Best 7 Grilled Salmon With Corn Salsa Recipes

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Grilled salmon with corn salsa is a delicious and healthy meal that is perfect for a summer cookout. The combination of grilled salmon's tender, flaky flesh and flavorful corn salsa's vibrant sweetness creates a dish that is both delicious and visually appealing. Additionally, this recipe is relatively simple to prepare, making it a great option for busy weeknights or casual gatherings.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SALMON WITH CORN SALSA



Grilled Salmon with Corn Salsa image

Delight your taste buds with this citrusy salsa served over grilled salmon. corn and peppers gives you a jump-start on this dinner recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 10

1/2 teaspoon grated lime peel
2 tablespoons fresh lime juice
1 tablespoon honey
1 medium Italian plum tomato, chopped
1/4 cup chopped green onions
1 jalapeño chile, seeded, chopped
1 (11-oz.) can whole kernel corn, red and green peppers, drained
2 lb. salmon fillets, cut into 6 pieces
2 teaspoons olive oil
1 teaspoon seasoned salt

Steps:

  • Heat grill. To make salsa in medium bowl, mix lime peel, lime juice and honey with wire whisk. Stir in tomato, onions, chile and corn.
  • Brush both sides of each piece of salmon with oil. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle with seasoned salt. Cook 15 to 18 minutes or until salmon is no longer translucent in center and flakes easily with fork. Serve salsa with salmon.

Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 100 mg, Fiber 1 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 440 mg, Sugar 4 g

GRILLED SALMON TOURNEDOS WITH FENNEL, CORN AND BLUEBERRY SALSA



Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa image

This recipe was prepared by Mario Martel with Carl Murray of L'Astral Restaurant in the Loews Le Concorde Hotel in Québec City. Don't overcook the salmon. Cooking it slightly rare will give it a softer, more tender texture.The salsa can be served warm or cold and used with any fish. If salmon is too expensive, simply replace it with halibut. The salmon tournedos are placed on wild rice and vegetables and served with salsa and green asparagus which can be stood up by fixing them with a small skewer.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/3 lbs salmon, cut into 8 strips
4 tablespoons olive oil
salt & freshly ground black pepper
1 cup precooked corn kernel
1/4 cup olive oil
2 tablespoons white wine
2 tablespoons blueberries
1 tablespoon red wine vinegar
6 small shiitake mushrooms
1 shallot, chopped
1 red pepper, diced
1 stalk fennel, diced
1 lemon
1/2 teaspoon garlic
salt and pepper

Steps:

  • Making the salsa.
  • Sweat the shallot in a little oil; add the white wine and reduce until the liquid has completely evaporated; remove from the heat; add the corn, the pepper, the fennel, the garlic and the remaining olive oil; heat gently for a few minutes.
  • Remove the mushroom stems; sauté just the caps in a separate skillet.
  • Combine all the ingredients; add the juice of one lemon; season and keep warm.
  • Preparing the Salmon.
  • Roll up two strips of salmon, one at a time, to form a tournedos (it should resemble a thick round steak); use a toothpick to hold it together;
  • brush with olive oil; season and grill for 4-5 minutes on each side.

Nutrition Facts : Calories 555.8, Fat 34.7, SaturatedFat 5.1, Cholesterol 69.5, Sodium 151.6, Carbohydrate 27.9, Fiber 5.5, Sugar 2.7, Protein 35.3

GRILLED SALMON WITH BACON AND CORN RELISH



Grilled Salmon with Bacon and Corn Relish image

You are really going to love this exciting and vibrant new way to use salmon. It's dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 45m

Yield 2

Number Of Ingredients 12

6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions - white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves

Steps:

  • Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
  • Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
  • Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
  • Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
  • Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
  • Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
  • Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

Nutrition Facts : Calories 604.5 calories, Carbohydrate 20.2 g, Cholesterol 140.8 mg, Fat 33.1 g, Fiber 3.5 g, Protein 56.6 g, SaturatedFat 8.2 g, Sodium 754.8 mg, Sugar 4 g

LEMON GRILLED SALMON WITH CORN SALAD



Lemon Grilled Salmon With Corn Salad image

A recipe for the adventuresome from March 2009 issue of BH&G. The recipe creator's name is Priscilla Yee from Concord, CA and she won $2500 for this recipe!! (The idea of blueberries mixed in a corn salad intrigued me, and love all the ingredients so I made this. DS and I liked it a lot, not DH-think the cumin might have been too much for him so if you have a dislike for cumin you should reduce it.) Priscilla was inspired to create this recipe b/c of "her father's post-heart attack switch to a healthier diet. She created this dish with some of her favorite healthful foods. Dad? He just turned 90." Love that story.:) Feel free to sub in green onion tops for the chives. After reading Chef#1227141 review I agree a bit of paprika on the salmon would be even better! I served with brown rice but a noodle thing would be good too. You could make the corn salad a day ahead, I did and it kept very well but I think it tastes better at room temperature.

