12 Fresh Grilled Salmon With Corn Salsa Recipes For Summer

As the sun shines brighter and days grow longer, grilling becomes a cherished summer tradition. There’s something truly special about pairing fresh salmon with a zesty corn salsa that embodies the essence of the season. These 12 recipes bring unique twists to the table, from a classic cilantro-lime version to a tantalizing chipotle option and even a refreshing pineapple-infused choice. Each dish highlights the rich flavor of salmon and the natural sweetness of corn. Ready to explore and find your new summer go-to recipe?

Classic Grilled Salmon With Corn Salsa

Grilled salmon is a summer classic that brings together the delicate flavors of fresh fish with the smokiness of the grill. For this recipe, we’re pairing it with a vibrant corn salsa that adds a sweet and spicy kick, making it perfect for a warm evening meal. The combination of juicy, flaky salmon and the crunchy, colorful salsa will have your family and friends asking for seconds.

Preparing this Classic Grilled Salmon with Corn Salsa is straightforward and requires minimal ingredients, allowing the natural flavors to shine. The key is to use fresh, high-quality salmon and ripe vegetables for the salsa. This dish serves 4-6 people, making it ideal for a family gathering or a small dinner party. With a prep time of just 20 minutes and a total cook time of around 30 minutes, you’ll have a delicious and healthy meal on the table in no time.

Ingredients (Serves 4-6):

• 4-6 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 3 ears of corn, husked and kernels removed
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• Salt to taste for salsa

Cooking Instructions:

1. Prepare the Salmon: Rinse the salmon fillets under cold water and pat them dry with paper towels. Brush each fillet with olive oil and season generously with salt, pepper, and smoked paprika on both sides.
2. Preheat the Grill: Preheat your grill to medium-high heat, around 400°F (200°C). Make certain the grates are clean and lightly oiled to prevent sticking.
3. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Grill for about 4-5 minutes per side, depending on thickness, until the salmon is opaque and easily flakes with a fork. Be careful not to overcook.
4. Make the Corn Salsa: While the salmon is grilling, combine the corn kernels, diced red bell pepper, chopped red onion, and minced jalapeño in a large bowl. Add lime juice and chopped cilantro. Season with salt to taste and mix well.
5. Serve: Once the salmon is cooked, remove it from the grill and let it rest for a minute. Serve each fillet with a generous scoop of corn salsa on top.

Extra Tips:

When grilling salmon, keep an eye on the cooking time to avoid drying out the fish. If you’re using a thicker fillet, you might want to lower the heat slightly and cook it a little longer.

Also, if you’re grilling the corn instead of using raw kernels, it will add a smoky flavor to the salsa. Finally, taste the salsa before serving to ascertain the balance of lime and salt suits your preference. Adjust as necessary for the perfect summer dish.

Cilantro-Lime Grilled Salmon With Corn Salsa

Cilantro-Lime Grilled Salmon With Corn Salsa is a delightful and crisp dish that perfectly encapsulates the vibrant flavors of summer. This recipe combines the rich taste of grilled salmon with a zesty cilantro-lime marinade and a bright, colorful corn salsa. Perfect for a casual backyard BBQ or a more festive summer gathering, this dish is sure to impress with its blend of savory and tangy flavors.

The tender, flaky salmon pairs wonderfully with the fresh, crisp textures of the salsa, creating a symphony of tastes in every bite. To prepare this dish, it’s important to allow the salmon to marinate properly, guaranteeing that the flavors penetrate the fish thoroughly for an enhanced taste experience.

Meanwhile, the corn salsa adds a burst of color and a revitalizing crunch, complementing the richness of the salmon. Whether you’re an experienced griller or a beginner, this recipe is straightforward and easy to follow, guaranteeing a delicious outcome every time.

