Jeffery Cross
Total Time
40 Mins
Serves 4

How to Make It

Step 1

Heat a grill to medium-high heat (400° to 500°). Run a metal skewer through each onion slice to hold it together. Brush onion slices and corn generously with oil.

Step 2

Lay onion and corn on cooking grate (close lid if using gas) and grill, turning as needed, until lightly seared with grill marks--the onion on both sides, the corn all over--10 to 12 minutes total. When cool enough to handle, chop onion and cut corn kernels from cobs.

Step 3

Mix onion, corn, tomatoes, slivered basil, lemon juice, 1 tsp. salt, and 1/2 tsp. pepper in a bowl.

Step 4

Brush salmon pieces on both sides with oil. Sprinkle flesh sides with salt and pepper. Lay flesh side down on cooking grate (close lid if using gas) and grill, carefully turning once with a wide spatula, until just opaque but still moist-looking in center of thickest part (cut to test), 9 to 10 minutes total.

Step 5

Mound relish on plates. Lift salmon off skin with spatula and set alongside relish. Garnish with lemon wedges and basil sprigs.

Step 6

Note: Nutritional analysis is per serving.

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Ratings & Reviews

linbravo's Review

November 14, 2012
This was so good. My husband loved it. I really liked the corn side dish on top.

LaurenT30's Review

May 29, 2012
Great simple recipe for outdoor grilling, though I'd argue the fresh basil is a must. I made one change, which was to reduce the amount of salt in the relish from 1 tsp to 1/4 tsp. That was plenty of salt for my family, so I recommend adding 1/4 tsp to start, tasting, and then adding more if you like a saltier taste and/or are not concerned about sodium.

ElizaThorn's Review

September 28, 2011
Really good! I made it inside on my stove top grill pan, and the onions smelled fabulous! I didn't have fresh basil on hand so I used a little dried and it came out great.