Oven-Seared Salmon with Corn and Tomatoes
Recipe Date:
March 15, 2026
Serving Size:
4
Cook Time:
00:25:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 4 cups fresh corn kernels (from about 4 ears)
- 2 tbsps extra-virgin olive oil
- Kosher salt and black pepper
- 4 (6- to 8-ounce) skin-on salmon fillets, patted dry
- 1 1/2 tbsps mayonnaise
- 1 pint cherry tomatoes, halved
- 1 lime
- 3 scallions, thinly sliced
- 1/2 basil or cilantro leaves
Directions
Tasting Notes: Salmon and Pinot are always perfect together. The corn adds a nice sweetnesss that contrasts the sharp red fruit in the pinot.
Serena's Tips: It is so worth doing this dish in summer when you can get fresh corn and tomatoes from a farmer's market.
Recipe:
- Website link
- Website Address: https://cooking.nytimes.com/recipes/1025361-oven-seared-salmon-with-corn-and-tomatoes
Recipe courtesy of Ali Slagle for the New York Times. Photo courtesy of Mark Weinberg for the New York Times.
