Grilled salmon seasoned with a smokey rub served with a fresh black beans and 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.
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.
- 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.
Spiced Rubbed Grilled Salmon with Black Beans Corn Salsa
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
- 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.
145 comments on “Spice Rubbed Grilled Salmon with Black Beans and Corn”
Love this! Very tasty and well seasoned! Definitely on my repeat list!
Could you air fry this?
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.
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!
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.
This is one of our favorite go to dinners. Quick, easy and delicious.
One of my all-time favorite Skinnytaste recipes. I make it all the time!
Glad you enjoy it!
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.
Absolutely fabulous! Thank you for sharing!
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!
Is your salmon already skinned before grilling?
I like to leave the skin on
Do you grill skin side down or spice side down?
Skin side down
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.
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.
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.
I made the black beans and corn as a side dish for the Skinnytaste enchiladas. A delicious combination.
This was so, so good!! We had salmon in the fridge and didn’t know what to do with it. This was outstanding! The whole family enjoyed it! Thanks for another excellent recipe!
I just made this for dinner tonight and it was amazing! I didn’t have any cocoa powder, so I left it out. I also pan seared instead of grilling and it still came out so flavorful! Will definitely make again!!
My favorite salmon recipe to date! I added a little minced garlic to the corn and black bean side dish
Don’t have a grill, how long would you broil this in the oven for?
This is possibly the best thing I’ve ever cooked! I used regular chili powder and paprika and pan-seared. Fantastic!! Thanks Gina!
Glad you enjoyed it!
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Can’t believe I had not done this version of Salmon till tonight. I did broil it till done and it got nicely “charred” on top. Had nice thick salmon with skin still on it. It was fabulous. Perfect blend of spices, seems to be even more then the “sum of it’s parts.”
Such a great rub recipe! Great balance of smoky, spicy, and sweet. The only thing I added was a 1/2 teaspoon of garlic powder. My family and I will definitely use this recipe again!
This recipe looks delicious! One question, do you use skinless salmon?
If you prefer!
Delicious! I made the salmon with a side of wild rice and kale/apple salad for dinner. Absolutely yummy. I love the nice crust you get on the salmon from the suguar. I used regular chili powder instead of chipotle because that’s what I had in the house, and it worked just fine. Great, easy, fast recipe!