Grilled Salmon with Charred Corn Salsa
A perfectly grilled salmon fillet topped with vibrant charred corn salsa, bursting with flavor and freshness, making it a perfect dish for summer nights.
Ingredients
For the Marinade
- 1/4 cup soy sauce Adds a savory depth of flavor.
- 2 tbsp brown sugar Provides sweetness that balances the saltiness.
- 2 tbsp fresh lemon juice Brightens the dish with a zesty, tangy taste.
- 2 tbsp extra-virgin olive oil Adds richness and helps the marinade adhere.
- 1/2 tsp black pepper Provides subtle heat.
- 1 tsp garlic powder Imparts savory and aromatic complexity.
For the Salmon
- 4 pieces salmon fillets A fantastic source of protein.
For the Charred Corn Salsa
- 2 ears corn Adds sweet, crunchy texture.
- 1/2 cup diced red onions Contributes sharp sweetness.
- 1 piece jalapeño Adds a hint of spice.
- 1 cup cherry tomatoes Offers sweetness and juiciness.
- 1/4 cup fresh cilantro Introduces brightness and herbal notes.
- 2 tbsp fresh lime juice Enhances salsa with refreshing acidity.
- 1/2 tsp kosher salt Essential for bringing out flavors.
- 1/2 tsp black pepper Used again to enhance overall flavor.
Instructions
Preparation
- In a medium bowl, whisk together the soy sauce, brown sugar, lemon juice, olive oil, black pepper, and garlic powder to create the marinade.
- Place the salmon fillets in a shallow dish or resealable bag, pouring the marinade over them. Allow to marinate in the fridge for 2-3 hours.
Grilling
- Heat your grill to medium heat (350°F).
- Remove the salmon from the marinade and grill skin-side down for 5-7 minutes per side until flaky and cooked through.
- While the salmon cooks, grill corn on medium-high heat (400°F) for 16-18 minutes until lightly charred.
- Allow the corn to cool before slicing the kernels into a bowl.
- In the corn bowl, combine diced onions, jalapeño, cherry tomatoes, cilantro, lime juice, salt, and black pepper. Mix well and set aside.
- Plate the grilled salmon and top with a generous serving of charred corn salsa.
Notes
Consider marination for longer flavor infusion. Use a clean, well-oiled grill to prevent sticking. Cooking times may vary; check regularly for doneness.