This Grilled Salmon Recipe with Summer Vegetable Relish will make you want to grill all year—it’s quick, simple, and perfect for a fresh weeknight dinner.
Grilled Salmon Recipe
Check out some other salmon recipe ideas
- Hawaiian Grilled Salmon
- Salmon Patties
- 20-Minute Lemon Dill Baked Salmon
Salmon is one of my favorite fish—rich in flavor and nutrients, and surprisingly easy to prepare. This version pairs simply seasoned grilled salmon with a bright summer vegetable relish using tomatoes, zucchini, corn, jalapeño, lime and cilantro. It was inspired by late‑summer farmers’ market produce and is a great way to showcase seasonal veg alongside well‑seared fish.
Tips for grilling salmon and vegetables
- Use a grill pan or a well-oiled piece of heavy-duty foil to keep vegetables from falling through the grates. If grilling directly, place the salmon skin-side down on a very well-greased grill.
- There’s no need to flip the salmon; cooking skin-side down first protects the flesh and helps prevent sticking.
- Prep everything before you start grilling. Vegetables cook quickly, so have them chopped or skewered and ready to go.
- Manage vegetables by cook time: tomatoes will burst first, followed by zucchini, jalapeño, corn and grilled limes. Remove items as they finish so nothing overcooks.
- Taste the relish and adjust seasonings—lime, salt, chili and cilantro are easy to tweak to your preference.
How do you season grilled salmon?
I like to keep it simple: olive oil, lime juice, kosher salt, ground black pepper, garlic powder and chili powder. These highlight the salmon without overpowering it.
What variety of salmon is best?
Any fresh salmon from your fish counter will work. Sockeye has a robust flavor and bright color if you prefer a stronger salmon taste.
How long do you grill salmon?
Grilling time depends on thickness, but expect roughly 10–20 minutes total. Use a thermometer to check doneness rather than relying solely on time.
How do I know if salmon is fully cooked?
Insert a meat thermometer into the thickest part of the fillet. The USDA safe internal temperature for cooked fish is 145°F (63°C). Many people remove the salmon a few degrees earlier and let carryover heat finish it if they prefer slightly moister fish.
Best way to cut corn off the cob
Stand the cob upright in the center of a bundt pan or large bowl; it helps catch the kernels as you slice downward with a sharp knife. Hold the top of the cob away from your body and cut downward carefully.
How long does grilled salmon keep?
Store covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, or enjoy cold in salads.
Ingredients for Grilled Salmon with Summer Vegetable Relish
- Cooking spray
- 2 lb salmon filet (a side of salmon)
- 2 Tbsp olive oil, divided
- 3 limes, halved and divided
- 2 tsp kosher salt, divided
- 1 pint cherry tomatoes
- 2 medium zucchini, sliced lengthwise into quarters
- 1 large jalapeño, halved and seeded
- 1 ear corn, husks and silk removed
- 1/2 tsp ground black pepper, divided
- 1 tsp chili powder, divided
- 1 tsp garlic powder, divided
- 2 Tbsp fresh cilantro, chopped
Helpful tools
- Grill tongs and turner
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Mixing bowl
- Grill pan or heavy-duty foil
- Meat thermometer
Grilled Salmon Recipe with Summer Vegetable Relish
Author: Jessy Freimann
This grilled salmon with a bright summer vegetable relish is quick to make, full of fresh flavor, and perfect for seasonal produce.
Prep time: 15 mins • Cook time: 20 mins • Total: 35 mins
Servings: 6 • Calories: 296 kcal per serving
Equipment
- Grill tongs and turner
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Grill pan or heavy-duty foil
Ingredients
- Cooking spray
- 2 lb salmon filet
- 2 Tbsp olive oil, divided
- 3 limes, halved and divided
- 2 tsp kosher salt, divided
- 1 pint cherry tomatoes
- 2 medium zucchini, quartered lengthwise
- 1 large jalapeño, halved and seeded
- 1 ear corn, husked
- 1/2 tsp ground black pepper, divided
- 1 tsp chili powder, divided
- 1 tsp garlic powder, divided
- 2 Tbsp fresh cilantro, chopped
Instructions
- Spray the grill with cooking spray and preheat to medium heat.
- Spray a grill pan with cooking spray or prepare a large piece of heavy-duty foil.
- Place the salmon on the pan. Drizzle with 1 Tbsp olive oil and the juice from 1/2 lime. Season with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp chili powder and 1/2 tsp garlic powder. Set aside.
- Thread cherry tomatoes onto skewers and arrange them on a large plate along with the zucchini, jalapeño, corn and remaining limes.
- Spray the vegetables on both sides with cooking spray and sprinkle with 1 tsp salt.
- Place the pan with salmon and the vegetables on the grill and close the lid.
- Cook for 5 minutes, then remove the tomatoes (they should begin to burst). Turn the remaining vegetables.
- Cover and cook 3–5 more minutes. Remove zucchini and jalapeño when they have a good char but are not soggy.
- Turn the corn and limes, cover, and cook 5 more minutes.
- Remove corn and limes. Check the salmon temperature and remove when the thickest part reaches 145°F (about 5–10 more minutes, depending on thickness).
- Let the salmon rest after removing from heat.
- While the fish rests, cut corn off the cob, dice the zucchini and jalapeño, and remove tomatoes from skewers.
- Combine the vegetables in a bowl with the juice from one grilled lime, 1 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp chili powder, 1/2 tsp garlic powder and chopped cilantro. Mix well.
- Spoon the vegetable relish over the salmon and serve immediately with additional lime wedges.
Notes
Leftovers keep up to 2–3 days refrigerated. Reheat gently or enjoy cold over salad or grains.
Nutrition (per serving)
Calories: 296 kcal • Carbohydrates: 10 g • Protein: 32 g • Fat: 15 g • Sodium: 862 mg • Potassium: 1142 mg • Fiber: 2 g • Sugar: 4 g • Vitamin A: 731 IU • Vitamin C: 42 mg