• 3/4 cup maple syrup
• 1/4 cup plus 1/4 teaspoon salt
• 1 tablespoon whole black peppercorns
• 1 bay leaf
• 8 (5- to 6-ounce) salmon fillets (preferably wild)
• 2 tablespoons canola oil
• 1 teaspoon salt
• 2 cups fresh corn kernels
• 1/4 cup chopped shallots
• 2 tablespoons white wine vinegar
• 1 small red bell pepper , minced
• 1/4 cup chopped parsley
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh sage
• 1 teaspoon minced garlic
• 3/4 teaspoon freshly ground pepper
• 2 pounds new or fingerling potatoes , halved
• 12 cloves garlic , lightly smashed with side of knife
• 8 sprigs fresh sage , about 6 leaves each
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

In a small saucepan, bring 4 cups water, maple syrup, 1/4 cup salt, peppercorns, and bay leaf to a boil for 30 seconds. Remove from heat and cool to room temperature. Transfer the brine to a 2-gallon resealable plastic bag; add the salmon and seal. Refrigerate, turning the bag occasionally to recoat the salmon, for 1 to 2 hours.

Bring a small saucepan of water to a boil. Add 1/2 teaspoon salt and corn; boil 1 minute. Drain the corn in a colander, rinsing under cold water until cool. In a medium bowl, combine the shallots and vinegar; let stand 5 minutes. Drain the shallots; return to the bowl. Add the corn, red pepper, parsley, olive oil, sage, garlic, ground pepper, and remaining 1/2 teaspoon salt. Refrigerate until ready to use.

Preheat the oven to 375°F. In a large baking pan, combine the potatoes, garlic, sage, olive oil, salt, and pepper. Roast until the potatoes are tender, about 45 minutes.

Remove the salmon fillets from the brine and pat them dry with paper towels; sprinkle both sides with the remaining 1/4 teaspoon salt. In 2 large skillets (preferably nonstick) over medium heat, add 1 tablespoon canola oil to each; heat. Add 4 salmon fillets to each skillet, skin side up, and cook until opaque throughout (4 to 5 minutes per side). Serve with relish and potatoes.