Looking for a new recipe, perfect for the summer? I got you right here with my Chili Grilled Salmon. Grill or grill pan, you got this!
Nothing is better than grilling in the summer, and salmon is one of my favorite proteins to throw on. Sign me up for that CRISPY SKIN!
There are so many things you can do with it and it’s one of the most easiest proteins to find. Make this Chili Grilled Salmon and pair it with my Avocado and Corn Salad the next time you’re cooking outside!
Salmon has tons of saturated fats, so the spice rub pairs really nicely with it. Just the right amount of sweet heat and then smokiness from the grill makes this recipe a huge win. Plus, the Avocado and Corn salad adds great acidity, freshness, and crunch.
I love this grilled salmon recipe because it looks beautiful and colorful and it may even seem like you tried really hard to make it. But it’s actually super easy to whip up. Serve it with a side of rice, a salad, or potatoes, and don’t forget a glass of wine or a cocktail!
You can easily make the Avocado and Corn Salad ahead of time. Keep it in the refrigerator for up to 24 hours in an air-tight container. Just remember to taste and season with more salt, if needed, before serving, since food loses salt after it sits for a while.
The grilled salmon is best eaten immediately, since it loses its freshness day after day. Also, if you don’t eat it right off the grill, you’ll lose that delicious crispy skin. However, it will keep in the refrigerator for up to 2 days. I prefer to eat it cold or room temperature if I save it as leftovers.
Ingredient Notes:
- Cumin – One of my favorite spice companies is Burlap and Barrel. Their Wild Mountain Cumin is sublime. Opening the jar and smelling what’s inside is magical. It comes as whole seeds, so you’ll have to grind them for this recipe, but it’s WORTH IT. You can buy it here.
- Jalapeno – If you don’t love spicy, you can use half the jalapeno. But if you LOVE spicy, then add the seeds from the jalapeno to the salsa.
- Cilantro – If you don’t like cilantro, like many people, scallion greens are a great substitute here.
- Lime Juice – Fresh lime juice is important here, not the store bought lime juice from the bottle. You can really taste the difference. If you love lime, add some of the lime zest into the salsa, too.
Chili Grilled Salmon with Avocado and Corn Salad
Equipment
- Paper Towels
- Outdoor Grill or Grill Pan
- 1 Small Bowl
- 1 Medium Pan
- 1 Medium Bowl
Ingredients
For the Salmon:
- Avocado Oil Spray or high-heat oil of choice
- 2 8 oz. pieces of Salmon, skin on
- Kosher Salt to taste
- Avocado oil
- 2 tablespoons Chili-Cumin Salmon Rub recipe below
- Avocado and Corn Salad recipe below
- Lime Crema recipe below
For the Chili-Cumin Salmon Rub:
- 1 tablespoon light-brown sugar
- 2 teaspoons chili powder
- 4 teaspoons ground cumin
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
For the Avocado and Corn Salad:
- 1 tablespoon avocado oil
- 2 ears fresh corn shucked and kernels removed
- 2 garlic cloves minced
- Kosher salt to taste
- ¼ tsp Chili-Cumin Salmon Rub
- 1 jalapeno trimmed, seeds and ribs removed and finely diced
- 2 tablespoons red onion finely diced / ¼ cup small dice
- Juice from 1 lime
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon cilantro finely chopped
- 1 avocado diced
- Freshly ground black pepper to taste
For the Lime Crema:
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- Juice from ½ lime
- ¼ teaspoon Chili-Cumin Salmon Rub
- Kosher salt
- Freshly ground black pepper
Instructions
For the Salmon:
- Remove salmon from the refrigerator and let come to room temperature, about 30 minutes. Dry all sides with paper towels. If using a grill (not a grill pan), preheat your grill to medium (if your grill isn’t clean, make sure to clean it first or the salmon could stick).
- Immediately before grilling, season all sides generously with Kosher salt, including the skin. Using 1 tablespoon of Chili-Cumin rub per piece, rub it over all sides of the salmon (except for the skin).
- If using a grill – Lightly oil the grate of the grill, then place the salmon, skin sides down onto the grill and cook until skin is charred and crispy, 3-4 minutes. Flip and cook for an additional 2-3 minutes until salmon is lightly browned and medium-rare. You can cook a bit longer if you prefer, but the salmon continues to cook slightly after it’s removed from the grill, so be careful not to overcook it.
- If using a grill pan – Heat grill pan over medium heat. Once hot, spray with avocado oil (or oil of choice) and add salmon, skin sides down. Cook 3-4 minutes, until skin is charred and crispy. Flip, lower heat to low and cook for 6-9 minutes, until salmon is lightly browned and cooked to your desired temperature.
- Divide Avocado and Corn Salad between plates and place the salmon on top. Drizzle with as much of the lime crema as you’d like and serve.
For the Chili Rub:
- In a small bowl, mix ingredients together until evenly combined.
For the Avocado and Corn Salad:
- Heat avocado oil in a medium pan over medium heat. Add corn and spread evenly onto pan. Cook, covered, for 3 minutes, until lightly browned. Add garlic and a big pinch of Kosher salt, stir, cover again, and cook for an additional 2 minutes (if corn is browning too quickly, reduce heat to medium-low). Turn off heat and stir in ¼ teaspoon Chili-Cumin Salmon Rub (double this amount if doubling the recipe).
- Let cool in pan, then stir in jalapeno, red onion, lime juice, olive oil, cilantro, and avocado. Taste and season with Kosher salt and freshly ground black pepper.
For the Lime Crema:
- Stir together all ingredients in a medium bowl until combined. Taste and season with Kosher salt and freshly ground black pepper.
This was absolutely delicious. Perfectly balanced flavors, perfectly portioned for 2 (had some spice rub left over), totally doable on non stick also. Would make again 10/10!