Pan-Seared Salmon with Charred Corn and Thyme Butter
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 3 earsfresh corn
- 4 tablespoonunsalted butter
- 2 teaspoonfresh thyme
- 2 clovesgarlic
- 1 wholelemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 2 tablespoonolive oil
Prep
- 01
Mince 2 cloves garlic and set aside.
- 02
Strip kernels from 3 ears of corn and set aside.
- 03
Cut 1 lemon into wedges.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add corn kernels and cook, stirring occasionally, for 5 to 7 minutes until lightly charred and tender. Season with a pinch of salt and pepper. Transfer to a plate.
- 02
Wipe the skillet clean and return it to medium-high heat. Add 1 tablespoon olive oil.
- 03
Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper.
- 04
Once the oil is hot, place salmon skin-side down in the pan. Cook for 4 to 5 minutes without moving, until the skin is crispy and the bottom is opaque.
- 05
Flip gently and cook for another 2 to 3 minutes, until the fish flakes easily with a fork.
- 06
In the final minute, push salmon to the side of the pan. Add butter, minced garlic, and thyme to the empty space. Let the butter melt and foam for 30 seconds, stirring the aromatics.
- 07
Spoon the thyme butter over each salmon fillet. Divide the charred corn among four plates, top with a salmon fillet, and squeeze fresh lemon juice over everything. Serve immediately.
Spice Tips
For a warm edge, stir a pinch of smoked paprika or cayenne into the thyme butter. A small handful of fresh dill or tarragon whisked into the warm butter adds herbal depth without overwhelming the salmon.