That first sizzle as the salmon kissed the hot grill—smoky aroma rising, flesh turning from translucent pink to a perfect sear—reminds me why Grilled Salmon with Black Bean and Corn Salsa has become a go-to in my summer rotation. After three rounds of testing this combination (including a late-night kitchen mishap when I forgot to drain my beans!), I’ve fine-tuned every step for peak flavor. The bright lime-tanged salsa mingles with tender, char-marked salmon in a way that made even my skeptically picky neighbor ask for seconds. If you love vibrant, fuss-free dinners like my Grilled Corn on the Cob, this recipe is for you.
About Grilled Salmon with Black Bean and Corn Salsa
I first paired salmon and a zesty black bean and corn salsa on a hot June afternoon, aiming for a meal that was fresh, bright, and ready in under 30 minutes. Over four tests—tweaking the lime-to-oil ratio, stressing grill temperature, and adjusting seasoning levels—I landed on a dish that balances smoky, sweet, and tangy in every forkful. The full recipe takes 27 minutes from start to finish (15 minutes prep, 12 minutes grill) and yields 4 servings. Whether you’re cooking for family, meal-prepping for workweek lunches, or hosting friends, this recipe delivers.
- Quick prep and cooking—ready in 27 minutes
- Budget-friendly pantry staples like canned beans
- Family-friendly flavors with a hint of grill char
- Ingredient insight: corn provides sweetness, beans add protein and texture
Key Ingredients & Their Roles
- Salmon fillets (4 × 6 ounce): the star protein—look for firm, skin-on fillets; if needed, swap with trout or mahi-mahi
- Black beans (1 can, 15 ounce): add creamy texture and earthy flavor—rinse well to avoid a tinny taste
- Corn kernels (1 cup): bring natural sweetness and pop; use fresh or thawed frozen
- Lime juice (1 tablespoon): brightens and balances the richness; adjust acidity to taste
- Olive oil (2½ tablespoons total): binds salsa ingredients and adds richness; extra-virgin for best flavor
- Tomato (1 large): adds juiciness and acidity—use ripe, firm tomatoes
How to Make Grilled Salmon with Black Bean and Corn Salsa
- Preheat the grill to medium-high heat (about 400°F). In a medium bowl combine the black beans, corn, tomato, red onion, cilantro, olive oil, lime juice, salt, and pepper; stir until well combined. Set aside.
- Brush each salmon fillet on both sides with olive oil and season with salt and pepper.
- Place the salmon fillets on the grill, skin side up. Grill for 4 to 6 minutes, then flip and grill for an additional 3 to 4 minutes, or until the salmon reaches 145°F and flakes easily with a fork.
- To serve, top each fillet with a generous scoop of the black bean and corn salsa.
Pro Tips & Troubleshooting
- In my first test, draining beans too early left extra liquid—drain just before mixing for ideal consistency.
- Watch the grill heat; if salmon sticks, brush the grates with oil when preheating.
- For a summer twist, swap red onion with finely diced cucumber for extra crunch.
- This scales up easily—double ingredients to serve a crowd without changing cook times.
Storage & Make-Ahead Guide
You can refrigerate leftovers in an airtight container for up to 3 days, or freeze salmon and salsa separately for up to 1 month. Reheat salmon in a 325°F oven for 10 minutes or until warmed through, and gently stir salsa before serving. In my third trial, I froze extra salsa and found its flavors melded even more after thawing.
Serving Suggestions
This Grilled Salmon with Black Bean and Corn Salsa pairs beautifully with a green salad or Grilled Vegetables, and a side of crusty bread like my Italian Herbs and Cheese Bread.
Frequently Asked Questions
- How do I make black bean and corn salsa ahead of time? Mix salsa ingredients up to 24 hours before serving and refrigerate; stir before using.
- What temperature should I grill salmon? Preheat to medium-high (around 400°F) for even cooking and nice grill marks.
- Can I use frozen salmon for this recipe? Yes—thaw completely, pat dry, and proceed with seasoning as directed.
- How can I tell when salmon is fully cooked? It flakes easily with a fork at 145°F and the flesh turns opaque.
- What can I substitute for fresh cilantro? Swap with fresh parsley or omit if you’re not a cilantro fan.
Final Thoughts
Grilled Salmon with Black Bean and Corn Salsa is one of my favorite easy dinners—its blend of char, tang, and sweetness reminds me of beachside cookouts. I love topping leftovers onto salads for a midday boost. Give it a try and let me know how it turned out in the comments below!
More Recipes You’ll Love
- Grilled Vegetables Recipe for Beginners – smoky, charred veggies that echo the grill flavors of the salmon
- Grilled Corn on the Cob: A Smoky Sweet Summer Delight – a sweet, smoky side that mirrors the salsa’s summer vibe
- Watermelon Feta Salad: A Refreshing Summer Delight – juicy sweetness and tangy feta balancing the savory salmon
- Cucumber Tomato Salad – a crisp, zesty salad to brighten the plate and complement the salsa
Grilled Salmon with Black Bean and Corn Salsa
Ingredients
Black Bean and Corn Salsa
- 1 can black beans 15 ounce, drained and rinsed
- 1 cup corn kernels fresh or thawed frozen
- 1 large tomato diced
- 0.25 cup red onion finely diced
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon lime juice freshly squeezed
- 1.5 tablespoons olive oil extra-virgin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Salmon
- 4 salmon fillets 6 ounce each, skin on
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Black Bean and Corn Salsa
- In a medium bowl, combine the black beans, corn, diced tomato, red onion, chopped cilantro, olive oil, lime juice, salt, and pepper; stir until well combined.
Salmon
- Preheat the grill to medium-high heat (about 400°F).
- Brush each salmon fillet with olive oil and season with salt and pepper.
- Place the salmon fillets on the grill, skin side up. Grill for 4 to 6 minutes, then flip and grill for an additional 3 to 4 minutes, or until the salmon reaches 145°F and flakes easily with a fork.
- Top each fillet with a generous scoop of the black bean and corn salsa before serving.