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oven-seared salmon with corn

Oven-Seared Salmon with Corn

This bright, effortless dinner brings together perfectly broiled salmon, caramelized corn, and a fresh tomato herb salad—all on one sheet pan. With bold flavors, minimal cleanup, and a summery finish, it’s the ideal weeknight recipe when you want something fast, fresh, and satisfying.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Salmon & Corn Base
  • 4 cups fresh corn kernels (about 4 ears)
  • 2 tbsp extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper to taste
  • 4 salmon fillets, skin on and patted dry 6–8 oz each
  • 1.5 tbsp mayonnaise helps create a golden crust
For the Fresh Tomato Herb Salad
  • 1 pint cherry tomatoes, halved
  • 3 scallions, thinly sliced
  • 1 lime (zest and juice)
  • 0.5 cup fresh basil or cilantro leaves

Method
 

  1. Preheat the broiler and position the oven rack in the upper third for high, direct heat.
  2. Toss corn with 1 tablespoon olive oil on a sheet pan. Season with salt and pepper, spread out, and push to one side.
  3. Place salmon skin-side down on the empty side of the sheet pan. Season with salt and pepper.
  4. Spread a thin, even layer of mayonnaise over the tops of the salmon to promote browning and moisture.
  5. Broil for 6–8 minutes, stirring the corn halfway. Salmon should be opaque with crisp edges and corn blistered in spots.
  6. Add tomatoes, scallions, and remaining olive oil directly to the hot corn on the sheet pan.
  7. Zest the lime over the salad, squeeze half the lime on top, season, and toss to combine. Finish with basil or cilantro.
  8. Serve the warm tomato corn salad alongside the salmon with lime wedges.

Notes

Frozen corn works if thawed and dried well. Swap herbs depending on preference. Add sliced jalapeño for heat. Monitor closely under the broiler since temperatures vary.