Description
Fire up the grill for this flavorful salmon dinner! Sweet corn, peppers, and potatoes get a Creole spice boost.
Ingredients
Scale
For the salmon:
- 6 skin-on center-cut salmon fillets (about 2 kg / 4.4 lb total)
- 2 lemons, sliced
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
For the vegetables:
- 3 medium bell peppers (mixed colors), quartered and seeded
- 3 medium potatoes, scrubbed and cut into 1/2-inch rounds
- 3 ears corn, husked and halved
- 2 tbsp olive oil or melted butter
- 1 tsp Creole seasoning
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Juice of 1 lime, for finishing
Instructions
- Place each salmon fillet on a sheet of foil. Lay lemon slices over the top and sprinkle with salt and pepper. Wrap loosely and marinate in the refrigerator for 30 minutes.
- Heat the grill to medium-high. Oil the grates lightly to prevent sticking.
- Toss the peppers, potatoes, and corn with the olive oil (or butter), Creole seasoning, salt, and pepper until well coated.
- Place the potato rounds on the grill first — they take the longest. Grill for about 5 minutes per side, or until tender and well-marked.
- Add the corn to the grill. Cook, turning, for about 8–10 minutes total until lightly charred.
- Add the bell peppers. Cook for about 3–4 minutes per side until charred and tender.
- While the vegetables finish, remove the salmon from the foil and pat the flesh side dry. Place skin-side down on the grill. Cook for 4–5 minutes, then flip and cook another 3–4 minutes, until the fish is dark pink all the way through and flakes easily when pressed.
- Drizzle the vegetables with lime juice. Serve the salmon and vegetables together.
Notes
Put the potatoes on the grill first — they take about twice as long as the peppers. Toss all the vegetables well in oil before they go on; dry vegetables stick and scorch at the edges before they cook through. The salmon is done when it feels firm but not hard when you press the thickest part; it will continue cooking off the heat, so pull it a minute early if unsure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 100