Grilled Salmon Salad with Kale, Corn & Parmesan

Grilled maple salmon salad with kale, corn, apple, and Parmesan. A high-protein, healthy dinner or lunch idea, ready in 30 minutes. It’s sweet, savory, and packed with crunch.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Salmon Recipes And More Kale Recipes

This is a grilled maple salmon salad bowl I make on a regular basis because it’s equal parts yummy and good for you.

The salmon is simply pan-seared with a little maple syrup and lemon right at the end, so it gets this beautiful sweet-savory glaze that works so well with the rest of the bowl.

The salad itself is a crunchy, colorful mix of kale, lettuce, red peppers, cucumber, sweet corn, apple, and Parmesan. There’s a real balance of flavors here: creamy, tangy, sweet, salty, and a little umami from the cheese.

The first time I made this, it was one of those “what do I have in the fridge?” situations. I had a couple salmon fillets and a whole bunch of half-used produce: kale, corn, some crunchy lettuce, and half an apple. I tossed it all together, whipped up a quick dressing, and honestly… it was kind of magic. I loved the combo so much, I made it again a few days later—this time with grilled chicken—and it totally held up.

This is one of those meals that hits that sweet spot between being really satisfying but not too heavy thanks to the fiber-rich kale and veggies, plus the lean protein in salmon. It’s naturally gluten-free and high in both protein and fiber, which helps support gut health and keep blood sugar levels steady.

Nutrition (per serving): ~525 calories, 39 g protein and 6 g fiber.

👩‍🍳 This recipe is part of my high-protein and fibre meals, you might also like these: Mediterranean fish with white bean purée, spicy tuna salad bites, chicken shawarma with baked rice, smashed chicken tacos, or Italian chopped salad with ham. Check out more salmon dinner ideas here.

What You’ll Need

Here is what you’ll need for this grilled salmon salad with kale, corn & Parmesan recipe. Find the full measurements in the recipe card below.

• Salmon fillets – I used salmon fillets with skin off. Great source of protein and omega-3s. Plus, live oil spray for cooking, salt and pepper for seasoning and maple syrup and lemon juice for that glossy, tangy sweet glaze finish.

For the Salad

• Kale & lettuce – fiber-packed and crisp, the base of the salad. Swap kale for baby spinach or rocket if preferred.
• Red pepper, cucumber, carrot, green onions – crunchy, colorful veg.
• Apple – for a little sweet crunch that pairs surprisingly well with Parmesan.
• Corn – adds sweetness and heartiness. I use frozen corn which I defrost in boiling water for a couple of minutes.
• Freshly grated Parmesan – salty, umami, a must! Use feta instead of Parmesan for a tangier vibe. For dairy-free: skip the cheese or use a vegan option.
• Add cooked quinoa or chickpeas to bulk it up.

For the Dressing:

• Lemon juice, maple syrup – bright and balanced.
• Dijon mustard & balsamic vinegar – tangy depth.
• Olive oil – richness and body.
• Salt, garlic powder, black pepper – classic seasoning blend.

How To Make Grilled Salmon Salad with Kale, Corn & Parmesan

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for grilled salmon salad with kale, corn & Parmesan.

• Prep the veggies: Massage kale, chop lettuce, dice all the veg and apple, grate the cheese.
• Make the dressing: Whisk all dressing ingredients in a big salad bowl.
• Toss the salad: Add veggies, corn, and Parmesan. Mix well.
• Cook the salmon: Heat a non-stick pan or a skillet, spray with olive oil, season salmon with salt and pepper. Cook 3–4 minutes on one side, then flip for 2 minutes.
• Glaze the salmon: Drizzle with maple syrup and lemon juice right at the end of cooking.
• Assemble: Divide salad between bowls and top with salmon.

Recipe Tips/Variations

• Make ahead: The dressing and chopped veggies (except apple) can be prepped a day ahead. Just toss fresh before serving.
• Storage: Leftovers keep well in the fridge for up to 2 days, but store the salmon and salad separately for best texture.
• Add crunch: Toasted seeds or croutons work great here.
• Variations: Add a soft-boiled egg, avocado, or even swap the salmon for grilled chicken or tofu. You can swap veggies and leafy greens depending on what you like.

Serving Suggestions

This is a complete meal on its own, but if you want to stretch it out, serve with a slice of crusty sourdough or some roasted baby potatoes on the side. It’s also great cold the next day – perfect for lunch boxes!

You Might Also Like These Salmon Bowls

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