Beautiful, tender salmon. There is almost nothing better. Unless of course that salmon is smothered in corn hash and topped with a flavorful chipotle lime mayo…like this one.
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Alone, On a Salad, or On a Bread….
Whether served as is, on a bed of lettuce to make a salad, or on a ciabatta roll served as a sandwich, this is one fabulous meal! And it all starts with excellent fish.
Tips for Buying Fish:
1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.
2. Try to buy fish the day you plan on making it.
3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest!
The Chipotle Lime Mayo:
If you want to make your own homemade chipotle lime mayo click here.
If making your own just isn’t your thang, you can Chipotle Lime Mayo from Primal Kitchen for this recipe. I came upon this brand during my January Whole 30. It is made the same way I make my own: with cage free eggs and avocado oil.
How to Easily Remove the Skin From Salmon:
With this recipe I offer you the option to cook indoors or outside on the grill. Either way, if you like to remove the skin from your salmon, simply slide your fish spatula between the meat of the salmon and the skin after cooking. Lift the salmon and the skin stays in the pan. Of course if you love eating the skin, feel free to leave it on.
The Recipe: Salmon with Corn Hash and Chipotle Lime Mayo!
Tips and what you need: If making on the cooktop be sure to follow the tips below so your salmon is crispy. If making on the outdoor grill, you will learn how to get those perfect grill marks below. You will need a fish spatula and an oven safe grilling pan. You will also need a yummy Chipotle Lime Mayo. You can use my recipe to make your own, or buy Chipotle Lime Mayo from Primal Kitchen.
A delicious salmon served with corn hash. You can make this on the grill or cooktop.
- 4- six oz salmon filets, skin on
- Sea salt
- 2 tablespoons olive oil or ghee
- chipotle lime mayo, links above for homemade and store bought
- Lettuce if desired
- Ciabatta rolls, if you want to make sandwiches
- 4 tablespoons butter, olive oil or ghee
- 1/2 cup diced red onion
- 1 small red bell pepper, diced
- Kernels shaved from 5 ears yellow or white corn (about 4 cups)
- sea salt, to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh chives
If cooking on the cooktop and oven, preheat oven to 350 degrees and place rack in center position. If using an outdoor grill, spray grill and preheat to 400.
Lightly sprinkle salmon with salt and pepper.
Prep all veggies
Heat oven safe pan on cooktop med/high for three minutes.
Add enough olive oil to lightly coat the bottom of pan and allow oil to get hot. Carefully place salmon skin side up on pan…you should hear the “pshhhh” sound.
Cook for 3-4 minutes till salmon is golden and crispy. Gently turn skin side down and sear for one more minute. Now transfer pan to preheated oven and cook for 10-12 minutes depending on how thick the salmon is. When done, remove from oven. To serve, remove salmon from skin by sliding your spatula between the skin and meat of the salmon. Top salmon with corn hash and chipotle lime mayo.
Place fish on hot grill at a slight diagonal angle, meat side down, skin side up. Close lid and cook for 3-4 minutes or until grill marks form. When fish has established grill marks, turn a 1/4 turn on the same side (don't flip yet, just rotate fish) and cook for 3-4 more minutes with lid closed. Now you should have criss cross grill marks. Gently turn fish over and cook for a few more minutes. How long you cook depends on how thick your cut of fish is, usually total cook time is about 10-11 minutes.To serve, remove salmon from skin by sliding your spatula between the skin and meat of the salmon. Top salmon with corn hash and chipotle lime mayo.
Heat 2 Tablespoons butter over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
Add corn, salt, and pepper and 2 T butter, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste with salt and pepper, gently stir in chives.
MAY I PLEASE ASK A LITTLE FAVOR?
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