Go Back
+ servings

Lime & Cilantro Salmon with Grilled Corn and Avocado Salsa

Total Time20 mins
Servings: 4


  • 1 1/2 lbs. fresh wild Sockeye salmon
  • 1 tbsp butter
  • 2 tsp fresh cilantro finely chopped
  • 1 clove of garlic
  • Juice from 1/2 lime
  • Sea salt and freshly cracked pepper to taste
  • 1-2 ears of white corn husks removed
  • 1 avocado diced
  • Handful of grape tomatoes diced
  • Cilantro for garnish
  • Lime wedges


  • Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife..
  • Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
  • Combine the butter, minced garlic, cilantro, and juice from 1/2 a lime together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste. Place skin side down on the prepared baking sheet.
  • Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork - DON'T OVERCOOK! Remove from the oven and slice into servings and place on plates. Season the diced tomatoes, diced avocado, and cut grilled corn with sea salt and freshly cracked pepper, to taste. Sp0on over the salmon servings and sprinkle with chopped cilantro. Serve with lime wedges. Enjoy.