In the skillet over medium-high heat, heat 1 tablespoon of oil. Add the corn and cook for 10-12 minutes, or until the corn starts to brown, stirring occasionally. Set aside.

Over medium-high heat, add 2 tablespoons of olive oil to the skillet. Season the salmon with salt and pepper. Cook the salmon skin-side down for 3-4 minutes, or until the skin is crispy. Flip, then cook for another 4 minutes on the other side, until the fish is opaque and flakes easily with a fork.

In a medium bowl, combine the onion, roasted corn, basil, the remaining 2 tablespoons of olive oil, and the red wine vinegar. Season with salt and pepper.

Serve the salmon skin-side up with the roasted corn salsa on the side.