Equipment
Ingredients
Salmon
- 4 salmon fillets, skin-on or skinless
- 30 g mayonnaise
- 2 g smoked paprika
Corn and Tomato Salad
- 300 g sweet corn kernels, thawed and patted dry if frozen
- 250 g cherry tomatoes, whole
- 4 scallions, roughly chopped
- 15 ml olive oil
- 4 g kosher salt
- 2 g black pepper, freshly cracked
Finishing
- 1 lime, zested and juiced
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Position an oven rack about 15 centimeters (6 inches) from the heat source and preheat the broiler to high. Line a heavy-duty sheet pan with foil if desired for easier cleanup.
Place the corn kernels, cherry tomatoes, and chopped scallions directly onto the sheet pan. Drizzle with the olive oil and season with half of the kosher salt and half of the black pepper. Toss well to combine, then spread the vegetables evenly, leaving four small spaces bare for the salmon.
Thoroughly pat the salmon fillets dry with paper towels. Brush the top of each fillet evenly with the mayonnaise, then sprinkle with the smoked paprika and the remaining salt and pepper. Nestle the seasoned salmon fillets into the bare spaces among the vegetables on the sheet pan.
Transfer the loaded sheet pan to the oven. Broil for 8 to 10 minutes, rotating the pan halfway through the cooking time. The salmon is done when it develops a deeply browned crust and reaches an internal temperature of 63 Celsius or 145 Fahrenheit, while the tomatoes should burst and the corn should begin to char.
Remove the pan from the oven. Immediately squeeze the fresh lime juice over both the salmon and the charred vegetables. Scatter the lime zest and chopped fresh cilantro evenly across the pan before serving straight from the tray.
Chef's Notes
- Using a thin layer of mayonnaise instead of oil on the salmon creates an insulating emulsion. This promotes aggressive, even browning under the broiler while locking moisture inside the fish.
- Ensure your sheet pan is heavy-duty aluminum to prevent it from warping with a loud pop under the intense, direct heat of the broiler element.
- Drying the salmon thoroughly with paper towels before applying the mayonnaise coating is crucial; excess moisture will create steam beneath the mayonnaise and prevent a crisp crust from forming.
- If you prefer a creamier salad, reserve an additional 15g of mayonnaise and whisk it directly into the lime juice to create a quick drizzle for the finished dish.
Storage
Refrigerator: 2 days — Store salmon and salad in separate airtight containers.
Reheating: Reheat salmon gently in an oven at 150C or enjoy cold over the chilled salad.
