Blackened Salmon with Fresh Corn Salsa

Serves 4
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Blackened Salmon with Corn Salsa
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Helpful Equipment:

cast iron skillet

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For a light and fast summer dinner, try this Blackened Salmon with Fresh Corn Salsa! The salmon bakes really quickly and pairs nicely with the fresh corn.


4 (4-5 ounce) filets salmon, skin on
1 tablespoon blackening seasoning
Pinch of salt and pepper
1 tablespoon olive oil
1 tablespoon butter
Lemon slices, garnish
Scallions, garnish

Fresh Corn Salsa:

1 ear sweet corn
1 cup cherry tomatoes, halved
1 avocado, chopped
1 serrano or jalapeno pepper, seeded and diced
1/4 cup cilantro, chopped
1/2 lime, juice only
Pinch of salt


  1. Preheat oven to 350˚F. Prepare salmon filets by removing pin bones (or ask your seller to do it for you) and cutting salmon into 4-5 ounce filets. Season filets well with blackening seasoning, salt, and pepper.
  2. Heat a cast iron skillet on the stove over medium-high heat. Once hot, add olive oil and salmon filets, skin-side down. Cook for 2-3 minutes until skin starts to curl and crisp up.
  3. Transfer the salmon to the oven (no need to flip the pieces) and bake for 4-5 minutes until the salmon is cooked through. I like to pull my salmon when it has reached about 140˚F in the thickest part, but you can take it a bit further if you want it cooked through more.
  4. When salmon comes out of the oven, be careful with skillet. It will be very hot. Add butter to the center of the skillet and spoon melted butter over the top of the salmon filets.
  5. Garnish salmon with chopped scallions and lemon and serve immediately.

To make the corn salsa, slice kernels off the corn cobs and stir together with other ingredients. Season to taste with salt and pepper. You can make the salsa an hour or two in advance, but longer than that and the avocadoes will brown.