Brighten up your day with simple grilled salmon topped with a fresh corn and caper salsa.
New Jersey is famous for a lot of produce, but corn is often overlooked. The best corn I’ve ever had is from Hunter’s Farm Market in Cinnaminson, NJ. It’s so good that when my parents come to visit from Utah in a few weeks they had only two requests: Jersey shore and Jersey corn.
When buying corn, look for husks that are fresh and not too dried out. Gently feel the husk to inspect the kernels for plump-ness. Please, I beg of you, do not peel back the husk. When you’re shopping for corn, you never pick up an ear that already has the husks peeled back, right? When you peel one, it keeps the farmer from selling that ear. Plus, it’s common and totally normal for corn to have a few scrawny or sad-looking kernels at the top.
To store, keep corn in a paper bag in a cool place or in the refrigerator. It is best to use corn as soon after it is harvested as possible. The longer corn is stored, the tougher it gets as the sugars turn to starch.
How to Grill Salmon
In order to get crispy skin on grilled salmon, it’s important to pat the skin dry and place on the grill skin-side down.
Grilling salmon, especially in the summer, has lots of benefits. Other than not heating up your house and keeping the smell of fish outside, grilled salmon gets a great smoky flavor. By keeping the skin on and getting it nice and crispy, you can eat and enjoy the skin, too!
When buying seafood, look for sustainable options. The most sustainable choice, as always, is buying local, but who really knows a local fishmonger when you don’t live by the ocean? Is that even a thing anymore? My fish typically comes from the grocery store. The Monterey Bay Aquarium Seafood Watch has an updated database of earth-healthy options. They even have an app to use on the go!
Other Favorite Seafood RecipesPrint
Grilled Salmon with Corn and Caper Salsa
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- 1 pound salmon, skin-on
- 2 teaspoons kosher salt, divided
- 2 tablespoons olive oil
- 2 ears of corn
- 2 tablespoons capers, chopped
- 3 tablespoons parsley, chopped
- 2 teaspoons lemon juice
- Preheat a grill or grill pan over medium-high heat.
- Pat the skin of the salmon dry and season with 1 1/2 teaspoons kosher salt and drizzle with olive oil. Grill, skin side down for 8 minutes, carefully flip, and cook for an additional 3-5 minutes until fully cooked.
- Grill corn for 10 minutes, turning occasionally, until well charred. Once cool, cut off kernels, add to a medium bowl.
- Add capers, parsley, and lemon juice and 1/2 teaspoon kosher salt. Toss to combine.
- Serve salmon over grain of your choice topped with corn and caper salsa.