Barbecue Salmon with Corn Salsa
Summer officially begins tomorrow and what better way to kick off the season than with three things that scream “summer!” – barbecue grilling, seafood, and corn! This Barbecue Salmon with Corn Salsa uses homemade barbecue sauce and fresh salsa made with corn, red onion, jalapeño, cilantro, and lime. The result is a dish that gives you summer barbecue feels with vibrant colors and flavors!
To make the barbecue sauce, I used ketchup (I like to use organic ketchup with no high-fructose corn syrup in it), honey, Marukan Apple Cider Vinegar, Worcestershire sauce, and chili garlic sauce. This sauce is tangy, savory, and has a hint of spice from the chili garlic sauce. It’s so easy to make your own sauce instead of using a store-bought barbecue sauce and you can definitely taste the difference. Plus, you avoid excess sugar and unnecessary ingredients when you make your own sauce.
The salsa on this salmon really completes the dish and gives it a nice contrast of flavors, colors, and textures. You can use this salsa on all kinds of dishes.
Get more gluten-free summer-inspired recipes.
Barbecue Salmon with Corn Salsa Recipe
For the salmon:
- ½ cup ketchup
- ¼ cup honey
- 2 tablespoons Marukan Organic Apple Cider Vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoon chili garlic sauce , or more to taste
- 4 (5-6 ounce) salmon filets
- Kosher or fine sea salt
- Black pepper
- Vegetable oil
For the corn salsa:
- 15 ounces frozen corn kernels , thawed
- ½ cup finely chopped red onion
- 1-2 jalapeño peppers , seeded, deveined, and finely chopped
- ½ cup chopped fresh cilantro
- Juice of 2 limes
- Kosher or fine sea salt , to taste
- Black pepper , to taste
Make the salmon:
- Combine the ketchup, honey, vinegar, Worcestershire sauce, and chili garlic sauce. Reserve about ¼ cup.
- Preheat the grill to medium-high (375-400°F). Oil the grill grates. Season the salmon filets with salt and pepper. Brush with barbecue sauce and grill for 5-6 minutes with the lid closed, basting with sauce every couple minutes. Flip the salmon and continue to grill, basting every couple minutes, for another 5-6 minutes or until the salmon flakes easily.
- Brush with the reserved sauce and serve with the corn salsa.
Make the corn salsa:
- Combine the corn, red onion, jalapeño, cilantro, and lime juice in a bowl. Season to taste with salt and pepper. Can be made a day ahead and stored, covered, in the refrigerator.
- Serve with the barbecued salmon.
Watch this recipe in action!
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.