Grilled Salmon with Salsa

Christina Coleman's Chipotle BBQ Salmon

  • 4 6- ounce Salmon Fillets (skin on)
  • Lime Wedges to serve

For the BBQ Sauce:

  • 1 large Yellow Onion (sliced)
  • 3 Garlic cloves (chopped)
  • 1/4 -1/2 cup Brown Sugar
  • 1 1/2 - 2 cups Ketchup
  • 2 tablespoons Apple Cider Vinegar
  • 2 - 4 Chipotle Peppers to taste
  • 1 - 2 teaspoons Paprika
  • 2 - 5 drops of Liquid Smoke
  • Water (to thin sauce if necessary)
  • Extra Virgin Olive Oil

For the Salsa:

  • 2 ears Corn on the Cob (kernels cut from the cob)
  • 1 pint Cherry Tomatoes (halved)
  • 1 Jalapeno (minced)
  • 1 can Black Beans (rinsed)
  • 1/2 Red Onion (finely chopped)
  • handful of Cilantro (chopped)
  • drizzle of Extra Virgin Olive Oil
  • 3 Limes (zest of 1; juice of 3)
  • Salt and Pepper to taste
step-by-step directions
step-by-step directions
  • For the BBQ Sauce: In a saucepot over medium heat, sauté the onions with olive oil until softened and then add the garlic. Sweat until softened, and then add the ketchup and brown sugar. Add the apple cider vinegar, peppers, paprika, liquid smoke and water. Mix well and heat through. Transfer to a blender and carefully puree until smooth.
  • Drizzle the salmon with extra virgin olive oil and season both sides with salt and pepper. Brush with BBQ sauce and throw on the grill. Every so often brush with the BBQ sauce, so that the salmon is nicely glazed. Flip the salmon onto skin side to finish cooking, until salmon is just opaque throughout. Serve with fresh lime wedges and corn and black bean salsa.
  • For the Salsa: Combine the corn, cherry tomatoes, jalapeno, onion, black beans, cilantro, olive oil, lime zest and juice and toss together. Season with salt and freshly ground pepper.
Similar categories: Dinner Courses & Meals

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Christina Coleman's Chipotle BBQ Salmon

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