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This Grilled Salmon Recipe with Summer Vegetable Relish will make you want to grill all year around- it's super quick and easy to make for a fresh dinner you'll love!

Grilled Salmon Recipe with Summer Vegetable Relish

This Grilled Salmon Recipe with Summer Vegetable Relish will make you want to grill all year around- it's super quick and easy to make for a fresh dinner you'll love!

Course Main, Main Course, Main dish
Cuisine American, Mexican
Keyword grilled salmon recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Author Jessy Freimann, The Life Jolie

Ingredients

  • Cooking spray
  • 1 large salmon filet (around 2 lb. a side of Salmon)
  • 2 Tablespoons olive oil, divided
  • 3 limes, halved and divided
  • 2 teaspoons Kosher salt, divided
  • 1 pint cherry tomatoes
  • 2 medium zucchini, sliced length-wise into quarters
  • 1 large jalapeno pepper, halved and seeded
  • 1 ears corn, husks and silk removed
  • 1/2 teaspoon ground black pepper divided
  • 1 teaspoon chili powder divided
  • 1 teaspoon garlic powder divided
  • 2 Tablespoons fresh cilantro, chopped

Instructions

  1. Spray the grill with cooking spray and preheat the grill to medium.

  2. While the grill heats, spray a grill pan with cooking spray (or a large piece of heavy duty foil if you don't have a grill pan).

  3. Place the salmon onto the pan and drizzle with 1 tablespoon olive oil and the juice from 1/2 lime. Then season with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon chili powder and 1/2 teaspoon garlic powder. Set aside.

  4. Place cherry tomatoes onto skewers and place onto a large plate with zucchini, jalapeno pepper, corn and remaining limes.

  5. Spray vegetables on each side with cooking spray and sprinkle with 1 teaspoon salt.

  6. Place the pan with the salmon and all the veggies onto the grill and cover.

  7. Cook for 5 minutes. Remove the tomatoes to the same plate you brought them out on (they should be just starting to burst a bit). Turn the rest of the veggies.

  8. Cover and cook for 3-5 more minutes. Remove zucchini and peppers (they should have a nice char but not be soggy).

  9. Turn the corn and limes and close- cover and cook for 5 more minutes.

  10. Remove corn and limes from the grill. Begin checking the temperature of the fish and remove when the thickest part reaches 145 degrees (around 5-10 more minutes).

  11. Once the fish has been removed from the heat, let it rest.

  12. While the fish rests, remove corn from husks, dice the zucchini and jalapeno pepper and remove the tomatoes from the skewers.

  13. Combine all the veggies in a large bowl an add the juice from half of a lime (one of the grilled ones), 1 Tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder and cilantro. Mix well.

  14. Spoon the vegetable relish over the salmon and serve immediately with additional limes on the side.