Bring large pot of water to a boil, and add corn-on-cob.
Set timer for 12 minutes.
Add potatoes to hot water at 5 minute mark on the timer.
Once times goes off: remove potatoes and place in ice water.
Remove corn on cob from pot, set aside till cooled.
Whist together lemon juice, mustard, maple syrup, cayenne pepper, dill and drizzle in olive oil to create an emulsion dressing.
In medium serving dish: Toss together salmon, corn (sliced off the cob), red potatoes, and cherry tomatoes.
Pour dressing over salad. And top with small amount of chopped dill.
Refrigerate for one hour.