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BBQ Salmon with Corn on the Cob Recipe

Smoky grilled salmon paired with sweet corn on the cob, brushed in tangy BBQ sauce for a perfect summer-inspired main dish.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • Salmon fillets vegan swap: BBQ tofu or tempeh: 2, 150g each
  • Fresh corn on the cob: 2 ears
  • BBQ sauce: 4 tbsp
  • Olive oil: 2 tbsp
  • Garlic powder: ½ tsp
  • Smoked paprika: ½ tsp
  • Salt: ½ tsp
  • Black pepper: ¼ tsp
  • Lemon wedges: for serving

Method
 

  1. Preheat grill to medium-high.
  2. Brush salmon and corn with olive oil, sprinkle garlic powder, paprika, salt, and pepper.
  3. Grill corn 12 minutes, turning often, until charred.
  4. Place salmon on grill, cook 4 minutes per side.
  5. Brush salmon with BBQ sauce during last minute of cooking.
  6. Serve salmon with grilled corn and lemon wedges.

Notes

Nutritional Values (per serving)

  • Calories: 410
  • Total Fat: 22g
  • Saturated Fat: 4g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 35g

Vitamins and Minerals (per serving)

  • Vitamin A: 25%
  • Vitamin C: 20%
  • Vitamin D: 55%
  • Potassium: 28%
  • Iron: 12%

Additional Notes/Tips

  • Add chili flakes to the sauce for extra heat.
  • Swap salmon for portobello mushrooms to keep it vegan and still totally BBQ-worthy.