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(3,178)
Comments
Read comments

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
3,178 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!

Jack in Joisey

This was a big hit! I went with a few suggestions in the comments, put the corn and tomato mix in the oven as well, added Jamie Geller baharat spice mix before the mayonaisse. Had company over, it was a big hit! Will make again!

The Milne

I made this and not only was it delicious, it was foolproof. I’m not a very instinctual cook and have to trust the recipe. The only change I made was substituting Dijon for mayo as another commenter suggested. I was worried the salmon wouldn’t be done or the veggies would be overcooked but it was perfect. Easy clean up too. I’m so happy it worked so well!

Sue Z

I made this for my husband and myself - so there were 2 (6 oz) salmon fillets. It was just delicious! The salmon finished in 5 minutes but we both like charred corn so added more time. We ate half with our salmon and had a delicious corn and tomato salad for the next day! I learned about using mayo from another nyt recipe, so the salmon was perfect!

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