Preheat the grill to medium heat.

Add the salmon fillet to the center of a large piece of foil. Drizzle with olive oil and sprinkle with kosher salt and taco seasoning, rub into to make sure it’s all coated in seasoning. Bring edges of foil together to wrap the salmon.

Once the grill is hot enough, add the foil-covered salmon directly on the grill. Close the lid and cook until the salmon easily flakes with a fork, about 15 minutes. Check for doneness with a fork in the middle of the salon, it should easily flake. If not. Add a few more minutes of your salmon is thicker.

Cook the corn cobs along with the salmon, directly on the grill.

While the salmon grills, make the avocado salad. In a large bowl, combine the quartered tomatoes, diced avocado, diced onion, diced jalapeño, grated garlic, chopped cilantro, lime juice, olive oil, and salt. Stir well to combine and set aside.

Check on the corn and flip every few minutes until charred. Once it's cooked, cut the kernels off the cob and add to the salad. Taste for salt and adjust to your liking.

Once the salmon is cooked, add to a serving dish, top with avocado salad. Serve and enjoy with your favorite sides.