Ingredients (Serves 4-6)

• 4-6 salmon fillets (about 6 oz each)
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 ears of corn, husked
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely diced
• 1 jalapeño, seeded and diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine the lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, salt, and pepper. Whisk together until well blended.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, guaranteeing each fillet is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor.
3. Grill the Corn: Preheat your grill to medium-high heat. Place the ears of corn directly on the grill and cook, turning occasionally, until charred and cooked through, about 10-12 minutes. Remove from the grill and let cool slightly.
4. Prepare the Corn Salsa: Once the corn is cool enough to handle, cut the kernels off the cob and place them in a bowl. Add the cherry tomatoes, red onion, jalapeño, chopped cilantro, lime juice, and salt. Stir to combine and set aside.
5. Grill the Salmon: Lightly oil the grill grates. Remove the salmon from the marinade and place the fillets on the grill, skin side down. Grill for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
6. Assemble the Dish: Once the salmon is done, remove from the grill and let rest for a couple of minutes. Serve the grilled salmon fillets topped with the corn salsa. Garnish with additional cilantro and lime wedges if desired.

Extra Tips

When grilling the salmon, make sure to preheat the grill properly to avoid sticking and guarantee even cooking. If the salmon fillets have skin, grilling skin-side down first helps to keep the fish moist and flavorful.

Additionally, when making the corn salsa, feel free to adjust the level of spice by adding more or less jalapeño according to your taste preference. This dish pairs beautifully with a chilled glass of white wine or a revitalizing citrus-infused beverage for a complete summer dining experience.

Spicy Chipotle Grilled Salmon With Corn Salsa

Spicy Chipotle Grilled Salmon With Corn Salsa is a vibrant and flavorful dish perfect for summer gatherings. This recipe combines the rich taste of grilled salmon with the smoky heat of chipotle peppers, balanced by a fresh and zesty corn salsa. The dish isn’t only visually appealing with its mix of bright colors but also a delightful burst of flavors that will impress your family and friends.

Whether you’re hosting a barbecue or enjoying a quiet dinner at home, this dish is sure to be a crowd-pleaser. Salmon is known for its health benefits, being rich in omega-3 fatty acids, and when paired with a revitalizing corn salsa, it provides a well-rounded meal that’s both nutritious and delicious.

The corn salsa adds a sweet crunch and tangy freshness that complements the spiciness of the chipotle marinade. This recipe is easy to prepare and quick to cook, making it an excellent choice for those warm summer evenings when you want to spend more time enjoying the company of loved ones and less time in the kitchen.

Ingredients (Serves 4-6)

• 4-6 salmon fillets, skin-on
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1-2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups corn kernels (fresh, canned, or frozen)
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tablespoons lime juice
• Salt to taste

Cooking Instructions

1. Prepare the Marinade: In a small bowl, mix together the olive oil, lime juice, minced chipotle peppers, ground cumin, smoked paprika, salt, and pepper. This marinade will give the salmon its signature spicy and smoky flavor.
2. Marinate the Salmon: Place the salmon fillets in a large resealable plastic bag or a shallow dish. Pour the marinade over the salmon, making sure each fillet is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the flavors to penetrate the fish.
3. Preheat the Grill: Preheat your grill to medium-high heat. For those using a charcoal grill, make sure the coals are evenly distributed and glowing red with a light coating of ash.
4. Grill the Salmon: Remove the salmon from the marinade and place it on the grill, skin-side down. Cook for about 4-6 minutes per side, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.
5. Prepare the Corn Salsa: While the salmon is grilling, combine the corn kernels, diced red bell pepper, chopped red onion, cilantro, jalapeño, and lime juice in a medium bowl. Season with salt to taste and mix well.
6. Serve: Once the salmon is cooked, remove it from the grill and let it rest for a few minutes. Serve each salmon fillet with a generous spoonful of corn salsa on top or on the side.

Extra Tips

For an added depth of flavor, consider adding a teaspoon of honey or maple syrup to the marinade for a hint of sweetness that balances the heat. If using fresh corn, grilling it slightly before cutting the kernels off the cob will enhance its sweetness and add a bit of smokiness that pairs beautifully with the spicy salmon.

Additionally, if you prefer a milder salsa, you can omit the jalapeño or adjust the amount to suit your heat tolerance. Always make sure your grill is well-oiled to prevent the salmon from sticking, and use a spatula to carefully flip the fillets.

