Salmon with Chesapeake Corn, Tomato, Avocado Salad

Salmon with Chesapeake Corn, Tomato, Avocado Salad
Staff Writer
Salmon with Chesapeake Corn, Tomato, Avocado Salad
Tessemae's All Natural

Salmon with Chesapeake Corn, Tomato, Avocado Salad

Cooking fish is a quick and easy way to get a healthy meal on the table. Tessemae’s All Natural shares this delicious lemony salmon recipe with a corn and avocado salad. The salmon marinates for 30 minutes but only takes 4-6 minutes to cook in the broiler. What could be easier than that?

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  • ½ Cup Tessemae’s Lemon Chesapeake sauce
  • 4 skinless salmon fillets, about 6 ounces each
  • 4 ears corn
  • 1 pint mixed cherry or grape tomatoes
  • 1 avocado, diced
  • 4 scallions, thinly sliced


In a baking dish, pour ¼ cup of the Lemon Chesapeake sauce over the salmon. Let the salmon marinate at least 30 minutes at room temperature, or up to one day refrigerated.

Heat your broiler to high. Transfer the salmon to a foil lined baking sheet. Broil the salmon, without turning over, until browned and just cooked through, 4-6 minutes.

Stand the corn on end and cut off the kernels with a sharp knife. In a large bowl, toss together the corn, tomatoes, avocado, scallions, and ¼ cup Lemon Chesapeake sauce. Serve the salmon with the corn salad.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.