Grilled Salmon with Charred Corn and Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to summer dinners because it comes together in under an hour and tastes like you spent all day cooking. Grilled salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain, plus the charred corn adds such a delicious smoky sweetness that pairs perfectly with a zesty lime butter. The best part? Everything cooks on the grill at the same time, so there's minimal cleanup and maximum flavor. Fresh cilantro and garlic round out the dish with brightness and depth that makes this feel restaurant worthy without any fuss.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 4fresh corn on the cob(husked and cleaned)
- 4 tablespoonsbutter(softened)
- 2fresh lime(zested and juiced)
- 3garlic cloves(minced)
- 3 tablespoonsfresh cilantro(chopped)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 1 tablespoonhoney
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While the grill heats, prepare the lime butter by mixing softened butter, lime zest, minced garlic, chopped cilantro, and honey in a small bowl. Season with a pinch of salt and set aside.
Tip: Make the lime butter ahead of time for easier grilling preparation.
- 2
Pat the salmon fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with sea salt, black pepper, and smoked paprika on the skin side.
Tip: Drying the salmon helps it develop a better crust on the grill.
- 3
Brush the corn cobs with the remaining olive oil and season with salt and pepper. Place on the preheated grill and turn every 3-4 minutes until golden char marks appear all over, about 12-15 minutes total.
Tip: Corn cooks faster at the edges of the grill where heat is less intense.
- 4
Once the corn is nearly done, place salmon fillets skin-side down on the grill. Cook undisturbed for 4-5 minutes until the skin is crispy and releases easily from the grill.
Tip: Don't flip the salmon too early; let it develop a golden crust first.
- 5
Gently flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the flesh is opaque.
Tip: Use a meat thermometer to ensure perfectly cooked salmon every time.
- 6
Transfer the salmon and corn to serving plates. Top each salmon fillet with a generous dollop of lime butter, allowing it to melt over the warm fish. Serve immediately with any remaining lime butter on the side.
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