Red Chile Rubbed Salmon with Toasted Corn Vinaigret

Name: Red Chile Rubbed Salmon with Toasted Corn Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup ancho chile powder; 2 teaspoons cumin; 2 tablespoons brown sugar; 1 teaspoon cinnamon; Olive oil; 4 salmon steaks, about 6 ounces each; Salt and pepper; 2 ears corn, husk removed; 1/4 cup fresh lime juice; 1 jalapeno, grilled, seeded and chopped; 1 tablespoon honey; 1/4 cup olive oil; Salt and freshly ground pepper; 2 green onion, finely sliced (white and 2 inches of the green); 3 tablespoons chopped cilantro

Servings: persons

1/2 cup ancho chile powder
2 teaspoons cumin
2 tablespoons brown sugar
1 teaspoon cinnamon
Olive oil
4 salmon steaks, about 6 ounces each
Salt and pepper
2 ears corn, husk removed
1/4 cup fresh lime juice
1 jalapeno, grilled, seeded and chopped
1 tablespoon honey
1/4 cup olive oil
Salt and freshly ground pepper
2 green onion, finely sliced (white and 2 inches of the green)
3 tablespoons chopped cilantro

1
Preheat grill to medium high.
2
Combine ancho, cumin, brown sugar and cinnamon in a medium bowl.
3
Brush salmon with olive oil and season with salt and pepper.
4
Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes.
5
Turn over and continue grilling for 3 to 4 minutes for medium doneness.
6
In a large pot of boiling water, blanch the corn about 5 minutes.
7
Place the ears on the grill until slightly charred on all sides, about 2 minutes.
8
Remove from the grill and with a sharp knife, scrape the kernels into a small bowl.
9
Whisk together the lime juice, jalapeno and honey until combine.
10
Slowly whisk in the oil until emulsified.
11
Season with salt and pepper and fold in the corn, onions and cilantro.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup ancho chile powder, 2 teaspoons cumin, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and more.

Yes, Red Chile Rubbed Salmon with Toasted Corn Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Chile Rubbed Salmon with Toasted Corn Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions