Bobby Flay’s Grilled Salmon with Roasted Corn and Tomato Relish: A Healthy Delight

The first time I tasted this combination of grilled salmon and fresh, vibrant relish, it was at a summer barbecue. My friend, a passionate home cook, had decided to try out a Bobby Flay recipe she’d found online. The aroma alone was intoxicating— smoky salmon mingled with the sweet scent of roasted corn and basil. But the taste? It was a revelation! The salmon, perfectly grilled, was incredibly moist, and the relish, bursting with fresh flavors, elevated the entire dish. It was summer on a plate, and it immediately became a staple in my own kitchen.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4 salmon fillets
• Dietary Type: Gluten-Free, Dairy-Free (naturally!)

Ingredients

• 4 ears shucked corn
• Olive oil flavored cooking spray
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon fresh 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 sprig (to garnish) (optional)
• 4 (4 ounce) salmon fillets

Equipment Needed

• Large bowl
• Grill
• Medium bowl
• Instant-read thermometer

Instructions

1. Begin by preparing the corn. Soak the shucked corn in a large bowl filled with cold water for 20 minutes. This helps prevent the kernels from drying out on the grill and ensures they stay plump and juicy.
2. Remove the corn from the water and pat it completely dry with paper towels. Excess water will create steam on the grill, hindering the charring process.
3. Liberally coat all sides of each corn cob with olive oil flavored cooking spray. The cooking spray will help the kernels brown evenly and prevent sticking to the grill grates.
4. Season the corn with ¼ teaspoon kosher salt and ¼ teaspoon fresh ground black pepper. Make sure to distribute the seasoning evenly for consistent flavor.
5. Preheat your grill to medium-high heat. Place the seasoned corn directly on the grill grates. Grill for approximately 15 minutes, turning the cobs occasionally, until they are nicely charred on all sides. The charring process is what gives the corn its smoky, sweet flavor.
6. Remove the grilled corn cobs from the grill and allow them to cool slightly. This will make it easier to handle them when slicing off the kernels.
7. Once the corn is cool enough to handle, carefully slice the kernels from the cobs using a sharp knife. Transfer the kernels to a medium bowl.
8. Add the halved cherry tomatoes, extra virgin olive oil, balsamic vinegar, and thinly sliced fresh basil to the bowl with the corn kernels.
9. Season the relish mixture with another ¼ teaspoon kosher salt and ¼ teaspoon fresh ground black pepper.
10. Gently toss all the ingredients together to combine. Allow the relish to sit at room temperature for at least 15 minutes before serving. This resting period allows the flavors to meld together and intensifies the overall taste.
11. While the relish is resting, prepare the salmon. Lightly coat both sides of each salmon fillet with olive oil flavored cooking spray. This will prevent the salmon from sticking to the grill.
12. Season the salmon fillets with the remaining ¼ teaspoon kosher salt and ¼ teaspoon fresh ground black pepper, ensuring even distribution.
13. Place the seasoned salmon fillets on the preheated grill, skin side down. Grill for 3-4 minutes, or until the skin is golden brown and crispy.
14. Carefully flip the salmon fillets and grill for an additional 3 minutes. The cooking time may vary slightly depending on the thickness of the salmon.
15. The salmon is done when it feels slightly firm to the touch in the center and registers 145°F on an instant-read thermometer. Avoid overcooking the salmon, as it will become dry and less flavorful.
16. Remove the grilled salmon fillets from the grill and place them onto individual plates.
17. Spoon a generous amount of the prepared roasted corn and tomato relish over the top of each salmon fillet.
18. Garnish with a whole basil sprig, if desired, for an extra touch of freshness and visual appeal.

Expert Tips & Tricks

• Soaking the corn is crucial. Don’t skip the soaking step! It keeps the kernels plump and juicy while grilling.
• Get a good char. The char on the corn adds a wonderful smoky sweetness. Don’t be afraid to let it get a little dark.
• Rest the relish. Letting the relish sit allows the flavors to meld and intensifies the overall taste.
• Don’t overcook the salmon. Salmon is best when it’s slightly firm in the center. Overcooking will make it dry. An instant-read thermometer is your best friend.
• Crispy skin is key. Starting skin-side down helps achieve that perfect crispy skin. Don’t move the salmon around too much while it’s cooking on that side.
• For extra flavor, try adding a pinch of red pepper flakes to the relish for a little heat.
• If you don’t have a grill, you can roast the corn in the oven at 400°F for about 20 minutes, turning occasionally. The salmon can be pan-seared in a skillet.

Serving & Storage Suggestions

Serve the grilled salmon immediately after grilling for the best flavor and texture. The vibrant roasted corn and tomato relish complements the richness of the salmon beautifully.

Leftover salmon and relish can be stored separately in airtight containers in the refrigerator for up to 2 days. The relish is best consumed within 24 hours, as the tomatoes can become a bit soft.

To reheat the salmon, gently warm it in a skillet over low heat or in a microwave. Be careful not to overcook it. The relish can be served cold or at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	337.4 kcal	N/A
Calories from Fat	122 g	36%
Total Fat	13.6 g	20%
Saturated Fat	2.1 g	10%
Cholesterol	51.6 mg	17%
Sodium	418.2 mg	17%
Total Carbohydrate	29.4 g	9%
Dietary Fiber	3.9 g	15%
Sugars	8.5 g	34%
Protein	27.8 g	55%

Variations & Substitutions

• Spicy Relish: Add a finely diced jalapeño pepper to the relish for a touch of heat.
• Citrus Twist: Substitute lime juice for the balsamic vinegar in the relish for a brighter, more citrusy flavor.
• Herbaceous Relish: Experiment with different herbs, such as cilantro or mint, in addition to or instead of basil.
• Different Fish: While salmon is delicious, you could also try this recipe with other types of fish, such as tuna or swordfish. Adjust cooking times accordingly.
• Vegetarian Option: Grill halloumi cheese instead of salmon for a vegetarian alternative.

FAQs (Frequently Asked Questions)

Q: Can I make the relish ahead of time?
A: Yes, you can prepare the relish a few hours in advance. However, for the best flavor and texture, it’s best to add the tomatoes just before serving, as they can become soft if left to sit for too long.

Q: What’s the best way to tell if the salmon is cooked through?
A: The most accurate way is to use an instant-read thermometer. Insert it into the thickest part of the fillet; it should read 145°F. The salmon should also be slightly firm to the touch.

Q: Can I use frozen salmon for this recipe?
A: Yes, but be sure to thaw the salmon completely before grilling. Pat it dry with paper towels to remove any excess moisture.

Q: What if I don’t have a grill?
A: You can pan-sear the salmon in a skillet or bake it in the oven at 400°F until cooked through. You can also roast the corn in the oven as well.

Q: Can I use canned corn instead of fresh corn?
A: While fresh corn is highly recommended for the best flavor, you can use canned corn in a pinch. Drain and rinse the corn before adding it to the relish. You won’t get the same charred, smoky flavor, though.

Final Thoughts

This Bobby Flay-inspired grilled salmon with roasted corn and tomato relish is a vibrant and healthy dish that’s perfect for any occasion. The combination of smoky grilled salmon and fresh, flavorful relish is simply irresistible. I encourage you to try this recipe and experience the delightful burst of flavors for yourself. Feel free to experiment with different herbs and spices to customize it to your liking. And don’t forget to share your creations and feedback – I’d love to hear how it turns out! Consider pairing this dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a truly memorable meal.