clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

BBQ Baked Salmon with Corn Risotto

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x


The Monthly Scoop – February 2021

Welcome to another Monthly Scoop post - February 2021 addition! February is always one of those months that flies on by. With bone-chilling temperatures and LOTS of snow, it was a good month to stay snuggled in and whip up a bunch of recipes! Let's dive on in.February...

Brown Butter Oatmeal Raisin Cookies

Brown Butter Oatmeal Raisin Cookies are a classic cookie with a delicious twist. Brown butter is whipped into the cookie dough base to add a toffee-like flavor that is irresistible. Add in some oats, raisins and a hint of cinnamon to make a drool-worthy cookie!What is...

French Dip Sandwiches

This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible! French Dip Sandwiches are a classic, comforting sandwich that you just can't help but...

Baked Ranch Mozzarella Sticks

Baked Ranch Mozzarella Sticks are a fun appetizer to bring to life in your own kitchen! A breading made up of Ranch seasonings, bread crumbs and spices completely coats creamy mozzarella sticks. Baked instead of fried, these mozzarella sticks are a flavorful,...

Salsa Verde Chicken Soup

Salsa Verde Chicken Soup is a simple soup loaded full of flavor! Chicken is simmered in a flavor-packed broth of salsa verde, chicken stock, cannellini beans and spices to bring this chicken soup to life. Each spoonful is like a salsa dance in your mouth! This simple,...

Frosted Sugar Cookies

Frosted Sugar Cookies are a cookie classic! Using my Grandmother's tried and true recipe, these sugar cookies are legendary! A buttery cookie dough is rolled out, cut into desired shapes and baked until perfectly fluffy. Frosted with an almond-scented buttercream...

Healthier Chicken Ramen

Healthier Chicken Ramen is a delicious, healthy spin on a classic noodle dish. Chicken is simmered with stock, vegetables and miso paste to create the perfect broth. It is then spooned over brown rice ramen noodles and topped with roasted vegetables. Each bite is...

Cookies & Cream Puppy Chow

Cookies & Cream Puppy Chow is a classic dessert with a fun twist! Rice cereal is mixed together with melted chocolate and peanut butter for the puppy chow base. Then crushed Oreos are added in for the cookies & cream effect! Perfectly covered in powdered...

Cajun Shrimp & Sausage Stew

Cajun Shrimp & Sausage Stew is a flavorful spoonful! Shrimp and sausage are sautéd in cajun seasonings, and then simmered together with onion, bell pepper, garlic and stock. This stew is best served spooned over a bed of white rice to help soak up all those...

Blackberry Baked Brie

To say that I'm obsessed with this Blackberry Baked Brie appetizer is an understatement! A creamy round of brie is gently wrapped in a buttery pie crust and baked until golden brown. Topped with a warm, blackberry sauce, each bite is gooey, cheesy, buttery and then...

The Monthly Scoop – January 2021

Welcome to another Monthly Scoop post - January 2021! First off, happy New Year! Isn't it crazy that it's 2021? January held so many fun, precious memories to us. From romping in the 15 inches of snow we got with Queso & Amos, to creating comforting recipes to a...

Pepperoni Pizza Roll-Ups

Pepperoni Pizza Roll-Ups are the perfect appetizer option to please a crowd! Zesty pepperoni slices are rolled-up with cheese inside a crescent dough triangle. Baked until golden brown and melted, these Pepperoni Pizza Roll-Ups are best served dunked into your...


BBQ Baked Salmon with Corn Risotto is the taste of Summer from the comfort of your own home! Salmon filets are basted with bbq sauce and baked until perfectly done. Served on top of a bed of decadently creamy sweet corn risotto, you won’t be able to resist! A salmon dinner that brings the sunshine inside.



For the bbq salmon:

  • (4) 4oz salmon filets
  • 1 teaspoon seasoned salt
  • 1 cup bbq sauce

For the corn risotto:

  • 1 small onion, diced
  • 1 tablespoon chopped garlic
  • 2 tablespoons butter
  • 12 oz arborio rice
  • 1/2 cup white wine
  • 12 oz frozen corn
  • 32 oz chicken stock
  • 1/2 cup shredded asiago cheese
  • 1/2 cup heavy cream
  • Salt and pepper to taste


For the bbq salmon:

  1. Since the salmon will cook faster than the risotto, I recommend putting the salmon in the oven when the risotto is about halfway finished.
  2. Preheat your oven to 350 degrees. Place the salmon filets on a baking sheet and evenly season with the seasoned salt. Lightly brush the tops of the salmon filets with half of the bbq sauce and place in the oven.
  3. Bake for about 5 minutes, baste the salmon filets with the remaining half of the bbq sauce and bake for about 10 minutes more, or until the salmon is cooked through.

For the corn risotto:

  1. Heat the butter over medium heat in a large sauté pan or skillet. Add in the onion and garlic and sauté for a couple minutes, avoiding browning. Add the arborio rice into the skillet and toss to coat with the butter and onions to toast for about 30 seconds to 1 minute.
  2. Deglaze the pan with the white wine. Stir in the frozen corn and sauté for a minute or so. Add in one cup of chicken stock and bring to a simmer before reducing the heat to low.
  3. Working with one cup of chicken stock at a time, stir one in once the rice has absorbed the previous cup of chicken stock. Repeat this until all the chicken stock has been used and the rice is creamy in consistency. This can take about 20-30 minutes.
  4. Stir in the shredded asiago cheese and heavy cream. Season to taste with salt and pepper. Serve the salmon with the risotto and top with chopped green onion if desired. Enjoy!


  • Alaskan or Sockeye salmon filets work great!
  • Since the salmon cooks faster than the risotto, I recommend putting the salmon in the oven when the risotto is about halfway done (around step 3 for the risotto).
  • Frozen or canned corn works! If using canned corn, make sure to drain it before adding it in.
Recipes and Posts Straight to your Inbox

Recipes and Posts Straight to your Inbox

Please enter your email and name below.

You have Successfully Subscribed!

Pin It on Pinterest

Share This