Barbecued Salmon with Corn Relish


For the perfect summer dinner, try this grilled salmon with a barbecue twist. Add in a kick with corn relish that has sweet and spicy peppers.

Barbecued Salmon Corn Relish
Photo: Andy Lyons
Total Time:
30 mins


  • 1 jalapeño chile pepper

  • 1 red sweet pepper, chopped

  • 2 ears fresh sweet corn, husked

  • 4 5-6 ounce skinless salmon fillets, 1/2 to 1 inch thick

  • Salt

  • Ground black pepper

  • ½ cup bottled barbecue sauce

  • 2 teaspoon olive oil

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • Fresh marjoram or oregano (optional)


  1. Thinly slice half the jalapeño pepper; seed and finely chop remaining half. In a medium bowl combine chopped jalapeño pepper and sweet pepper; set aside.

  2. Place corn on the rack of an uncovered grill directly over medium heat. Grill, turning occasionally, for 10 to 15 minutes or until crisp-tender. Transfer corn to a cutting board; cool slightly.

  3. Meanwhile, rinse salmon and pat dry; sprinkle with salt and black pepper. Add to grill. Grill 4 to 6 minutes or until fish flakes easily when tested with a fork, turning once. Cover salmon to keep warm. Cut corn from cob. Add to chopped peppers with 1 tablespoon of the barbecue sauce, the oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

  4. Serve salmon with corn relish. Top with remaining barbecue sauce and, if desired, fresh herbs.

Nutrition Facts (per serving)

395 Calories
22g Fat
18g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 395
% Daily Value *
Total Fat 22g 28%
Saturated Fat 5g 25%
Cholesterol 78mg 26%
Sodium 470mg 20%
Total Carbohydrate 18g 7%
Total Sugars 8g
Protein 31g
Vitamin C 47.2mg 236%
Calcium 20.2mg 2%
Iron 0.9mg 5%
Potassium 751mg 16%
Folate, total 72.6mcg
Vitamin B-12 4.6mcg
Vitamin B-6 1.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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