Pan Sweet Corn Salmon Recipe

par-cook potatoes

Preheat oven to 425°F (220°C). Toss halved/quartered baby potatoes with 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper. Spread on a rimmed baking sheet cut-side down. Roast 20–25 minutes until tender and golden; allow to cool slightly.

finish with corn

In a large skillet over medium heat, melt 1.5 tbs butter. Add diced shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add roasted potatoes and 1.5 cups corn kernels to the pan, tossing to combine. Stir in thyme, remaining 0.25 tsp salt and 0.25 tsp pepper. Sauté 3–4 minutes until corn is warmed and edges of potatoes are crisp. Transfer mixture to a warm plate and keep warm while you cook the salmon and make the sauce.

season salmon

Pat salmon fillets dry with paper towels. Sprinkle each fillet evenly with kosher salt (about 3/4 tsp per fillet divided), black pepper and smoked paprika, pressing gently so seasoning adheres.

pan-sear salmon

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tbs olive oil and let shimmer. If salmon has skin, place skin-side down and press gently with a spatula for 20–30 seconds to prevent curling. Cook salmon 4–5 minutes skin-side down until skin is crisp and edges turn opaque. Flip and cook 2–4 minutes more (depending on thickness) until salmon reaches desired doneness (internal temperature 125–130°F/52–54°C for medium-rare to 140°F/60°C for well done). Remove salmon to a plate and tent with foil to keep warm.

build the sauce

Using the skillet you cooked salmon in (wipe out excess oil leaving browned bits), reduce heat to medium. Add 1 tbs unsalted butter and let melt. Pour in 1/2 cup stock and scrape browned bits to deglaze the pan. Stir in 1 cup heavy cream and 1 tbs honey. Bring to a gentle simmer while stirring.

season and thicken

Add 1 tsp lemon juice, 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust sweet/salty balance—add up to 1/2 tbs more honey or a pinch more salt as desired. If you prefer a thicker sauce, mix 0.5 tsp cornstarch with 1 tsp cold water to make a slurry, then whisk into the sauce and simmer 1–2 minutes until it thickens to coat the back of a spoon. Keep sauce warm but do not boil vigorously to avoid breaking the cream.

Spoon a ring or pool of the sweet cream sauce onto warm plates. Arrange a generous portion of the roasted potatoes and corn sauté in the center of each plate. Place a salmon fillet on top of the potatoes, skin-side up or down as preferred.

Ladle additional sauce around the potatoes and salmon so the fish is slightly surrounded by the sweet cream. Sprinkle chopped chives or parsley over the fish and potatoes, and serve with a lemon wedge alongside.

Serve immediately while hot. Leftover sauce can be refrigerated up to 2 days; reheat gently.