Creamed Corn and Salmon Skillet
Ingredients
- 4salmon fillets (6 ounces each, skin-on)
- 3 cupscorn (fresh or frozen)
- 3 tablespoonbutter
- 1 mediumyellow onion
- 3 clovesgarlic
- ¾ cupheavy cream
- ½ cupvegetable broth
- 1 teaspoonDijon mustard
- 2 teaspoonthyme (fresh or dried)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1lemon
Prep
- 01
Dice 1 medium yellow onion into small pieces.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lemon into halves for juicing.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute more.
- 02
Add the corn, vegetable broth, and thyme. Simmer for 4 minutes, then stir in the cream and Dijon mustard. Season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Simmer gently for 2 more minutes.
- 03
Push the corn mixture to the sides of the skillet, creating a center space. Add the remaining 2 tablespoons butter to the center.
- 04
Pat the salmon dry and place skin-side down in the center of the skillet. Season with the remaining 0.5 teaspoon salt and 0.25 teaspoon pepper.
- 05
Cook for 8–10 minutes, without moving the salmon, until the flesh is opaque and flakes easily with a fork. The skin should crisp slightly.
- 06
Squeeze the lemon over the salmon and corn. Serve directly from the skillet, spooning the creamed corn and pan juices over each fillet.
Spice Tips
For subtle heat, add a pinch of red pepper flakes or smoked paprika when you stir in the cream. A splash of white wine (2 tablespoons) in place of some broth adds brightness. Fresh dill sprinkled over the finished dish ties the salmon and corn together beautifully.
If using fresh corn off the cob, cut kernels from 3–4 ears. Frozen corn works beautifully and requires no prep. The recipe easily doubles for a dinner party — just use a larger skillet or Dutch oven.