Blackened 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.
- blackened
- corn salsa
- Pescatarian
- Salmon 2026
- skillet dinner
- weeknight
Shopping options
Check ingredients to include themPackage used · most used first
skinless salmon fillets · 4 Count
Private Selection® Farm Raised Norwegian Atlantic Skinless Salmon Portion
100%
Details
limes · 2 Count
Fresh Large Limes - Each
100%
Details
frozen corn kernels · 1.5 Cup
Kroger® Frozen Super Sweet Corn
63%
Details
cherry tomatoes, quartered · 1 Cup
NatureSweet Glorys Cherry Tomatoes, 10 oz
50%
Details
fresh cilantro, chopped · 0.33 Cup
Soli Organic™ Cilantro Bunch
19%
Details
red onion, finely diced · 0.25 Cup
Jumbo Red Onions
14%
Details
smoked paprika · 2 Teaspoon
McCormick Smoked Paprika
10%
Details
garlic powder · 1 Teaspoon
McCormick Garlic Powder
6%
Details
olive oil · 2 Tablespoon
Kroger® Pure Olive Oil
6%
Details
onion powder · 1 Teaspoon
McCormick Onion Powder
3%
Details
cayenne pepper · 0.25 Teaspoon
Kroger® Ground Red Cayenne Pepper Shaker
1%
Details
kosher salt · 1 Teaspoon
Morton Coarse Kosher Salt Coarse Salt for Cooking, 3 lb.
0%
Details
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 1/2 cups
- cherry tomatoes-1 cup
- fresh cilantro-1/3 cup
- red onion-1/4 cup
- 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-1/4 teaspoon
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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