Grilled Salmon with Fresh Corn, Tomato and Avocado Relish

Sneak Preview: This recipe for Grilled Salmon with Fresh Corn, Tomato, and Avocado Relish takes salmon to a new level when served over grilled asparagus and garnished with fresh and colorful summer veggies.

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Recipe Inspiration

My friend Beth told me she made this recipe for their Christmas dinner. But Christmas isn’t the best time to get good tomatoes and corn for the relish, so I waited until mid-summer.

Tomatoes combined with fresh sweet corn and avocados dress up this salmon far beyond my usual throw-it-on-the-grill-and-eat-it-with-Dijonnaise routine.

This recipe originated with Emeril Lagasse, according to Google. I’ve adapted it to my tastes and the contents of my spice rack. 


Mr. Lagasse called for Essence on the salmon, but I substituted lime pepper.  Surely, lemon pepper would be just as good. I also left out the fresh onions in the relish because we like to kiss at my house, and those two don’t go together very well–at least not for me.

How Do You Pick Out Good Avocados?

They can be tricky. It’s difficult to catch them at just the right stage–not too hard, not too soft, and before they start to develop dark spots inside.  Read about my secret for buying avocados without bruises if you don’t already have a method you like.

Avocados also keep this dish from storing well.

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

grilled salmon on a platePin
Yield: 4 servings

Grilled Salmon with Fresh Corn, Tomato and Avocado Relish

Warm grilled salmon served with summertime-fresh corn, tomato and avocado relish.

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(5 stars if you loved it)

5 from 2 votes
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes



  • 1 large ear fresh corn husks removed
  • 1 large fresh tomato diced
  • 1 avocado diced
  • 1 tablespoon fresh parsley leaves chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoon fresh-squeezed lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon white pepper


  • 4 6-oz fresh salmon fillets
  • 1 tablespoon olive oil
  • Lemon or lime pepper
  • 25 stalks asparagus grilled



  • Boil or microwave corn until tender. When cool enough to handle, cut corn from cob.
  • Add remaining ingredients and mix gently. Chill


  • Brush (or spray) both sides of each fillet with olive oil. Sprinkle with lemon pepper. Grill over medium heat for 3-4 minutes on each side until flesh is opaque. Time will vary with thickness and temperature of grill.
  • Place salmon on top of asparagus. Spoon cool relish over top of warm salmon. The contrast in temperature is one of the best features of this dish. Serve immediately.


Serving: 1 | Calories: 188kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 593mg | Potassium: 587mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1212IU | Vitamin C: 18mg | Calcium: 36mg | Iron: 3mg

All images and text ©️ Paula Rhodes for Salad in a

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Recipe Rating


  1. I’ve seen many recipes try to replicate, but this is the original and best Avocado corn Salsa. Great for topping salmon, but also perfect for dipping chips. Everyone loves this recipe. Been making it for 10 years!

    1. Of course! Why didn’t I think of that? I’m going to try it with chips this weekend. Thanks for taking the time to write.

  2. 5 stars
    This recipe is super simple & turned out great! Even my kids, ages 10 & 7 gobble it up!

  3. Great post! Been reading your blog for awhile. I’m a huge health nut and I’m hoping your blog will help get me back on track natural energy supplement

  4. Recipe sounds great! Love the avocado addition! Just never think of straying away from the “traditional” foods at Christmas. The glasses are hilarious but so is Beth and that expression. What a fun time, fun memory and fun person! Still miss her and her laugh! Where are you Beth??

  5. food moves in mysterious ways!lol salivating over it

  6. It’s nice to be able to keep up with good friends through e-mail, and especially when sharing good recipes. One of my best gal-pals is in Morocco right now, and I enjoy cooking her recipes every now and then to make me feel like we’re in the same place. Nice job on the salmon, by the way. I always love pairing a fresh salsa with grilled fish (and this one looks fabulous!)

  7. This meal looks perfect to me. I would love it–especially that you left out the onions. My husband loves them (and I hate them) and he knows where he has to sleep if he DOES eat them. 😉
    Perfect meal to combat today’s chocolate ganache ice cream! It cancels out the calories, right? Hello?

  8. looks yummy! I love salmon & am in a salmon recipe rut…may just give this a try!

  9. Dana Grubb says:

    I remember Beth and I’ll have to try this recipe. Just finished eating some Greek yogurt…thanks for the tutorial. It’s so good and easy (except when you leave out the yogurt starter – oops).

    1. I’ve left out the starter before. Added it when I realized it and all turned out well. Good to hear from you.

  10. TheKitchenWitch says:

    I love the picture of your friend! See looks like a bundle of fun! I’ll be trying this recipe–without the Essence. Am I the only one who thinks that stuff tastes funk?

    1. Really? I’ve never cooked with Essence. Glad I didn’t waste my money.

  11. Yum! Can’t wait to try the recipe.
    I remember that trip well. The picture brings back great memories.

    1. I have several pictures from that trip. You are in one of them. Good memories.