oven-seared salmon with corn

This oven-seared salmon with corn is the kind of bright, effortless dinner that solves your “What should I make tonight?” dilemma in minutes. With caramelized corn, juicy tomatoes, and perfectly broiled salmon crowned with a golden crust, this recipe delivers bold flavor with almost no hands-on time. Everything roasts on one sheet pan, giving you a vibrant, summer-inspired meal that feels fresh, satisfying, and wildly easy—exactly what weeknight cooking should be.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Weeknight-Friendly: From start to finish, you’re looking at less than 20 minutes.
• One-Pan Convenience: Minimal cleanup but maximum flavor—everything cooks together for built-in harmony.
• Incredible Texture Contrast: Crisp-tender corn, melt-in-your-mouth salmon, and juicy tomatoes create a balanced, restaurant-quality bite.
• Fresh, Bright & Summery: Lime zest, herbs, and sweet corn add a refreshing finish that keeps the dish light.
• Fail-Proof Technique: The mayonnaise forms a protective layer that helps the salmon stay moist while developing a beautiful golden crust.

This recipe stands out because the broiler simulates high-heat searing without the fuss of stovetop cooking, giving you perfectly cooked salmon every time.

Ingredients Needed

For the Salmon & Corn Base

• 4 cups fresh corn kernels (from about 4 ears of corn)
• 2 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 4 salmon fillets (6–8 oz each), skin on and patted dry
• 1½ tablespoons mayonnaise (helps create a golden crust)

For the Fresh Tomato Herb Salad

• 1 pint cherry tomatoes, halved
• 3 scallions, thinly sliced
• 1 lime (for zest and juice)
• ½ cup fresh basil or cilantro leaves

How to Make Oven-Seared Salmon With Corn

Step 1 — Prep, Season & Broil

1. Preheat the broiler: Set your oven rack in the upper third and turn the broiler to high. This strong top heat mimics restaurant-style searing.
2. Arrange the vegetables: On a large sheet pan, toss the corn with 1 tablespoon of olive oil. Season generously with salt and pepper. Spread the corn out, then push it to one side.
3. Add the salmon: Place the salmon fillets skin-side down on the empty side of the pan. Season all over with salt and pepper.
4. Coat with mayo: Spread a thin, even layer of mayonnaise over the tops—this helps browning and locks in moisture.
5. Broil: Cook for 6–8 minutes, stirring the corn halfway through. The salmon should be opaque with lightly crisped edges, and the corn should look bright and blistered in spots.

Tip: If the salmon skin sticks, slide a spatula between the flesh and skin after cooking— it will release cleanly.

Step 2 — Build the Tomato Corn Salad

6. Add the halved cherry tomatoes, sliced scallions, and remaining tablespoon of olive oil directly to the hot corn on the sheet pan.
7. Zest the lime over the mixture, then squeeze half the lime on top for brightness.
8. Season with salt and pepper, toss everything together, and taste for balance.
9. Finish with fresh basil or cilantro leave.
10. Serve the warm salad alongside the salmon with lime wedges for squeezing.

Serving and Storage Tips

Serving Suggestions

• Serve over fluffy rice, quinoa, or couscous to soak up the limey juices.
• Add sliced avocado or a dollop of Greek yogurt for extra creaminess.
• Pair with a light salad, garlic bread, or roasted potatoes for a full meal.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm gently in a 300°F (150°C) oven until heated through. Avoid microwaving to prevent the salmon from drying out.
• Not freezer-friendly: The vegetables will lose texture, and salmon can become chalky.

Helpful Notes

• Fresh corn is ideal, but frozen corn works if thawed and patted dry.
• Swap basil for cilantro or mint depending on the flavor profile you prefer.
• Want heat? Add thinly sliced jalapeño or a pinch of chili flakes.
• If your broiler runs very hot, keep a close eye to prevent burning—broilers vary widely.

Conclusion

This oven-seared salmon with corn proves that a fast recipe can still be vibrant, flavorful, and impressive. With its one-pan convenience, fresh ingredients, and foolproof broiling method, it’s the perfect dish for busy nights when you still want something wholesome and beautiful on the table. Whether you’re cooking for yourself or guests, this meal is guaranteed to satisfy.

If you try this recipe, leave a comment and a star rating below—I’d love to hear how it turned out for you!
Share a photo on Pinterest or Facebook, and tell me: What herb did you use—basil or cilantro?

Frequently Asked Questions (FAQ)

Can I use frozen corn instead of fresh?

Yes! Just thaw it and pat it completely dry so it browns nicely under the broiler.

Can I replace the salmon with another protein?

Absolutely. Arctic char, trout, or even cod will work, though cooking time may vary slightly.

Is this recipe gluten-free?

Yes, the entire dish is naturally gluten-free.

What if I don’t like mayonnaise?

You won’t taste it—it simply helps the salmon brown. If you prefer, use sour cream or a thin layer of olive oil instead.

How do I keep salmon moist under the broiler?

Coating the top with mayo and cooking on high heat for a short time prevents over-drying.