You’re going to adore this innovative, vivid, and fascinating method to prepare salmon. It is adorned with a simple, summery relish. Did I mention that bacon will be present? Oh, right.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 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)
Instructions
- Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
- 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.
- I didn’t have any in the garden, but a little fresh tarragon is great in this too.
Nutrition Facts
| Calories | 605 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 4 g |
| Protein | 57 g |
| Saturated Fat | 8 g |
| Sodium | 755 mg |
| Sugars | 4 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
A new favorite, chef John does not disappoint!
Great! Corn is barely out here so had to use yellow but still wonderful. I made this the day before and warmed it as preheated my indoor grill Salmon needed nothing more than the oil, salt and pepper! Thanks!
Excellent recipe! My family loved it! I made it as a side dish with Lobster Tails & King Crab Legs instead of the Salmon. I doubled the bacon & green onion & I also used a red & yellow pepper. DELICIOUS!
Used part Bacon part, part pancetta (only because that’s what I had on hand) for the corn relish. Plus I used an entire side of salmon, which I marinated and cooked for same time on grill that was recommended. Came out perfect. Family super LOVED bacon relish – everyone ate it as a side but not on top of fish. Chef John rules!
Excellent! I’ve made it a few times now and it is always a hit!
10-18-21 excellent. Only variations was I used cast iron skillet and ½ small can corn.
This was absolutely amazing. I made a couple deviations, one necessary and one was by choice, which I’ll explain. Otherwise, I followed the recipe exactly as Chef John wrote it. 1. With no outdoor drill I used my oven set to 500° and preheated a cast iron griddle. After flipping the fish, I killed the heat for the lost five minutes of the cook. 2. I added a diced jalapeño to the relish after the corn had warmed through and let the residual heat soften it. Make it yours! I think the recipe is so on point that almost nothing can mess it up.
This was amazing! My salmon-hating husband had the corn relish with a grilled hamburger patty – he raved about it. I loved it with the grilled salmon. I followed the recipe, except for doubling the relish. Definitely company food.
This made a lot of food for 2 servings; you could feed 3, maybe even 4 if you go generous with the greens. I subbed cider vinegar because I prefer it with bacon. I really liked the bacon corn salad but for some reason the salmon felt blah by comparison. I’m sure it’s intentional to keep the fish simple with the fun side, but the package somehow falls a tad short with me. The bacon corn salad was 5-stars!
Terrific dish! Followed the recipe precisely except I grilled a whole filet (it’s what I had – a minor deviation). Easy to prep, cook, and clean up. I will make this again and again – now, I’m looking for other dishes for the corn relish – it’s that good. Chef John’s recipes are always winners and, even if you don’t make them, the videos are a treat to watch. Count me a fan.
This is so tasty and soo easy. I’ve been making it for the last year and have been loving it!
This was a winner!!
Made this and hubby loved it. I used a whole jalapeño and roasted the corn. Next time I will add a little more seasoning on the fish and squeeze a little lime juice on the relish. It was pretty darn good though!
Made it exactly as written. It was good but to much oil and not enough rice vinegar on the relish. Maybe it’s just me but I’d prefer the vinegar tang. I added more vinegar after I tasted it and it was very good. Loved the cayenne!
My sister made this for us and it was so yummy. I definitely will be using this recipe. She said she added lemon honey thyme dressing to the fish.
I put jalapeno peppers in the corn relish. It was so good with fresh corn. I made my bacon in the microwave and then transferred it to a pan. The salmon was already on a plank from the store.
Delish! And so easy! My husband and daughter loved it. I added a little smoked paprika to the relish. Served on a bed of fresh spinach leaves with smashed baby potatoes. I will definitely make this again!
Made it for the first time two nights ago.First bite and my wife looked up at me with that Oh. My. God! look. At dinner’s end, she said, “That is one your top-three all time!” And that spans 27 years. So I’m making it again tonight.
Very, very good! I used pre-cooked bacon that I had on hand, but next time I’ll get fresh. We decided to lightly wilt the spinach with a little garlic and olive oil. Also, I started to use frozen corn but decided not to take that shortcut and bought fresh ears. I carefully followed the advice to cook the corn just long enough to warm it through. It stayed nice and crunchy. Even my 14 yo son liked it. I highly recommend this recipe.
I used canned corn instead of corn on the cob. the relish was tasty, but in season I will try again with grilled corn on the cob.
Cleared the plate.