The rich flavor of perfectly grilled salmon is balanced by the acidity and sweetness in the cilantro & corn salsa.

Grilled Salmon with Spicy Cilantro & Corn Salsa

The rich flavor of perfectly grilled salmon is balanced by the acidity and sweetness in the cilantro & corn salsa.


  • 4 fillets of salmon ( roughly 5oz each)
  • 2 tsp kosher salt
  • ½ cup mayonnaise

For the Spicy Cilantro & Corn Salsa:

  • 2 heads fresh sweet corn rinsed (or one 16oz can of sweet corn)
  • ¼ bunch cilantro, or roughly 1/2 cup (finely chopped)
  • ½ clove garlic (finely minced)
  • 1 small jalapeno pepper (seeds & stems removed, finely diced)
  • 2 Tbsp blended chipotles in adobo
  • 1/4 Tbsp ground cumin
  • 1/4 Tbsp ground cayenne pepper
  • Zest of 1 lime
  • Juice of 1-2 limes
  • 2 Tbsp mayonnaise
  • 1/4 red onion (small dice)
  • Salt and freshly-ground black pepper (to taste)


  • Bring the salmon fillets to room temperature for roughly 30 minutes prior to cooking them.
  • This encourages more even cooking.
  • Preheat your grill to 525F.
  • When grill grates are hot before cooking, clean them off thoroughly with wire brush.
  • While the grill is heating up and your salmon fillets are resting at room temperature, prepare the corn salsa.
  • If using fresh sweet corn, shuck the corn and remove any extra threads that remain.
  • Steam corn in a saute pan in shallow water with a lid.
  • Remove corn when cooked and bright yellow in color and allow to cool.
  • When cool enough to handle, remove corn kernels using a sharp knife, and break up the kernels using a fork and set corn aside.
  • Combine corn with cilantro, garlic, jalapenos, blended chipotles in adobo, ground cumin, cayenne pepper, lime zest, lime juice, mayonnaise, and red onion.
  • Season salsa with salt & black pepper to taste.
  • When your grill is hot and the salsa is ready, season the salmon fillets with salt on both sides.
  • Cover the surface of the fillets with a light layer of mayonnaise.
  • Place the fillets on the hot cleaned grill.
  • Cook the first side for 3 minutes.
  • Cook the second side for 2 minutes.
  • Cooking times will vary slightly here.
  • Remove the salmon when the flesh is barely cooked through.
  • Quickly plate the salmon and top with the cilantro & corn salsa.
  • Serve hot.


If you have any leftover grilled salmon & salsa the following day, mix the ingredients together in a bowl with some fresh salad greens. Dress with olive oil, balsamic vinegar, salt & freshly-ground black pepper.
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