Oven-Seared Salmon With Corn and Tomatoes

By Ali Slagle

Published August 11, 2024

  • Oven-seared salmon sits on a bed of corn and tomatoes on a rectangular white platter.
    Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(3,076)
Comments
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This one-pan dinner pairs browned fish with a colorful salad of charred corn, tomatoes, scallions, herbs and lime, proving that summer cooking is best when you get out of the way of the ingredients. The salmon develops a crisp crust without requiring a sear on the stovetop thanks to a light coating of mayonnaise and the direct scorch of the broiler. You won’t taste the mayonnaise; instead, it’s there to caramelize the salmon’s surface while insulating the delicate flesh. Corn kernels cook alongside just long enough to plump, sweeten and char in spots. The salmon and salad are a meal unto themselves, or you could accompany them with quinoa or garlic bread.

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Ingredients

Yield:4 servings

  • 4 cups fresh corn kernels (from about 4 ears)

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and black pepper

  • 4 (6- to 8-ounce) skin-on salmon fillets, patted dry

  • 1½ tablespoons mayonnaise

  • 1 pint cherry tomatoes, halved

  • 1 lime

  • 3 scallions, thinly sliced

  • ½ cup basil or cilantro leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

43 grams carbs; 111 milligrams cholesterol; 697 calories; 14 grams monosaturated fat; 12 grams polyunsaturated fat; 8 grams saturated fat; 40 grams fat; 6 grams fiber; 1092 milligrams sodium; 47 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the broiler to high and set a rack in the upper third of the oven. On a sheet pan, toss the corn with 1 tablespoon oil and season with salt and pepper. Push to one side. Add the salmon to the empty side of the pan, skin-side down. Season the salmon all over with salt and pepper, then coat the tops with a thin layer of mayonnaise. Broil, stirring the corn occasionally, until the salmon is opaque with a browned crust and the corn is bright in color and browned in spots, 6 to 8 minutes.

  2. Step 2

    To the corn, add the tomatoes, scallions and remaining tablespoon oil. Zest the lime on top of the vegetables, then squeeze half the lime on top; cut the remaining half into wedges for serving. Stir to combine and season to taste with salt and pepper, then top with the basil leaves. Serve the salad alongside the salmon, with a squeeze of lime as you like. (After cooking, wedge your spatula between the salmon and skin to easily remove the skin.)

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Ratings

5 out of 5
3,076 user ratings
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Comments

Beth

Instead of mayo on the salmon I did a mix of 2tblsp Dijon mustard with a wisp of white wine and some cayenne pepper. Delicious!!

Michael Dietsch

This is fantastic, and so easy! I had a zucchini in the fridge so I cut that into small cubes and broiled it with the corn. Obviously, most people should be able to make this year round, but I cooked it in mid-August using farmers market produce and it was so bright and fresh. Nice light meal for a summer night.

LMK

Made this but added my go to mix of brown sugar and old bay on top of the salmon before the mayo. Gave it a little more zip and tasted wonderful!

Kerstin Lappen

Delicious with a few changes. I added salmon seasoning and white wine to the mayo. Second, I didn't trust that the corn and salmon would cook at the same rate and both be done in 6-8 minutes, nor did I want salmon drippings leaking into the corn. I broiled the corn with added chopped zucchini. It took 22 minutes to brown and caramelize. Flavors melded with the tomatoes, scallions, basil and lime. The corn salad can stand on its own for a summer BBQ. Salmon took about 12 minutes to perfection!

Carrie

We did this on the grill in a grill pan and it turned out great! Kept the corn on the cob to grill and cut the kernels off after. The mayo didn’t get as brown as it would have in the oven, but it did get a little color. Tasted awesome.

Donna

I’m confused, is this cooked in the oven or broiler (on the bottom of oven)

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