Your family will love this light yet hearty grilled salmon dinner. It’s perfect for a summer evening!
Grilled Salmon with Black Bean and Corn Salsa will become a go-to recipe for the summer. It’s easy to make, it’s light yet filling, and it doesn’t require heating the oven (and therefore heating up the house!).
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How to grill salmon
Preheat a grill to medium high heat (about 400°F). Brush salmon with oil.
Place the salmon on the grill, replace the lid, and grill for 4–5 minutes, or until the salmon releases easily from the grill. Flip and cook for another 4–5 minutes, or until it is to your desired doneness.
How to make corn salsa
First, place the corn on a grill set to medium high heat. Grill for 2–3 minutes, then flip and cook for another 2–3 minutes, or until the corn is tender and cooked through.
Place each each of corn in a large bowl, and run a sharp knife down each side of the corn to remove the kernels.
Combine the corn with the black beans, black beans, red onion, cilantro, jalapeño, and cilantro. Then, pour the oil, apple cider vinegar, and honey over the top, and mix to combine.
Side dish: grilled potatoes
Start by halving the potatoes. I used baby potatoes, which are about the size of a golf ball.
Bring a pot of water to a boil. Cook the potatoes for 10 minutes in the boiling water. This ensures that they are tender and cooked through without burning on the grill.
Drain the potatoes thoroughly and then toss with oil. Place on the grill until grill marks appear, about 2–3 minutes per side.
After grilling, toss the potatoes with fresh herbs for a pop of fresh summer flavor. I used fresh parsley and basil from my container garden, but use your favorite herbs!
The finished meal screams summer: grilled salmon, grilled corn salsa, and grilled potatoes. Here in the Midwest, I grill everything that I can while the weather is still warm!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 Recipe
Grilled Salmon with Black Bean and Corn Salsa and Grilled Potatoes
Ingredients
For the salmon:
- 1½ lbs salmon
- 1 tablespoon vegetable oil
- Salt and pepper
For the black bean and corn salsa:
- 4 ears of corn on the cob, silks and husks removed
- ¾ cup black beans (about ½ of a 15 oz can)
- ½ red onion, finely chopped
- 1 jalapeño, finely chopped
- ⅓ cup chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon cumin
- ½ teaspoon sea salt
For the grilled potatoes:
- 1½ lbs baby potatoes, halved
- 2 tablespoons vegetable oil
- ½ teaspoon sea salt
- 2 tablespoons chopped fresh herbs (I used parsley and basil)
Instructions
- Bring a medium saucepan of water to a boil. Add the halved baby potatoes and cook for 12 minutes, or until almost tender. Drain. Toss the baby potatoes with 2 tablespoons vegetable oil and ½ teaspoon sea salt; set aside.
- Preheat grill to medium high heat. Place the ears of corn on the grill. Grill for 2–3 minutes, or until grill marks appear. Flip and cook for another 2–3 minutes, or until corn is tender. Remove from the grill and set aside to cool slightly, then remove the corn from the cob with a sharp knife (I remove the corn by placing the corn on its end in a large bowl, and running my knife along the ear of corn. This prevents corn from flying all over the kitchen.)
- In a medium bowl, combine the corn, black beans, red onion, jalapeño, and cilantro. Place the 2 tablespoons of vegetable oil, vinegar, honey, cumin, and sea salt in a jar with a tight fitting lid. Shake to combine. Pour the mixture over the corn mixture, and stir to combine.
- Place the potatoes in a single layer on the grill. Grill for 2–3 minutes per side, or until grill marks appear. Remove from the grill and toss with the fresh herbs.
- Season the salmon with salt and pepper, then brush with 1 tablespoon vegetable oil. Grill for 4–5 minutes, then flip and grill for another 4–5 minutes, or until cooked through.
- Place the salmon on a serving platter and top with the corn salsa. Serve with additional salsa and the grilled potatoes.
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