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Salmon with Corn and Radish Salad

  • Author: Amanda
  • Total Time: 25 Minutes
  • Yield: 4 Servings 1x


A light, fresh, and easy salmon recipe with a tasty corn and radish relish on top.  A perfect weeknight recipe that is ready in under 30 minutes.


  • 4, 5oz wild salmon fillets, skin on, bones removed
  • salt and pepper, to taste
  • avocado oil (or your preferred cooking oil)
  • 2 cups corn kernels, ideally fresh, but if using frozen, defrost and drain before using
  • ½ cup red bell pepper, diced
  • 2 scallions, thinly sliced
  • 4 radishes, sliced thin (I used a 1 setting on my handheld mandolin)
  • 1/4 cup cilantro leaves, chopped
  • ¼ tsp ground cumin
  • 23 Tbsp lime juice


  1. Start the corn first.  Heat a 10-inch skillet over medium-high heat. Add a drizzle of oil, and the corn.  Stir frequently, until corn is golden and has started to char, approximately 8-10 minutes.  Remove from heat, and transfer to a large bowl to cool.
  2. Pre-heat your oven to 425F degrees.
  3. Rinse and pat dry salmon fillets. Check for and remove any remaining bones. Rub both sides in avocado oil and arrange fillets skin-side down on baking sheet. I use a clay baker, but if using a metal pan, I advise lining with foil for easy clean up!
  4. Sprinkle fillets with salt and pepper, and bake for 12-14 minutes, or until cooked through.  Salmon will feel firm, and flake easily when done.
  5. While the salmon is cooking, prepare the relish - in the bowl with the corn, add bell pepper, scallions, radishes, cilantro, lime juice, cumin, and salt and pepper. Toss, and adjust flavors as needed to taste.
  6. Remove skin from salmon fillets, before serving. It should scrape off easily with a spatula.
  7. To serve, arrange fillets and top with corn and radish relish.
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Category: Seafood

Keywords: Candida Plan, Corn, Difficulty - Easy, Gluten Free, Radish, Salmon, Keto, Vegetarian