Honey Lime Salmon with Fresh Corn Salad

I’ve always been comfortable cooking fish, probably because I grew up in a family that enjoyed it regularly. My parents were both raised on the coast of Maine, where seafood was simply part of everyday life, so serving fish for dinner has always felt natural to me.

This recipe, adapted from the Weight Watchers Simply Delicious Cookbook, is one I come back to whenever fresh corn is in season. The sweet-tart honey lime marinade complements the rich salmon beautifully, while the colorful corn salad adds freshness, crunch, and just the right amount of sweetness.

It’s an easy meal that’s elegant enough for company but simple enough for a weeknight dinner. If you’d like, serve the corn salad over a bed of mixed greens, or round out the meal with roasted potatoes or a loaf of crusty bread.

Why You’ll Love This Recipe

• Fresh, bright summer flavors
• Ready in about 30 minutes
• Great for weeknight dinners or casual entertaining
• Naturally high in protein
• A complete meal with salmon and fresh corn salad

Ingredients & Notes

• Salmon fillets – Rich, flavorful, and quick to cook.
• Fresh lime zest and juice – Adds bright citrus flavor.
• Honey – Balances the lime with a touch of sweetness.
• Garlic – Gives the marinade depth.
• Fresh corn – Sweet summer corn is ideal, though thawed frozen corn works well too.
• Red bell pepper – Adds crunch and color.
• Red onion – Mild bite that complements the sweet corn.
• Fresh parsley – Adds freshness to the salad.

How to Make this Honey Lime Salmon

1. Make the dressing. Combine the lime zest, lime juice, oil, garlic, honey, salt and pepper in a medium bowl. 
2. Marinate salmon. Place 3 tablespoons of the dressing in a large zipper lock plastic bag. Add the salmon. Squeeze excess air from the bag and turn the bag to coat the fish with the marinade. Refrigerate, turning the bag occasionally, about 30 minutes.
3. Make the salad. Add the corn, bell pepper, onion and parsley to the bowl with the dressing. Toss to combine and set aside.
4. Broil the salmon. Preheat the broiler and coat the broiler pan rack with nonstick cooking spray. Remove the salmon from the marinade and place on the broiler rack. Broil 5 inches from the heat until the salmon is just opaque in the center and lightly brown on the outside, about 4 minutes each side.
5. Serve. Serve the salmon with the corn salad.

Recipe Tips

• Marinate the salmon for about 30 minutes—long enough to add flavor without affecting the texture.
• Watch the salmon closely under the broiler. It cooks quickly and is best when just opaque in the center.
• This recipe also works well with shrimp if you’re looking for a change.

Storage

Store leftover salmon and corn salad separately in the refrigerator for up to 2 days. The corn salad is also delicious on its own the next day.

How Many Calories and WW Points?

According to my calculations, each serving has about 275 calories and 2 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 PointsPlus (Old plan)

If you’ve made this Citrus Honey Salmon, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: Weight Watchers Simply Delicious Cookbook

More Easy Salmon Recipes You’ll Love

• Easy Glazed Salmon
• Slow Cooker Apricot Salsa Salmon
• Salmon Patties
• Salmon and Warm Lentil Salad
• Crock Pot Salmon Fillets with Asian Vegetables
• Slow Cooker Foil Wrapped Fish
• Cuban Style Fish