- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Servings: Serves 4 - 6
- 1 side (about 2 ½ pounds) wild king salmon, pin bones removed
- Extra virgin olive oil
- ½ teaspoon salt
- 2 teaspoons smoked paprika
- Lime wedges, for serving
Mexican Street Corn Salad
- 1 tablespoon olive oil
- 3 ears of fresh corn, shucked, kernels removed
- ½ cup scallions, thinly sliced
- ½ cup cilantro, chopped
- 1 large jalapeño, finely diced
- ¼ cup mayonnaise
- 1 lime, juiced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 2 cloves garlic, pressed or finely minced
Step 1 Slow roast the salmon
Place a 9×13-inch pan of water on the lower rack of the oven. Preheat the oven to 200F. Coat a large sheet pan liberally with olive oil. Place salmon, skin side down, onto the sheet pan. Season with salt and rub with smoked paprika to coat. Roast the salmon on the middle rack of the oven for 45 minutes or until medium-rare in the thickest part of the fish.
Step 2 Make the Mexican street corn salad
Add the oil to a large sauté pan over medium-high heat. Add the corn kernels to the hot pan and season with salt. Allow the corn to char and heat through, stirring occasionally, about 4 minutes. Remove from heat and set aside.
To a mixing bowl, add the scallions, cilantro, and jalapeño. In a smaller bowl, whisk together the mayonnaise, lime juice, cumin, chili powder, and garlic until smooth. Add the corn to the mixing bowl with the scallions, cilantro, and jalapeño. Pour the mayonnaise lime mixture over top and fold everything together to combine. Season with more salt as needed to taste.
Step 3 Plate and serve
When the salmon is done roasting, top the salmon with the Mexican street corn salad and serve family style with lime wedges on the side.