Barbecue Salmon with Corn Salsa Recipe

📝 Ingredients

• 1/2 cup ketchup
• 1/4 cup honey
• 2 tablespoons Marukan Organic Apple Cider Vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoon chili garlic sauce (, or more to taste)
• 4 (5-6 ounce) salmon filets
• Kosher or fine sea salt
• Black pepper
• Vegetable oil
• 15 ounces frozen corn kernels (, thawed)
• 1/2 cup finely chopped red onion
• 1-2 jalapeño peppers (, seeded, deveined, and finely chopped)
• 1/2 cup chopped fresh cilantro
• Juice of 2 limes
• Kosher or fine sea salt (, to taste)
• Black pepper (, to taste)

👨‍🍳 Instructions

1. 1--- Make the salmon: ---
2. 2Combine the ketchup, honey, vinegar, Worcestershire sauce, and chili garlic sauce. Reserve about ¼ cup.
3. 3Preheat 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.
4. 4Brush with the reserved sauce and serve with the corn salsa.
5. 5--- Make the corn salsa: ---
6. 6Combine the corn, red onion, jalapeño, cilantro, and lime juice in a bowl. Season to taste with salt and pepper. Can be made a day ahead and stored, covered, in the refrigerator.
7. 7Serve with the barbecued salmon.