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Seared Salmon with Roasted Corn Salsa

5 from 15 votes
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Author: Linda


  • 5 tablespoons extra-virgin olive oil divided
  • 3 cups frozen corn thawed
  • 4 5-ounce skin-on salmon fillets
  • Salt
  • Freshly ground black pepper
  • 1 cup diced onion
  • ½ cup chopped fresh basil
  • ¼ cup red wine vinegar


  • In the skillet over medium-high heat, heat 1 tablespoon of oil. Add the corn and cook for 10-12 minutes, or until the corn starts to brown, stirring occasionally. Set aside.
  • Over medium-high heat, add 2 tablespoons of olive oil to the skillet. Season the salmon with salt and pepper. Cook the salmon skin-side down for 3-4 minutes, or until the skin is crispy. Flip, then cook for another 4 minutes on the other side, until the fish is opaque and flakes easily with a fork.
  • In a medium bowl, combine the onion, roasted corn, basil, the remaining 2 tablespoons of olive oil, and the red wine vinegar. Season with salt and pepper.
  • Serve the salmon skin-side up with the roasted corn salsa on the side.