This Sweet and Spicy Grilled Salmon with Charred Corn Salsa is sure to become a favorite!
You'll want to use the sweet and spicy rub on all sorts of grilled food and the charred corn salsa goes with everything!
I love finding older cookbooks in used bookstores. So, when I stumbled upon Bobby Flay's Boy Meets Grill, I didn't hesitate to pick it up.
I love grilling cookbooks because they almost always contain excellent marinades and rubs and various salsas and side dishes to serve with whatever you've grilled.
Like this Sweet and Spicy Grilled Salmon with Charred Corn Salsa. The rub is so versatile, I love it on salmon and on chicken! The corn salsa has become a family favorite. I use it as a salsa with shrimp tacos and it can also double as a side dish!
Sweet and spicy rub.
- Ancho chile powder - ancho chile powder is made from one pepper, whereas regular chile powder is made for a blend. So substituting one for one, will not give you the same flavor, but you can do it in a pinch.
- Brown sugar.
- Olive oil.
Charred corn salsa.
- Corn - you want corn on the cob so that you can char it on the grill. If you have corn off the cob, you'll need to use a cast iron skillet on the grill.
- Lime juice - fresh squeezed.
- Jalapeño pepper.
- Honey, olive oil, salt and pepper.
- Green onions and cilantro.
Begin by preheating the grill.
To make the corn salsa, first blanch the corn in a pot of boiling water for about 5 minutes. Grill, turning, until charred on all sides, about 2 minutes. Alternatively, you could grill it the whole time, for about 8 minutes total.
Using a knife, cut the kernels off of the corn into a bowl. You can whisk together the lime juice, honey, and jalapeño in a bowl and slowly whisk in the olive oil. Or you can do what I usually do, which is add all the ingredients into a lidded mason jar and shake to emulsify.
Pour the dressing over the corn, add the onions and cilantro, toss to combine, and add salt and pepper to taste.
Mix all of the dry rub ingredients in a small bowl and whisk to combine. Brush the salmon with the olive oil and spread about 1 tablespoon of the rub on one side. If your filets are smaller, you may not need as much rub.
Grill the salmon rub side down for a couple of minutes, then turn and grill for about 3-4 more minutes or until the salmon is done to your liking.
Serve the salmon with the corn salsa.
This was so good and so easy! You'll probably have some rub left over. It is great on chicken too!
The salmon is sweet and a little spicy, depending on how hot your ancho chile powder was. If you want it a little hotter, you could add a little cayenne pepper.
The corn salsa will get its heat from the jalapeño. If you want it mild, remove the seeds and the membrane, if you want it a little hotter, leave in the seeds and membrane.
More easy salmon recipes.
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Sweet and Spicy Grilled Salmon with Charred Corn Salsa
Red Chile Rub
- Preheat grill to medium high.
- To make the charred corn salsa, 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. Let the flavors mingle, while you prepare the salmon
- 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.
- Serve each salmon filet topped with some of the corn vinaigrette.
This was originally published in 2016 and has been updated for 2023.