Introduction

This oven-seared salmon with corn and tomatoes is a vibrant, flavorful dish that combines perfectly cooked fish with a fresh, summery vegetable salad. It’s quick to prepare and offers a delightful balance of textures and bright, zesty flavors.

Oven-Seared Salmon With Corn and Tomato Salad Recipe - Recipe Image

Ingredients

4 cups fresh corn kernels (from about 4 ears)
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
4 (6- to 8-ounce) skin-on salmon fillets, patted dry
1½ tablespoons mayonnaise
1 pint cherry tomatoes, halved
1 lime
3 scallions, thinly sliced
½ cup basil or cilantro leaves

Instructions

Step 1: Preheat the broiler to high and position a rack in the upper third of the oven. On a sheet pan, toss the corn kernels with 1 tablespoon of olive oil and season with salt and pepper. Push the corn to one side of the pan.
Step 2: Place the salmon fillets skin-side down on the empty side of the sheet pan. Season all over with salt and pepper, then spread a thin layer of mayonnaise on top of each fillet.
Step 3: Broil the salmon and corn, stirring the corn occasionally, until the salmon is opaque with a browned crust and the corn is bright and browned in spots, about 6 to 8 minutes.
Step 4: To the corn, add the halved cherry tomatoes, scallions, and the remaining tablespoon of olive oil. Zest the lime over the vegetables, then squeeze half of the lime juice on top. Cut the remaining half into wedges for serving.
Step 5: Stir the vegetable mixture to combine and season with salt and pepper to taste. Top with the basil or cilantro leaves and serve alongside the salmon, with lime wedges for extra flavor.
Step 6: To remove the skin from the salmon, gently wedge a spatula between the fillet and the skin after cooking.

Tips & Variations

For extra flavor, add a pinch of smoked paprika to the corn before broiling.
Use cilantro instead of basil for a different herbal note.
Mayonnaise helps create a beautifully browned crust on the salmon; don’t skip it!
If fresh corn isn’t available, frozen corn kernels can be used—just thaw and pat dry first.

Storage

Store leftover salmon and vegetable salad separately in airtight containers in the refrigerator for up to 2 days. Gently reheat the salmon in a low oven or enjoy cold. The salad is best served fresh but can be kept cold and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon instead of fresh?

Yes, but be sure to thaw it completely and pat dry to ensure even cooking and a good crust formation.

What can I substitute for mayonnaise on the salmon?

You can use Greek yogurt or a light brush of olive oil, but mayo helps achieve a golden crust and adds moisture.

Oven-Seared Salmon With Corn and Tomato Salad Recipe

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★★★★★

4.7 from 138 reviews

This Oven-Seared Salmon With Corn and Tomatoes recipe offers a delightful combination of broiled salmon fillets paired with a vibrant, fresh corn and tomato salad. The dish is accented with lime, scallions, and fresh herbs, making it a perfect light yet flavorful meal that comes together quickly under the broiler for a beautifully browned crust and bright, fresh vegetables.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Broiling
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Salmon and Corn

4 cups fresh corn kernels (from about 4 ears)
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper to taste
4 (6- to 8-ounce) skin-on salmon fillets, patted dry
1½ tablespoons mayonnaise

Salad and Garnish

1 pint cherry tomatoes, halved
1 lime
3 scallions, thinly sliced
½ cup basil or cilantro leaves

Instructions

Preheat and Prepare: Heat the broiler to high and position a rack in the upper third of the oven to ensure the salmon and corn will cook quickly under intense heat. This placement helps achieve a nicely browned crust on the salmon and bright, roasted corn.
Broil Corn and Salmon: On a sheet pan, toss the fresh corn kernels with 1 tablespoon of olive oil and season them with kosher salt and freshly ground black pepper. Push the corn to one side of the pan. Place the salmon fillets skin-side down on the empty side. Season each fillet generously with salt and pepper and spread a thin layer of mayonnaise on top to promote browning and keep the fish moist. Broil for 6 to 8 minutes, stirring the corn occasionally to prevent burning, until the salmon is opaque with a golden-brown crust and the corn has browned spots and is tender.
Prepare the Salad: Once the salmon and corn are done, add the halved cherry tomatoes and sliced scallions to the warm corn on the sheet pan. Drizzle with the remaining 1 tablespoon of olive oil. Zest the lime over the vegetables and then squeeze half of the lime’s juice onto the mixture. Stir gently to combine all flavors and season with additional salt and pepper to taste.
Finish and Serve: Top the fresh corn and tomato salad with the basil or cilantro leaves for a burst of herbal aroma and freshness. Serve the salad alongside the broiled salmon fillets. Provide lime wedges from the remaining half lime to squeeze over the salmon and salad as desired. To serve, carefully wedge a spatula between the salmon fillet and skin to remove the skin if preferred.

Notes

Using mayonnaise on the salmon helps create a beautiful browned crust under the broiler while keeping the fish moist.
Fresh corn kernels are preferable over canned or frozen for the best texture and sweetness.
Broiling times can vary depending on the oven and thickness of the salmon. Keep a close eye to prevent overcooking.
Choosing basil will give a sweet, aromatic flavor, while cilantro adds a fresh, citrusy note — select based on your preference.
If you prefer, you can remove the skin from the salmon before serving or eat it crispy if you enjoy the texture.

Keywords: oven seared salmon, broiled salmon, corn and tomato salad, lime salmon recipe, healthy salmon dinner, quick salmon recipe, fresh corn salad, summer seafood dish