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Red Chile Rubbed Salmon with Toasted Corn Vinaigrette

Chile Rubbed Salmon with Toasted Corn Vinaigrette

This Chile Rubbed Salmon with Toasted Corn Vinaigrette is full of spicy flavor! 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 171kcal


Red Chile Rub

Toasted Corn Vinaigrette

  • 2 ears corn husk removed
  • 1/4 cup fresh lime juice
  • 1 jalapeno grilled, seeded and chopped
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
  • 2 green onion , finely sliced (white and 2 inches of the green)
  • 3 tablespoons chopped cilantro


  • 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.


Calories: 171kcal | Carbohydrates: 13g | Fat: 13g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 52mg | Sugar: 10g | Vitamin A: 130IU | Vitamin C: 9.8mg | Calcium: 24mg | Iron: 0.8mg