Oven-Seared Salmon With Corn and Tomatoes

By Ali Slagle

Published Aug. 12, 2024

Oven-Seared Salmon With Corn and Tomatoes
Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(2,904)
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
  • 4cups fresh corn kernels (from about 4 ears)
  • 2tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • 4(6- to 8-ounce) skin-on salmon fillets, patted dry
  • 1½ tablespoons mayonnaise
  • 1pint cherry tomatoes, halved
  • 1lime
  • 3scallions, thinly sliced
  • ½cup basil or cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

697 calories; 40 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 12 grams polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 47 grams protein; 1092 milligrams sodium

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
2,904 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!

Cali Mom

So good and so fast! I made this with no changes. This was so fast too make and SO good that it seemed like it should take much longer. The whole family liked it. My teen daughter had a friend over who liked it so much she texted her mom, who then requested the recipe. I wouldn't change a thing. I love that it is so fresh and light, can be made year-round, and is one-pan for easy clean up. Next time I'll serve with crusty bread and white wine. 5 stars

Alyssa

This was phenomenal. I used frozen corn (Aldi super sweet corn). I also just roasted everything together (next time would put corn in a bit longer, or thaw it out beforehand). As others suggested, I added smoked paprika and garlic powder to the mayo mixture (as always, Duke’s was used). Once pulled from the oven, I put lime juice on everything. Served with black beans. Next time I’m going to add poblanos to the corn and tomato mixture!

Jensen

Delicious! I sliced up fingerling potatoes to cook with the corn - should have cooked that a little longer. Based on other comments I added garlic powder to the mayo. The dish was easy to prepare and was a great change after Christmas.

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