Pan-Seared Salmon with Charred Corn and Herb Butter
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 3 earscorn
- 4 tablespoonsbutter
- 2 tablespoonsfresh dill
- 1lemon
- 2 clovesgarlic
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
Prep
- 01
Cut corn kernels from 3 ears of corn using a sharp knife.
- 02
Mince 2 cloves garlic.
- 03
Chop 2 tablespoons fresh dill.
- 04
Cut 1 lemon into wedges for serving.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 02
Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- 03
Place salmon skin-side up in the hot skillet and cook for 4 minutes without moving, until the skin is crispy and golden. Flip and cook for another 2–3 minutes until cooked through (it should flake easily with a fork). Transfer to a plate.
- 04
Wipe the skillet clean. Add the remaining 1 tablespoon olive oil and the corn kernels. Cook over medium-high heat, stirring occasionally, for 5–6 minutes until charred in spots and tender.
- 05
Reduce heat to low. Stir in the butter, dill, and minced garlic. Cook for 1 minute, stirring gently. Season to taste with salt and pepper.
- 06
Divide salmon and corn among four plates. Squeeze fresh lemon juice over each piece of salmon and spoon the herb butter and any pan juices over everything. Serve immediately.
Spice Tips
For subtle warmth, add a pinch of smoked paprika to the herb butter. A small pinch of cayenne brings gentle heat without overpowering. Fresh thyme or tarragon can substitute for dill if preferred.
If you prefer your salmon less cooked in the center, reduce the flip-side cooking time to 2 minutes. Leftover herb butter freezes well for up to 3 months.