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Grilled Salmon with Bacon and Corn Relish

Grilled Salmon with Bacon and Corn Relish

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Chef John

Chef John

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 56.6 g
  • 113%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 949 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

BETHGINGRICH
11

BETHGINGRICH

5/12/2014

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!

jchristo
7

jchristo

9/6/2013

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!

Samantha Jones
6

Samantha Jones

10/8/2013

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!

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