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: 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

If you’ve tried this grilled salmon salad with kale, corn & Parmesan or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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These Mini Keto Corn Dogs make the best kid-friendly snack. Adults love them too! Made with coconut flour, they are completely grain-free. And perfect for a healthy game day appetizer.

Want to relive your childhood? These little Keto Corn Dog Bites are the way to go. Super easy to make, and loved by kids and adults alike. Dip them in a little sugar-free ketchup for the perfect game day appetizer!

I’ve had these mini keto corn dogs on my blog since 2015. They’re a fun little snack recipe that everyone loves. And now they’re lower in carbs and even easier to make!

It is simply a fact of life that kids love hot dogs. They just seem universally appealing to children, both young and old. Mine are all nearing adult-hood now and they still love it when hot dogs are on the menu. My husband is sucker for them too.

So it was no great leap to whip up some of my keto cornbread, plop it into a mini muffin pan, and stick some cut-up hot dogs in. Of course, I added a little shredded cheddar for more flavor. They were a huge hit in my house!

Ingredients needed

• Coconut flour: This recipe uses coconut flour . There is no substitute for this, as almond flour will not give you the right texture.
• Sweetener: I use a little sweetener to mimic the flavor of real cornbread, which has a natural sweetness. Feel free to skip it if you like.
• Eggs: Coconut flour needs a lot of moisture so you will use all 4 eggs.
• Cornbread flavoring: Yes, there really is such a thing! And many readers like to add it. But a little vanilla extract works as well.
• Cheddar cheese: I find a little grated cheddar adds flavor.
• Hot dogs: I recommend using all-beef, uncured hot dogs.
• Kitchen staples: Butter, baking powder, and salt.

Step-by-step directions

1. Combine the dry ingredients: In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt.
2. Add the wet ingredients: Stir in the eggs, melted butter, water, and cornbread flavoring, if using. Stir in 3/4 cup of the shredded cheese.
3. Add to the pan: Divide the batter evenly among the cups of a well-greased nonstick mini muffin pan. (If you don’t have a good non-stick pan, try using silicone liners).
4. Add the hot dogs: Press one piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.
5. Bake the bites: Bake at 325ºF for 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.

Tips for Success

This recipe is so easy to make, your kids could help you with it. Here are my best tips for getting it right.

Use good coconut flour. I recommend either Bob’s Red Mill or King Arthur Flour for best results. Coconut flour can vary a great deal brand to brand but these are two of the most consistent coconut flours I have tried.

Use all the eggs. For the uninitiated, the amount of eggs you need for coconut flour is shocking. But it’s thirsty stuff and you need them all! Read my article on Baking with Coconut Flour to learn more.

Do you need cornbread flavoring? You don’t have to add this. I’ve made these keto corn dog bites with vanilla extract and they are just as tasty. But it does amp up the flavor of real corn dogs.

A good non-stick mini muffin pan is crucial here. If you aren’t completely confident that your pan will release easily, I recommend lining it with silicone or parchment liners.

Frequently Asked Questions

Keto Corn Dog Bites

Servings: 8 servings

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

These Mini Keto Corn Dogs make the best kid-friendly snack. Adults love them too! Made with coconut flour, they are completely grain-free. And perfect for a healthy game day appetizer.

• 1/2 cup (60 g) coconut flour
• 2 tbsp Swerve Granular
• 1 1/2 tsp (1.5 tsp) baking powder
• 1/2 tsp (0.5 tsp) salt
• 4 large eggs
• 1/4 cup (56.75 g) butter, melted
• 1/2 cup (118.29 g) water
• 1/4 to 1/2 tsp (0.25 tsp) cornbread flavoring, (optional, can also use vanilla)
• 4 ounces (113.4 g) shredded cheddar cheese, divided
• 4 hot dogs, each cut into 6 even pieces

Cook ModePrevent your screen from going dark

• Preheat the oven to 325F and grease a nonstick mini muffin pan very well (if yours seems likely to stick, try using silicone liners).

• In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt. Stir in the eggs, melted butter, water, and cornbread flavoring. Stir in 3/4 cup of the shredded cheese.

• Divide the batter among the prepared muffin cups. Press 1 piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.

• Bake 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.

Storage Information: Store the bites in a covered container in the fridge for up to a week or in the freezer for up to two months.

Serving: 3bites | Calories: 193kcal | Carbohydrates: 5.7g | Protein: 10.8g | Fat: 12.8g | Fiber: 2.5g

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