Grilled Lemon Rosemary Salmon with Black Bean Salsa

Grilled Lemon Rosemary Salmon with Black Bean Salsa from Pinay In Texas Cooking Corner


For the Salmon:

  • 2 lbs. Salmon fillets
  • 1/4 cup fresh lemon juice
  • 2 Tbsp fresh rosemary, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp olive oil
  • 2 tsp lemon pepper
  • salt to taste

For the Salsa:

  • 4 medium fresh tomato, seeded and diced (about 2 cups)
  • 1/2 cup finely chopped red onion
  • 2 cups cooked black beans
  • 1 1/2 cup corn kernels
  • 2 pcs. jalapeno, finely chopped 
  • 1/2 cup chopped cilantro
  • 1 Tbsp olive oil
  • 1 Tbsp tomato vinegar
  • 2 tablespoon lime juice


1. Sprinkle salmon with salt on both sides. In a small bowl, combine the other ingredients except for the lemon pepper and mix well. Set aside 2 Tbsp mixture for basting. Place the salmon, skin-side down, in the dish. Brush the marinade over the top and sides of fish. Let stand at room temperature for 30 minutes.

2. Meanwhile, combine all salsa ingredients in a medium bowl. Stir to mix well. Set aside. Refrigerate until ready to serve. Prepare the salsa ahead of time so you will have enough time to refrigerate before serving.

3. Brush grill with olive oil and heat up to medium low. When ready, remove salmon from marinade. Arrange the salmon on the grill, skin side down. Sprinkle salmon with 1 tsp of the lemon-pepper seasoning. Cover grill. Cook for 4 minutes, brushing occasionally with reserved marinade. Carefully flip over and sprinkle with remaining 1 tsp lemon-pepper seasoning. Cook an additional 4 to 8 minutes or until fish flakes easily with fork. Serve with salsa.