and sauté the zucchini noodles with a drizzle of olive oil for 2-3 minutes until just tender. Be careful not to overcook them; they should stay a bit al dente.
4. Toss the zucchini noodles with pesto sauce, adding the cherry tomatoes and grated parmesan if desired.
5. Serve the grilled salmon on top of the pesto zucchini noodles.

This dish is a fantastic way to enjoy salmon while incorporating more veggies into your meal.

The pesto brings a rich, herbal note that elevates the simple zucchini noodles, and the salmon adds a satisfying richness, making this a healthy, vibrant summer dinner.

Grilled Salmon with Lemon Garlic Asparagus

Simple, savory, and packed with flavor, this grilled salmon paired with lemon garlic asparagus is a great go-to for any summer meal.

The smoky grilled salmon complements the charred asparagus, and the lemon garlic dressing brings a fresh brightness to the entire dish.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Drizzle the salmon fillets with 1 tablespoon of olive oil and season with salt and pepper.
3. Toss the asparagus with the remaining olive oil, garlic, salt, and pepper, and place it on the grill.
4. Grill the salmon for 4-5 minutes per side, or until it flakes easily with a fork. Grill the asparagus for 3-4 minutes, turning occasionally, until charred and tender.
5. While everything grills, whisk together the lemon juice, lemon zest, and a pinch of salt in a small bowl.
6. Once done, drizzle the lemon garlic dressing over the grilled salmon and asparagus before serving.

This simple yet elegant meal is full of smoky, fresh flavors.

The grilled asparagus adds a great texture and earthy flavor, while the lemon garlic dressing adds the perfect touch of tang and brightness to complement the rich salmon.

Salmon Ceviche with Avocado and Lime

A refreshing twist on traditional ceviche, this salmon ceviche is made with fresh, diced salmon, ripe avocado, and bright lime juice.

It’s light, zesty, and perfect for a summer appetizer or light lunch when you want something fresh and cooling.

Ingredients:

• 1 lb fresh salmon fillet, diced into small cubes
• 1/2 red onion, finely chopped
• 1 cucumber, peeled and diced
• 2 ripe avocados, diced
• 1/2 cup fresh cilantro, chopped
• 3-4 limes, juiced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced salmon, red onion, cucumber, and cilantro.
2. Squeeze the lime juice over the mixture, making sure the salmon is fully covered.
3. Season with salt and pepper to taste, and stir gently to combine.
4. Let the ceviche marinate in the fridge for 20-30 minutes, allowing the flavors to meld together.
5. Just before serving, gently fold in the diced avocado.

This salmon ceviche is an ultra-refreshing dish that’s perfect for hot summer days.

The lime juice “cooks” the salmon, while the fresh veggies and creamy avocado make it feel light and indulgent. It’s a great appetizer for a gathering or an energizing snack.

Grilled Salmon with Cucumber Mint Salad

This refreshing dish features tender grilled salmon paired with a cool cucumber mint salad.

The combination of smoky salmon with the crispness of cucumber and fresh mint creates a beautifully balanced meal that’s light but full of flavor.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

For the Cucumber Mint Salad:

• 2 large cucumbers, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the salmon fillets with olive oil, lemon juice, salt, and pepper.
3. Grill the salmon for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
4. While the salmon grills, toss together the cucumber, red onion, mint, olive oil, red wine vinegar, salt, and pepper in a bowl.
5. Serve the grilled salmon with a side of cucumber mint salad.

This dish is the perfect balance of smoky and refreshing, making it a great choice for a summer dinner.

The cooling cucumber salad with bright mint adds a fresh contrast to the warm grilled salmon, offering a revitalizing meal on hot days.

Honey Soy Glazed Salmon with Grilled Vegetables

This honey soy glazed salmon is rich and savory with a slight sweetness, and when paired with grilled vegetables, it becomes an easy and satisfying meal for a summer evening.

The vegetables absorb the delicious flavors from the glaze, making each bite irresistible.

