Summer Corn, Tomato, and Salmon Salad with Za'atar Dressing
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant salmon and corn salad is a celebration of seasonal summer produce. By poaching the salmon in a fragrant broth of lemon, garlic, and fresh herbs, the fish stays incredibly succulent and light. The sweetness of the corn on the cob and juicy heirloom tomatoes provides a refreshing base, while the za’atar dressing adds a complex, earthy citrus note that ties the dish together beautifully.
As a heart-healthy option, this salad is packed with omega-3 fatty acids and fresh vegetables, making it a nutritious choice for a light supper or an impressive weekend lunch. The combination of peppery baby rocket and the aromatic Middle Eastern spice blend offers a sophisticated twist on a classic flaked fish salad. Serve it warm or at room temperature for the best flavour.
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Ingredients for Summer Corn, Tomato, and Salmon Salad with Za'atar Dressing
Kosher salt
2 lemons
3 garlic cloves, crushed
3 sprigs thyme
3 bay leaves, preferably fresh
120ml extra-virgin olive oil
20ml za'atar, plus more for serving
5 ears corn on the cob, husked
4 (5–170g ) skinless salmon fillets
2 medium heirloom tomatoes, cut into wedges (about 675g)
1/2 red onion, thinly sliced
Baby rocket or other baby greens (for serving)
How to make Summer Corn, Tomato, and Salmon Salad with Za'atar Dressing
Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Bring to a boil, then let boil at least 3 minutes and up to 10 to infuse water.
Meanwhile, whisk oil, 3 tablespoons lemon juice, 4 teaspoons za’atar, and 1 teaspoon salt in a small bowl.
Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
Reduce heat to low, gently add salmon, and poach just until cooked through, about 5 minutes. Transfer to a cutting board with a slotted spoon or spatula and flake into chunks.
Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with 120ml dressing.
Add flaked salmon to corn mixture and toss very gently just to coat with dressing. Transfer to a serving platter or divide among plates. Top with rocket, then drizzle with remaining dressing. Serve with additional za’atar alongside.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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