Oven-Seared Salmon with Corn and Tomatoes

Basic Information

• Total Time: 25 minutes

• Prep Time: 10 minutes

• Cook Time: 15 minutes

Ingredients

• 4 cups fresh corn kernels (from ~4 ears of corn)

• 2 tablespoons extra-virgin olive oil (EVOO)

• Kosher salt and freshly ground black pepper

• 4 skin-on salmon fillets (6–8 ounces each), patted dry (ensure thorough drying for crisp skin)

• 1½ tablespoons mayonnaise (or substitute as desired)

• 1 pint cherry tomatoes, halved

• 1 lime (zest + juice)

• 3 scallions, thinly sliced

• ½ cup fresh basil or cilantro leaves

Cooking Steps

Step 1: Preheat & Prep the Baking Sheet

Preheat the broiler to HIGH (max setting) and position the oven rack in the upper third (ensures direct, intense heat for browning). On a large rimmed baking sheet, toss corn kernels with 1 tablespoon EVOO, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread the corn evenly and push to one side of the sheet.

Step 2: Sear the Salmon

Season both sides of the salmon fillets with ½ teaspoon salt and ¼ teaspoon black pepper. Pat dry thoroughly (moisture will prevent a crispy skin). Place fillets skin-side down on the empty side of the baking sheet. Gently spread a thin, even layer of mayonnaise over the top of each fillet (this acts as a browning agent and adds richness).

Slide the baking sheet onto the preheated broiler rack. Broil for 6–8 minutes, stirring the corn occasionally to ensure even browning (corn should turn bright yellow with golden spots). The salmon will develop an opaque, caramelized crust when ready.

Step 3: Assemble the Corn-Tomato Salad

While the salmon broils, prepare the vegetable mixture: In a bowl, combine the roasted corn, halved cherry tomatoes, and thinly sliced scallions. Add the remaining 1 tablespoon EVOO, then zest the lime (using a microplane for only the bright green outer layer) and add to the bowl.

Squeeze half the lime juice over the vegetables, season with additional salt and pepper to taste, then stir in fresh basil or cilantro leaves.

Step 4: Finish & Serve

After broiling, carefully remove the baking sheet from the oven. Use a spatula to separate the salmon from its skin by sliding the spatula under the edge of the fillet and lifting gently (the crisp skin will detach easily).

Arrange the seared salmon on a platter (skin-side up or down, as preferred) and top with the vibrant corn-tomato salad. Serve with remaining lime wedges for extra juice, and squeeze fresh lime over the dish before eating.

User Adaptations & Variations

Readers share creative twists to elevate this dish:

• Mustard Crust: Swap mayo for 2 tbsp Dijon mustard + 1 tsp white wine + pinch cayenne (tangy-spicy alternative).

• Sweet Heat: Add brown sugar + Old Bay seasoning to the salmon before mayo for a bold, savory-sweet kick.

• Seasonal Swaps: Substitute corn with frozen (thawed) or add diced zucchini/potatoes to the mix.

• Global Flair: Add smoked paprika, garlic powder, or poblanos to the corn-tomato blend for smoky/spicy depth.

• Dairy-Free: Replace mayo with 1:1 Greek yogurt + lime zest for a lighter alternative.

Chef’s Note

This recipe shines in summer with fresh produce, but frozen corn and winter veggies work year-round. Ensure salmon is pat dry for crispy skin, and adjust salt/pepper to taste. Enjoy this vibrant, light meal on warm evenings!