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Spice Rubbed Grilled Salmon with Black Beans and Corn

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Grilled salmon seasoned with a smokey rub served with a fresh black beans and corn salsa.

Spiced Rubbed Grilled Salmon with Black Beans Corn Salsa
Grilled Salmon with Black Bean Salsa

These grilled salmon are steaks rubbed with a spicy blend of smoked paprika, chipotle chili powder, brown sugar, cumin and cocoa powder served with a quick side dish of black beans, grilled corn, cilantro and splash of lime juice. An quick and easy summer dinner, ready in under 30 minutes. Don’t have a grill? A grill pan works too, or try this Sheet Pan Teriyaki Salmon recipe or any of these delicious salmon recipes instead.

grilled salmon with corn and black beans

You will love the spicy smoked flavors of the salmon paired with the sweet corn side with fresh lime and cilantro flavors. Fresh corn is best here, but if you have frozen that works fine too! This is a complete meal ready in less than 30 minutes.

Salmon is an excellent source of high-quality protein, containing all the essential amino acids and a good source of Vitamin E, a powerful antioxidant. When buying salmon, I look for fresh or frozen sustainable wild options such as Alaskan salmon which is raised in pristine waters – it costs a little more but it’s leaner than farm raised because the fish are raised in the wild and get more exercise, the meat has a natural red color whereas farmed salmon is artificially colored. Coho, Chum and pink salmon have less fat than King and Sockeye varieties.

Variations:

  • If you prefer to make this low carb, swap the corn and beans out for diced avocado and cucumber or tomatoes.
  • Don’t like Salmon? You can replace this with grilled swordfish or chicken.

Smoky Spice Rubbed Grilled Salmon with Black Beans and CornSmoky Spice Rubbed Grilled Salmon with Black Beans and CornSmoky Spice Rubbed Grilled Salmon with Black Bean Corn Salsa

Spiced Rubbed Grilled Salmon with Black Beans Corn Salsa

4.95 from 17 votes
1
Cals:442
Protein:43.5
Carbs:39
Fat:13
Grilled salmon seasoned with a smokey rub served with a fresh black beans and corn salsa.
Course: Dinner
Cuisine: American
Spiced Rubbed Grilled Salmon with Black Beans Corn Salsa
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Yield: 4 servings
Serving Size: 1 salmon fillet, 2/3 cup veggies

Ingredients

For the salmon:

  • 1 tsp smoked paprika
  • 1 1/2 tsp brown sugar
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp unsweetened cocoa powder
  • 1 lime juice of
  • 4 6 oz Alaskan wild salmon fillets
  • olive oil spray
  • lime wedges for serving

For the black beans and corn:

  • 15.5 oz can black beans drained and rinsed
  • 2 cups frozen or fresh corn kernels thawed if frozen
  • 1/4 cup red onion minced
  • 3 tbsp finely minced cilantro
  • 1 tsp olive oil
  • 2 tbsp fresh squeezed lime juice
  • kosher salt to taste

Instructions

  • Combine all the spices in a small bowl, paprika to cocoa powder.
  • Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
  • Meanwhile, in a large saute pan, heat oil over medium heat.
  • Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 - 8 minutes.
  • Remove from heat and toss in cilantro and lime juice.
  • Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat.
  • When hot, grill the salmon covered for about 8 to 10 minutes or until the fish is opaque throughout.
  • Serve with black beans, corn and lime wedges.

Last Step:

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Nutrition

Serving: 1 salmon fillet, 2/3 cup veggies, Calories: 442 kcal, Carbohydrates: 39 g, Protein: 43.5 g, Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 94 mg, Sodium: 337 mg, Fiber: 10 g, Sugar: 5 g

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144 comments on “Spice Rubbed Grilled Salmon with Black Beans and Corn”

  1. Great Recipe!
    Couldn’t find the Chipotle chilli powder anywhere so I just put a little more smoked paprika and it turned out perfect. Will make again.

  2. This is very, very good and I’ll definitely make it again soon. Served with the corn and black beans as well as roasted acorn squash mashed with low fat cream cheese and chives. Excellent combo!

  3. Great recipe. I grill corn on the cob for more flavor and cut if off before sauteing with the beans and onion mixture. a keeper. Thanks Gina.

  4. I found the rub overpowered the good quality salmon I used it on. That isn’t to say the rub was not good – I think I will try using it on chicken or when the salmon is of lesser quality. Even my hubby (who is a very picky eater) enjoyed the Black Beans and Corn. I will definitely make it again. 

  5. This was delicious! Didn’t change a thing, which is saying something as I normally don’t follow a recipe exactly. Thank you so much!

  6. The salmon and the bean and corn salad were absolutely delicious! If you are watching your sodium, I accidentally left out the salt from the spice rub and didn’t notice the difference. I also added a little bit of queso fresco into the salad. 

  7. OMG, this recipe was PERFECT in every way! We absolutely loved it and will make it again. I wouldn’t change a thing, the amount of spices was perfect, (although I did add a tiny bit of chopped poblano pepper to the black bean and corn salad). I’m definitely adding this to my favorites list.

  8. I make this all the time – my fav! If you’re LC you can use a brown sugar replacement (I use Swerve) instead of the brown sugar, and skip the black beans and corn.