Southwest Salmon with Black Bean-Corn Salsa Recipe

Name: Southwest Salmon with Black Bean-Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Wild-caught Salmon Fillets, Skin-on; 1/4 cups Extra Virgin Olive Oil; 1 clove Garlic, Minced; 1 Bell Pepper, Stem And Seeds Removed, Then Diced; 3/4 cups Corn Kernels, Fresh Or Frozen; 15 ounces, weight Canned Black Beans, Drained And Rinsed; 1- 1/2 Tablespoon Red Wine Vinegar; 1- 1/2 Tablespoon Freshly Squeezed Lemon Juice; 1 Tablespoon Oregano, Chopped; 1 Tablespoon Chives, Chopped; 1 Tablespoon Cilantro, Chopped; 1 teaspoon Cumin; 1/2 teaspoons Crushed Red Pepper Flakes; Salt And Freshly Ground Black Pepper

Servings: persons

1 pound Wild-caught Salmon Fillets, Skin-on
1/4 cups Extra Virgin Olive Oil
1 clove Garlic, Minced
1 Bell Pepper, Stem And Seeds Removed, Then Diced
3/4 cups Corn Kernels, Fresh Or Frozen
15 ounces, weight Canned Black Beans, Drained And Rinsed
1- 1/2 Tablespoon Red Wine Vinegar
1- 1/2 Tablespoon Freshly Squeezed Lemon Juice
1 Tablespoon Oregano, Chopped
1 Tablespoon Chives, Chopped
1 Tablespoon Cilantro, Chopped
1 teaspoon Cumin
1/2 teaspoons Crushed Red Pepper Flakes
Salt And Freshly Ground Black Pepper

1
Prepare the grill for low heat.
2
Season the salmon with salt and pepper.
3
Place the salmon on the grill, pink-side-down, and cook for about 5-7 minutes.
4
Flip (the fish should release easily from the grill when ready) and cook skin-side-down for about 5-7 minutes.
5
Remove from the grill and set aside.
6
Meanwhile, heat 2 tablespoons olive oil over medium heat in a saute pan.
7
Add the garlic and cook until lightly softened, about 2 minutes.
8
Add the bell pepper and cook about 2 minutes more.
9
Add the corn and black beans, stir, and cook until corn and beans are heated through.
10
Remove from the heat and add 2 tablespoons extra virgin olive oil, vinegar, lemon juice, oregano, chives, cilantro, cumin, and crushed red pepper flakes.
11
Season to taste with salt.
12
Stir until well combined.
13
Spoon the black bean-corn salsa over the cooked salmon, and serve.

584

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 pound Wild-caught Salmon Fillets, Skin-on, 1/4 cups Extra Virgin Olive Oil, 1 clove Garlic, Minced, 1 Bell Pepper, Stem And Seeds Removed, Then Diced, and more.

Yes, Southwest Salmon with Black Bean-Corn Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Southwest Salmon with Black Bean-Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions