Spiced Salmon and Black Bean and Corn Salsa

We have been trying to incorporate more variety in the proteins we eat for dinner. You can only have chicken breast so many nights in a row. The problem is cost. Often times, we avoid fish or shellfish because it’s expensive. But when it’s on sale, these lean proteins are full of flavor and a great change of pace.

This recipe is simple and required just a few ingredients, one pan, and a short amount of time. I highly recommend it for anyone who enjoys salmon, Mexican food, and light and refreshing summer meals.

Spice Rubbed Salmon with Corn and Black Bean Salsa


  • 1 tsp smoked paprika
  • 1 1/2 tsp brown sugar
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 lime, juiced
  • 4 (6 oz) salmon filets
  • olive oil
  • 15.5 oz can black beans, drained and rinsed
  • 2 cups frozen corn kernels defrosted, or 1 can of corn drained OR 2 ears of fresh corn cut from the cob
  • 1/4 cup red onion, minced
  • 3 tbsp finely minced cilantro
  • 1 tsp olive oil
  • 1/2 lime juiced
  • kosher salt to taste


  1. Combine all the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
  2. Meanwhile, in a large saute pan, or cast iron skillet, heat oil over medium heat. Add onions and sautรฉ 2 minutes; add beans, corn and salt and cook until heated through, about 6 โ€“ 8 minutes. Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.
  3. Wipe the pan clean and heat fresh oil in skillet over medium high heat. When hot, sear the salmon for about 5 minutes on each side or until the fish is opaque throughout. If your cut has skin on it, start with the skin side down
  4. Serve with black beans, corn and lime wedges.

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