Grilled Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Check for pin bones and remove if present. Lightly brush both sides of each fillet with olive oil (about 1/2 tsp per side).

Season

Decide which seasoning to use for each fillet: for blackened, sprinkle approximately 1/2 tsp blackened seasoning per fillet; for lemon pepper, sprinkle approximately 1/2 tsp lemon pepper per fillet. Lightly season the skin side with 1/4 tsp kosher salt total (adjust to taste). Rub seasoning gently into the flesh side; do not overwork the skin.

Preheat grill

Preheat grill to medium-high (about 400-450°F / 200-230°C). If using a charcoal grill, let coals reach even heat; for a gas grill, preheat for at least 10 minutes. Oil the grates or brush with oil to prevent sticking.

Grill salmon

Place fillets skin-side down on the hottest part of the grill. Close lid and grill for 4-5 minutes without moving (for 1"-thick fillets). Open lid and check for good grill marks; using a thin spatula, gently lift a corner—if skin releases easily, flip. Grill flesh-side 2-4 more minutes until internal temperature reaches 125-130°F (52-54°C) for medium-rare to medium, or 140°F (60°C) for well done. Total cooking time ~6-9 minutes depending on thickness.

Finish

If desired, top each hot fillet with 1/2 tsp butter and let rest on the grill off direct heat or on a plate for 3-4 minutes to finish carryover cooking. Squeeze a little lemon juice over the fillets just before serving.

Cook or char corn (optional): If you prefer a charred flavor, briefly grill the whole corn ears for 6-8 minutes, turning, until lightly charred; cool and cut kernels off the cob. Or use raw kernels for a fresher crunch. Measure 2 cups of kernels.

Combine ingredients: In a medium bowl combine the corn kernels, diced red bell pepper, finely diced red onion, minced jalapeño (taste and remove seeds if less heat is desired), and chopped cilantro.

Dress salsa: Add lime juice, 1 tsp extra-virgin olive oil, 1 tsp salt, and 1 tsp black pepper. Stir to combine and taste; adjust salt, pepper, or lime as needed. Let sit 10-15 minutes at room temperature to let flavors meld (or refrigerate if preparing ahead).

Plate: Place grilled salmon fillets on plates, spoon a generous portion (about 1/2 cup) of corn salsa alongside or on top of each fillet. Serve with lemon wedges on the side.

Storage and make-ahead: Salsa can be made up to 24 hours ahead and stored covered in the refrigerator. Leftover cooked salmon keeps 2 days refrigerated.