Southwest Spiced Salmon Salad with Charred Corn and Lime Ranch

This vibrant salad brings together succulent, spice-crusted salmon with sweet charred corn, crisp cucumber and juicy tomatoes. A creamy lime ranch dressing adds a bright, tangy finish that perfectly complements the smoky Southwest flavors.

Ready in just 20 minutes, it’s an ideal weeknight dinner that feels special yet is simple to prepare. The contrast of warm salmon and cool vegetables makes every bite satisfying.

Log in to save recipes and build weekly shopping lists.

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

20 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 in the pan skin-side down and cook until the skin is crispy and the fish is almost cooked through, 5-7 minutes. Flip and cook until opaque, 1-2 minutes more. Transfer to a plate and set aside.
2. While the salmon cooks, prepare the vegetables: Quarter the lime. Drain the corn and pat dry. Halve the cucumber lengthwise, then slice crosswise. 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. Return the pan to medium-high heat and add the corn. Cook, stirring occasionally, until charred in spots, 1-3 minutes. (Cover the pan if the corn starts to pop.) Remove from heat.
5. To the bowl with the dressing, add the mixed greens, charred corn, cucumber, tomato, scallions and cilantro. Toss until evenly coated. Season with salt, pepper and extra lime juice if desired.
6. Divide the salad among plates, top with the salmon and serve with remaining lime wedges.

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 substitute for buttermilk ranch dressing?

You can use regular ranch dressing or make a quick lime crema by mixing sour cream, lime juice and a pinch of cumin.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and be opaque throughout. An instant-read thermometer should read 145°F in the thickest part.