Emeril's Salmon with Sweet Corn, Tomato, and Avocado Relish

Prep Time:
20 mins
Total Time:
20 mins

Enjoy this fish supper while it's still warm outside. If you can't find salmon with the skin on, skinless will work, too.


  • 2 ears corn, husks and silks removed

  • 2 vine-ripened tomatoes, cored and cut into ¾-inch pieces

  • 2 avocados, halved, pitted, and diced

  • ½ small red onion, finely chopped

  • 2 tablespoons finely chopped fresh parsley

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • Coarse salt and ground pepper

  • Vegetable oil, for grates

  • 4 skin-on salmon fillets (6 ounces each)

  • ½ teaspoon Creole seasoning


  1. In a large pot of boiling water, cook corn until tender, about 4 minutes. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, onion, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.

  2. Heat grill to medium-high. Clean and oil hot grates. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more, depending on thickness of fillet. Serve salmon with corn relish.

Cook's Notes

Be sure the grill is hot, and oil the grates well before cooking the fish -- this will prevent it from sticking.

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