Ingredients:

• 4 salmon fillets
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• Salt and pepper to taste

For the Grilled Vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, and grated ginger to make the glaze.
3. Brush the salmon fillets with the honey soy glaze, reserving some for basting while grilling.
4. Grill the salmon for 4-5 minutes per side, brushing with more glaze as it cooks.
5. Toss the sliced vegetables with olive oil, salt, and pepper, and grill them for about 3-4 minutes per side, until slightly charred and tender.
6. Serve the honey soy glazed salmon with the grilled vegetables.

The sweet and savory glaze on the salmon adds layers of flavor that complement the charred veggies beautifully.

This dish is perfect for a summer BBQ or a light weeknight dinner that’s bursting with fresh flavors.

Salmon with Tomato Basil Quinoa Salad

This wholesome and nutritious meal combines baked salmon with a hearty tomato basil quinoa salad.

The quinoa is packed with protein, while the tomato basil combo brings a burst of summer flavors, making this dish perfect for a filling yet refreshing meal.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste

For the Tomato Basil Quinoa Salad:

• 1 cup quinoa, cooked
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the salmon fillets with olive oil, salt, and pepper. Place them on a baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
3. While the salmon bakes, prepare the quinoa according to package instructions. Once cooked, let it cool slightly.
4. In a large bowl, combine the cooked quinoa, halved cherry tomatoes, basil, olive oil, balsamic vinegar, salt, and pepper.
5. Serve the baked salmon on top of the tomato basil quinoa salad.

This dish is full of light, fresh ingredients, with the baked salmon providing a rich contrast to the zesty quinoa salad.

It’s the ideal choice for a healthy, filling meal that’s perfect for enjoying on a warm summer evening.

Grilled Salmon with Avocado Mango Salsa

A refreshing and vibrant dish, this grilled salmon is topped with a sweet and spicy avocado mango salsa.

The combination of the smoky salmon with the tropical flavors of mango and avocado makes it a perfect dish for summer nights.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste

For the Avocado Mango Salsa:

• 1 ripe mango, peeled and diced
• 1 avocado, diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1 small jalapeño, deseeded and finely chopped (optional)
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with salt and pepper.
3. Grill the salmon for 4-5 minutes on each side, or until cooked through and flaky.
4. While the salmon grills, prepare the salsa by combining the mango, avocado, red onion, cilantro, lime juice, and jalapeño (if using) in a bowl. Season with salt to taste.
5. Serve the grilled salmon with a generous topping of avocado mango salsa.

This dish is the perfect balance of smoky and sweet, with the creamy avocado and juicy mango adding a fresh tropical twist to the grilled salmon.

It’s ideal for a summer gathering or a light, healthy meal.

Salmon and Corn Salad with Lime Dressing

A light, summery salad featuring grilled salmon paired with sweet corn, tomatoes, and a tangy lime dressing.

This recipe brings together the bright flavors of the season in one delicious bowl.

Ingredients:

• 4 salmon fillets
• 2 cups fresh corn kernels (or grilled corn on the cob, kernels removed)
• 1 pint cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

For the Lime Dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the salmon fillets with olive oil, salt, and pepper, and grill for 4-5 minutes per side, until the salmon is cooked through.
3. In a large bowl, combine the corn kernels, cherry tomatoes, red onion, and cilantro.
4. Whisk together the lime dressing ingredients (olive oil, lime juice, honey, salt, and pepper) in a small bowl, then drizzle it over the corn salad.
5. Flake the grilled salmon and add it to the salad, gently tossing everything together.
6. Serve the salmon and corn salad immediately, garnished with extra cilantro if desired.

This salad is a perfect summer dish, with sweet corn and juicy tomatoes complementing the smoky salmon.

The lime dressing adds a zesty, tangy punch, making this a light but satisfying meal.

Baked Salmon with Sweet Potato and Spinach

This simple yet nutritious meal features baked salmon paired with roasted sweet potatoes and fresh spinach.

It’s a wholesome, filling dish packed with flavor and perfect for a balanced summer dinner.

