Grilled Salmon with a Blueberry & Corn Salsa

Grilled Salmon with Blueberry Corn Salsa

We love salmon and I find when we can’t decide what to have for dinner, salmon is it.  It cooks up quickly and is perfect for doctoring up with fresh salsas or sauces. 

If you don’t feel confident about tossing ingredients together, honestly don’t fret! Take a look in your refrigerator to see what might be hanging out that hasn’t been used yet.  Chances are you’ll find lots of great veggies and fruit that when combined will actually taste great.

Dice them up, toss in a spritz of lime or lemon juice and a touch of olive oil and you’ve got yourself a nice salsa. It’s that simple.

I had some corn, an avocado, tomatoes, a tri-bag of small peppers and blueberries.  I thought hmm, that could work.  I added a bit of a southwest flare to the salmon by sprinkling it with some cumin and chopped cilantro – I thought it would be perfect.  However, I forgot to add my cilantro to the salsa in the end.

Oh well, it tasted great anyway!

Grilled Salmon with Blueberry Corn Salsa 1

I whipped this dish up in no time flat and we were happy campers!

Give this recipe a try or create your own version and let me know how it tasted.  I’m sure it will be sensational!

Grilled Salmon with Blueberry Corn Salsa,jpg

Grilled Salmon with a Blueberry & Corn Salsa

Try this quick & easy recipe for Salmon or utilize the fruits and veggies you have on hand to create your own tasty version!


  • 6 (8 oz.) fresh salmon fillet
  • 1 tablespoon ground cumin
  • Sea Salt and freshly ground black pepper
  • 4 ears sweet corn, grilled (or 1 cup frozen corn, thawed)
  • 4 medium tomatoes, diced, seeds removed
  • 2 avocados, peeled and diced
  • 1 small red bell pepper, diced
  • 1 small orange bell pepper, diced
  • 1 small bunch cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 cups blueberries




  1. Sprinkle salmon fillets with cumin, salt, and pepper. Refrigerate until ready to cook.
  2. Grill corn until golden, cool, then cut kernels from the cob. In a medium bowl combine corn, tomatoes, avocados, bell peppers, cilantro, lime juice, oil, and vinegar. Refrigerate until ready to serve.
  3. Preheat grill. Place Salmon skin side down and grill over medium heat for approximately 10 minutes.  If prefer grill marks, place salmon meat side down to start for about 5 minutes, then flip over for the remaining 5 minutes. To remove from grill place spatula between skin and meat to remove.
  4. Add blueberries to salsa, carefully mixing not to bust the berries. Season with salt and pepper to taste. Place salmon on individual plates and top with salsa.


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  1. This is absolutely droolicious! Salmon and the fruity salsa…awesome combo, Vicki.

  2. Salmon is always a winner, isn’t it? Particularly at this time of the year — love the Alaskan salmon we’re getting. Fun salsa — I don’t think I’ve ever met a salsa I didn’t like.

  3. That salsa sounds like a delightful pairing with salmon. We’re currently in Alaska and I’m eating salmon at every possible opportunity!!!

  4. What a great recipe Vicki…I love salmon, but never thought in topping it with blueberry salsa…so refreshing! I love it!
    Have a wonderful week 🙂

  5. Love the idea of mixing the corn salsa and blueberries! it keeps it sweet almost like a texas caviar. love it!

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