Grilled Salmon with Charred Corn Salsa -

Grilled Salmon with Charred Corn Salsa

This Grilled Salmon with Corn Salsa is easy enough to make on a weeknight, but impressive enough to serve to company on a weekend. Fire up the grill for dinner tonight!

Prep Time15

Cook Time30

Marinating Time2

Total Time2 45

Course: Main Course

Cuisine: American

Keyword: corn salsa, grill, salmon

Servings: servings

Calories: 536kcal

Author: David

Ingredients

For the Grilled Salmon

¼ cup soy sauce
¼ cup brown sugar
¼ cup fresh lemon juice
¼ cup extra-virgin olive oil
½ tsp black pepper
½ tsp garlic powder
4 salmon fillets ~6 oz. each

For the Charred Corn Salsa

4 ears corn husks and silk removed
¼ cup diced red onions
1 jalapeno seeds and ribs removed, finely diced
1 pint cherry tomatoes quartered
1 cup chopped fresh cilantro
¼ cup fresh lime juice
1 tsp kosher salt
½ tsp black pepper

Instructions

For the Grilled Salmon

Using a medium bowl, whisk together all of the ingredients except for salmon (soy sauce, brown sugar, lemon juice, olive oil, pepper and garlic powder).
Place salmon fillets in a shallow dish or in a resealable plastic bag. Add marinade, turning several times to coat. Refrigerate for 2-3 hours. (Tip: Plan to make the corn salsa while the salmon is marinating.)
Preheat grill to medium heat (~350°F).
Remove salmon from marinade and place on grill skin side down. (Note: Discard excess marinade.)
Grill for 5-7 minutes per side, or until salmon flakes easily with a fork.
Top each salmon fillet with corn salsa before serving.

For the Charred Corn Salsa

Preheat grill to medium-high heat (~400°F).
Grill corn, rotating occasionally, for 16-18 minutes, or until lightly charred.
Let corn cool and then slice kernels into a large bowl. Add remaining salsa ingredients (diced onion, jalapeno, cherry tomatoes, cilantro, lime juice, salt and pepper); stir until well combined. Set salsa aside.

Nutrition