Enjoy your Spicy Chipotle Grilled Salmon With Corn Salsa as a standalone dish or pair it with a light salad or grilled vegetables for a complete meal.

Pineapple-Infused Grilled Salmon With Corn Salsa

Pineapple-Infused Grilled Salmon With Corn Salsa is a delightfully tropical dish that marries the rich, buttery flavor of salmon with the sweet and tangy notes of pineapple. This dish is perfect for summer grilling, offering a vibrant and invigorating meal that celebrates the season’s bounty. The infusion of pineapple not only enhances the salmon’s natural flavors but also helps to tenderize the fish, while the corn salsa adds a burst of color and texture.

This recipe is ideal for a family gathering or an outdoor dinner party, bringing a taste of the tropics to your summer table. To create this delicious dish, you’ll need to marinate the salmon in a mixture that includes pineapple juice and spices, infusing the fish with its characteristic sweet and savory flavor.

The corn salsa, made with fresh corn, tomatoes, and cilantro, provides a revitalizing contrast, complementing the richness of the grilled salmon. This dish serves 4-6 people, making it perfect for sharing. Whether you’re hosting a cookout or simply enjoying a quiet meal at home, Pineapple-Infused Grilled Salmon With Corn Salsa is sure to impress.

Ingredients:

• 4-6 salmon fillets
• 1 cup pineapple juice
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 ears of corn, kernels removed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine pineapple juice, soy sauce, honey, garlic, ginger, olive oil, salt, and pepper. Stir well to confirm all ingredients are thoroughly mixed.
2. Marinate the Salmon: Place the salmon fillets in a large resealable plastic bag or a shallow dish. Pour the marinade over the salmon, confirming each fillet is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 1 hour, allowing the flavors to penetrate the fish.
3. Preheat the Grill: While the salmon is marinating, preheat your grill to medium-high heat, about 375°F to 400°F. Clean and oil the grill grates to prevent sticking.
4. Prepare the Corn Salsa: In a large mixing bowl, combine the corn kernels, cherry tomatoes, red onion, cilantro, jalapeño, and lime juice. Toss the ingredients together until well combined. Season with salt and pepper to taste and set aside.
5. Grill the Salmon: Remove the salmon from the marinade and place the fillets on the preheated grill. Cook for 4-5 minutes on each side, or until the salmon is opaque and flakes easily with a fork. Be sure to discard the leftover marinade.
6. Serve: Transfer the grilled salmon to a serving platter and top each fillet with a generous spoonful of corn salsa. Garnish with additional cilantro if desired, and serve immediately.

Extra Tips:

To confirm the salmon doesn’t stick to the grill, make sure the grates are well-oiled and the grill is at the right temperature before placing the fish. If you’re worried about sticking, you can also grill the salmon on a piece of foil.

Additionally, when choosing your salmon fillets, opt for those with the skin on, as it helps hold the fish together while grilling and adds extra flavor. If you’re pressed for time, you can prepare the corn salsa in advance and store it in the refrigerator for up to a day.

Enjoy your Pineapple-Infused Grilled Salmon With Corn Salsa with a side of steamed rice or a fresh green salad for a complete summer meal.

Mediterranean-Style Grilled Salmon With Corn Salsa

Mediterranean-Style Grilled Salmon With Corn Salsa is a perfect dish for summer gatherings. The combination of flavors from the Mediterranean herbs and the sweet, tangy corn salsa makes for a revitalizing and satisfying meal. This dish isn’t only healthy but also incredibly easy to prepare, making it an excellent choice for both novice and experienced cooks.

Whether you’re hosting a backyard barbecue or simply enjoying a quiet evening at home, this grilled salmon recipe is sure to impress your family and friends.

The key to this dish is the balance of flavors and the use of fresh ingredients. The salmon is marinated in a mixture of olive oil, lemon juice, garlic, and herbs, giving it a zesty and aromatic taste.

