Barbecue Salmon with Corn Salsa Recipe
Servings: 4 servings
Calories: 394kcal
Ingredients
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
Instructions
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.
Nutrition
Calories: 394kcal | Carbohydrates: 48g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 78mg | Sodium: 734mg | Potassium: 1052mg | Fiber: 4g | Sugar: 31g | Vitamin A: 452IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg