Sweet Corn Salmon Recipe

Prepare and season

Pat salmon fillets very dry with paper towel. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Let sit at room temperature 10 minutes while you prep vegetables and sauce.

Pan-sear the salmon

Heat a heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter has melted and foaming subsides, place salmon fillets skin-side down. Press gently for 15 seconds to keep skin flat. Cook skin-side down 4-5 minutes without moving, until skin is crisp and cooked 3/4 of the way up the fillet. Flip and cook 1-2 minutes more for medium (adjust time for thickness). Remove salmon to a plate and tent loosely with foil to rest while finishing other components.

Par-cook potatoes (if needed)

If using raw baby potatoes, bring a small pot of salted water to a simmer and simmer halved potatoes 6-8 minutes until just tender. Drain and set aside. (If using pre-cooked or small fingerlings, skip this step.)

Sauté aromatics

In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the minced shallot and cook 1-2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook vegetables

Add the par-cooked potatoes and sliced squash to the skillet; sauté 4-5 minutes until squash softens and potatoes develop light golden color. Stir in 1 cup sweet corn kernels and continue cooking 2-3 minutes until corn is heated through. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the baby spinach and toss until wilted, about 1 minute. Finish with 1/2 tablespoon lemon juice. Keep vegetables warm on low heat while you prepare the sauce and reheat salmon briefly if needed.

Sauté shallot and corn

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add 1/2 shallot and 1 smashed garlic clove; cook 1-2 minutes until softened. Add 1 cup corn kernels and cook 2-3 minutes, stirring, until corn is slightly golden.

Deglaze and simmer

Add 2 tablespoons dry white wine (or vegetable broth) to deglaze the pan, scraping up any fond. Let it reduce by about half, about 1-2 minutes.

Blend and finish sauce

Carefully transfer the corn mixture (remove the garlic clove if desired) to a blender or use an immersion blender in the saucepan. Add 1/2 cup heavy cream, 1/4 cup whole milk and blend until mostly smooth (leave a bit of texture if preferred). Return to low heat and stir in up to 2 tablespoons stock to loosen to a pourable consistency. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Warm through gently but do not boil. Stir in 1 tablespoon chopped chives or parsley and adjust seasoning to taste.

Reheat salmon briefly if it has cooled: place in a warm oven (200°F/95°C) for 3-4 minutes or sear skin side 30 seconds in a hot pan to refresh the crispiness.

Spread a generous ring or pool of the warm sweet corn cream sauce on each plate. Spoon a mound of the sautéed vegetables (squash, potatoes, corn & spinach) in the center of the sauce. Place a salmon fillet on top, skin side up or down as preferred. Spoon a little extra sauce around the edges so the salmon is 'surrounded' by sauce but the skin stays crisp.

Garnish with chopped parsley or microgreens, a drizzle of extra virgin olive oil, and serve with lemon wedges on the side for squeezing.