The corn salsa, made with grilled corn, tomatoes, red onion, and cilantro, adds a vibrant and colorful touch to the plate. Together, they create a harmonious blend of flavors that will transport you to the Mediterranean coast. Perfectly cooked salmon with a crisp exterior and a juicy center, paired with a revitalizing salsa, makes this dish a delightful addition to any summer menu.

Ingredients for 4-6 servings:

• 4-6 salmon fillets (about 6 ounces each)
• 3 tablespoons olive oil
• Juice of 2 lemons
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 ears of corn, husked
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 jalapeño, seeded and minced (optional)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Mix well to create a marinade.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure each fillet is well coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
3. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
4. Grill the Corn: Place the husked corn directly on the grill. Cook for about 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove from the grill and let cool.
5. Prepare the Corn Salsa: Once the corn is cool enough to handle, cut the kernels off the cob and transfer them to a bowl. Add cherry tomatoes, red onion, cilantro, lime juice, and jalapeño (if using). Mix well and season with salt and pepper to taste.
6. Grill the Salmon: Remove the salmon from the marinade and place it skin-side down on the grill. Cook for about 4-5 minutes per side, or until the salmon is cooked through and has charming grill marks. The flesh should be opaque and flake easily with a fork.
7. Serve: Transfer the grilled salmon to a serving platter. Spoon the corn salsa over the top of the salmon fillets. Serve immediately with additional lime wedges if desired.

Extra Tips:

To make sure your salmon remains moist and flavorful, avoid overcooking. Salmon is best cooked to medium doneness, where the center is still slightly translucent and juicy.

If you prefer a spicier kick, consider adding more jalapeño to the corn salsa or incorporating a pinch of cayenne pepper into the marinade. Additionally, using wild-caught salmon can enhance the flavor and texture of the dish.

For a complete meal, pair this Mediterranean-Style Grilled Salmon With Corn Salsa with a side of quinoa or a fresh green salad.

Honey-Garlic Grilled Salmon With Corn Salsa

Honey-Garlic Grilled Salmon With Corn Salsa is a delightful and flavorful dish that’s perfect for summer gatherings. The succulent salmon fillets, marinated in a sweet and savory honey-garlic sauce, are grilled to perfection, creating a delicious caramelized crust.

Paired with a vibrant and invigorating corn salsa, this dish isn’t only appetizing but also healthy, making it an ideal choice for a light summer meal. The corn salsa adds a burst of color and flavor, complementing the richness of the grilled salmon. Fresh corn kernels are mixed with juicy tomatoes, crisp bell peppers, and zesty lime juice, creating a revitalizing contrast to the savory salmon.

Together, these components make for a harmonious dish that’s sure to impress your guests. Whether you’re hosting a barbecue party or a simple family dinner, Honey-Garlic Grilled Salmon With Corn Salsa is a dish that will elevate your summer dining experience.

Ingredients for 4-6 servings:

• 4-6 salmon fillets (about 6-8 ounces each)
• 1/4 cup honey
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2 cups fresh corn kernels (about 2-3 ears of corn)
• 1 cup cherry tomatoes, quartered
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, whisk together the honey, minced garlic, soy sauce, olive oil, ground black pepper, and salt. This creates the marinade for the salmon, adding a sweet and savory flavor.
2. Marinate the Salmon: Place the salmon fillets in a large resealable plastic bag or shallow dish. Pour the marinade over the salmon, making sure each fillet is well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for more flavor infusion.
3. Prepare the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make certain the coals are spread evenly and have a light layer of ash.
4. Grill the Salmon: Once the grill is hot, lightly oil the grill grates to prevent sticking. Place the marinated salmon fillets skin-side down on the grill. Cook for about 4-5 minutes per side, or until the fish flakes easily with a fork. Watch closely to avoid burning the honey glaze.
5. Prepare the Corn Salsa: While the salmon is grilling, combine the corn kernels, cherry tomatoes, red bell pepper, red onion, and cilantro in a large bowl. Squeeze the lime juice over the mixture and toss gently to combine. Season with salt and pepper to taste.
6. Serve: Remove the salmon from the grill and let it rest for a few minutes. Serve the grilled salmon fillets topped with a generous spoonful of corn salsa.

