Chef John

Easy and delicious. While the salmon is nice, it's ultimately just a vehicle for the corn and bacon relish, which is fantastic. If I make this again, I'll add a whole red bell pepper to the relish rather than half, as I did this time. Jackson observed that thick-cut bacon is better here than thin-cut. If the bacon exudes a lot of grease (does it ever not?), there's no need to add olive oil to the relish, IMO.

We do not have easy access to a grill, so made the salmon in the oven. The grill would have been great, but the oven worked just fine.