Photo: Colin Clark; Styling: Missie Neville Crawford 
Serves 4 (serving size: 1/2 cup corn mixture and 1 fillet)

The corn sauté makes a sweet, tasty bed for the fish and almost makes this a complete meal. Let the fillets cook undisturbed over medium-high heat for a beautiful sear.

How to Make It

Step 1

Cook bacon in a skillet over medium heat 4 minutes or until crisp, stirring occasionally. Add shallot and white parts of onions; sauté 2 minutes. Add wine, scraping pan to loosen browned bits. Stir in vinegar, corn, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 4 minutes or until thoroughly heated. Stir in green parts of onions.

Step 2

Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fillets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fillets to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Divide corn mixture among 4 plates; top with fillets. Sprinkle thyme evenly over fillets.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews


September 09, 2016
My husband said this was one of his favorite meals I've ever made. I served it on top of a carrot purée and it was fantastic!

Loved it!

July 19, 2016
Great recipe.  Made a couple of changes.  Cooked bacon, removed from pan.  Drained all but a little bit of the bacon grease.  Cooked shallots + white part of green onions.  Continued with recipe EXCEPT did not add green onions or corn.  Cooked corn on cookie sheet and broiled until golden brown.   While corn cooked added green onions to shallot mixture, just to slightly wilt.   Then added corn.  Cooked the salmon in the oven with just salt and pepper, no oil needed.  Very good, would make this again hands down.  Would be great with fresh corn.  

3 1/2 stars

May 14, 2015
With a couple of tweaks this will be 4 stars.  Next time I will saute the bacon, then remove it and add it back in just before serving.  I found the wine and vinegar made it soggier than I like.  Fresh corn would really make a huge difference.  And next time, I'm going to just grill the salmon and save the tablespoon of oil.  I also think the salmon could be seasoned in various ways that could add to the flavors more.  All in all, a good solid recipe.  DH enjoyed it too.

soonerjen's Review

February 15, 2015
We loved this. Made for Valentine's dinner along with roasted new potatoes and asparagus. The tiny roasted potatoes and corn were outstanding together, as were the salmon and corn. Leftovers are all going into a big potato salad today.

tpetricini's Review

July 15, 2014
Any time I see a bacon/corn combo in Cooking Light, I expect nothing less than amazing, and this held up! It was really great.

ChefAmandaLynn's Review

July 02, 2014
Can be made entirely on the grill using a RockCrok

nashvillecanuck's Review

June 19, 2014

ajb1978's Review

June 15, 2014

StacyYC's Review

June 05, 2014
Loved this! Very tasty and easy to make. I bet it would be good with fresh corn as well. I served it with some jasmine rice.

KathrynNC's Review

June 02, 2014
Loved it! Used sherry vinegar where the recipe gave the option and I did substitute fresh corn. I added the corn before the wine accidentally and still thought it was great. Served with Asparagus Farfalle from same issue (but a little less pasta and more asparagus).