- 2 pounds salmon
- 2 tablespoons kosher salt
- 4 teaspoons olive oil
- 4 ears corn
- 1/4 cup capers
- 1/3 cup parsley
- 4 teaspoons lemon juice
Preheat a grill or grill pan over medium-high heat.
Pat the skin of the salmon dry and season with 1 1/2 teaspoons kosher salt and drizzle with olive oil. Grill, skin side down for 8 minutes, carefully flip, and cook for an additional 3-5 minutes until fully cooked.
Grill corn for 10 minutes, turning occasionally, until well charred. Once cool, cut off kernels, add to a medium bowl.
Add capers, parsley, and lemon juice and 1/2 teaspoon kosher salt. Toss to combine.
Serve salmon over a grain of your choice topped with corn and caper salsa.