Cook bacon in skillet over medium heat for about 4 minutes, stirring occasionally.
Add shallots and white parts of onions, sautè 2 minutes.
Add wine, scraping pan to loosen browned bits.
Stir in vinegar, corn and half of salt and pepper, cook about 4 minutes, until heated all the way through.
Stir in green parts of onions.
Heat a large skillet over medium heat.
Add oil, swirl to coat.
Sprinkle salmon fillets with remaining salt and pepper.
Add fillets to pan, cook 4 minutes. Turn and cook another 3 or 4 minutes until your desired temperature.
Sprinkle with thyme and place on top of corn mixture.