Sweet Onion Applewood BBQ Salmon with Corn Salsa

Sweet Onion Applewood BBQ Salmon with Corn Salsa. Using William Sonoma’s sweet onion applewood bbq jam to smother the sockeye salmon with. Then grilled to perfection and topped with summery colorful and delicious corn salsa !!

So I think everyone knows by now that my two favorite ways to make salmon in the summer is topped with either mango avocado salsa or corn salsa. So if you think you’ve seen this recipe before…it is because you definitely have. I don’t care how many times i’ve eaten salmon with these two salsas it just never gets old.

Today we smothered the salmon with William Sonoma’s Sweet onion applewood barbecue jam and put it on the grill to get alllll those perfect charred marks. Luckily, it is still sockeye salmon season so we got this beautiful piece.

And of course the simple, yet delicious corn salsa. You’ve got the grilled corn, the cherry tomatoes, the avocado, the scallions all coming together with the jam for the perfect combination of summertime flavors. If you’ve tried this recipe before then you know the flavors are screaming summer.

But I am sad to say there is only one week left of summer. I still have so many summer recipes I want to make. And while technically it’s still summer in September, Labor Day just kind of feels like it’s it for me. We had another beautiful weekend at the beach, and I am hoping for another one this week for our very last hooray. Hope you all had a good end of August weekend !!

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Ingredients

• 1/2 cup William Sonoma Sweet Onion Applewood Barbecue Sauce

• 2 pound salmon filet

• 3 - 4 ears corn

• 1/4 cup olive oil

• 10 ounces cherry tomatoes; halved

• 1 avocado; diced

• 2 tablespoons sliced scallions

• salt and pepper

For the Barbecue Crema

• 1 cup sour cream

• 1 tablespoon William Sonoma Sweet Onion Applewood Barbecue Sauce

Directions

1. Rub the salmon with the Sweet Onion Applewood Barbecue Sauce. Marinate for 30 minutes. Transfer to a 275 degree oven and bake for 20 minutes or until salmon is cooked through.

2. Heat the grill on medium heat. Grill the corn for 6 - 8 minutes turning frequently. Slice kernels off the cob.

3. To make the corn salsa. In a medium bowl mix the olive oil, grilled corn, tomatoes, avocado, and scallions. Toss to combine. Season with salt and pepper.

4. Make the Barbecue Crema. In a small bowl, combine the sour cream and Sweet Onion Applewood Barbecue Sauce.

5. Serve salmon topped with corn salsa, additional fresh basil leaves, and alongside Barbecue Crema.