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.
Notes
This recipe uses Copper River Salmon fresh from Alaska and available at Reasor's.Drizzle some melted butter with garlic salt on top before serving if you prefer as well.