Red Chile Rubbed Salmon with Toasted Corn Vinaigrette

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  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min
  • Yield: 4 servings
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Red Chile Rub:

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

Toasted Corn Vinaigrette:

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. Red Chile Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. 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. Turn over and continue grilling for 3 to 4 minutes for medium doneness.
  2. Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.