30 minutes OR LESS

Marukan BBQ Salmon with Corn Salsa

Elevate the flavor at your next summer get-together with this sweet and savory barbecue basting sauce!

30 minutes
4 Servings
For The Salmon:
1/2 Cup
Ketchup
1/4 Cup
Honey
1 Tbsp
Worcestershire Sauce
2 tsp or To Taste
Chili Garlic Sauce
4
5 - 6 oz. Salmon Filets
To Taste
Kosher or Fine Sea Salt
To Taste
Black Pepper
For Grill
Vegetable Oil
For The Corn Salsa:
15 oz.
Frozen Corn Kernels, thawed
1/2 Cup
Red Onion, finely chopped
1 - 2
Jalape├▒o Peppers, seeded, deveined and finely chopped
1/2 Cup
Fresh Cilantro, chopped
2
Limes, juiced
1 - 2 tsp or To Taste
To Taste
Kosher or Fine Sea Salt
To Taste
Black Pepper

INSTRUCTIONS

Make the salmon:

Combine the ketchup, honey, vinegar, Worcestershire sauce, and chili garlic sauce. Reserve about ┬╝ cup.

Preheat the grill to medium-high (375-400┬░F). Oil the grill grates. Season the salmon filets with salt and pepper. Brush with barbecue sauce and grill for 5-6 minutes with the lid closed, basting with sauce every couple minutes. Flip the salmon and continue to grill, basting every couple minutes, for another 5-6 minutes or until the salmon flakes easily.

Brush with the reserved sauce and serve with the corn salsa.

 

Make the corn salsa:

Combine the corn, red onion, jalape├▒o, cilantro, and lime juice in a bowl. Mix in 1 – 2 tsp to taste of Marukan Apple Cider Vinegar to kick up the flavor. Season to taste with salt and pepper. Can be made a day ahead and stored, covered, in the refrigerator.

Serve with the barbecued salmon.

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