Dishing Up the Dirt

Baked Salmon with Corn, Burst Tomatoes & Basil Vinaigrette

I know what you all are thinking and yes, it’s another salmon recipe. But what can I say, it’s salmon season out here and I just can’t get enough. This is one of those easy, one pan meals that comes together quickly (after you make the vinaigrette) and tastes absolutely divine with all the late summer veggies. It’s fresh and light and is definitely worth making before corn and tomato season is over. I’d imagine this would also taste great with another fish or even a steak. Keep in mind that cooking times will be different for another type of fish or meat but I do think this combination of corn, burst tomatoes and basil vinaigrette would work beautifully with another protein. Let me know if you make this with something other than salmon and how that works! And please, do let me know if you make this as is, it’s one of my favorite summer meals now and I can’t wait to make it a few more times before the end of the year.

Happy late summer cooking everyone!

Baked Salmon with Corn, Burst Tomatoes & Basil Vinaigrette

Prep Time: 25 minutes    Cook Time: 20 minutes    Serves: 4

Basil Vinaigrette 
  • 1/2 cup extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoons water
  • 1-2 cloves of garlic, minced
  • hefty pinch of sea salt
  • 2 cups loosely packed basil leaves
Baked Salmon
  • 1 pinch cherry tomatoes
  • 1 clove of garlic, minced
  • 1/2 of a small red onion, thinly sliced
  • 4 sprigs fresh thyme
  • 3 1/2 tablespoons olive oil + additional for brushing the salmon
  • 2 pounds skin-on salmon fillet
  • 1 1/2 cups fresh corn kernels, from about 2 ears of fresh sweet corn
  • hefty pinch of salt and pepper


  1. Prepare the vinaigrette by placing all the ingredients into a food processor or blender and blending on high until smooth. If the dressing is too thick add a touch more water to thin as needed. Taste for seasonings and adjust as needed.
  2. Preheat the oven to 350F.

  3. In a bowl toss together the cherry tomatoes, garlic, onion and thyme with the oil. Season with salt and pepper. Place the mixture in large cast iron skillet (big enough to hold the salmon) and place in the oven for 7 minutes.

  4. While the tomatoes roast season the salmon with salt and pepper and brush with a little oil. After 7 minutes remove the tomatoes from the oven and use a wooden spoon to move them to the outer edges of the pan. Tuck the salmon between the tomatoes and use a spoon to dollop some over the fish. Sprinkle the corn over the salmon and tomatoes and bake until the tomatoes burst and the salmon is cooked through, about 12-15 minutes for medium-rare.

  5. To serve, drizzle the vinaigrette over the salmon and veggies and enjoy!


*Use this recipe as a guide and adjust measurements and ingredients as necessary. Cooking times will very from kitchen to kitchen.

Leave a Reply

11 thoughts on “Baked Salmon with Corn, Burst Tomatoes & Basil Vinaigrette

  1. Deb Focht says:

    You are so lucky to get fresh salmon on your side of the country. By the time it gets here to Pennsylvania it is very, very fishy tasting. If we were living where you are, we would be eating tons of it. Need to get west again sometime soon.

  2. Andrea says:

    What a fantastic dish! Tried it last night, though with pikeperch, not salmon. The fish came out juicy and nicely flavoured, for the vinaigrette we used the leaves from our perennial basil plant from Italy. The vinaigrette melting into the juices from the pan…. spectacular. One freshly baked baguette was just enough for spooning up the juices.
    Corn was crunchy, a very pleasant surprise. This dish will definitely become a regular!
    Thank you for sharing this recipe!

  3. Katie says:

    Wow! This is sooooo good and so easy! Will definitely become a regular recipe for sure and I can’t wait to try it on another kind of fish. Only had (1) 1lb filet of salmon but even with halving the main mixture to adjust for that it cooked up just perfect nestled in my cast iron dutch oven. I added a squeeze of lemon juice to the vinaigrette too and there’s plenty left for several more filets. I love when a sauce is premade for next time – which will likely tomorrow once I run to the store for more salmon as it was so easy and tasty! Yummmmm

  4. Linda says:

    Did you mean “pint” of tomatoes? The recipe says “pinch.” I don’t know what a pinch of tomatoes is. Thanks. And by the way, I made it last night and it was delicious!

  5. Maria says:

    Pint of cherry tomatoes?

  6. Cheryl says:

    This dish is delicious! I used mixed cherry tomatoes, and closer to 2 1/2 cups of corn with .85 lbs of salmon. The cook times were off for me. Next time, and there will be a next time I will cook on 375. Veggies for 8 minutes, add the fish and cook for another 15-20. I like my fish cooked through.

  7. Cammy says:

    This is an excellent recipe. I served it to guests for dinner and everyone loved the combined flavors of salmon, tomatoes, and corn. I used frozen corn from last summer’s garden & it was wonderful. I thawed & drained it well first, then added as indicated in the recipe. It will be even better with fresh corn next summer! The basil vinaigrette is a perfect addition. I did add honey (about 2 tsp) to the vinaigrette to offset the acidity. Next time, I will cut the salmon in serving sized pieces before cooking to make it easier to plate when serving. I will definitely make this again for dinner guests!

  8. Barbara Plunkett says:

    Planning to make this recipe again! Love it. Cook times can vary but end result is always delicious. Looking forward to meeting new addition to the family. I have been following you from the beginning of the farm. Love, love, love your dishes and the farm diary
    Pepper is adorable

    1. Andrea says:

      So glad you love this recipe too! And thank you for your sweet words. We’re waiting for baby girl to arrive very soon! XO

  9. Lauren says:

    this has amazing flavor and I loved that it was a one pan meal! so easy and just loves the sauce. Next time I would cook the veggies longer and start browning them in the over before adding the salmon.

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