Smoked Mesquite Salmon with Charred Corn and Avocado Salad
Salmon fillets smoked with mesquite seasoning, served alongside a fresh salad of charred corn, avocado, and lime for a smoky and refreshing dish. This american-inspired seafood ready in about 80 minutes pairs (6 oz each) salmon fillets, mesquite seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 2 tbsp mesquite seasoning
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups (from about 3 ears) fresh corn kernels
- 1 large diced ripe avocado
- 1 cup halved cherry tomatoes
- 1/4 cup finely diced red onion
- 2 tbsp chopped fresh cilantro
- 3 tbsp lime juice
- 1 tsp honey
- 1/2 tsp ground cumin
Instructions
- Step 1: Preheat smoker or grill to 225°F. Rub 4 salmon fillets evenly with 2 tbsp mesquite seasoning, 1 tsp salt, and 1/2 tsp black pepper. Drizzle 1 tbsp olive oil over each fillet and let rest for 10 minutes.
- Step 2: While salmon rests, heat a cast iron skillet over medium-high heat. Add 1 1/2 cups fresh corn kernels and cook for 5-7 minutes, stirring occasionally, until kernels are lightly charred and fragrant.
- Step 3: Remove skillet from heat and combine charred corn with 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 2 tbsp chopped fresh cilantro in a bowl.
- Step 4: In a small bowl, whisk together 3 tbsp lime juice, 1 tsp honey, 1/2 tsp ground cumin, and 1 tbsp olive oil. Pour this dressing over the salad and toss gently.
- Step 5: Place salmon fillets in smoker or grill and cook for 45-60 minutes until internal temperature reaches 140°F and fish flakes easily.
- Step 6: Serve smoked salmon topped with a generous scoop of charred corn and avocado salad.
Frequently asked questions
How long does Smoked Mesquite Salmon with Charred Corn and Avocado Salad take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Mesquite Salmon with Charred Corn and Avocado Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Smoked Mesquite Salmon with Charred Corn and Avocado Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Mesquite Salmon with Charred Corn and Avocado Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Mesquite Salmon with Charred Corn and Avocado Salad?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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