Southwest Spiced Salmon Salad with Charred Corn and Lime Ranch

This vibrant salad brings together succulent, Southwest-spiced salmon with sweet charred corn, crisp cucumber, juicy tomatoes and fresh cilantro. A creamy lime ranch dressing ties everything together with a bright, zesty finish.

Perfect for a quick weeknight dinner or a satisfying lunch, this dish is packed with protein and fresh flavors. The salmon is seared until crispy on the outside and tender inside, then served atop a bed of mixed greens for a balanced and delicious meal.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Pat the salmon dry with paper towels and season all over with half the Southwest spice blend, salt and pepper. Place the salmon skin-side down in the pan and cook until the skin is crispy and the fish is almost cooked through, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Transfer the salmon to a plate and set aside.
2. While the salmon cooks, prepare the vegetables. Quarter the lime. Drain the corn and pat dry with paper towels. Halve the cucumber lengthwise, then slice crosswise into thin half-moons. Dice the tomato into ½-inch pieces. Thinly slice the scallions. Roughly chop the cilantro.
3. In a large bowl, whisk together the ranch dressing, remaining Southwest spice blend, a drizzle of olive oil and a squeeze of lime juice. Set aside.
4. Add the corn to the same pan used for the salmon (no need to wipe it out) over medium-high heat. Cook, stirring occasionally, until charred in spots, 1-3 minutes. If the corn starts to pop, cover the pan.
5. To the bowl with the dressing, add the mixed greens, charred corn, cucumber, tomato, scallions and cilantro. Toss until everything is evenly coated. Taste and adjust seasoning with salt, pepper and extra lime juice if desired.
6. Divide the salad between serving bowls. Top with the cooked salmon and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well. Just pat it dry before charring to get good browning.

What can I use instead of buttermilk ranch dressing?

A simple yogurt-based dressing with lime juice and Southwest spices makes a great substitute.

How do I know when the salmon is cooked through?

The salmon should be opaque and flake easily with a fork. An internal temperature of 145°F is safe.