Servings
Font
Back
Grilled salmon with corn salsa
4.9 from 114 votes

Grilled salmon with corn salsa

Grilled salmon marinated with orange juice, white wine, garlic, achiote, and lemon pepper balances bright citrus and mildly earthy spices. It is paired with a fresh corn salsa featuring roasted corn kernels, tomatoes, red onion, jalapeño, cilantro, and lime juice for a vibrant side. The salsa’s roasted corn adds a smoky sweetness that complements the tender, juicy fish grilled to desired doneness. This combination offers a textured, refreshing way to enjoy salmon with layered flavors.

Prep Time
30 mins
Cook Time
15 mins
Additional Time
30 mins
Servings: 4 to 6 servings
Course: Main Course
Cuisine: South American, American, International

Ingredients

Grilled Salmon
  • 3 lbs salmon cut into 6 pieces
  • orange juice from 1 orange
  • ½ cup white wine
  • 4 garlic crushed, cloves
  • 2 tsp annatto ground; or achiote
  • 1 tbs lemon pepper
  • 3 tbs olive oil
  • salt to taste
Corn salsa
  • 4 corn ears
  • 1 lb cherry tomatoes cut in halves or quarters, assorted
  • ½ red onion finely chopped
  • 1 jalapeño diced – replace with a sweet pepper if you don’t want any heat in the salsa
  • 2 tbs cilantro finely chopped
  • lime juice juice from 2 limes
  • 1 tbs olive oil
  • black pepper to taste
  • salt to taste

Instructions

    Cup of Yum
  1. To make the grilled salmon marinade, combine the orange juice, white wine, ground achiote, lemon pepper, olive oil and salt in a container with an air tight lid. Shake well until the ingredients are mixed together.
  2. Pour the marinade over the fish, cover and refrigerate for at least 30 minutes.
  3. To make the corn salsa, remove the husks and silky hairs from the corn. Use a knife to cut the corn kernels from the cob.
  4. Toss the corn kernels with oil, salt and pepper and roast them in a pre-heated oven at 425 F for 20-25 minutes. Stir the corn after 10 minutes of roasting to help them roast evenly.
  5. Let the corn cool down and then mix with the quartered cherry tomatoes, chopped red onions, cilantro, jalapeno, lime juice, olive oil, salt and pepper. Refrigerate until ready to use
  6. Pre-heat the grill and cook the salmon to desired doneness. This will vary based on your grill, I use a small electric grill for fish and set it on the max heat level, it usually takes 5-6 minutes for the salmon to be cooked but still moist.
  7. Serve the salmon topped with the corn salsa and your choice of side dishes.