Sweet and Spicy Grilled Salmon with Charred Corn Salsa

Salmon topped with corn salsa on a white plate.

Sweet and Spicy Grilled Salmon with Charred Corn Salsa

Say hello to your new favorite grilled salmon recipe! Salmon gets a sweet and spicy rub with a quick grill It's topped with a charred corn salsa that you'll want to use on everything!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 30

Servings servings

Calories 171kcal

Ingredients

Red Chile Rub

½ cup ancho chile powder
2 teaspoons cumin
2 tablespoons brown sugar
1 teaspoon cinnamon
Olive oil
4 6 ounce salmon steaks
Salt and pepper

Charred Corn Salsa

2 ears corn husk removed
¼ cup fresh lime juice
1 jalapeno grilled, seeded and chopped
1 tablespoon honey
¼ cup olive oil
Salt and freshly ground pepper
2 green onion , finely sliced (white and 2 inches of the green)
3 tablespoons chopped cilantro

Instructions

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.

Notes

Leave the seeds in the jalapeño if you want a little more heat.

Nutrition