This is my easy recipe for grilled salmon with corn salsa. The fish is marinated with orange juice, white wine, garlic, achiote (annatto) and lemon pepper. The grilled salmon is served with a delicious roasted corn tomato salsa. I’ve always liked salmon, but really learned to love it when we moved to Seattle. Waiting for the first wild salmon of the season is a Pacific Northwest tradition for our family and summer is the best time to enjoy it.
This grilled salmon with corn salsa is a great dish for summer. It’s so easy to marinate the salmon ahead of time, the corn tomato salsa can also be made in advance; then grill the fish when you are ready for a quick lunch or dinner.
The corn salsa was made with oven-roasted corn, but leftover grilled corn can also be used. You can prepare this recipe with other types of fish: halibut, corvina, tilapia, cod, among others will work well with this corn tomato salsa. The salsa is also great with grilled chicken or grilled pork, or just by itself as an appetizer with chips.
Leftover salmon suggestions: If you have leftover grilled salmon and corn salsa you can easily transform them into a salad by adding some greens, avocado slices and your favorite salad dressing. Or you can make quick leftover quesadillas stuffed with cheese, salmon and corn salsa.
Grilled salmon with corn salsa
- 3 lbs salmon cut into 6 pieces
- Juice from 1 orange
- ½ cup white wine
- 4 garlic cloves crushed
- 2 tsp ground achiote or annatto
- 1 tbs lemon pepper
- 3 tbs olive oil
- Salt to taste
- 4 ears of corn
- 1 lb assorted cherry tomatoes cut in halves or quarters
- ½ red onion finely chopped
- 1 jalapeno diced – replace with a sweet pepper if you don’t want any heat in the salsa
- 2 tbs finely chopped cilantro
- Juice from 2 limes
- 1 tbs olive oil
- Salt and pepper to taste
- 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.
- Pour the marinade over the fish, cover and refrigerate for at least 30 minutes.
- 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.
- 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.
- 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
- 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.
- Serve the salmon topped with the corn salsa and your choice of side dishes.