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