Grilled Citrus-Glazed Salmon with Charred Corn and Avocado Salsa

• 4 salmon fillets (6 ounces each), skin on
• 1 large orange, juiced and zested
• 1 lemon, juiced and zested
• 2 tablespoons honey
• 1 tablespoon olive oil, plus extra for grill
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt
• 2 cups fresh corn kernels (about 2 ears)
• 1 large ripe avocado, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeds removed and minced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions

1. In a small bowl, whisk together the orange juice and zest, lemon juice and zest, honey, olive oil, smoked paprika, black pepper, and sea salt to create the citrus glaze.
2. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
3. Brush the salmon fillets generously with the citrus glaze on both sides. Let them marinate at room temperature while preparing the salsa.
4. Toss the corn kernels in a small drizzle of olive oil and grill them in a grill basket or on a grill-safe pan for about 5–6 minutes, turning occasionally, until they develop a nice char and smoky flavor. Remove from grill and let cool slightly.
5. In a mixing bowl, combine the grilled corn, diced avocado, chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Gently toss to combine and season with a pinch of salt if needed.
6. Place the salmon fillets skin-side down directly on the grill grates. Grill for about 5–6 minutes per side, brushing occasionally with remaining citrus glaze, until salmon is cooked through but still moist (internal temp 125°F–130°F for medium).
7. Remove salmon from grill and let rest for a couple of minutes. Serve topped with a generous scoop of the charred corn and avocado salsa.
8. Garnish with extra cilantro or citrus zest if desired. Enjoy immediately.

Chef tips

• To avoid the salmon sticking to the grill, make sure the grates are well oiled and preheated.
• If you don’t have fresh corn, thawed frozen corn works well; just skip grilling and lightly sauté for a warm option or toss raw into salsa for crunch.
• For a milder salsa, omit the jalapeño or reduce the amount to your taste.
• You can substitute honey with maple syrup or agave nectar for a vegan-friendly glaze.