4 servings (serving size: 1 fillet and 3/4 cup relish)

Grilled chiles and corn give the relish a wonderfully smoky flavor that pairs perfectly with grilled salmon seasoned with just salt, pepper, and cumin. Serve with a mixed green salad to round out the meal.

How to Make It

Step 1

Prepare grill.

Step 2

Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.

Step 3

Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.

Step 4

Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 5

Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.

Ratings & Reviews

Ramonalite's Review

June 06, 2011
Really really good - a little time consuming for a work/school nite - but if I had planned ahead and made the relish in advance this would have been a great week night meal. My husband is in the camp of people who hate cilantro (tastes like soap) and normally I replace it with flat leaf parsley - forgot this time - just left it out and it was delicious all the same - going to make salmon again on Wednesday - we have relish left over and don't want to waste a drop. This is very good and healthy.

cjmelt76's Review

August 23, 2009
We used 6 small poblanos, 3 ears of corn and 2 cups of tomatoes. For the fish, we added chili powder to the rub, which was a great complement to the corn relish. Awesome dish!

laebrown's Review

August 11, 2011
Simple, flavorful, fantastic recipe to get in my fish serving for the week. I broiled the corn and sauteed the fish on the stove with some cooking spray (didn't feel like dealing with the grill). I also added some chili powder to the rub on the salmon, and it matched the relish perfectly. I also added the lime juice to taste (it seemed to call for way too much!). Even ate this stone cold the next day, and it was still delicious! If only I could get the cat to back off :P

angie2004's Review

June 20, 2014
Glen...Are you the food police? It should be a food review...you know, something that you have made and have EATEN! I am sure the adults on here know what is good for their bodies...REALLY? Get a life......

KLStorck's Review

June 14, 2009
This was awesome! The seasoning and the salmon were a great combination, but the star of the meal was the roasted corn relish. It was like an explosion of flavor in your mouth! Will definetly make this again!

Definitely a Keeper!!

July 26, 2017
This is an excellent simplified version of an Epicurious recipe that I first made about 20 years ago. One of the great things is that you can play around with different chiles and spices to suit your own taste, and it still comes out delicious. I used to make this only for special occasions but this recipe is so so easy-and delicious-that I can do it on a weeknight, and it's still company quality. I usually serve it with roasted creamer/baby potatoes and sautéed garlic cherry tomatoes. In the summer maybe I'll sub in a fresh heirloom tomato/mozzarella salad and in the winter when fresh corn isn't available I've even used a can or two of GG Niblets. They sautée in olive oil rather well. Definitely a keeper, love this!!

GatewayCook's Review

July 26, 2012
Yummy! Very nice summer dish.

Xtal74's Review

September 27, 2009
Both my husband and I loved this recipe. The relish was delicious! We made two versions, the same except for the peppers. His contained some nice hot peppers from our garden (manchego, I think...) and mine contained a sweet yellow pepper (I am a spice wimp). We grilled both kinds of pepper. Also used the 4 tbsp of lime juice as previous reviewers had mentioned. My husband cooked the salmon 8 minutes skin down, then inserted his spatula between the skin and fish and flipped it over (off of the skin) for a final 45 seconds to 1 minute of cooking (no skin on the plate that way, which I liked). We served it with a brown rice pilaf, and the relish tasted great with the rice, too.

Kristing's Review

June 19, 2009
Absolutely fabulous. Bought some Copper River Salmon and this was the perfect recipe for this flavorful salmon. It added just the right amount of flavor without overpowering the fish. This is definitely going in the make again pile.

lnguyen2's Review

July 10, 2009
Excellent relish topping for salmon. Great flavor but not overpowering. Served it with black beans and rice for a healthy dinner. We will be fixing this again soon. Relish would be a good topping for fish tacos as well. Agree with increasing corn and decreasing lime juice as previous reviews stated.