BBQ Salmon with Corn and Zucchini Salad

This BBQ salmon with corn and zucchini salad is the ultimate easy weeknight dinner — healthy, fresh and on the table in under 20 minutes. Skin-on salmon portions are cooked on the barbecue until golden and just medium, then served alongside a vibrant salad of chargrilled corn kernels, delicate zucchini ribbons and sweet Perino tomatoes, all dressed with a drizzle of extra virgin olive oil.

With just five ingredients and four simple steps, this is the kind of recipe that proves healthy eating doesn’t have to be complicated or boring.

Why you’ll love this recipe

• Only 5 ingredients needed
• Ready in under 20 minutes
• Healthy, high-protein and low sodium
• Counts as 2 vegetable serves per portion
• Great value at around $6 per serve
• Perfect for a quick weeknight BBQ

Good source of protein & fibreLow sodium2 veg serves

Why make BBQ salmon with corn salad?

The barbecue is the secret weapon here. Cooking the corn directly on the grill develops a sweet, smoky char that elevates a simple salad into something far more flavourful. The zucchini ribbons add a delicate freshness, while the Perino tomatoes bring a burst of sweetness that ties everything together.

Salmon is one of the best fish to cook on the BBQ — the skin crisps up beautifully over direct heat while the flesh stays moist and rich inside. Starting skin-side down and finishing on the other side gives you that perfect combination of crispy skin and just-cooked, slightly pink centre.

Ingredients (serves 4)

Servings4

• 2 corn cobs, husks and silk removed
• 2 tbsp extra virgin olive oil
• 4 skin-on salmon portions
• 2 zucchini, peeled into ribbons
• 200 g Perino tomatoes, halved or quartered

Allergens: May contain fish. Always read product labels to ensure ingredients suit your dietary needs.

How to make BBQ salmon with corn and zucchini salad

Step 1: Chargrill the corn

Heat a barbecue grill or chargrill pan over medium heat.

Cook the corn cobs, turning regularly, for 10 minutes or until tender and lightly charred all over. Set aside.

Step 2: Cook the salmon

Drizzle 1 tablespoon of olive oil over the salmon portions and season with salt and pepper.

Cook skin-side down on the grill for 3 minutes. Turn and cook for a further 3 to 4 minutes for medium, or until cooked to your liking. Transfer to a plate to rest.

Step 3: Make the corn and zucchini salad

Using a small serrated knife, cut down the side of each corn cob to release the kernels. Transfer to a bowl.

Add zucchini ribbons and halved or quartered tomatoes. Drizzle with the remaining tablespoon of olive oil. Gently toss to combine and season with salt and pepper.

Step 4: Serve

Plate the BBQ salmon portions alongside the corn and zucchini salad and serve immediately.

Tips for best results

• Pat the salmon skin dry before oiling to ensure it crisps up on the grill
• Don’t move the salmon while the skin is cooking — let it release naturally from the grill
• Use a vegetable peeler to create long, thin zucchini ribbons for the best texture
• Allow the corn to get a good char — the smoky sweetness is what makes the salad
• Rest the salmon for a minute after cooking before serving to let the juices settle
• Add a squeeze of lemon over the salad just before serving for extra brightness

Serving suggestions

This BBQ salmon dish pairs beautifully with:

• Crusty bread or warm flatbreads on the side
• A dollop of tzatziki or herbed yoghurt
• Lemon wedges for squeezing over
• A simple green salad or steamed broccolini
• A chilled glass of Pinot Gris or sparkling water with lime

Nutrition per serving

Based on 4 servings

Energy

2079 kJ

Calories

497 cal

Protein

36 g

Total fat

32 g

Saturated fat

6 g

Carbohydrate

14 g

Sugars

6 g

Sodium

146 mg

Final thoughts

This BBQ salmon with corn and zucchini salad is everything a weeknight dinner should be — fast, fresh, healthy and genuinely delicious. With just five ingredients and minimal prep, it’s the kind of recipe you can have on the table before you’ve even had time to think about what else you might cook. The chargrilled corn is the unsung hero here, bringing a smoky sweetness that transforms a simple salad into something you’ll want to make again and again.

Whether you’re firing up the barbie on a warm evening or using a chargrill pan indoors, this dish delivers every time. Simple, satisfying and good for you — this is Australian weeknight cooking at its very best.