Grilled Salmon with Corn and Bacon Relish

Name: Grilled Salmon with Corn and Bacon Relish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices bacon, chopped; 1/2 red bell pepper, diced; 2 cups corn kernels; 3 green onions, sliced, whites and greens separated; salt, to taste; black pepper, to taste; cayenne pepper, to taste; 2 tbsp rice vinegar; 2 tbsp olive oil, divided; 3 (6 oz) salmon fillets

This grilled salmon is topped with a vibrant corn and bacon relish that delivers tangy, smoky flavor alongside crusty-outside, tender-inside fish. The relish brings brightness and texture to an otherwise simple, seasonally perfect main course.

🌍American 🏷️Grilled salmon 🏷️Salmon 🏷️Corn relish 🏷️Bacon Summer

🏷️

🏷️Dinner

-0:00

allrecipesonTikTok

Total

35 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by allrecipes

-0:00

allrecipesonTikTok

Ingredients

4 slices bacon, chopped
1/2 red bell pepper, diced
2 cups corn kernels
3 green onions, sliced, whites and greens separated
salt, to taste
black pepper, to taste
cayenne pepper, to taste
2 tbsp rice vinegar
2 tbsp olive oil, divided
3 (6 oz) salmon fillets

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large skillet over medium-high heat, cook the chopped bacon until crispy, about 5-7 minutes. Do not drain the rendered fat.
2
Add the diced red bell pepper, corn kernels, and the white and light green parts of the green onions to the skillet. Sauté for a few minutes until the vegetables are crisp-tender.
3
Season the corn mixture with salt, black pepper, and a pinch of cayenne pepper.
4
Add the rice vinegar and about 1 tablespoon of olive oil to the skillet, stirring to combine. Remove from heat and stir in the dark green tops of the green onions. Set the relish aside.
5
Pat the salmon fillets dry. Brush them with the remaining 1 tablespoon of olive oil.
6
Season the salmon fillets on all sides with salt, black pepper, and cayenne pepper.
7
Preheat a grill pan over high heat until it is very hot. Ensure the pan is well-oiled.
8
Place the salmon fillets on the hot grill pan. Cook without moving for 3-4 minutes, until the fish releases easily from the pan.
9
Flip the salmon and cook for another 3-4 minutes, or until the flesh is opaque and cooked through. You can turn the heat down slightly after flipping.
10
Transfer the grilled salmon to a plate and top generously with the warm corn and bacon relish to serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat salmon fillets dry before seasoning and grilling to help them develop a crispy exterior crust.
Render the bacon fully before adding other relish ingredients to ensure it stays crispy and distributes its fat throughout the dish.
Use the green onion whites for the relish and reserve the sliced greens to scatter on top just before serving for fresher onion bite.
Preheat the grill to medium-high heat and oil the grates to prevent sticking; salmon skin can stick easily if grates are dry or cool.

Substitutions

Bacon → smoked paprika-seasoned diced pancetta (maintains smokiness without pork)
Red bell pepper → yellow or orange bell pepper (slightly sweeter, same texture)
Rice vinegar → white wine vinegar or apple cider vinegar (adjust quantity slightly for acidity balance)
Salmon fillets → halibut, cod, or sea bass fillets (adjust grilling time for thinner fish)

Storage & make-ahead

Store leftover salmon and relish separately in airtight containers in the refrigerator for up to 3 days. Reheat salmon gently in a 300°F (149°C) oven to avoid drying out.

Equipment

grill · grill brush or tongs

Common Questions

How do you know when grilled salmon is done?

Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should be opaque and moist, not translucent.

Can you make the corn and bacon relish ahead?

Yes. Prepare the relish up to 4 hours in advance and store it covered in the refrigerator. Stir before serving to recombine any separated ingredients.

What if you don't have a grill?

Pan-sear the salmon skin-side up in a cast-iron or stainless steel skillet over medium-high heat for 4–5 minutes per side, or broil it in the oven at 400°F (204°C) for 8–10 minutes.

Can you substitute the corn?

Fresh corn is ideal, but frozen corn kernels work well if thawed and drained. Canned corn is less recommended due to softer texture and excess liquid.