• 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

For Cooktop Salmon:

• 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. 

Outdoor Grill Instructions:

• 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.

While salmon is cooking make hash:

• 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.