Chipotle Salmon Side with Charred Corn & Avocado Salsa

This Dish is a real show stopper, just like our Huon RSPCA Approved Salmon! A beautifully tender salmon side with a vibrant, zest salsa on top, perfect for a table centerpiece.

At a glance


  • Half side Huon Salmon, boned


  • 150g can chipotle chili in adobo sauce.
  • 2 tbsp extra virgin olive oil
  • 1 lime, juiced
  • 1 tsp ground cumin
  • 1 clove garlic, minced
  • 1/2 tsp table salt
  • 1/4 tsp freshly ground black pepper


  • 3 corn cobs, husk removed
  • 1 tbsp butter, room temperature
  • 1/2 small red onion, finely sliced
  • 1 large avocado, diced
  • 60g feta, crumbled
  • 1 lime, juiced
  • 1 tbsp extra virgin olive oil
  • 1 cup coriander leaves, roughly chopped


  1. Preheat BBQ grill to medium high heat and place a trivet onto the grill.
  2. To make the Chipotle marinade, finely chop the chipotle chili and mash with the back of a fork until well pureed. Add to a bowl with the olive oil, lime juice, cumin, garlic, salt and pepper. Mix well to combine.
  3. Place salmon side into a baking tray that it fits into, then brush the marinade over the flesh side of the Salmon. Place the tray on top of the trivet on the preheated BBQ. Add the corn cobs straight onto the grill. Then close the lid of the BBQ. Cook for 15-20 minutes, opening the lid to turn the corn once or twice, until the corn once or twice, until salmon is just cooked through and corn is charred and tender.
  4. Remove corn from the BBQ, and spread on some butter.  Allow to cool before slicing off the kernels.
  5. To make the Charred Corn + Avocado Salsa, add the corn into a large bowl with the other ingredients. Toss gently to combine. Spoon the Salsa over the Chipotle Salmon and garnish with some coriander leaves, to serve.