Pan-Seared Salmon with Corn and Herb Sauce

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Perfectly crisp-skinned salmon topped with a light corn and dill sauce, ideal for a quick weeknight dinner. This American-inspired seafood recipe, ready in about 35 minutes, pairs salmon fillets, olive oil, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 400 cal/serving

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Ingredients

4 (6 oz) salmon fillets
2 tbsp olive oil
1/4 cup fresh corn kernels
1/4 cup fresh dill
1/4 cup heavy cream
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

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Instructions

Step 1: Pat the salmon fillets dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy and golden, then flip and cook for 3-4 minutes until the salmon is cooked through but still moist.
Step 2: While the salmon cooks, heat the remaining 1 tbsp olive oil in a small saucepan over medium heat. Add 1/4 cup fresh corn kernels and cook for 2 minutes until slightly tender. Stir in 1/4 cup fresh dill and cook for 30 seconds. Add 1/4 cup heavy cream and 1 tbsp lemon juice, then simmer for 3-4 minutes until the sauce thickens slightly, stirring occasionally.
Step 3: Season the sauce with a pinch of salt and a pinch of black pepper to taste. Serve the salmon fillets with the corn and herb sauce spooned over the top.