Crispy-Skin Salmon with Charred Corn & Lime Crema
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 4 earscorn
- 2lime
- ½ cupsour cream
- 2 clovesgarlic
- 3 tablespoonolive oil
- ·kosher salt
- ·black pepper
- ¼ cupcilantro
Prep
- 01
Cut kernels from 4 ears of corn.
- 02
Mince 2 garlic cloves.
- 03
Juice 2 limes.
- 04
Chop 1/4 cup cilantro.
Method
- 01
Pat salmon fillets dry with a paper towel and season skin and flesh generously with kosher salt and black pepper. Let sit at room temperature for 5 minutes.
- 02
Meanwhile, make the lime crema: whisk together 1/2 cup sour cream, juice of 1 lime, 2 minced garlic cloves, 1/4 teaspoon salt, and a pinch of black pepper in a small bowl. Set aside.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side down in the pan. Cook for 5–6 minutes without moving, until skin is crispy and brown. Flip, cook flesh-side down for 2–3 minutes. Transfer to a plate.
- 04
In the same skillet, add 1 tablespoon olive oil. Add corn (kernels cut from cobs) and cook for 4–5 minutes, stirring occasionally, until edges char and kernels are tender. Season with salt and pepper to taste.
- 05
Plate salmon over charred corn. Drizzle with lime crema, scatter chopped cilantro on top, and serve with lime wedges.
Spice Tips
For subtle heat, stir a pinch of cayenne or a dash of hot sauce into the lime crema. A small pinch of smoked paprika tossed with the corn adds depth.
Salmon skin will crisp best in a dry skillet; pat fillets thoroughly before cooking. Make the lime crema up to 4 hours ahead and refrigerate.