Easy Grilled Salmon with Corn Salsa
Easy Grilled Salmon with Corn Salsa is a healthy, protein-packed dinner featuring juicy grilled salmon topped with fresh charred corn salsa. Ready in just 30 minutes and perfect for summer meals.
Ingredients
For the Corn Salsa
- 4 ears corn shucked
- ¼ cup fresh cilantro chopped
- Extra cilantro for garnish
- 2 green onions sliced
- 1 ounce cotija cheese crumbled
- 3 tablespoons lime juice
- Salt to taste
- Black pepper to taste
For the Salmon
- 1½ pounds salmon fillet cut into 4 equal portions with pin bones removed
- 2 tablespoons canola oil
- Kosher salt to taste
Instructions
Grill the Corn
- Preheat your grill or grill pan over high heat.
- Place the corn directly on the grill and cook, turning every few minutes, until lightly charred on all sides. Remove from the grill and let cool slightly before slicing the kernels from the cobs.
Make the Corn Salsa
- In a medium bowl, combine the grilled corn kernels, chopped cilantro, sliced green onions, cotija cheese, lime juice, salt, and pepper. Stir until well combined and set aside.
Prepare the Salmon
- Pat the salmon dry using paper towels.
- Brush both sides lightly with canola oil and season generously with kosher salt.
Grill the Salmon
- Place the salmon skin-side up on the hot grill.
- Cook for 4–5 minutes until it releases easily from the grill grates. Flip carefully and cook another 3–5 minutes until the salmon flakes easily with a fork and reaches your preferred doneness.
- This Easy Grilled Salmon with Corn Salsa develops a beautifully crisp exterior while remaining moist and tender inside.
Serve
- Transfer the salmon to serving plates.
- Spoon the corn salsa generously over each fillet, garnish with extra cilantro, and serve immediately.
Notes
- Feta cheese may be substituted for cotija if preferred.
- Serve with grilled vegetables, rice, quinoa, or roasted potatoes.
- Leftover corn salsa also pairs wonderfully with tacos or grilled chicken.
- Add a sprinkle of chili powder or smoked paprika for a mild kick.