Buttery and tender salmon gets paired with an irresistible side inspired by Mexican esquites—the popular street food of roasted corn tossed with lime, chiles and cheese.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter, at room temperature
- 1 clove garlic, grated
- Zest and juice of 1 lime
- Kosher salt and freshly ground pepper
- Nonstick cooking spray
- 1 1/2 pounds skin-on salmon fillet (in one piece), preferably sockeye
- 2 medium shallots, chopped
- 5 small tomatillos (about 8 ounces), husked, rinsed and quartered
- 3 ears corn, kernels cut off (about 4 cups)
- 1 Fresno chile pepper, seeded and chopped
- 1/3 cup Mexican crema or sour cream
- 1/2 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 275 degrees F. Mix 2 tablespoons butter, the garlic, lime zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Coat a rimmed baking sheet with cooking spray. Place the salmon skin-side down on the prepared baking sheet and spread the lime butter evenly over the top. Bake until the salmon is just cooked through, 20 to 25 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the shallots and cook, stirring, until soft and translucent, 3 minutes. Add the tomatillos and cook until slightly soft, about 4 minutes. Add the corn and chile pepper. Cook, stirring often, until warmed through, about 6 minutes.
- Remove the skillet from the heat and stir in the crema, cilantro and half of the lime juice; season with salt, pepper and more lime juice. Cut the salmon into 4 pieces and serve with the creamed corn.
Nutrition Facts
| Calories | 460 calorie |
| Total Fat | 23 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 125 milligrams |
| Sodium | 350 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 3 grams |
| Protein | 41 grams |
Reviews
I love this recipe and make it often in the summer when fresh local corn is available. It’s quick and so easy, and I love that the salmon basically cooks itself while you make the corn. This is definitely my favorite corn recipe. The tomatillos add a little acid, the jalapenos add a little kick, and the sour cream add just enough creaminess. My husband says if we got this at a restaurant, we would order it every time we ate there. Yup.
This was fantastic! The salmon was great but my favorite is the creamed corn, just dynamite! Definitely keeping this one on hand for a quick weeknight meal 🙂
Drop to my knees, the best salmon ever. I love salmon but always overcook it (not intentionally). No matter how much salmon I make, this recipe is perfect. Corn is perfection and yummy. I have made this many times. Thanks so much!
This is my new favorite salmon recipe. The lime zest/garlic/butter topping is fantastic! Only hitch was not being able to find skin-on salmon at my local grocery store, so I made it with skinless salmon fillets. It cooked a few minutes faster but was still tender. The corn side dish is also delicious I had never cooked tomatillos before, but I just followed the recipe and it turned out to be very easy.
A note based on what a previous reviewer said….different varieties of limes are different sizes. Florida Key limes, for instance, are really tiny, while other limes may reach the size of lemons. The folks in the Food Network test kitchen were probably using small limes when they created this recipe. Best to use your own judgment when deciding how much lime to add to any recipe. I found that one-half the juice and zest from a large lime worked perfectly for this one.
We loved how the salmon cooked using this method. But this recipe had WAY TOO MUCH lime. I even cut back the amount and the lime overwhelmed the other flavors in the dish. I did cook the corn, too, but – again – too much lime. It was just all you could taste. I would make it again, but cut way back on the lime.
I loved this salmon! I paired it with the pasta from the Cooking Jar’s blog instead of making the corn though. http://www.thecookingjar.com/light-lemon-garlic-pasta-with-salmon/
Really good recipe. I would suggest green and red peppers instead of tomatillos. The corn is outstanding. I marinated the salmon in lime olive oil, garlic and salt & pepper for about 15 minutes then sautéed the salmon, no need to heat up an oven.
ABSOLUTE YUM! I also had to crank up the heat a tad…but I think because sockeye salmon is so colorful…it still looks raw. YUM!
Made as written except I turned the broiler on at the end to brown it a tiny bit. The salmon is good but the corn is outstanding.
This dish is wonderful!! If you like corn, tomatillos, cilantro, salmon – you will love this recipe! Wine: we gave Barefoot Pinot Grigio a 10