BBQ Salmon with Avocado and Corn Salad

Oven-baked salmon brushed with a homemade BBQ sauce is served over a lettuce-less salad of sweet corn, creamy avocado, cherry tomatoes, and crunchy snap peas. This BBQ salmon with avocado and corn salad is a flavorful summer dinner that’s pretty enough to serve to guests.

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 BBQ Salmon 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!

Why You’ll Love This BBQ Salmon with Avocado and Corn Salad

This summer meal is nutritious and packed with flavor.

Adding barbecue sauce to salmon makes it so incredibly flavorful. And adding a simple avocado and corn salad not only adds flavor, but also adds plenty of nutrients.

The result is a summer meal that equally as refreshing and it is satisfying.

This salmon is perfect for a summer night BBQ or just for a simple dinner at home.

Try it for meal prep or when hosting guests – it’s definitely a crowd pleaser.

How to Make BBQ Salmon with Avocado and Corn Salad

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.

Brush salmon with sauce & cook

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 the salad

Prepare the Avocado and Corn 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.

Garnish & serve

Serve Avocado and Corn Salad with cooked BBQ salmon. Garnish with more basil.

If You Love This BBQ Salmon with Avocado and Corn Salad, Try These

• BBQ Chicken Pizza
• Mexican Street Corn Pasta Salad 
• Charred Corn & Spice-Rubbed Chicken Salad
• Fish Tacos with Avocado & Charred Corn Salad
• 15-Minute Black Bean, Corn, and Avocado Salad

Ingredients You’ll Need

• Ketchup: Ketchup is pretty much the base of the homemade BBQ sauce.
• Brown sugar: The recipe calls for light brown sugar, but you can also use dark brown sugar if needed.
• White vinegar: You’ll need 2 tablespoons of white vinegar.
• Worcestershire sauce: Just a tablespoon of Worcestershire sauce adds plenty of flavor.
• Honey: Honey adds sweetness to the BBQ sauce. You’ll also a little to the avocado and corn salad.
• Spices: You’ll need garlic powder, onion powder, and paprika for the BBQ sauce.
• Salmon: This recipe calls for 1 pound of salmon. While people have many opinions on the type of salmon to buy, I always recommend buying what’s available to you. Salmon is full of nutrients, but can be pricey – get what works for you.
• Tomatoes: You’ll use cherry or grape tomatoes, sliced in half.
• Snap peas: Trim the ends of the snap peas and then give them a rough chop.
• Corn: This salad calls for fresh corn off the cob, but if needed you can also use canned corn.
• Avocado: Wait to cut the avocado until just before eating or serving. Cut them into cubes.
• Lemon: A little lemon will slow the browning on the avocado once it’s cut.

BBQ Salmon with Avocado and Corn Salad Tips & Variations

• 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!
• Swapping the protein: Not a fan of salmon? This BBQ Salmon with Avocado and Corn Salad is amazing with chicken breasts or thighs too. Just make sure to cook the chicken until an internal temperature of 165 F is reached.
• Cooking the salmon: An inexpensive food thermometer like this is key so that you know exactly when the salmon reaches an internal temperature of 145 F and is safely cooked.
• Making the 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).

Frequently Asked Questions

Course: Salad

BBQ Salmon with Avocado & Corn Salad

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Sammi Brondo

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Oven-baked salmon brushed with a homemade BBQ sauce is served over a lettuce-less salad of sweet corn, creamy avocado, cherry tomatoes, and crunchy snap peas. This BBQ salmon with avocado and corn salad is a flavorful summer dinner that's pretty enough to serve to guests.

Ingredients  

1x2x3x

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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