Ingredients:

• 4 salmon fillets
• 2 large sweet potatoes, peeled and cut into cubes
• 1 tbsp olive oil (divided)
• Salt and pepper to taste
• 2 cups fresh spinach
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cubed sweet potatoes with half the olive oil, salt, pepper, and dried thyme (if using), then spread them out on a baking sheet.
3. Bake the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized.
4. While the sweet potatoes are roasting, season the salmon fillets with olive oil, salt, and pepper, then place them on another baking sheet.
5. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
6. In a skillet, sauté the spinach with a drizzle of olive oil for 2-3 minutes until wilted. Drizzle with balsamic vinegar for a touch of sweetness.
7. Serve the baked salmon with the roasted sweet potatoes and sautéed spinach.

This dish is a comforting yet healthy option that provides a great balance of protein, healthy fats, and nutrients.

The roasted sweet potatoes and sautéed spinach add warmth and earthiness, complementing the light, flaky salmon perfectly.

Grilled Salmon with Spicy Pineapple Salsa

A delicious combination of smoky grilled salmon and a sweet-spicy pineapple salsa, this dish is perfect for summer cookouts.

The tangy salsa adds a tropical flair to the rich, flaky salmon, and a hint of spice gives it a kick.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste

For the Spicy Pineapple Salsa:

• 1 cup fresh pineapple, diced
• 1/4 cup red bell pepper, finely chopped
• 1 small jalapeño, seeded and chopped
• 1/4 red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with salt and pepper.
3. Grill the salmon for 4-5 minutes per side, or until cooked through and flaky.
4. While the salmon grills, mix the pineapple, red bell pepper, jalapeño, red onion, cilantro, lime juice, and salt in a bowl to make the salsa.
5. Serve the grilled salmon with a generous topping of spicy pineapple salsa.

This dish is a refreshing take on grilled salmon, with the sweetness of pineapple and the heat from jalapeño creating a perfect contrast to the smoky salmon.

It’s a fun, vibrant meal that’s sure to impress.

Salmon with Basil Pesto and Roasted Tomatoes

This recipe features perfectly baked salmon paired with fresh basil pesto and sweet roasted cherry tomatoes.

The creamy pesto adds depth to the flaky salmon, while the roasted tomatoes contribute a burst of sweetness to the dish.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste

For the Basil Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup Parmesan cheese, grated
• 1 garlic clove
• 1/4 cup olive oil
• Salt and pepper to taste

For the Roasted Tomatoes:

• 1 pint cherry tomatoes
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cherry tomatoes with olive oil, salt, and pepper, and place them on a baking sheet. Roast for 15-20 minutes, until they burst and caramelize.
3. While the tomatoes roast, prepare the pesto by blending the basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper in a food processor until smooth.
4. Rub the salmon fillets with olive oil, salt, and pepper, and bake in the oven for 12-15 minutes, or until the salmon flakes easily with a fork.
5. Serve the baked salmon topped with fresh basil pesto and roasted cherry tomatoes.

This dish is a celebration of summer’s best flavors, with the creamy basil pesto complementing the salmon and the roasted tomatoes adding a sweet and savory touch.

It’s light, satisfying, and perfect for a summer dinner.

Salmon with Lemon Herb Couscous and Arugula Salad

This fresh, light dish features perfectly seared salmon paired with a zesty lemon herb couscous and a crisp arugula salad.

It’s a delightful combination of textures and flavors that’s both healthy and satisfying.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lemon Herb Couscous:

• 1 cup couscous
• 1 tbsp olive oil
• Zest and juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

For the Arugula Salad:

• 4 cups fresh arugula
• 1/4 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the couscous according to package instructions. Once cooked, fluff it with a fork and stir in olive oil, lemon zest, lemon juice, parsley, salt, and pepper.
2. For the salmon, heat a skillet over medium-high heat and add the olive oil. Season the salmon fillets with salt and pepper, and cook for 4-5 minutes on each side, until golden and cooked through.
3. For the arugula salad, toss the arugula, cherry tomatoes, and red onion with olive oil, lemon juice, salt, and pepper.
4. Serve the seared salmon on a bed of lemon herb couscous, with a side of fresh arugula salad.

This dish is both refreshing and flavorful, with the lemony couscous complementing the savory salmon, while the peppery arugula salad adds a touch of freshness.

It’s perfect for a light yet satisfying meal on warm summer days.