This recipe is so quick and easy, i just threw this together in between work meetings! The results are juicy and oh, so enjoyable that you might want a glass of wine with your meal! This recipe is my “go to” for an impromptu dinner party…whenever those start to happen again! 🤷♀️
Cut the filet in half and share with a friend or save for tomorrow’s lunch.
1 lb salmon filet. I use skin on.
1-2 ears of fresh corn
Old bay seasoning
Raspberry balsamic vinegar
Total time: 10 minutes including prep for Med-rare and 18-minutes for well-done.
Heat up your non-stick skillet. Rinse the salmon filet and pat dry. Skin side down, rub the top of salmon (pink side) with olive oil. Generously sprinkle old bay seasoning and garlic powder (to taste). Pop the seasoned filet in to the HOT skillet and then repeat the olive oil and seasoning on to the skin side. Rub with fingers quickly to distribute the oil and seasoning over the skin side. Do not burn yourself!
Cover with a lid for 2 minutes. Before you remove the lid, shake the pan to move the filet around. Take the lid off and flip the salmon over. Cover with the lid for two more minutes. While salmon is cooking, cut the kernels off the corn. Open the lid shake the pan so that the salmon moves around. Then add the corn to the pan, avoiding the top of the salmon. Pan fry the corn (with salmon in pan) for 2 more minutes.
Then sprinkle the vinegar (about 2 TBSP) on top of it all and quickly cover the pan again. Wait 1 minute then remove pan from heat and let it sit for 3-minutes, medium cooked. 5-minutes for medium well and 8-minutes for well done. Of you like it rare-ish then, take it out of the pan before the sitting period.
Season with sea salt to taste or kick it up a notch with hot sauce. Enjoy!!
Let me know your favorite way to enjoy this recipe in the comments! I’d love to hear from you 😊