Let's Get Cookin'

Grilled Salmon with Elote-Style Veggies

  • Author: Jessica Beacom
  • Prep Time: 15 mins.
  • Cook Time: 20 mins.
  • Total Time: 35 mins.
  • Yield: Serves 4 1x
  • Category: Gluten-Free, Nut-Free


Grilled Salmon:

  • 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


  1. Preheat the grill to medium-high heat (375-400℉)
  2. Brush salmon fillets with olive oil and sprinkle with salt and pepper. Set aside.
  3. Brush corn and sliced zucchini with oil then sprinkle with salt, pepper, cumin and chili powder.
  4. 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.
  5. 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).
  6. 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).
  7. 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