BBQ Salmon with Avocado and Corn Salad

Food shouldn’t be boring. And this is one of the most flavorful meals you’ll eat this summer.

I’m always looking for new ways to mix up meals and make food fun.

I don’t know about you, but I get so bored of the same things if I eat them over and over, you know?

And don’t get wrong, nothing has to be mixed up *that* much. I’m talking small changes, different sauces, or a small ingredient mixup. It goes a long way!

And that’s how this dish was born.

I love a lettuce-less salad, especially in the summer. And something about the corn/avocado/tomato salad is always so good.

The addition of snap peas to the salad adds such a fun crunch and new flavor. In fact, the salad is so flavorful that it doesn’t need much on top. Just a simple squeeze of lemon, honey, and salt.

For the salmon, I wanted to capitalize on summer flavors and make a salmon that was really flavorful. I love working with a large salmon fillet to serve to guests too – it always looks so beautiful!

While I made my own BBQ sauce to really make this recipe pop, if you want to save time, you can absolutely use a store-bought version. You know I’m usually all about those kitchen hacks!

If you do make the BBQ sauce, I highly recommend making extra to keep on hand. Store in an airtight container in the fridge for up to a week – it’s so good on anything!

Notes

• BBQ sauce: To save time, utilize a store-bought BBQ sauce. I love the homemade one here, but I’ll never look down on a kitchen hack. If you do make the BBQ sauce, make extra so you have it for other uses!
• Salmon: Not a fan of salmon? This recipe is amazing with chicken breasts or thighs too. Just make sure to cook the chicken until an internal temperature of 165 F is reached.
• Corn: To make corn on the cob, boil corn in for about 5 minutes. Then, once the corn has cooled, cut the kernels off of the cob.
• Make ahead: To make this recipe ahead of time, prepare the BBQ sauce and store in an airtight container in the fridge. Chop all the veggies (except avocado). When you’re ready to serve or eat, cook the salmon and toss with the salad with the lime and honey.
• Storage: Store the salad in an airtight container in the fridge for up to 5 days. The salad is best eaten immediately (see make ahead notes).

Course: Salad

BBQ Salmon with Avocado & Corn Salad

Sammi Brondo

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Food shouldn't be boring. And this is one of the most flavorful meals you’ll eat this summer.

Ingredients  

BBQ sauce

• 3/4 cup ketchup
• 1/2 cup light brown sugar
• 1/4 cup water
• 2 tablespoons white vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• Salt

Salmon Salad

• 1 lb salmon fillet
• 1 cup cherry or grape tomatoes sliced in half
• 1 cup snap peas ends trimmed and roughly chopped
• 2 ears corn on the cob cooked with corn sliced off
• 2 ripe avocados cut into cubes
• 1/2 small red onion diced
• Juice of 1 lemon
• 1 tablespoon honey
• Salt
• Chopped fresh basil to garnish

Instructions 

Prepare the BBQ sauce

• Preheat the oven to 400 F. Grease a baking sheet or line with foil.
• Prepare the BBQ sauce. In a saucepan over medium heat, add all sauce ingredients. Whisk well and bring to a boil.
• Let simmer for about 30 minutes, stirring occasionally, until the sauce has thickened. Set aside.

Cook Salmon

• Brush the salmon fillet with the BBQ sauce, making sure to fully cover the top and sides. You might have extra BBQ sauce – reserve some to add to the salmon once it’s done cooking or save for other uses.
• Place the salmon in the preheated oven and cook for 25-30 minutes, or until an internal temperature of 145 F is reached.

Prepare Salad

• Add the tomatoes, snap peas, corn, avocado, and onion to a large bowl.
• Add lemon juice, honey, and salt (and optional fresh basil) on top and toss to combine.
• Serve salad with cooked salmon.
• Garnish with more basil.

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