Grilled Salmon with Bacon and Corn Relish


You are really going to love this exciting and vibrant new way to use salmon. It's dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
2 servings


  • 6 slices bacon, cut crosswise into 1/2-inch pieces

  • 2 ears white corn

  • ¼ cup chopped green onions - white and light green parts separated from green tops

  • ¼ cup diced red bell pepper

  • salt and ground black pepper to taste

  • 1 pinch cayenne pepper, or to taste

  • 2 teaspoons olive oil

  • 1 tablespoon rice vinegar, or more to taste

  • ½ teaspoon vegetable oil

  • 2 (8 ounce) center-cut boneless salmon fillets

  • 1 pinch cayenne pepper, or to taste

  • 1 cup fresh spinach leaves (Optional)


  1. Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

  2. Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.

  3. Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.

  4. Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.

  5. Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.

  6. Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.

  7. Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

Cook's Note:

I didn't have any in the garden, but a little fresh tarragon is great in this too.

Nutrition Facts (per serving)

605 Calories
33g Fat
20g Carbs
57g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 605
% Daily Value *
Total Fat 33g 42%
Saturated Fat 8g 41%
Cholesterol 141mg 47%
Sodium 755mg 33%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 57g
Vitamin C 39mg 197%
Calcium 51mg 4%
Iron 2mg 13%
Potassium 1367mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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