Oven-Seared Salmon with Corn, Tomatoes, and Lime Recipe
Introduction
This oven-seared salmon with corn and tomatoes is a bright and delicious meal perfect for a quick weeknight dinner or a casual gathering. The broiler adds a wonderful crust to the salmon while the fresh corn and tomato salad brings a burst of summer flavors.
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
- 1/2 cup basil or cilantro leaves
Instructions
- Step 1: Heat the broiler to high and place 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: Add the salmon fillets, skin-side down, to the empty side of the pan. Season the salmon 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 for 6 to 8 minutes, stirring the corn occasionally, until the salmon is opaque with a browned crust and the corn is bright and slightly browned in spots.
- Step 4: Add the halved cherry tomatoes, sliced scallions, and remaining tablespoon of olive oil to the corn. Zest the lime over the vegetables, then squeeze half of the lime juice on top.
- Step 5: Stir the vegetable mixture to combine and season with salt and pepper to taste. Top with basil or cilantro leaves and serve alongside the salmon. Use a spatula to gently separate the skin from the salmon before serving if desired, and offer lime wedges for squeezing.
Tips & Variations
- For extra flavor, try adding a pinch of smoked paprika to the corn before broiling.
- If you prefer, swap basil for cilantro, or use fresh parsley for a milder herb note.
- Mayonnaise helps create a delicious crust, but you can substitute with a light brush of dijon mustard for a tangy twist.
- Use frozen corn kernels if fresh is unavailable; just pat them dry before tossing with oil.
Storage
Store any leftover salmon and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or enjoy cold. The corn and tomato salad is best served fresh but can be kept chilled and stirred before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salmon without skin for this recipe?
Yes, you can use skinless salmon fillets if preferred. Without the skin, handle the fillets carefully to avoid breaking, and you may want to add a touch more oil to prevent sticking during broiling.
What can I serve with oven-seared salmon and corn salad?
This dish pairs well with simple sides like steamed rice, quinoa, or a light green salad. Crusty bread also complements the fresh flavors and helps soak up any juices.
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Oven-Seared Salmon with Corn, Tomatoes, and Lime Recipe
- Total Time: 18 minutes
- Yield: 4 servings 1x
Description
A vibrant and easy-to-make oven-seared salmon recipe paired with a fresh corn and tomato salad. The salmon is broiled to a perfect crust with a hint of mayonnaise, while the corn and cherry tomatoes add a refreshing, zesty accompaniment seasoned with lime, scallions, and fresh herbs.
Ingredients
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
- 1/2 cup basil or cilantro leaves
Instructions
- Preheat Broiler and Prepare Pan: Heat the broiler to high and position a rack in the upper third of the oven. On a sheet pan, toss the fresh corn kernels with 1 tablespoon of olive oil and season with kosher salt and black pepper. Push the corn to one side of the pan to prepare space for the salmon.
- Season and Broil Salmon: Place the salmon fillets on the empty side of the pan, skin-side down. Season the fillets generously with salt and black pepper. Spread a thin layer of mayonnaise evenly over the top of each salmon fillet. Broil the salmon along with the corn for 6 to 8 minutes, stirring the corn occasionally, until the salmon is opaque, has a browned crust, and the corn is bright and caramelized in spots.
- Prepare the Salad: Remove the pan from the oven. To the corn, add the halved cherry tomatoes, thinly sliced scallions, and the remaining tablespoon of olive oil. Zest the lime over the vegetable mixture to add bright citrus flavor, then squeeze half of the lime juice into the pan. Cut the remaining half of the lime into wedges for serving.
- Combine and Serve: Stir the corn and tomato mixture to combine all ingredients evenly. Season the salad with additional salt and pepper to taste. Top with fresh basil or cilantro leaves for a fragrant herb finish. Serve the salad alongside the oven-seared salmon, and offer lime wedges for an optional extra squeeze of citrus. Use a spatula to gently separate the salmon skin after cooking, if desired.
Notes
- Using mayonnaise on salmon helps create a beautifully browned crust during broiling without drying out the fish.
- Make sure to pat the salmon dry to achieve a better sear and texture.
- Fresh herbs like basil or cilantro can be swapped according to preference for varied flavor profiles.
- Serving with lime wedges adds a refreshing contrast and bright acidity.
- Keep an eye on the salmon while broiling as cooking times can vary depending on thickness and oven intensity.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: American
Keywords: salmon, oven-seared salmon, broiled salmon, corn salad, cherry tomatoes, lime, healthy seafood recipe, easy dinner