Extra Tips:

For the best results, use fresh salmon fillets with the skin on; this helps hold the fish together during grilling. If fresh corn is unavailable, you can substitute with frozen corn kernels, but make sure they’re thawed and drained before use.

For an added kick, consider adding a diced jalapeño to the corn salsa. Finally, always preheat your grill to prevent the salmon from sticking, and use a fish spatula for easier handling. Enjoy this dish with a side of grilled vegetables or a fresh green salad for a complete summer meal.

Avocado-Lime Grilled Salmon With Corn Salsa

Avocado-Lime Grilled Salmon With Corn Salsa is a perfect summer dish that combines the rich flavors of grilled salmon with the fresh zest of avocado and lime. This recipe is designed to bring a burst of flavor to your outdoor gatherings, offering a nutritious and mouthwatering meal that will impress your family and friends.

The salmon is marinated in a tangy lime and herb mixture, then grilled to perfection, while the corn salsa adds a sweet and spicy kick to the whole dish.

Whether you’re a seasoned griller or a novice, this recipe is straightforward and easy to follow, guaranteeing a delightful culinary experience. The combination of creamy avocado with the slight char of the grilled corn and the succulent salmon creates a harmonious balance of textures and flavors.

Ready to create a memorable summer meal? Let’s get started!

Ingredients (Serves 4-6)

• 4-6 salmon fillets
• 2 ripe avocados, diced
• 4 ears of corn, husked
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 3 limes (juice and zest)
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 jalapeño, seeded and minced (optional)

Instructions

1. Prepare the Marinade: In a small bowl, combine the juice and zest of two limes, olive oil, ground cumin, salt, and pepper. Mix well to create a marinade.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Turn the fillets to guarantee they’re well-coated. Cover the dish and refrigerate for at least 30 minutes to allow the flavors to infuse.
3. Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn on the grill and cook, turning occasionally, until the corn is charred in spots and tender, about 10-12 minutes. Remove from grill and let cool slightly.
4. Make the Corn Salsa: Once the corn is cool enough to handle, cut the kernels off the cobs and place them in a large bowl. Add the diced avocados, red bell pepper, red onion, cilantro, juice of the remaining lime, and jalapeño (if using). Toss gently to combine, and season with salt and pepper to taste.
5. Grill the Salmon: Increase the grill heat to high. Remove the salmon from the marinade and place the fillets on the grill, skin side down. Grill for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
6. Serve: Transfer the grilled salmon to a serving platter and top with the corn salsa. Garnish with additional lime wedges and cilantro if desired.

Extra Tips

For the best results, choose fresh salmon fillets with the skin on, as the skin helps to keep the fish moist during grilling. If you’re using frozen salmon, make sure to thaw it completely and pat it dry before marinating to guarantee peak flavor absorption.

When grilling, resist the urge to flip the salmon too early; let it develop a good sear to prevent sticking. The corn salsa can be made a few hours in advance to let the flavors meld, making it a convenient component for stress-free entertaining.

Smoky Paprika Grilled Salmon With Corn Salsa

Summer is the perfect time to take advantage of fresh, seasonal ingredients and enjoy meals that can be easily prepared on the grill. One such delightful dish is Smoky Paprika Grilled Salmon With Corn Salsa. This recipe combines the rich and robust flavors of paprika and garlic with the natural sweetness of corn, creating a harmonious blend that’s both invigorating and satisfying.

The smoky paprika marinade infuses the salmon with a deep flavor, while the corn salsa adds a bright, tangy contrast that enhances the overall dish. Ideal for a family gathering or a casual dinner with friends, this recipe is simple to prepare yet impressive to serve.

The salmon is grilled to perfection, creating a slightly charred exterior while maintaining a moist and tender interior. Paired with a colorful corn salsa made with fresh vegetables and citrus notes, this dish embodies the essence of summer dining. Perfect for a serving size of 4-6 people, this recipe is sure to be a hit at your next outdoor cookout.

