Grilled Salmon with Red Pepper and Corn Salsa

Prep Time: 40 min
Cook Time: 10 min
Total Time: 50 min
Servings: 10
  • Salsa:
  • 1/4 cup Filippo Berio Olive Oil
  • 3 cloves garlic
  • 1 tbsp seeded minced jalapeño pepper
  • 4 sweet red peppers, diced
  • 4 cups fresh corn (cut from 5 cobs)
  • 1 can black beans, rinsed and drained
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • Salmon:
  • 10 salmon fillets (about 6 oz each)
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup Filippo Berio Olive Oil
  • 2 tbsp honey
  • 1 tbsp cumin
    • Salsa: Heat olive oil in large cast-iron pan set over medium heat; stir in garlic and jalapeño pepper. Stir in red peppers and corn; cook until corn browns slightly. Toss with beans, lemon juice, lime juice and cilantro; set aside.



      • Season both sides of salmon with salt and pepper. Whisk together olive oil, honey and cumin; place salmon in shallow pan and pour olive oil mixture over top. Refrigerate, turning once, for 30 minutes.
      • Place salmon skin-side up on greased grill over medium heat; close lid and grill for 5 to 6 minutes per side. Serve fish on platter topped with salsa.


      Recipe provided by Chef Joseph Ciminera




    Ingredient: Fish & Seafood

    Cooking Method: Grill

    World Cuisine: Hispanic

    Product: Olive Oil

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