Provided by WiGal

Categories     Low Cholesterol

Time 22m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 cups corn kernels, cooked and cooled
1/3 cup sweet red pepper, chopped
1/4 cup chives, snipped
3 tablespoons fresh basil, thinly sliced
2 tablespoons pure maple syrup
2 tablespoons lemon juice
1/4 teaspoon salt
2 teaspoons lemon peel, finely shredded
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
16 -20 ounces salmon fillets, 4 fillets each fillet weighing between 4 to 5 ounces, fresh skinless
1 1/2 cups fresh blueberries
nonstick cooking spray
lemon slice (optional)
basil sprig (optional)
paprika

Steps:

  • For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
  • For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
  • Lightly coat both sides of salmon with nonstick spray.
  • Sprinkle seasoning mixture over salmon fillets.
  • For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
  • For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
  • Sprinkle a bit of paprika on the salmon.
  • Mix blueberries into the corn salad and serve grilled salmon with corn salad.
  • Garnish with lemon slices and/or fresh basil sprigs.

GRILLED CORN SALSA



Grilled Corn Salsa image

Lime juice lends a tartness to this colorful salsa - a zippy mixture of corn, sweet red pepper, red onion and jalapeno peppers. With its great grilled flavor, this chunky dip is perfect for summer gatherings and patio parties. Lori Fiock of Warren, Indiana shared the recipe.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 cups.

Number Of Ingredients 8

6 medium ears sweet corn
3 teaspoons canola oil, divded
1 large sweet red pepper, quartered and seeded
1/2 cup finely chopped red onion
2 medium jalapeno pepper, seeded and chopped
1/4 cup lime juice
1/4 teaspoon salt
Tortilla chips

Steps:

  • Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often. , Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool., Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED SALMON IN CORN HUSKS



Grilled Salmon in Corn Husks image

Provided by Reed Hearon

Categories     Fish     Garlic     Herb     Backyard BBQ     Salmon     Corn     Hot Pepper     Summer     Grill     Grill/Barbecue

Yield Serves 2

Number Of Ingredients 15

2 large ears corn, unshucked
1 stick (1/2 cup) unsalted butter, softened
a 3/4-pound piece center-cut salmon filet, cut into 4 pieces (each about 4 by 1 1/2 by 1 inch)
4 fresh epazote leaves*, chopped
1 tablespoon thinly sliced scallion
Accompaniment: Tomatillo Salsa
1 1/2 teaspoons chipotle rub
For the chipotle rub:
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt
available at Mexican markets and some specialty produce markets.

Steps:

  • To make the salmon:
  • Prepare grill.
  • Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages. Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until combined well.
  • On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one fourth epazote, and one fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.
  • Grill packages around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.)
  • Serve salmon packages with salsa.
  • To make the chipotle rub:
  • In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
  • Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.

GRILLED SALMON WITH BLACK BEAN SALSA



Grilled Salmon with Black Bean Salsa image

This fantastic grilled fish dish features tender salmon, colorful salsa and juicy grapes. It's sure to be a winner with family and friends. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup white wine or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons brown sugar
1 garlic clove, minced
6 salmon fillets (4 ounces each)
SALSA:
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium sweet red pepper, diced
1/2 cup seedless red grapes, chopped
1/4 cup fat-free Italian salad dressing
1 tablespoon canned chopped green chilies
1 teaspoon brown sugar

Steps:

  • In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.

Nutrition Facts : Calories 324 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 587mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein.

Tips:

  • Choose the right salmon fillet: Look for a fillet that is at least 1 inch thick and has a deep pink color. Avoid fillets that are thin or have a lot of white streaks.
  • Cook the salmon to perfection: The best way to cook salmon is to grill it over medium heat. Cook the salmon for 6-8 minutes per side, or until it is cooked through but still slightly pink in the center.
  • Make a flavorful corn salsa: To make a delicious corn salsa, combine corn kernels, red onion, cilantro, and lime juice. You can also add other ingredients, such as chopped tomatoes, avocado, or jalapeños.
  • Serve the salmon with the corn salsa: Serve the grilled salmon with the corn salsa on top. You can also serve the salmon with roasted vegetables, rice, or quinoa.

Conclusion:

Grilled salmon with corn salsa is a healthy and delicious meal that is perfect for a summer cookout. The salmon is cooked to perfection and the corn salsa is flavorful and refreshing. This dish is sure to please everyone at your table.

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