Entree: United States – Pacific Northwest – Pan-Roasted Salmon with Charred Corn and Red Pepper

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 7 min

Cook 10 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 salmon fillets (about 6 oz (170 g) each)
- 2 ears corn on the cob, kernels removed
- 1 red bell pepper, cut into strips
- 4 green onions, sliced

Show original ingredient measurements

- 4 salmon fillets (about 6 oz / 170 g each)
- 2 ears corn on the cob, kernels removed
- 1 red bell pepper, cut into strips
- 4 green onions, sliced

Instructions

1. Preheat a heavy skillet over medium-high heat. Place corn kernels and red pepper strips in the hot skillet and cook, turning occasionally, until charred in spots and tender, about 6–8 minutes.
2. Push the vegetables to the side of the pan and add the salmon fillets, skin-side down if applicable. Cook until the salmon is seared and opaque about two-thirds of the way up the sides, about 3–5 minutes depending on thickness.
3. Flip the salmon and continue cooking until just cooked through, about 2–4 more minutes.
4. Transfer salmon to plates and spoon the charred corn and red pepper alongside; sprinkle sliced green onions over the top and serve immediately.