Grilled Chili-Rubbed Salmon with Summer Corn Salad

Chili-rubbed salmon with grilled corn, fresh tomatoes and sliced avocado all tossed in a cilantro-lime dressing—an ideal summer salad that’s bright, simple, and full of flavor.

It’s officially grilling season, and there’s nothing better than eating outside to welcome summer. Grilling makes dinner easy and cleanup minimal, and it adds a smoky depth that’s hard to beat. We grill everything from chicken and shrimp to vegetables and even pizza, but grilled salmon is one of our absolute favorites.

This chili-rubbed salmon is packed with bold flavor and pairs perfectly with a summer corn salad. Fresh grilled corn, cherry tomatoes, creamy avocado, peppery arugula and a vibrant cilantro-lime dressing come together for a balanced plate full of texture and brightness. Best of all, the whole meal comes together quickly—about 20 to 25 minutes of active time—so it’s perfect for weeknights or a relaxed backyard meal.

Why Grill Salmon in Foil?

Grilling salmon in foil is my preferred method for several reasons: the foil keeps the fish moist and flavorful, prevents sticking to the grill, and makes cleanup a breeze. The packet traps flavorful juices that you can spoon back over the salmon before serving, and the salmon comes out tender and flaky every time.

How to Grill Salmon in Foil

• Mix the seasoning. Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and pepper so the salmon gets an even coating.
• Construct a foil packet. Use a large piece of heavy-duty foil on a baking sheet or plate for easy transfer to the grill. Lightly oil the foil to prevent sticking.
• Season the salmon. Place the salmon on the foil, brush with olive oil and fresh lime juice, then sprinkle the chili seasoning evenly over the top.
• Grill gently. Seal with another sheet of foil and cook over medium heat (about 375–400°F / 190–200°C) for 15–18 minutes, until the salmon is opaque and flakes easily with a fork.

How to Make the Summer Corn Salad

This salad highlights peak summer produce: grilled corn, sweet cherry tomatoes, creamy avocado and fresh herbs over a bed of arugula. It’s simple to assemble and pairs perfectly with the chili-rubbed salmon.

• Prep first. Slice tomatoes and avocado, chop green onions and cilantro, and have the arugula ready in a large bowl before you grill.
• Grill the corn. Brush ears of corn with olive oil (or butter), season with salt and pepper, and grill 2–3 minutes per side over direct heat until the kernels start to brown for a delicious char.
• Make the dressing. Whisk together olive oil, fresh lime juice, minced garlic, honey, chopped cilantro, ground coriander and salt and pepper. Chill until ready to use.
• Assemble and serve. Cut the kernels from the cobs, toss with the arugula, tomatoes, avocado, green onions and cilantro. Slice the salmon and arrange it on top, then drizzle with the cilantro-lime dressing.

This combination also works well in tacos — use the chili-lime salmon and the corn-tomato salad as filling — or serve everything over brown rice or quinoa for a heartier meal. The salad on its own is a summer staple: fresh, colorful and full of contrast, while the salmon brings savory, smoky spice to the plate.

Chili-Rubbed Salmon with Summer Corn Salad

Chili-rubbed salmon with grilled corn, fresh tomatoes and sliced avocado all tossed together with a cilantro-lime dressing makes the perfect summer salad!

Rating: 5 from 4 votes

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 6

Ingredients

For the salmon:

• 2 lb wild-caught salmon fillet
• 1 Tbsp olive oil
• 1 Tbsp fresh lime juice
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/4 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper

For the salad:

• 4 ears corn, plus 1 Tbsp olive oil (salt and pepper to taste)
• 3 cups packed arugula
• 1 avocado, pitted and sliced
• 1 pint cherry tomatoes, halved
• 3 green onions, chopped
• 1/4 cup fresh cilantro, chopped

For the cilantro-lime dressing:

• 2 Tbsp olive oil
• 1/4 cup fresh lime juice
• 1 clove garlic, minced
• 1 Tbsp honey
• 1/4 tsp ground coriander
• Salt and pepper to taste
• 2 Tbsp fresh cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat (about 375–400°F / 190–200°C).
2. Place a large piece of heavy-duty aluminum foil on a baking sheet or plate and fold up the edges. Lightly brush the foil with oil or spray with non-stick spray so the salmon won’t stick.
3. Place the salmon in the center of the foil. Brush the top with olive oil and lime juice, then evenly sprinkle the chili seasoning mix over the fish. Cover with another sheet of foil and seal the edges.
4. On a separate plate, lightly brush the corn with olive oil and season with salt and pepper.
5. Transfer the foil-wrapped salmon to the grill over indirect heat (not directly over flames) and cook for about 15–18 minutes, until the salmon is opaque and flakes easily.
6. While the salmon cooks, place the corn over direct heat and grill 2–3 minutes per side until kernels begin to brown. Remove and carefully cut the kernels from the cob.
7. In a large bowl, toss together arugula, cherry tomatoes, grilled corn, avocado, green onions and cilantro.
8. Whisk together olive oil, lime juice, garlic, honey, ground coriander, salt, pepper and cilantro for the dressing; set aside or chill briefly.
9. Remove salmon from the grill and open the top layer of foil. Spoon the juices from the packet back over the salmon for added flavor.
10. Slice the salmon and add it to the salad. Drizzle with the cilantro-lime dressing, toss gently, serve and enjoy.

Serving Ideas & Variations

• Turn this into tacos: add chopped chili-rubbed salmon and corn salad to warm tortillas with a squeeze of lime.
• Make it a grain bowl: serve the salmon and salad over brown rice or quinoa for a heartier meal.
• Swap greens: if you prefer milder greens, use baby spinach or mixed baby lettuces instead of arugula.

If you try this Chili-Rubbed Salmon with Summer Corn Salad, share your results and photos—this bright, smoky salad is a summer favorite for a reason and makes a wonderful, easy weeknight or weekend meal.