Ingredients:

• 4-6 salmon fillets (about 6-8 ounces each)
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 3 ears of corn, husked
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste

Instructions:

1. Prepare the Salmon Marinade: In a small bowl, mix together the smoked paprika, garlic powder, salt, pepper, and olive oil. Rub this mixture evenly over the salmon fillets, making sure they’re well-coated. Let the salmon marinate for at least 15-30 minutes to absorb the flavors.
2. Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates and cook for about 10-12 minutes, turning occasionally, until the kernels are slightly charred and tender. Remove from the grill and let cool slightly before cutting the kernels off the cob.
3. Make the Corn Salsa: In a large bowl, combine the grilled corn kernels, diced red bell pepper, chopped red onion, minced jalapeño, and fresh cilantro. Squeeze the juice of two limes over the mixture and season with salt and pepper to taste. Mix well and set aside.
4. Grill the Salmon: Place the marinated salmon fillets on the preheated grill. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Be cautious not to overcook to guarantee a moist texture.
5. Assemble the Dish: Serve the grilled salmon fillets topped with a generous serving of corn salsa. Garnish with additional cilantro and lime wedges if desired.

Extra Tips:

For ideal grilling results, make sure your grill is clean and well-oiled to prevent the salmon from sticking. If you’re using a charcoal grill, arrange the coals for indirect cooking to avoid flare-ups.

You can also add a smoky flavor by using a cedar plank to grill the salmon. Soak the plank in water for at least an hour before grilling to prevent it from burning. This method not only imparts a subtle smoky flavor but also helps keep the salmon moist.

Remember to adjust the seasoning of the salsa to your taste, and feel free to add more or less jalapeño depending on your preferred level of heat.

Mango-Infused Grilled Salmon With Corn Salsa

Mango-Infused Grilled Salmon With Corn Salsa is a vibrant and flavorful dish that perfectly captures the essence of summer. The sweetness of ripe mangoes complements the rich, buttery taste of salmon, while the corn salsa adds a delightful crunch and zestiness. This recipe is ideal for warm evenings when you want something light yet satisfying, and it’s sure to be a hit at any summer gathering or family dinner.

The preparation of Mango-Infused Grilled Salmon With Corn Salsa involves creating a delicious marinade that infuses the salmon with the tropical flavors of mango and lime. The corn salsa, made with fresh ingredients like corn, tomatoes, and cilantro, adds a revitalizing contrast that elevates the entire dish. This recipe serves 4-6 people, making it perfect for entertaining guests or enjoying a family meal.

Ingredients:

For the Mango-Infused Salmon:

• 4-6 salmon fillets (about 6 ounces each)
• 2 ripe mangoes, peeled and diced
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Corn Salsa:

• 2 cups fresh or canned corn kernels
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons lime juice
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a blender, combine diced mangoes, lime juice, olive oil, honey, garlic, salt, and pepper. Blend until smooth. Pour the marinade over the salmon fillets in a shallow dish, making sure they’re well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
2. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the salmon from sticking.
3. Make the Corn Salsa: In a large bowl, combine corn, cherry tomatoes, red onion, cilantro, jalapeño, and lime juice. Season with salt and pepper to taste, and mix well. Set aside to let the flavors meld.
4. Grill the Salmon: Remove the salmon from the marinade and place it on the preheated grill. Cook for 4-5 minutes on each side, or until the salmon is cooked through and has nice grill marks. Be careful not to overcook, as salmon can become dry if cooked too long.
5. Serve: Transfer the grilled salmon to a serving platter. Spoon the corn salsa over the top, or serve it on the side. Garnish with additional cilantro or lime wedges if desired.

Extra Tips:

For the best results, use the freshest ingredients available, especially when selecting mangoes and corn. If fresh corn isn’t in season, canned or frozen corn can be used as a substitute.

When grilling, make sure the grill is properly preheated to help achieve the perfect sear on the salmon. For added flavor, consider adding a pinch of smoked paprika to the marinade for a subtle smoky undertone.

