Spiced Rubbed Grilled Salmon with Black Beans Corn Salsa

4 servings


25 minutes

total time


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

15 ½ 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.


Serving Size

1 salmon fillet, 2/3 cup


442 kcal

Total Fat

13 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat



94 mg


337 mg

Total Carbohydrate

39 g

Dietary Fiber

10 g

Total Sugars

5 g


43.5 g

4 servings


25 minutes

total time
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