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.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

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

  • 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.

  • 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

605 calories; protein 56.6g 113% DV; carbohydrates 20.2g 7% DV; fat 33.1g 51% DV; cholesterol 140.8mg 47% DV; sodium 754.8mg 30% DV. Full Nutrition
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Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2013
This was truly AMAZING!!! I doubled the bacon and corn relish, added some diced jalapeno in place of the cayenne. It was raining, so I didn't fire up the grill, instead I used the good ole cast iron skillet. I slightly wilted the spinach also. GREAT recipe! Thanks for sharing! Read More
(35)

Most helpful critical review

Rating: 3 stars
04/12/2019
The veggies are pretty good. The fish need something more. Read More
(2)
145 Ratings
  • 5 star values: 123
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/08/2013
This was truly AMAZING!!! I doubled the bacon and corn relish, added some diced jalapeno in place of the cayenne. It was raining, so I didn't fire up the grill, instead I used the good ole cast iron skillet. I slightly wilted the spinach also. GREAT recipe! Thanks for sharing! Read More
(35)
Rating: 5 stars
05/12/2014
Absolutely fabulous. To save the fat, I didn't cook the vegetables in the bacon grease. I oven baked my bacon, patted it dry with paper towels and then diced/crumbled it. I then put the bacon in a saute pan with the veggies and a TINY bit of olive oil. I added the cayenne pepper to taste and I bet I ended up with more like 1/4 tsp. of cayenne (and it was not too spicy). Corn is not yet in season, so I used one can of shoepeg white corn (niblets) and the ratio to the rest of the relish was perfect. We grilled a 2-1/2 pound filet of salmon and this was just enough relish for that size. For a larger piece of salmon, I would have to double the relish. Everyone loved it! Read More
(21)
Rating: 5 stars
09/06/2013
This is a game changer for salmon! So amazing!! The only thing I did was drain some of the bacon grease before adding the vegetables. Otherwise this recipe is perfect! Read More
(14)
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Rating: 5 stars
02/20/2015
My husband is not a big salmon fan, but he really liked this dish. The corn relish is delicious. I did not have access to a grill, so I cooked the fish in the oven. Here is how I did that: Preheat the oven to 475 degrees. Melt about 3 Tablespoons of butter in a glass baking dish in the preheated oven for about 5 minutes. Season the flesh side of fish with dried basil. Place the fish skin-side up in the hot butter and bake for about 4-5 minutes. Remove from oven and peel off the skin. (If it does not easily pull off, it is not ready - put back in oven for a couple of minutes.). After peeling off the skin, season that "skin side" with salt and pepper. Turn fish over and season the herbed side with salt and pepper. Return to oven for 4-5 minutes or until slightly underdone. (The fish should flake easily with a fork, but slightly opaque. It will continue to cook after removing from oven. ). It was so yummy! Read More
(10)
Rating: 5 stars
09/05/2013
Aaaaaaaahmazing! My husband barely came up for air while eating this dish. Didn't have rice vinegar on hand so I substituted apple cider vinegar. Still yummy! Read More
(9)
Rating: 5 stars
10/21/2013
Delicious! The combination of sweet corn and salty bacon really complemented the salmon nicely. Read More
(6)
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Rating: 5 stars
09/24/2014
Did the bacon first, drained most of the fat, then sautéed the onion and zucchini (3 of them sliced) to replace the peppers and spinach, added a cup of frozen corn kernels, 1 teaspoon of garlic and 1 chopped jalopeno. Added 1 tblsp cajun spice, served all of that on top of the salmon. The family loved it Read More
(6)
Rating: 5 stars
07/04/2014
This is an easy 5 star recipe. The corn relish makes an excellent side dish if you have any left over. Read More
(5)
Rating: 4 stars
06/30/2014
Salmon with a hearty one-dish flavor. Would make again. Easy to make. Read More
(4)
Rating: 3 stars
04/12/2019
The veggies are pretty good. The fish need something more. Read More
(2)
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