If you prefer a spicier dish, leave some seeds in the jalapeño when preparing the corn salsa.

Lemon-Dill Grilled Salmon With Corn Salsa

Lemon-Dill Grilled Salmon With Corn Salsa is a delightful dish that perfectly captures the essence of summer. This recipe combines the fresh, zesty flavors of lemon and dill with the sweet and spicy notes of corn salsa, creating a harmonious blend that’s both invigorating and satisfying. Grilling the salmon adds a smoky depth to the dish, making it an ideal choice for outdoor gatherings or a casual weeknight dinner.

The vibrant corn salsa not only adds color and texture but also enhances the overall flavor profile, making this dish a true crowd-pleaser. Perfect for a family meal or entertaining guests, this recipe serves 4-6 people and is simple enough to prepare on a busy day.

The key to achieving the perfect grilled salmon lies in the marinade, which infuses the fish with a bright, citrusy flavor, while the corn salsa complements it with a hint of heat and sweetness. With a few fresh ingredients and a little bit of prep time, you can serve a dish that’s both nutritious and delicious, embodying the very best of summer cooking.

Ingredients for 4-6 servings:

• 4-6 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• 4 ears of corn, husked
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt to taste

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine olive oil, lemon zest, lemon juice, and chopped dill. Season with salt and pepper. Place the salmon fillets in a shallow dish or a resealable plastic bag, then pour the marinade over the salmon. Confirm the fillets are evenly coated. Let them marinate in the refrigerator for at least 30 minutes, up to 2 hours for more intense flavor.
2. Prepare the Grill: Preheat the grill to medium-high heat. Clean and oil the grates to prevent the fish from sticking.
3. Grill the Corn: Place the ears of corn directly on the grill. Turn them occasionally until they’re evenly charred, about 10-12 minutes. Remove from the grill and set aside to cool.
4. Make the Corn Salsa: Once the corn has cooled, cut the kernels off the cobs and place them in a large bowl. Add the diced red bell pepper, chopped red onion, minced jalapeño, and chopped cilantro. Squeeze the lime juice over the mixture and add salt to taste. Stir well to combine and set aside.
5. Grill the Salmon: Remove the salmon from the marinade and place it on the preheated grill, skin-side down. Grill for about 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
6. Assemble and Serve: Transfer the grilled salmon to a serving platter and top each fillet with a generous scoop of corn salsa. Garnish with additional chopped dill or cilantro if desired.

Extra Tips: To confirm your salmon remains moist and doesn’t stick to the grill, make sure the grates are clean and well-oiled before cooking. If you’re using thicker salmon fillets, you may need to adjust the grilling time accordingly.

For a more intense flavor, consider preparing the corn salsa a few hours ahead of time, allowing the flavors to meld together in the refrigerator. Additionally, feel free to adjust the heat of the salsa by adding more or less jalapeño based on your spice preference.

Cajun Spice Grilled Salmon With Corn Salsa

Cajun Spice Grilled Salmon With Corn Salsa is a delightful dish that combines the savory flavors of Cajun spices with the fresh, sweet taste of corn salsa. Perfect for a summer cookout, this recipe brings together the richness of grilled salmon with a vibrant, colorful topping that truly complements the fish. The spicy notes of the Cajun seasoning beautifully contrast the sweetness of the corn salsa, creating a harmonious balance that’s sure to impress your guests.

This dish isn’t only delicious but also simple and quick to prepare, making it an ideal option for those who want to enjoy the outdoors without spending too much time in the kitchen. The salmon is grilled to perfection, with a crispy exterior and a tender, juicy interior, while the corn salsa adds a rejuvenating crunch and a burst of flavor.

Whether you’re hosting a barbecue or simply enjoying a family meal, Cajun Spice Grilled Salmon With Corn Salsa is sure to be a hit.

