Salmon Steak with Grilled Pineapple and Corn

Salmon Steak with Grilled Pineapple and Corn
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 ears corn, husked
  • 4 1-inch-thick slices peeled fresh pineapple
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon finely chopped chipotle chiles in adobo sauce
  • 2 teaspoons apple cider vinegar
  • Juice of 1/2 lime (about 2 teaspoons)
  • 1 teaspoon sugar
  • Salt
  • 4 1 1/2-inch-thick salmon steaks (about 3 pounds)
  • 1/4 cup chopped cilantro
  • 1 tablespoon chopped red onion


Preheat the grill to medium-high. Grill the corn, covered, turning every 2 minutes, until browned, about 8 minutes; transfer to a plate.

Grill the pineapple slices until grill marks appear, about 4 minutes per side. Transfer to a cutting board and coarsely chop; place in a medium bowl. Cut the corn kernels from the cob and add to the pineapple.

In a medium bowl, whisk together the olive oil, chipotle, vinegar, lime juice and sugar; season with salt. Brush the salmon steaks with 2 tablespoons chipotle vinaigrette. Grill the salmon, turning once, for 8 minutes for medium-rare.

Stir the cilantro and onion into the grilled corn and pineapple. Stir in the remaining vinaigrette and serve with the salmon.