What do you do when you want Mexican food but you also want grilled salmon and veggies? You combine the two to make this Grilled Salmon with Elote-Style Veggies! We think it’s the perfect way to fill your plate with seasonal veggies and healthy fats, especially as the days heat up.
This post was created in collaboration with Bristol Bay Sockeye Salmon.
Seafood meets street food
Maybe you’ve seen those street food vendors with the grilled ears of corn brushed with mayonnaise, then dusted with chili powder and crumbled cotija cheese? The corn is hot from the grill with charred bits whose smoky flavor plays well with the salty cheese, tangy mayo, spicy chili, and tangy lime juice.
It’s a food that I’ve always associated with summer. Maybe because I grew up in Minnesota where sweet corn season was a really big deal? Either way, all I can say is that it’s delicious and if you haven’t tried it, you need to! But until you come across that street food vendor in the wild, why not recreate those flavors at home with this Grilled Salmon and Elote-Style Veggies?
It’s healthy, it’s fun, it’s delicious—and it’s basically summer on a plate.
Wild Taste from an Amazing Place
We don’t use the word ‘superfood’ very often, but we make an exception when it comes to sustainably-raised, wild-caught sockeye salmon from Alaska. So when our friends at Bristol Bay Sockeye Salmon reached out to ask us to create some fun, new recipes using their delicious salmon, we couldn’t resist.
Bristol Bay, Alaska is epic in every way. Each year, the world’s largest wild salmon run returns to the six major river systems of Bristol Bay that have been sustainably commercially fished for over 130 years. One-third of the world’s sockeye salmon comes from Bristol Bay, Alaska and recent years have seen record-breaking salmon harvests thanks to careful management.
Truly distinctive sets Bristol Bay Sockeye Salmon apart from the rest
Bristol Bay sockeye salmon is a good source of long-chain omega-3s, vitamin D, and selenium, making it an easy choice when it comes to fueling your brain and body.
It has a distinctive wild flavor and ruby red flesh, plus Bristol Bay sockeye salmon is always wild; fish farming in Alaska is prohibited. It’s hand-harvested by 8,000 small boat fishermen and immediately chilled and frozen to preserve its unique flavor and outstanding nutrition.
But does it taste good?
That would be a resounding, “Yes!” There’s a reason why Bristol Bay Sockeye Salmon is our salmon of choice. Click here to find Bristol Bay Sockeye Salmon near you. Thousands of grocery stores around the nation stock Bristol Bay Sockeye Salmon, and you can fill your freezers by buying directly from fishermen as well.
But we’ll let you decide with this Grilled Salmon with Elote-Style Veggies recipe.
Grilled Salmon with Elote-Style Veggies Ingredients
- Salmon – Choose salmon fillets with the skin on for easy grilling
- Olive oil – Avocado oil also works well
- Salt and Pepper – Basic but necessary, right?
- Fresh corn on the cob – May substitute frozen corn. Just be sure to thaw it and heat it slightly to take off the chill before tossing it with the zucchini and cheese. It won’t have the lightly smoky char that grilled corn has, but it will definitely work.
- Zucchini – Abundant in late June and early July in North America, this neutral-tasting summer squash is a flavor sponge and well-suited to grilling
- Chili Powder – Adjust the amount based on your taste and the potency of your chili powder
- Cumin – While cumin is an ingredient in chili powder, a little extra never hurt
- Cotija Cheese – In a pinch, crumbled feta will do but if you can find cotija cheese, use it. It will change your life.
- Limes – Fresh lime juice adds that little bit of zing that makes Mexican food so darn good
- Cilantro – The more the merrier!
How to make Grilled Salmon with Elote-Style Veggies
- Fire up the grill! If you don’t have a grill, don’t sweat it. You can still do this under the broiler in a pinch.
- Prepare the salmon and veggies for grilling.
- Put on some tunes and head outside to grill. Put the veggies on the grill first since they’ll take longer to cook, and you want to be able to give them enough time to cool so that you can cut the grilled zucchini into cubes and cut the corn from the cob without burning your fingers. You also want the veggies to be cool enough that they don’t wilt the cilantro or melt the cotija cheese when you toss them together.
- Don’t flip that fish! Using salmon fillets with their skin still on makes for easy grilling. Just place the fillets skin-side down on the grill grate and cook. No flipping required (in fact, it’s not recommended as properly done salmon is perfectly flaky and you don’t want it falling apart).
- Take the grilled veggies and salmon inside and make those veggies elote-style by tossing them with lime juice and zest, cheese, cilantro, and more chili powder if that suits your taste.
- Serve the elote-style veggies over the grilled salmon fillets with fresh lime wedges and sliced avocado, if desired.
- 4 salmon fillets (1-1 ¼ lbs.)
- ¼ tsp. salt
- cracked black pepper
- 1 tsp. olive oil
Grilled Elote-Style Vegetables:
- 4 small (or 2 large) ears of corn, husks removed
- 4 small zucchini, cut lengthwise into ‘planks’
- 1 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp pepper
- 3 ounces cotija cheese, crumbled
- Juice + zest of 1 lime
- 1 cup fresh cilantro, chopped
- Salt and Pepper, to taste
- Lime wedges for serving
- Optional: Sliced avocados for serving
- Preheat the grill to medium-high heat (375-400℉)
- Brush salmon fillets with olive oil and sprinkle with salt and pepper. Set aside.
- Brush corn and sliced zucchini with oil then sprinkle with salt, pepper, and chili powder.
- When the grill is hot, place the corn and zucchini over the hottest part of the grill and cook for 5-6 minutes or until zucchini is grilled marked and the corn is lightly charred. Rotate the corn and flip the zucchini, cooking another 5-6 minutes.
- Add the salmon fillets to the grill skin-side down and cook for 10-12 minutes or until flesh is no longer opaque and it flakes easily with a fork. When vegetables are tender and lightly charred, remove them to a plate (they may be done before the salmon is done depending on where they are on the grill).
- Cut corn kernels from the cob and dice grilled zucchini into ¼-inch cubes. Place in a bowl, toss with lime juice and zest, cotija cheese, and fresh cilantro. Taste and adjust seasonings as needed (salt, pepper, chili powder).
- Serve vegetables over salmon with lime wedges.
- Serving Size: ¼ recipe (without avocado)
- Calories: 463
- Sugar: 4g
- Sodium: 512mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 44g
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This post was made possible by our friends at Bristol Bay Sockeye Salmon. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
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