Salmon fillets are marinated in olive oil with honey, lime juice, seasonings, and spices then grilled until charred, yet still light and flaky on the inside. Topped with a salsa consisting of avocado, corn, tomatoes, and lime, this grilled salmon is not only refreshing and delicious, but also quite a beautiful and impressive main for you and your family this summer!
1/2cupdiced tomatoes,pulp and seeds removed and discarded
1tablespoonchopped fresh parsley
2tablespoonslime juice
1/2teaspoonchili powder
1/2teaspoonground black pepper
1/4teaspoonsalt
1/4teaspooncayenne pepper,optional
Instructions
Start by preparing the marinade. Measure the oil, honey, lime juice, paprika, chili powder, garlic, powder, onion powder, salt, and pepper into a bowl. Whisk to combine.
Pat the salmon fillets dry with paper towels. Lay them flat onto a small tray. Pour over half of the marinade and brush it into the salmon with a pastry brush. Gently turn the fillets over and brush them with the remaining marinade. Set that aside.
Next, add the diced avocado and lime juice to a mixing bowl. Toss well to coat.
Add in the chopped tomatoes and the corn. Add in the chili powder, salt, ground black pepper, parsley, and cayenne if using. You can easily increase the amount of cayenne pepper if you want a spicier sauce or you can omit it completely.
Toss everything together, cover and set aside. You don’t want to refrigerate it, because if it’s cold when you top your grilled salmon, it will cool the salmon quickly. Room temperature is perfect for the salsa.
Preheat your grill to 450 degrees F. Once the grill is hot, carefully place each salmon fillet onto the grill, skin side down, and allow it to cook undisturbed for five minutes.
Carefully flip the fillets over using a fish spatula and cook for three more minutes on the other side. Once the salmon is slightly charred on the outside, remove it from the grill immediately.
Plate the salmon and spoon over a nice helping of that chili lime salsa. Serve immediately with fresh lime wedges.