Pan-Seared Salmon with Charred Corn and Lime Butter
Ingredients
- 4 (6 oz each)salmon fillets (skin-on)
- 3 earscorn
- 3 tablespoonbutter
- 1lime
- 2 clovesgarlic
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ cupfresh cilantro
Prep
- 01
Cut corn kernels from 3 ears of corn.
- 02
Mince 2 cloves garlic.
- 03
Cut 1 lime into wedges (or juice it directly into the pan).
Method
- 01
Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and cook for 4 minutes until the skin is crispy, then flip and cook for 2 more minutes until just cooked through. Transfer to a plate.
- 03
In the same skillet, add remaining 1 tablespoon olive oil and the corn kernels (cut from the cob). Cook for 5 to 6 minutes, stirring occasionally, until the kernels are charred in spots and tender.
- 04
Push corn to the side of the skillet and lower heat to medium. Add butter and minced garlic to the empty space and cook for 30 seconds until fragrant.
- 05
Stir the butter and garlic into the corn. Squeeze in the lime juice, season to taste with salt and pepper, and toss to coat.
- 06
Divide corn between plates, top with a salmon fillet, and garnish with fresh cilantro.
Spice Tips
For warmth and depth, add 1/4 teaspoon smoked paprika or chili powder to the corn in step 3. A pinch of red pepper flakes brings gentle heat. Finish with fresh cilantro or a scattering of toasted pumpkin seeds for texture.
If you prefer, cut the salmon into smaller pieces before cooking so everything finishes at the same time. The recipe also works beautifully with frozen corn kernels—no need to thaw.