Roast Salmon with Raw Corn Salsa

You’ll love this simple summer salmon with this fresh and delicious zippy corn salsa! It’s salty, sweet, refreshing, and made with garden-fresh ingredients that complement salmon perfectly. Make Roast Salmon with Fresh Corn Salsa for BBQs, poolside, or any time you crave a taste of warmer weather!

Nothing says summer to me like fresh corn. I just love the sweetness, the texture, and the way it can add such a light and refreshing flavor to recipes. When fresh corn on the cob is in season, my inner home chef gears up to create recipes with that delicious fresh flavor. That’s exactly what you’ll get when you make this simple roasted salmon topped with my zippy fresh corn salsa! 

This easy seafood dish starts out with simple roasted salmon. All you’ll need to do is brush it with olive oil and sprinkle some basic seasonings on top. While that’s roasting in the oven, you’ll make the simple corn salsa that has corn fresh off the cob paired with mint, sweet cherry tomatoes and parmesan cheese for a nutty, salty taste. Fresh lime juice brings it all together with a hint of acid, and it’s done! Spoon it on top of the freshly cooked salmon, and you’ll have a summer fish meal that’s packed with flavor. 

Serve this with some of my favorite sides like Buttery Grilled Yukon Gold Potatoes or Lemon Mustard Roast Potatoes. Basically, anything potatoes is a yes from me.

This Roast Summer Salmon Is . . . 

• Quick and easy: This recipe cooks in just 25 minutes, making it perfect for busy weeknights.
• Uses fresh ingredients: Fresh corn, mint, and lime juice give this dish a bright, flavorful salsa that pairs wonderfully with the salmon.
• Can be repurposed: Leftover salsa can be easily transformed into a tasty salad or taco filling for the next day.
• Seasonal: Embraces the flavors of summer with garden-fresh ingredients that highlight the best produce of the season!

Ingredients Needed

• Salmon Fillets – This rich, buttery fish is the perfect base for the corn salsa.
• Olive Oil – Helps the salmon stay moist and enhances its flavor during roasting while keeping the seasonings on.
• Seasoning (salt, pepper, garlic powder): This simple blend of seasonings makes the fish more savory and delicious.

For The Corn Salsa:

• Fresh Corn On The Cob – Adds a sweet, crunchy texture and fresh flavor. If you can, use fresh corn on the cob in season, which will be sweet, crunchy, and delicious! 
• Chopped Mint – Brings a refreshing element that brightens the salsa.
• Grated Parmesan Cheese – Adds a salty flavor that complements the sweetness of the corn.
• Olive Oil – Binds the salsa ingredients together and adds a smooth, rich texture.
• Fresh Lime Juice – Gives the salsa a zesty, tangy flavor that balances the sweetness of the corn and the richness of the salmon by adding acidity.
• Salt – Makes each ingredient taste more vibrant.
• Diced Avocado – Adds a creamy texture and mild flavor that contrasts nicely with the crunch of the corn and the zing of the lime juice.

Step By Step Instructions

Roast the salmon: Preheat your oven to 425F and line a baking tray with parchment paper. Prepare the salmon by patting it dry with paper towels. Place it on the baking sheet and brush with a light layer of olive oil. Evenly sprinkle the seasonings on top and roast for 20-25 minutes until cooked through. 

Assemble the corn salsa: While the salmon is roasting, you’ll make the salsa. Start by cutting the kernels off the cob and add them to a medium-sized mixing bowl. Add in the tomatoes, chopped mint, and parmesan. Toss to combine evenly, then pour in the olive oil, lime juice, and salt. Stir until everything is fully coated and combined. Gently fold in the diced avocado until evenly distributed without smashing it. 

Garnish and serve: Plate the salmon or add to a serving dish. Evenly distribute the salsa by spooning an even amount over each piece of fish. Serve with your favorite side dishes. Enjoy! 

Expert Tips

• If the salmon has skin, roast the salmon skin-side down on the baking sheet. This allows the fat to render out and crisp up the skin. 
• For best results, use a meat thermometer to check the salmon’s internal temperature. It’s done when it reaches 145°F in the thickest part of the flesh. 
• Cut the corn kernels directly off the cob.
• Aim for similar-sized pieces when chopping the cherry tomatoes so everything blends together nicely.
• To prevent the avocado from browning too quickly, add the diced avocado to the salsa last, right before serving. Gently fold it into the salsa, as mixing can cause the avocado to lose its shape. 
• Taste the salsa for seasoning and adjust the amount of salt and lime juice to your preference before spooning it over the cooked salmon.
• If you have time, let the salsa sit in the fridge for 30 minutes to allow the flavors to blend together. 

Ways To Use Corn Salsa

Do yourself a HUGE flavor and make a double (or triple) batch of the corn salsa when you make it. It can be used in so many different ways! Here are my favorite ways to use fresh corn salsa. 

• Dipping: Enjoy it with tortilla chips for a refreshing appetizer or snack.
• As a topping: Add it to tacos, burritos, burrito bowls, quesadillas, or fajitas.
• On salads: Liven up any salad with a spoonful of corn salsa for a fresh and flavorful twist.
• With other options: Serve it alongside grilled chicken, grilled steak, or veggie burgers.

Storage Instructions

Store any leftover salmon separately in an airtight container in the refrigerator for up to 3 days. Leftover corn salsa can be kept in a separate airtight container in the fridge for up to 2 days, but enjoy it first as the avocado will brown. Freezing is not recommended, as the fresh ingredients will become mushy when thawed.

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