Ingredients (Serves 4-6)

• 4-6 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• Salt and pepper to taste

Corn Salsa:

• 2 cups fresh corn kernels (about 4 ears of corn)
• 1 cup diced red bell pepper
• 1 cup diced cherry tomatoes
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Grill: Preheat your grill to medium-high heat, ensuring that the grates are clean and well-oiled to prevent the salmon from sticking.
2. Season the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides of each fillet with olive oil and evenly sprinkle the Cajun seasoning, along with salt and pepper to taste. Allow the salmon to rest for a few minutes to absorb the flavors.
3. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork. Be careful not to overcook the salmon to maintain its moist texture.
4. Make the Corn Salsa: While the salmon is grilling, combine the corn kernels, red bell pepper, cherry tomatoes, red onion, and cilantro in a medium bowl. Add lime juice, and season with salt and pepper to taste. Mix well and set aside.
5. Serve: Once the salmon is cooked, remove it from the grill and let it rest for a couple of minutes. Serve the salmon topped with a generous spoonful of corn salsa. Garnish with additional lime wedges if desired.

Extra Tips

When grilling salmon, it’s important to keep an eye on the cooking time to avoid drying out the fish. If you’re unsure about the doneness, use an instant-read thermometer; the internal temperature should reach 145°F.

Also, consider using a grill basket or aluminum foil to make flipping the salmon easier and to prevent any potential sticking. For an extra burst of flavor, you can also add a sprinkle of smoked paprika or a dash of hot sauce to the corn salsa. Enjoy your summer meal with a chilled glass of white wine or iced tea for the perfect pairing.

Teriyaki Glazed Grilled Salmon With Corn Salsa

Teriyaki Glazed Grilled Salmon With Corn Salsa is a vibrant and flavorful dish that brings together the savory richness of salmon with the sweet and tangy notes of a homemade teriyaki glaze. The dish is perfectly complemented by a fresh corn salsa that adds a pop of color and a revitalizing contrast to the grilled fish.

Perfect for a summer cookout or a light dinner, this recipe is both easy to prepare and impressive to serve.

To prepare this dish, you’ll marinate the salmon in a homemade teriyaki glaze, which infuses it with deep umami flavors. The glaze caramelizes beautifully on the grill, creating a slightly sticky, sweet coating.

The corn salsa, made with fresh corn kernels, tomatoes, red onion, cilantro, and a hint of lime, provides a crisp and zesty accompaniment. The combination isn’t only delicious but also visually appealing, making it a hit at any gathering.

Ingredients (Serves 4-6):

• 4-6 salmon fillets (6-8 ounces each)
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 1/4 cup water
• 3 ears of corn, kernels removed
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Teriyaki Glaze: In a small saucepan, combine soy sauce, brown sugar, rice vinegar, garlic, ginger, honey, and sesame oil. Bring to a simmer over medium heat, stirring occasionally.

In a separate small bowl, mix cornstarch and water to form a slurry. Add the slurry to the saucepan, stirring constantly until the glaze thickens, about 2-3 minutes. Remove from heat and let cool.

2. Marinate the Salmon: Place the salmon fillets in a shallow dish. Pour half of the cooled teriyaki glaze over the fillets, ensuring they’re well-coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse.

3. Prepare the Corn Salsa: In a large mixing bowl, combine corn kernels, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper to taste. Toss gently to combine and set aside to allow the flavors to meld.

4. Grill the Salmon: Preheat your grill to medium-high heat. Remove the salmon from the marinade and place on the grill, skin-side down. Grill for 4-5 minutes per side, basting with the remaining teriyaki glaze until the salmon is cooked through and has a nice caramelized crust.

5. Serve: Remove the salmon from the grill and let it rest for a couple of minutes. Serve the grilled salmon with a generous portion of corn salsa on top or on the side.

Extra Tips:

For best results, make sure your grill is well-oiled to prevent the salmon from sticking. If fresh corn isn’t available, you can use canned or frozen corn, but make sure to drain and thaw it properly.

Adjust the sweetness and saltiness of the glaze to your preference by adding more honey or soy sauce as needed. Remember that salmon cooks quickly, so keep a close eye on it to avoid overcooking.

For added flavor, you can sprinkle some sesame seeds or sliced green onions on top before serving.