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Im a huge fan of getting outside and grilling in the spring and summer. And fall…and any day of the year it isn’t cold or raining. It does get hard to keep things fun and creative though, as it is always so much simpler to pull out the hot dogs or chicken breast. Which is why I love this recipe! Marinated grilled salmon topped with a bright charred corn avocado salsa is not only the perfect warm-weather meal, it is also guilt free! Packed with healthy fats and bold flavors, there is nothing not to love!
Grilled Salmon
I am not sure there is any type of seafood I love more than salmon. It has so many unique applications and holds up to tons of different, powerful flavor. Plus, it is SO good for you (tons of fatty acids and omegas and lots of fancy things that are good for heart health!). But most of all, I love it because I never feel like I am depriving myself. It is hearty and filling no matter how it’s prepared.
In this case, I wanted to pack on some bold flavors that stood up to the smokiness of the grill. To do that, I chose a pesto marinade. Sun dried tomato pesto to be exact (but a traditional herb pesto works wonderfully here as well). To begin, combine 1/4 cup of olive oil, 3 tbsp of pesto, 2 tbsp of balsamic vinegar in a bowl or large ziplock. Whisk to combine and season the marinade with salt and pepper to taste.
Add 4 salmon filets to the marinade and let them sit for at least 10 minutes, up to 2 hours. When the salmon is ready to cook, place the filets on a clean, greased grill that has been preheated to 400 degrees. Cook 4-5 minutes per side or until the internal temperature reaches 145° and set aside. Pro tip, use the excess marinade to baste the salmon while it is on the grill so it gets extra flavor and doesn’t dry out. When it is all done, remove the salmon from a grill and place on a serving platter.
Charred Corn Avocado Salsa
While your salmon is cooking, whip up this amazingly simple avocado corn salsa! When you place your salmon on the grill, also place 2-3 ears of corn on there as well. Char them for a few minutes on each side and cut the kernels off of the cob into a bowl. You can also use frozen or canned (drained) corn, about 1 1/2 cups, but the extra level of flavor from charred corn is unmatched!
To the bowl, also add in 1 large avocado, pitted and cubed, as well as 1 cup of halved cherry tomatoes. Toss in 1/3 cup of diced red onion and 1/4 cup each of chopped cilantro and green onions. Squeeze in 2-3 tbs of fresh lime juice to add acid to all of the fat, as well as keep the avocados from browning. Mix to combine and season with salt and pepper to taste.
Take that platter of salmon and spoon on heaping tablespoons of the avocado corn salsa over each filet and serve immediately. I promise you can officially retire the boring hot dogs and burgers, and instead wow your friends and family with this grilled salmon topped with avocado corn salsa. Fatty, tangy, smokey and charred, this dish has it all! Serve with a simple side of orzo or rice, or even over a leafy salad. This dish is the epitome of spring freshness and summertime fun!
Want More Grilling Ideas?
- Cilantro Lime Grilled Wings
- Grilled Asparagus Salad
- Grilled Steak With Chimichurri
- Cauliflower Steaks With Chimichurri
- Mexican Street Corn Chicken Tacos
- Smoked Queso
Grilled Salmon with Avocado Corn Salsa
Ingredients
- 4 filets salmon
- ¼ cup olive oil
- 3 tbsp sun dried tomato pesto or regular pesto
- 2 tbsp balsamic vinegar
- salt and pepper
Avocado Corn Salsa
- 2 ears corn or 1½ cups corn kernels
- 1 large avocado
- 1 cup cherry tomatoes halved
- ⅓ cup red onion diced
- ¼ cup cilantro roughly chopped
- ¼ cup green onion chopped
- 2 tbsp lime juice
- salt and pepper
Instructions
- Preheat the grill to 400°
- While the oven heats, in a large bowl or gallon sized zip lock bag, combine oil, pesto, vinegar, salt and pepper. Add the salmon and toss to coat. Let the salmon marinate for at least 10 minutes, up to 2 hours
- When ready to cook, place the salmon filets on a clean, oiled grill. Cook 4-5 minutes per side or until the internal temperature reaches 145°.
Avocado Corn Salsa
- While the salmon is cooking, place your corn kernels on the grill to char (3-5 minutes per side) and cut the kernels off the cob (optional) or use frozen or drained canned corn kernels
- Add the kernels to a bowl along with pitted, diced avocado, tomatoes, cilantro, green onions, lime juice, and season to taste with salt and pepper. Mix to combine. Make ahead and chill overnight if desired
- Remove the salmon from the grill and place on a plate or serving platter. Top with spoonfuls of the salsa and serve immediately.
