Grilled Salmon With Charred-Corn Relish

salmon-corn-relish Yunhee Kim


  • 4 ears shucked corn
  • Olive oil cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons thinly sliced fresh basil, plus whole basil sprigs for garnish (optional)
  • 4 (4-ounce) salmon fillets


1. Prepare grill.

2. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.

3. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.

  • Prep Time:
  • Cook Time:

  • Fire up the grill and prepare to make a memorable salmon recipe. Don't skip the corn relish; it adds a pop of color and a smoky flavor to the main dish fish recipe.
  • Yield: Makes 4 servings (serving size: 1 salmon fillet and 1 1/2 cups relish)

Nutritional Information

Calories per serving: 341
Fat per serving: 16g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 8g
Polyunsaturated fat per serving: 5g
Protein per serving: 29g
Carbohydrate per serving: 22g
Fiber per serving: 4g
Cholesterol per serving: 72mg
Iron per serving: 2mg
Sodium per serving: 286mg
Calcium per serving: 32mg
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