Pan-Seared Salmon with Charred Corn and Lime Butter
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 3 earscorn
- 3 tablespoonsbutter
- 1lime
- 2 clovesgarlic
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ¼ cupfresh cilantro
Prep
- 01
Cut the kernels from 3 ears of corn using a sharp knife, working over a bowl to catch the kernels.
- 02
Mince 2 garlic cloves.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the corn kernels (scraped from the cobs). Cook for 6-8 minutes, stirring occasionally, until the kernels are charred and tender. Season with salt and pepper. Transfer to a plate.
- 02
Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Pat the salmon dry and season both sides with salt and pepper. Place skin-side up in the hot skillet and cook for 4-5 minutes without moving. Flip and cook for another 2-3 minutes until cooked through and flaky.
- 03
While the salmon finishes, mince the garlic and whisk together with the butter and juice from 1 lime in a small bowl.
- 04
Divide the charred corn among four plates. Top each with a salmon fillet and dollop with the lime butter. Garnish with fresh cilantro and serve immediately.
Spice Tips
For subtle heat, add a small pinch of red pepper flakes to the lime butter. A dash of smoked paprika on the corn adds depth without spice. Fresh mint can substitute for cilantro if preferred.
The recipe comes together in under 20 minutes start to finish. Corn can be prepped up to 1 hour ahead.