Grilled Salmon is a favorite around our house, it’s so easy to grill salmon! Salmon gets lots of flavor from a sweet and spicy rub and then is paired with a delicious corn vinaigrette in this Red Chile Rubbed Salmon with Toasted Corn Vinaigrette.
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Boy Meet Grill Bobby Flay
Anyone else love used book stores? I do. I can spend hours going up and down the aisles, searching for treasures. Of course, I spend an inordinate amount of time in the cookbook session. Even though I have deeply curtailed my cookbook purchases, I couldn’t resist Bobby Flay’s Boy Meets Grill.
I love grilling cookbooks because they almost always contain wonderful marinades and rubs and various salsas and side dishes to serve with whatever you’ve grilled. Boy Meets Grill did not disappoint!
Grilled Salmon with Toasted Corn Vinaigrette
Every single recipe in the book sounded amazing and I settled on Red Chile Rubbed Salmon with Toasted Corn Vinaigrette. Corn is just starting to hit the markets and this was perfect! It sounded easy and delicious and it was! The salmon gets a ton of flavor from the rub and the corn is so sweet and flavorful!
Chile Rubbed Salmon with Toasted Corn Vinaigrette
Red Chile Rub
- Preheat grill to medium high.
- Combine the chile powder, cumin, brown sugar and cinnamon in a small bowl. Brush the salmon with the olive oil and spread 1 tablespoon of the rub on one side and season with salt and pepper. Grill rub side down for about 2 to 3 minutes, turn over and grill for about 3-4 more minutes.
- To make the toasted corn vinaigrette, first blanch the corn in a pot of boiling water for about 5 minutes. Then place on the grill, turning often, until slightly charred, about 2 minutes. Remove from the grill and use a knife to scrape the kernels off into a bowl. Whisk together the lime juice, honey and jalapeno. Slowly whisk in the olive oil . Pour over the corn, season with salt and pepper, add the onions and cilantro and toss to combine.
- Serve each salmon filet topped with some of the corn vinaigrette.
Looking for more salmon recipes: