Skillet Salmon with Charred Corn and Lime Butter
Ingredients
- 4 piecessalmon fillets (6 ounces each, skin-on)
- 3 cupscorn (fresh kernels or frozen)
- 4 tablespoonbutter
- 2lime
- 3 clovesgarlic
- ½ mediumred onion
- ·salt
- ·black pepper
- ¼ cupcilantro (loosely packed)
Prep
- 01
Mince 3 garlic cloves.
- 02
Dice 1/2 medium red onion.
- 03
Cut 2 limes into halves or wedges; reserve one half for squeezing and two wedges for garnish.
Method
- 01
Heat a large cast-iron or stainless steel skillet over medium-high heat. Add 2 tablespoons butter and let it foam.
- 02
Add the corn and cook, stirring occasionally, for 4–5 minutes until it begins to char at the edges. Season with salt and pepper. Transfer to a plate.
- 03
Pat the salmon dry and season generously with salt and pepper. Return the skillet to medium-high heat, add 1 tablespoon butter, and place the salmon skin-side up. Cook for 4 minutes without moving.
- 04
Flip gently and cook skin-side down for another 3–4 minutes, until the flesh flakes easily with a fork.
- 05
Push the salmon to the side. Add the remaining 1 tablespoon butter, minced garlic, and diced red onion to the skillet and cook for 1 minute until fragrant.
- 06
Return the corn to the skillet, squeeze lime juice over everything, and toss gently. Taste and adjust seasoning.
- 07
Divide among plates and garnish with cilantro and lime wedges.
Spice Tips
For heat, add a pinch of cayenne pepper or red pepper flakes when you cook the onion and garlic. A dash of soy sauce or fish sauce in place of some salt adds savory depth. Fresh herbs like dill or basil work beautifully instead of cilantro.
Use fresh corn if in season for the best flavor and texture. Frozen corn works fine too—no thawing needed. Leftovers keep in an airtight container for 2 days.