Grilled Salmon with Zesty Black Bean and Corn Salsa

Your family will love this light yet satisfying grilled salmon dinner—ideal for warm summer evenings.

Grilled Salmon with Black Bean and Corn Salsa is a simple, fresh summer recipe that’s both light and filling. It’s quick to prepare and keeps your kitchen cool since everything cooks on the grill.

How to grill salmon

Preheat your grill to medium-high, about 400°F. Pat the salmon dry, season with salt and pepper, and brush with a little vegetable oil so it won’t stick.

Place the salmon skin-side down if it has skin. Close the lid and grill 4–5 minutes, until the fillet releases easily from the grates. Flip and grill another 4–5 minutes, or until it reaches your preferred doneness. Remove from the grill and let rest briefly before serving.

How to make corn salsa

Start by grilling the corn on medium-high heat. Turn the ears frequently so they char evenly—about 2–3 minutes per side—until the kernels are tender and have nice grill marks.

Let the corn cool slightly, then stand each ear upright in a large bowl and run a sharp knife down the sides to remove the kernels. This method helps keep the kernels contained.

In a mixing bowl combine the grilled corn kernels, black beans, finely chopped red onion, chopped jalapeño (seeded if you prefer milder heat), and chopped cilantro. In a jar or small bowl whisk together vegetable oil, apple cider vinegar, honey, cumin, and a pinch of sea salt. Pour the dressing over the corn mixture and toss gently to combine. Chill briefly if you like, or serve at room temperature.

Side dish: grilled potatoes

Halve baby potatoes (about golf-ball size). Bring a pot of salted water to a boil and cook the potatoes for about 10–12 minutes, until just tender. Drain well to remove excess moisture.

Toss the drained potatoes with vegetable oil and a little sea salt. Place them on the hot grill and cook 2–3 minutes per side, until grill marks appear and they’re heated through. When done, toss the potatoes with chopped fresh herbs—parsley, basil, or your favorites—for a bright, summery finish.

The meal comes together beautifully: grilled salmon topped with a vibrant black bean and corn salsa, and herb-tossed grilled potatoes. This combination highlights the best flavors of summer and keeps dinner light and flavorful.

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📖 Recipe

Grilled Salmon with Black Bean and Corn Salsa and Grilled Potatoes

A fresh, flavorful summer meal with grilled salmon, a vibrant corn and black bean salsa, and herb-tossed grilled potatoes.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings: 4

Calories: 659 kcal

Ingredients

For the salmon:

• 1½ lbs salmon
• 1 tablespoon vegetable oil
• Salt and pepper

For the black bean and corn salsa:

• 4 ears corn, husks and silks removed
• ¾ cup black beans (about ½ of a 15 oz can)
• ½ red onion, finely chopped
• 1 jalapeño, finely chopped
• ⅓ cup chopped fresh cilantro
• 2 tablespoons vegetable oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon honey
• ½ teaspoon cumin
• ½ teaspoon sea salt

For the grilled potatoes:

• 1½ lbs baby potatoes, halved
• 2 tablespoons vegetable oil
• ½ teaspoon sea salt
• 2 tablespoons chopped fresh herbs (parsley, basil, or other)

Instructions

1. Bring a medium saucepan of water to a boil. Add the halved baby potatoes and cook 12 minutes, or until almost tender. Drain and toss with 2 tablespoons vegetable oil and ½ teaspoon sea salt; set aside.
2. Preheat grill to medium-high. Place ears of corn on the grill and cook 2–3 minutes per side, until tender and charred. Remove and let cool slightly, then stand each ear in a bowl and slice down the kernels with a sharp knife.
3. In a medium bowl combine corn kernels, black beans, red onion, jalapeño, and cilantro. In a jar shake together 2 tablespoons oil, vinegar, honey, cumin, and sea salt; pour over the corn mixture and toss to combine.
4. Place potatoes in a single layer on the grill and cook 2–3 minutes per side until grill marks appear. Toss with fresh herbs.
5. Season salmon with salt and pepper and brush with 1 tablespoon oil. Grill 4–5 minutes per side, until cooked through.
6. Transfer salmon to a serving platter, top with corn salsa, and serve with the grilled potatoes. Offer extra salsa on the side.

Nutrition (per serving)

Calories: 659 kcal

Carbohydrates: 57 g | Protein: 43 g | Fat: 30 g

Sodium: 681 mg | Fiber: 9 g | Sugar: 9 g

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