Charred Salmon with Corn and Jalapeño–Lime Butter
Ingredients
- 4 pieces (6 oz each)salmon fillets (skin-on)
- 3 earscorn
- ·jalapeño
- 2lime
- 4 tablespoonsbutter
- 3 clovesgarlic
- ·kosher salt
- ·black pepper
- 2 tablespoonsneutral oil
- ½ teaspoonsmoked paprika
Prep
- 01
Mince 3 cloves garlic.
- 02
Mince 1 jalapeño, removing seeds and ribs for less heat if preferred.
- 03
Zest 1 lime and juice both limes.
- 04
Mix 4 tablespoons softened butter with the minced garlic, minced jalapeño, lime zest, 1 tablespoon lime juice, and 0.5 teaspoon smoked paprika until combined.
Method
- 01
Heat a large cast-iron or stainless steel skillet over high heat. Pat the salmon dry and season both sides generously with salt and black pepper.
- 02
Add 1 tablespoon oil to the hot pan. Lay salmon skin-side up and cook for 3–4 minutes without moving, until the skin is deeply browned and crispy. Flip and cook skin-side down for 2–3 minutes more, until just cooked through. Transfer to a plate.
- 03
Add the remaining 1 tablespoon oil to the same pan. Add corn pieces (cut kernels off the cob, or halve ears lengthwise if keeping whole) and cook over high heat for 4–5 minutes, stirring occasionally, until lightly charred.
- 04
Reduce heat to medium. Push corn to the side, add the jalapeño–lime butter mixture to the center, and let it melt and foam. Toss the corn to coat, season with a pinch of salt, and cook for 1 minute more.
- 05
Plate salmon with charred corn alongside. Drizzle any pan juices and melted butter over the top. Serve immediately.
Spice Tips
The heat level is moderate; jalapeño seeds add punch. For milder results, remove all ribs and seeds before mincing. For extra fire, leave seeds in or add a pinch of cayenne pepper to the butter. A dollop of crema or sour cream on the side cools and balances the spice.
For extra tang, finish with a squeeze of fresh lime juice at the table. The jalapeño–lime butter can be made 1 day ahead and stored covered in the fridge.