Recipe courtesy of Melissa Gaman for Food Network Kitchen

Grilled Old Bay Salmon with Corn Quinoa

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
When corn is at the peak of its season, it is delicious raw, cooked or somewhere in the middle, like in this recipe. Letting the corn steam lightly pulls even more sweetness from the kernels and keeps their fresh juicy crunch. If your herb garden is abundant, try some mint, dill or parsley along with the fresh basil.



  1. Preheat a grill to medium. Cook the quinoa as the label directs. Meanwhile, rub the salmon with 1 tablespoon olive oil, then rub with the Old Bay and lemon zest; season lightly with salt and pepper.
  2. When the quinoa is almost done, cut the corn kernels off the cobs and then run the back of the knife down the cobs to extract all the corn pulp and juices. Scatter the corn and its liquid on top of the quinoa, cover again and set aside off the heat to steam, 10 to 15 minutes.
  3. Grill the salmon, skin-side down, until the skin is crisp and the salmon is cooked about a third of the way up the sides, 4 to 7 minutes. Gently flip the salmon and grill until just cooked through but still a little rosy in the thickest part, 5 to 7 more minutes depending on the thickness.
  4. Uncover the quinoa and fluff the corn and quinoa together. Add the remaining 1 tablespoon olive oil, the lemon juice, basil and scallion and stir to combine; season with salt and pepper. Serve the salmon with the quinoa.