Pan-Seared Salmon with Creamed Corn and Thyme
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 3 cupsfresh corn (or frozen)
- ¾ cupwhole milk
- 4 tablespoonbutter
- ½ mediumyellow onion
- 2 clovesgarlic
- 1 tablespoonfresh thyme (or 1 teaspoon dried)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
Prep
- 01
Dice 1/2 medium yellow onion into small pieces.
- 02
Mince 2 cloves garlic.
- 03
If using fresh corn, cut kernels from the cob. Measure 3 cups total (fresh or thawed frozen corn).
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat the salmon fillets dry with paper towels, then season both sides with salt and pepper. Once the oil is shimmering, lay the salmon skin-side up in the pan. Sear for 4 to 5 minutes without moving, until the skin is crispy and golden.
- 02
Flip the fillets and cook for another 2 to 3 minutes, until the flesh is opaque and flakes gently. Transfer to a plate and tent loosely with foil to keep warm.
- 03
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 2 minutes, stirring, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- 04
Pour in the 3/4 cup milk and add the corn, thyme, and a pinch of salt and pepper. Stir well and simmer for 5 minutes, stirring occasionally, until the corn is heated through and the mixture thickens slightly.
- 05
Stir in the remaining 2 tablespoons butter until melted and the sauce turns rich and creamy. Taste and adjust seasoning as needed.
- 06
Divide the creamed corn among four bowls or plates and top each with a salmon fillet, skin-side up. Drizzle with any pan juices and serve warm.
If fresh corn is out of season, frozen corn works beautifully — no thawing required, just add directly to the skillet. For a lighter version, substitute half-and-half or heavy cream for the milk and reduce the butter to 3 tablespoons total. Leftover creamed corn keeps refrigerated for up to 3 days.