27m$30.28Blackened Salmon with Corn Salsa
Spiced blackened salmon topped with a bright corn, tomato, cilantro, and lime salsa. This fast skillet dinner is fresh, bold, and weeknight-friendly.
- Energy
- 502 calories per serving
- Protein
- 37.5 g per serving
- Carbs
- 17.5 g per serving
- Fat
- 30.2 g per serving
- Sodium
- 389 mg per serving
Shopping options
skinless salmon fillets
4 Count
Private Selection® Farm Raised Norwegian Atlantic Skinless Salmon Portion
100%
smoked paprika
2 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
8%
olive oil
2 Tablespoon
Kroger® Pure Olive Oil
6%
limes
2 Count
Kroger® Fresh Limes Bag
15%
garlic powder
1 Teaspoon
McCormick Garlic Powder
4%
cayenne pepper
0.25 Teaspoon
Kroger® Ground Red Cayenne Pepper Shaker
1%
onion powder
1 Teaspoon
McCormick Onion Powder
3%
cherry tomatoes, quartered
1 Cup
NatureSweet Glorys Cherry Tomatoes, 10 oz
50%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
fresh cilantro, chopped
0.33 Cup
Soli Organic™ Cilantro Bunch
19%
red onion, finely diced
0.25 Cup
Jumbo Red Onions
14%
frozen corn kernels
1.5 Cup
Kroger® Frozen Super Sweet Corn
63%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- skinless salmon fillets-4 fillet
- frozen corn kernels-1.5 cups
- cherry tomatoes-1 cup
- fresh cilantro-0.33 cups
- red onion-0.25 cups
- limes-2 count
- olive oil-2 tablespoons
- smoked paprika-2 teaspoons
- garlic powder-1 teaspoon
- onion powder-1 teaspoon
- kosher salt-1 teaspoon
- cayenne pepper-0.25 teaspoons
Complete the quick prep: quarter the tomatoes, finely dice the red onion, chop the cilantro, and juice the limes to get about 3 tablespoons juice.
Keep fingertips tucked and the knife blade angled away from your hand while cutting the tomatoes, onion, cilantro, and limes.
Pat the salmon dry, then mix the smoked paprika, garlic powder, onion powder, cayenne, and 3/4 teaspoon kosher salt in a small bowl; rub the dry spice blend over the salmon and press it onto the surface.
Wash hands, the cutting board, and any utensils that touch raw salmon before using them for ready-to-eat foods.
Heat the skillet over medium-high heat; add 1 teaspoon olive oil and the frozen corn, then cook 3 to 4 minutes until hot and lightly charred. Transfer the corn to the mixing bowl.
Use caution around the hot skillet and oil to avoid splatter burns.
Cook the frozen corn until hot before adding it to the fresh salsa.
Add the tomatoes, red onion, cilantro, lime juice, and remaining 1/4 teaspoon kosher salt to the corn; toss the salsa and let it stand while the salmon cooks.
Return the skillet to medium-high heat and add the remaining olive oil; cook the salmon 3 to 4 minutes per side until deeply browned and 145°F in the thickest part.
Use caution with the hot skillet and oil, which can splatter at medium-high heat.
Cook salmon to an internal temperature of 145°F in the thickest part.
Transfer the salmon to plates, then spoon the corn salsa over top and serve immediately.
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