Grilled Salmon with Bacon and Corn Relish

Grilled Salmon with Bacon and Corn Relish

Chef John 22723

"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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45 m servings 605 cals
Serving size has been adjusted!

Original recipe yields 2 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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.


  1. 72 Ratings

Most helpful positive review

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...

Most helpful critical review

Followed the directions to the letter. This was just ok. It seems to me the bacon overpowered all of flavor of the fish. It was also a very oily dish. Salmon has enough oil on its own, but th...

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...

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...

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!

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!

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: ...

Delicious! The combination of sweet corn and salty bacon really complemented the salmon nicely.

This is an easy 5 star recipe. The corn relish makes an excellent side dish if you have any left over.

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...

Words from my husband: "Phenomenal!". Don't mess with this recipe. It is fantastic! My son is working in Alaska and sending home salmon and halibut by the boxful. I had a filet of halibut left...