Brown Sugar Spiced Salmon with Grilled Corn and Blistered Tomatoes is a sweet spicy grilled salmon served atop summer fresh corn and tomatoes. A delicious summer seasonal meal.
Brown Sugar Spiced Salmon with Grilled Corn and Blistered Tomatoes is a mouthful. No pun intended! It's a long recipe title, but each ingredient is too delicious not to be highlighted.
This dish is the perfect summer meal. The salmon and fresh corn {on the cob} are grilled. Summer-abundant tomatoes are blistered until the point of bursting. Heavy cream adds a touch of decadence and the brown sugar spice rub adds mild heat and sweetness.
Tips for making Brown Sugar Spiced Salmon
There are several components to this dish, but many of them can be pulled together simultaneously.
- Mix up the dry rub and shuck the corn while the salmon marinates.
- Grill the corn and salmon at the same time - both are grilled over medium heat.
- Cut the corn kernels off of the cobs while the salmon finishes cooking.
- Start sauteing the tomatoes while removing the salmon from the grill.
- I like grilling salmon on a grill mat. They are non-stick so the salmon can easily be grilled with or without the skin. Nothing falls through the grill grates and clean up is a breeze.
- If grilling salmon with the skin on, use a spatula to slide the salmon off of the skin before serving.
- Grilled sweet corn is delicious. If fresh corn isn't in season, sauté frozen corn until slightly browned/charred.
- Cherry or grape tomatoes are ideal because of their bite-size. Sauté until just bursting with tomato freshness.
- This recipe as photographed serves two but can easily be doubled or tripled to feed larger groups.
I love the presentation of this dish. It looks very fancy yet it isn't fussy. Special enough for guests yet casual enough for family meals any night of the week.
More seafood recipes
More grilling recipes
- Grilled Vegetables with Orzo and Lemon Dijon Vinaigrette
- Grilled Chicken Caprese Salad
- Loaded Sweet Corn {off the cob}
- Easy Grilled Chicken
- Grilled Fingerling Potatoes
Brown Sugar Spiced Salmon with Grilled Corn and Blistered Tomatoes
Ingredients
- 2 tablespoons soy sauce or Ponzu sauce
- 2 salmon fillets
- ¼ cup dark brown sugar
- 1 teaspoon Ancho chili powder
- ½ teaspoon Chinese five spice powder
- 2 ears corn on the cob
- 1 ½ cups cherry tomatoes
- ¼ cup heavy cream
- salt and black pepper (to taste)
Instructions
- Place the salmon fillets on a plate and pour the soy or ponzu sauce over the top of the fillets. Marinate for 10-15 minutes.
- Meanwhile, in a small bowl, combine the brown sugar, Ancho chili powder, and Chinese five spice powder. Stir to combine. Press half of the rub on top of each salmon fillet, creating a crust-like coating.
- Grill the corn on the cob over medium heat for 7-10 minutes until charred on all sides. Cut the kernels off the cob. Set aside. Meanwhile, add the salmon to the grill (medium heat) and cook for 12-15 minutes or until 145 degrees in the center.
- Meanwhile, preheat a non-stick skillet over medium heat with a tablespoon of oil. Add the cherry tomatoes and cook 4-5 minutes until the tomatoes start to blister and burst open. Add the corn to the pan along with the heavy cream and salt and pepper to taste. Cook for 1-2 minutes until heated through.
- Spoon half of the tomato and corn mixture onto each of two dinner plates. Top each portion with a salmon fillet. Garnish with fresh thyme. Serve and enjoy.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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