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Lime & Cilantro Salmon with Grilled Corn and Avocado Salsa

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: Mexican

Ingredients

Salsa:
  • 1-2 ears of white corn husks removed
  • 1 avocado diced
  • Handful of grape tomatoes diced
  • Cilantro for garnish
  • Lime wedges
Salmon:
  • 1 ½ lbs. fresh wild Sockeye salmon
  • 1 tbsp butter
  • 2 tsp fresh cilantro finely chopped
  • 1 clove of garlic
  • Juice from 1/2 Lime
  • Sea salt and freshly cracked pepper to taste

Instructions

    Cup of Yum
  1. Prepare the corn by heating your grill pan over medium-high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife.
  2. Make the salsa by combining and seasoning the tomatoes, avocado, and grilled corn with sea salt and freshly cracked pepper, to taste.
  3. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper then coat it with cooking spray.
  4. Prepare the salmon by combining the butter, minced garlic, cilantro, and juice from 1/2 a lime together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste.
  5. Place skin side down on the prepared baking sheet.
  6. Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork - DON'T OVERCOOK! Remove from the oven and slice into servings and place on plates.
  7. Serve by spooning the salsa over the salmon servings and sprinkle with chopped cilantro. Serve with lime wedges. Enjoy.