Lime and Honey Glazed Salmon with Black Bean and Corn Salad

This post may contain affiliate links.

This recipe for Lime and Honey Glazed Salmon is served over a warm black bean and corn salad.

Lime and Honey Glazed Salmon served over Warm Black Bean and Corn Salad

You’ll need two skillets for this recipe.  In the first skillet, you’ll cook the briefly marinated lime and honey glazed salmon.  It’s simply cooked– just sauteed on both sides until cooked through.

In the largest skillet you have, you’ll cook the warm black bean and corn salad.  This is a simple sauté of onion, red bell pepper, corn, black beans, seasonings and lime juice.  Toward the end of cooking, you’ll toss in fresh cilantro and some fresh spinach.  The salmon is served on top of the warm salad.

Lime and Honey Glazed Salmon

This salmon recipe makes for a nice dinner, and the leftovers are really good to enjoy for lunch the next day. If you’re following the Weight Watchers program, you’ll only use up 4 points for this meal– and you’ll be delighted to see how filling it is too!

The lovely thing about this recipe is that it’s a complete dinner. You won’t need to make any side dishes to complete the meal because it’s all plenty of food for you to enjoy, and it’s hugely satisfying.

Lime and Honey Glazed Salmon with Black Bean and Corn Salad

Here are a few more salmon recipes you might like to try:

Print Pin
Save Recipe

Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad

This is an all-in-one kind of meal with warm black bean and corn salad and a lovely piece of salmon on top.
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 616kcal
Course Main Course
Cuisine American
Keyword lime and honey glazed salmon, salmon



  • 1 medium lime, juiced
  • 3 tablespoons honey
  • 1 teaspoon chili powder
  • salt and pepper
  • Four 6-ounce salmon fillets
  • 1 tablespoon olive oil


  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 2 large garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • salt and pepper
  • 1 medium red bell pepper, cored, seeded and chopped
  • 4 cobs fresh corn, kernels cut off
  • 1/2 cup chicken broth
  • One 15-ounce can black beans, drained and rinsed
  • 1 medium lime, juiced
  • 2 tablespoons freshly chopped cilantro
  • 6 cups baby spinach (one bag)



  • In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add salmon fillets to lime-honey mixture and toss to coat thoroughly. Preheat a medium nonstick skillet over medium-high heat with the olive oil. Add seasoned salmon to the hot skillet and cook until just cooked through, about 5 to 7 minutes on each side. While the salmon is cooking, you can begin to prepare the salad.


  • Preheat a large skillet over medium heat with 1 tablespoon olive oil. Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes. Add bell peppers and corn kernels and cook for 1 minute. Add the chicken broth and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of a lime, the cilantro and the spinach. Toss to wilt the spinach and then taste and adjust seasoning. Serve the lime-and-honey glazed salmon on top of the warm black bean and corn salad.


  • Weight Watchers Freestyle SmartPoints per serving (recipe divided into four servings): 4
  • *If you don't have access to fresh corn, use a 10-ounce box of frozen corn.
  • *If you are preparing this recipe as Gluten-Free, just be sure to use brands of chicken broth and black beans that are known to be GF.


Serving: 1g | Calories: 616kcal | Carbohydrates: 66g | Protein: 49g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 249mg | Potassium: 1875mg | Fiber: 14g | Sugar: 22g | Vitamin A: 5623IU | Vitamin C: 71mg | Calcium: 114mg | Iron: 6mg

Lime and Honey Glazed Salmon served over Black Bean and Corn Salad

More Honey Glazed Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe