Enjoy a wonderful meal with this Grilled Salmon with Roasted Corn Salsa.
This post is sponsored by Reasor’s; however, all thoughts and opinions are my own.
Just in time for Memorial Day weekend, Reasor’s now has Copper River Salmon while supplies last. That means I had to stop by and make this delicious Grilled Salmon with Roasted Corn Salsa.
When we picked it up at the store, they literally had just received it off a plane straight from Alaska. The Copper River Salmon has a deep, rich color and silken texture.
What is Copper River Salmon?
Reasor’s offers Copper River Salmon every May while supplies last. It can be purchased in the meat and seafood department and cut to your preference.
I decided to go with portion size cuts of Copper River Salmon. The Copper River Salmon is one of the best salmon in the world, known for the higher fat and oil content. The salmon actually store extra fat and oils in order to make the long trip upstream.
They travel down a 300-mile Copper River in Alaska. The salmon is caught in the wild and then flown in fresh to Reasor’s.
These are wild salmon and the season is typically from May until September. Reasor’s will carry it until the supply runs out. It’s the perfect choice for grilling this summer.
How should you prepare the salmon?
Salmon can be prepared in a variety of ways, it’s versatile. It can be pan-seared or oven baked, but we prefer to make it grilled.
In this case, I decided to season the salmon with olive oil and lemon, then just a pinch of garlic salt. Once I had the salmon seasoned, I was able to easily grill it outdoors.
While the salmon was grilling, I made delicious roasted corn salsa. The produce for the salsa can be picked up at Reasor’s too. They even carry a lot of locally grown produce too.
How long should you grill salmon?
Salmon does not take long to grill, Copper River Salmon is a bit thicker than frozen salmon, so it may take a few extra minutes.
This salmon can be grilled for about 6 minutes on each side until it nicely flakes with a fork. It will be opaque as well. Copper River Salmon has the skin on, I tend to grill this until the skin easily flakes right off.
Tips for Making Grilled Salmon with Roasted Corn Salsa:
I would suggest preparing the corn salsa at the same time as the salmon and if you do have room on the grill, go ahead and put the corn salsa on at the same time as the salmon.
This way it is able to cook as well because the cook times will be very close to the same for each. The rice can also be warmed up while the salmon and roasted corn salsa are on the grill.
This is a wonderful, beautiful meal that gives you that delicious summer taste and it’s elegant too for a dinner party as well.
Head to Reasor’s to pick up your Copper River Salmon while supplies last.
Grilled Salmon with Roasted Corn Salsa
- 1 Pound Copper River Salmon Fillets Fresh
- 1 Tbsp Olive Oil
- 1 Lemon
- 4 Corn on the Cob
- 2 Vine Ripe Tomatoes Diced
- 1/4 Cup Diced Purple Onion
- 1/4 Cup Diced Cilantro
- 1 Lime
- 1/2 Tsp Salt
- 2 Cups Cooked White Rice
- Warm up the grill to medium high heat. If possible spray it with a bit of olive oil spray on the grates.
- Place the salmon skin side down on the grill.
- Carefully brush each of the salmon fillets with the olive oil.
- Evenly distribute the juice from the lemon over each fillet.
- Close the lid on the grill.
- Grill for 6 minutes.
- Carefully turn the salmon to the other side, if possibly spray the grates again before placing it back on the grill.
- Cook for an additional 5-6 minutes or until it easily flakes with a fork.
- While the salmon is grilling, spray a sheet of foil with olive oil cooking spray or regular cooking spray to make a foil pack.
- Cut the corn off the cob and place in the foil pack.
- Add the diced tomato, onion, and cilantro.
- Squeeze the juice of the lime directly over the ingredients in the foil pack.
- Evenly add the salt to the corn salsa.
- Wrap the foil pack and place on the grill and grill on each side for about 5 minutes until nicely roasted.
- Once the salmon is done, carefully remove it and serve it over warm, cooked rice.
- Top with Roasted Corn Salsa.