Pan-Seared Salmon with Charred Corn and Thyme Butter
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 4 earscorn
- 3 tablespoonsbutter
- 4 sprigsfresh thyme
- 2 clovesgarlic
- ·salt
- ·black pepper
- 1 wholelemon
Prep
- 01
Mince 2 cloves garlic.
- 02
Shuck corn from the cob by holding each ear upright and running a sharp knife down the sides. Discard the husks and silk.
Method
- 01
Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 5 minutes.
- 02
Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon butter. Place salmon skin-side up in the pan and cook for 4 to 5 minutes until the skin is golden and crispy.
- 03
Flip the salmon and cook for another 2 to 3 minutes until just cooked through (the flesh should be opaque and flake easily). Transfer to a plate and tent with foil.
- 04
In the same skillet, add the corn ears in a single layer and let them sit undisturbed for 3 to 4 minutes to char. Rotate them and cook another 3 to 4 minutes until golden in spots all over.
- 05
Reduce heat to medium. Add the remaining 2 tablespoons butter, thyme sprigs, and minced garlic. Let the butter melt and foam gently for 1 minute, tilting the pan to baste the corn.
- 06
Divide the salmon and corn between plates. Spoon the warm thyme butter over everything and serve with lemon wedges on the side.
Spice Tips
For a subtle heat, add a pinch of red pepper flakes to the thyme butter. For earthiness, stir in fresh dill or tarragon instead of (or alongside) the thyme. A grind of smoked paprika over the corn adds depth.