Imagine sinking your fork into a perfectly grilled salmon fillet, its exterior beautifully caramelized with a complex spice rub, topped with a vibrant, zesty corn salsa that bursts with fresh summer flavors. This isn't just another fish recipe - this is a culinary adventure that transforms an ordinary weeknight dinner into a gourmet experience that will make your taste buds dance and your dinner guests marvel at your cooking skills!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 tablespoons spice rub
- 1 cup corn, grilled
- 1/2 red onion, diced
- 1/2 cup cherry tomatoes, halved
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Begin by preheating your grill to medium-high heat, around 400°F (200°C). This will ensure that the salmon cooks evenly and develops a nice char.
- While the grill is heating, prepare the spice rub. In a small bowl, combine 2 tablespoons of your preferred spice rub. If you don't have a spice rub, you can create one using a mixture of paprika, garlic powder, onion powder, cumin, and a pinch of cayenne for heat.
- Pat the salmon fillets dry with paper towels. This helps the spice rub adhere better and allows for a better sear on the grill.
- Rub the spice mixture generously over both sides of the salmon fillets. Make sure each fillet is evenly coated for maximum flavor.
- Season the salmon with salt and pepper to taste. This enhances the overall flavor of the dish.
- Next, prepare the corn salsa. If using fresh corn, grill the corn on the cob for about 10 minutes, turning occasionally until it’s charred and cooked through. If using canned or frozen corn, you can skip this step or quickly sauté it in a skillet.
- Once the corn is ready, cut the kernels off the cob and place them in a mixing bowl. Add the diced red onion, halved cherry tomatoes, and the juice of 1 lime. Mix well to combine.
- Once the grill is preheated, place the salmon fillets skin-side down on the grill grates. Grill for about 6-7 minutes on one side. Avoid moving the fillets too much to allow for nice grill marks.
- Carefully flip the salmon fillets using a spatula and grill for an additional 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove the salmon from the grill and let it rest for a couple of minutes. This allows the juices to redistribute and keeps the salmon moist.
- To serve, place each salmon fillet on a plate and top generously with the corn salsa. You can garnish with additional lime wedges or fresh herbs if desired.
- Enjoy your Grilled Spice Rubbed Salmon with Corn Salsa as a delicious and healthy meal!
Tips
- Always pat your salmon fillets completely dry before applying the spice rub - this ensures a perfect sear and helps the spices adhere better.
- Don't overcrowd your grill. Leave space between fillets to ensure even cooking and beautiful grill marks.
- Invest in a good meat thermometer to check salmon's internal temperature. 145°F is the sweet spot for perfectly cooked, moist salmon.
- Let your salmon rest for 2-3 minutes after grilling to allow juices to redistribute, ensuring each bite is succulent and flavorful.
- For extra flavor, try experimenting with different spice rub combinations like Cajun, Mediterranean, or Asian-inspired blends.
- If you don't have a grill, this recipe works beautifully on a grill pan or even in the oven - versatility is key!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
