Grilled Salmon with Bacon and Corn Relish Recipe

Salmon fillets: The star of the dish, providing a rich and flavorful protein base.

Bacon: Adds a smoky, savory element that complements the salmon.

Corn: Brings sweetness and texture to the relish, balancing the flavors.

Cherry tomatoes: Adds a burst of freshness and acidity to the relish.

Olive oil: Used for cooking the corn and tomatoes, adding a subtle richness.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a touch of heat and depth to the dish.

When grilling salmon, ensure the grill grates are well-oiled to prevent sticking. For an extra layer of flavor, consider marinating the fillets in a mixture of olive oil, lemon juice, and herbs for about 30 minutes before grilling. This not only enhances the taste but also helps keep the fish moist. When cooking the bacon, use medium heat to render the fat slowly, resulting in crispier pieces. For the corn relish, if using fresh corn, consider charring it slightly in the skillet to add a smoky depth to the dish.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for grilling.

• salmon - Substitute with mackerel: Mackerel is also rich in omega-3 fatty acids and has a robust flavor that pairs well with bacon and corn relish.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• bacon - Substitute with prosciutto: Prosciutto offers a similar salty and savory taste but with a different texture.

• corn - Substitute with canned corn: Canned corn is a convenient alternative that still provides the sweetness and texture needed for the relish.

• corn - Substitute with frozen peas: Frozen peas can add a sweet and slightly different texture to the relish.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a good alternative.

• cherry tomatoes - Substitute with diced regular tomatoes: Diced regular tomatoes can be used if cherry or grape tomatoes are not available, though they may be slightly less sweet.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good substitute for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, suitable for grilling.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicier kick, so use it sparingly.

• Allow the grilled salmon to cool to room temperature before storing. This prevents condensation and sogginess.
• Place the salmon fillets in an airtight container. If stacking, separate each fillet with parchment paper to avoid sticking.
• Store the bacon and corn relish separately in another airtight container. This keeps the relish fresh and prevents it from making the salmon soggy.
• Refrigerate both the salmon and the relish within two hours of cooking to maintain freshness and prevent bacterial growth.
• For freezing, wrap each salmon fillet tightly in plastic wrap, then place in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Freeze the bacon and corn relish in a separate freezer-safe container. Label both containers with the date to keep track of storage time.
• When ready to enjoy, thaw the salmon and relish in the refrigerator overnight. Reheat the salmon in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
• Reheat the bacon and corn relish in a skillet over medium heat until heated through, stirring occasionally to ensure even warming.
• Serve the reheated salmon topped with the warm bacon and corn relish for a meal that tastes freshly made.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the grilled salmon on a baking sheet lined with aluminum foil.
  3. Cover the salmon with another piece of foil to keep it moist.
  4. Heat for about 15 minutes or until the salmon is warmed through.
  5. For the bacon and corn relish, place it in an oven-safe dish, cover with foil, and heat for about 10 minutes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the salmon fillets in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed.
  5. In a separate skillet, reheat the bacon and corn relish over medium heat for about 5 minutes, stirring occasionally.

• Microwave Method:

  1. Place the salmon on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to keep moisture in.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds until heated through.
  4. For the relish, place it in a microwave-safe bowl, cover, and heat on medium power for 1-2 minutes, stirring halfway through.

• Steam Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place the salmon on a steamer basket or a heatproof plate that fits in the pot.
  3. Cover and steam for about 5-7 minutes until the salmon is heated through.
  4. In a separate steamer basket or plate, steam the bacon and corn relish for about 3-4 minutes.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the salmon fillets in the air fryer basket.
  3. Heat for about 5-6 minutes, checking halfway through to ensure they are warming evenly.
  4. For the relish, place it in an air fryer-safe dish and heat for about 3-4 minutes.

• Grill: Used to cook the salmon fillets to perfection, giving them a nice char and smoky flavor.

• Skillet: Essential for cooking the bacon until crispy and then sautéing the corn and cherry tomatoes.

• Tongs: Handy for flipping the salmon fillets on the grill without breaking them apart.

• Spatula: Useful for stirring the corn and tomatoes in the skillet and mixing in the bacon.

• Cutting board: Provides a stable surface for chopping the bacon and halving the cherry tomatoes.

• Knife: Necessary for chopping the bacon and halving the cherry tomatoes.

• Measuring cups: Used to measure out the corn and cherry tomatoes accurately.

• Measuring spoons: Helps in measuring the olive oil, salt, and black pepper precisely.

• Plate: For setting aside the cooked bacon before mixing it with the corn and tomatoes.

• Serving platter: Ideal for presenting the grilled salmon topped with the bacon and corn relish.

Preheat the grill: Start preheating the grill while you prepare the other ingredients to save time.

Use pre-cooked bacon: Opt for pre-cooked bacon to cut down on cooking time.

Frozen corn: Use frozen corn instead of fresh to skip the shucking and cutting.

Multitask: Cook the bacon and prepare the salmon simultaneously to streamline the process.

Cherry tomatoes: Buy pre-halved cherry tomatoes to save on prep time.

Season in advance: Season the salmon fillets ahead of time to let the flavors meld while you prepare other components.