You’ve been cooking meals for the whole family lately, but how about something just for you and your spouse?

If the kids are out of the house this weekend, plan something special.

Salmon is a great choice of fish for a romantic dinner. It’s hearty, delicious and one of the easiest to cook. This grilled salmon recipe couldn’t be simpler. All you need it to let the fillets marinate with a little bit of olive oil, salt and pepper. These three ingredients alone are all you need to extract and enhance the full, meaty flavors of the fish.

But, of course, this wouldn’t be a Randall Beans recipe without some delicious beans thrown into the mix! This simple grilled salmon recipe is made even better by preparing it with a zesty pinto bean salsa. Our pinto beans give the salsa a good hearty body, while green chilies and jalapenos give it a little kick. Don’t worry though, the beans, along with fresh corn and cilantro, keep the salsa in check from getting too spicy.

This is a recipe that is truly greater than the sum of its parts. Both the salsa and fish are easy to prepare and serve, making this recipe a fun recipe for even the most inexperienced cook. However, the delicious dish you will create is anything but boring. Full of flavor and flair, this recipe is sure to impress anyone you serve it to.


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Grilled Salmon Fillet with Pinto Bean Salsa



For the Salmon:

  • 8 fresh salmon fillets or steaks
  • 1 Tbsp. extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 recipe Pinto Bean Corn Salsa

For the Salsa:

  • 4 ears corn on the cob, cooked (or 1 10-oz. package of frozen corn)
  • 2 cups of Randall Pinto Beans, drained and rinsed
  • 1 Tbsp. chopped fresh jalapeño pepper, (or to taste)
  • 1 4-oz. can chopped mild green chilies
  • 1/2 cup chopped sweet salad onion
  • 1/4 cup chopped fresh cilantro
  • 1 tsp. chili powder
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup cider vinegar
  • Salt, to taste


For the Salmon:

  1. Rub both sides of the salmon with a small amount of olive oil. Season with salt and pepper. Allow to sit for at least 1 hour, covered, in the refrigerator.
  2. Grill 10 minutes per inch of thickness. Serve with Pinto Bean Corn Salsa.
  3. The basic rule for grilling fish fillets or steaks is 10 minutes per inch. Turn once about 3/4’s through the cooking time.

For the Salsa:

  1. Cut the corn from the cob. Gently toss together the corn with the Randall Pinto Beans, peppers, onion, cilantro, chili powder.
  2. Whisk together the oil and vinegar. Add to the salsa. Salt to taste. Cover and chill until ready to serve.
  3. Serve chilled or at room temperature.
  4. Makes about 4 cups.


This recipe is perfect for an intimate night together with a loved one. But, come Sunday, it’s time for football! Be sure to make Randall Beans a staple at your next game day party using our Game Day Cookbook.

Grilling out tonight? Here’s the perfect side dish for your grilled meat featuring Randall Pinto Beans.