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blackened salmon with corn, bacon, and jalapeño

You may knock the socks of your next dinner guests with your beautifully decorated home, hospitable gestures and well-behaved children, but I guarantee, this Blackened Salmon with Corn, Bacon and Jalapeño is what they’ll remember for months to come. 
Course Main Course
Cuisine American
Keyword blackened salmon, baked salmon, roasted salmon, corn salad, easy salmon, seafood
Prep Time 20 minutes
Cook Time 20 minutes
0 minutes
Total Time 40 minutes
Servings 4 people
Calories 178kcal
Author Nicole
Cost $20


  • sheet pan


  • 1 jalapeno
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 3/4 tsp salt, divided
  • 1 20 oz filet of salmon or 4-5oz portions of salmon
  • 3 slices thick-cut bacon
  • 2 cups corn kernels (about 3 ears)
  • 3 large garlic cloves, minced
  • 3 tbsp chopped cilantro
  • 3 tsp lime juice
  • 1 tbsp butter


  • Preheat the oven to broil. 
  • While the oven preheats, roast jalapeño over a gas flame until charred on all sides. If you don't have a gas stove, you can wait for the oven to preheat and broil the jalapeño until charred. Once charred, place the jalapeño in a ziplock baggie to steam. Peel the skin off, remove seeds and chop. (I do this while the bacon cooks.)
  • While the jalapeño roasts, cook bacon in a cast-iron skillet until crisp.
  • Add salmon to a baking sheet. Mix paprika, garlic powder, onion powder, black pepper, cayenne, oregano and 1 1/4 teaspoons of salt in a small bowl. Cover with blackening seasoning. Broil on the middle oven rack until top is blackened and fish is cooked through, about 12-15 minutes. 
  • Once the bacon cooks, remove the bacon and drain on paper towels, drain all but a tablespoon of the bacon fat. Chop into small pieces. Reduce the heat to medium and add corn. Saute for 1-2 minutes until bright yellow. Add garlic, continue to cook until garlic is soft, another 2 minutes. Add remaining salt, 2 tbsp of cilantro, chopped jalapeño and lime juice. Turn the heat down to low to keep warm. 
  • Once the salmon has cooked, add butter and chopped bacon to the corn mixture. Toss until butter has melted. Season to taste with salt and pepper. You can either spoon the corn mixture on top of the salmon or serve the salmon on top of the corn. Pour remaining 1 tablespoon of lime juice over the salmon and garnish with remaining cilantro.


My jalapeños were not super spicy, so I used the whole thing, make sure to taste your pepper before and add the amount you want to suite your own spice tolerance! 


Serving: 15 oz serving, plus corn medley | Calories: 178kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 1155mg | Potassium: 232mg | Fiber: 2g | Sugar: 4g | Vitamin A: 659IU | Vitamin C: 10mg | Calcium: 3mg | Iron: 1mg