Glazed Salmon over Corn and Tomatoes
This glazed salmon recipe makes such a delicious meal! Served over sweet corn & grape tomatoes, with a luscious basil butter sauce.
I’m always looking out for a great easy dinner recipe that I can share with you here! And I’m so happy to be bringing you this glazed salmon recipe today!
It totally fits the bill. Served on a bed of sweet corn and tomatoes, with a buttery herb sauce and a shower of fresh basil, it’s made in 30 minutes or less, with minimal cleanup.
I’m all about minimal cleanup cuz. By the end of the day, I just don’t have the energy!
One pot meals are my jam. Bang bang shrimp bowls, poutine with hidden veggies, and chicken piccata are up there with some of our most beloved meals. They taste great, offer a good balance of protein, vegetables, and starch, and I can get them made and cleaned up in a heartbeat.
This glazed salmon is no different.
My SO and I created this together one night when we were in the mood for something light, seasonal, and summery. We took stock of what we had on hand, and this gorgeous dish was born.
The salmon is seasoned, slicked in a sweet and spicy glaze, and roasted in the oven. Then it’s nestled over a bed of sweet corn and grape tomatoes and drizzled with the most incredible herb butter sauce.
Everything works so well together! It’s so pretty and colorful, and all the flavors are fresh, bright, and so delish.
And when you’re done, you’ve only got one skillet, a blender jar, and a cutting board and knife to clean. Hallelujah!
Table of Contents
- What’s great about this glazed salmon recipe
- Special equipment
- How to make glazed salmon with corn, tomatoes, & basil
- How to serve glazed salmon
- Expert tips
- Frequently asked questions
- How to store
- A few more of my favorite summery recipes
What’s great about this glazed salmon recipe
- Tastes amazing: The balance of sweet, savory, and spicy is on point!
- Few ingredients: You only need a handful of ingredients to make it.
- Easy to make: The whole meal comes together in 30 minutes or less, with minimal cleanup.
- Relatively healthy: You’ve got lean protein, omega 3’s, and lots of fresh vegetables, all on one plate!
Here is what you’ll need to make these light, fresh, glazed salmon bowls.
Salmon filets, either in one big slab or individually portioned.
It doesn’t matter if the skin is on or not.
I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine and that can leave a bitter taste), so the flavor is pure. It’s also inexpensive and easy to find in a regular grocery store.
Sweet Chili Sauce
Sweet chili sauce serves as the salmon glaze.
It’s very sweet and syrupy, almost like a thin jam, and there’s just a hint of spice. It’s really not very spicy at all but there’s a little something more there than with say, duck sauce.
Egg yolks emulsify the butter sauce, allowing it to whip up thick and airy.
Lemon “lifts” the flavor of the sauce, adding a counterbalance to the richness of butter and bringing out the freshness of the herbs.
I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result.
For a dairy-free butter sauce, use a plant-based butter that can substitute for dairy butter 1:1.
Most of the time when I make this, we just use fresh basil.
But there are lots of other yummy herbs that work really well here.
- Tarragon is a top favorite!
- Dill and salmon are a classic combination.
- Chives or scallions would also be really good.
Basically any herb that is soft and not woody would be great in this dish!
I just used frozen corn kernels (try to get the extra-sweet white corn kernels if you can) in this dish, but if you can get your hands on fresh, seasonal sweet corn you can cut the kernels right of the cob and they are magnificent! Especially in summer!
If you do use frozen corn, you do not have to thaw it first!
To me, nothing is as flavorful and sweet as a grape tomato. That is what I recommend using in this dish.
Just quarter them so they’re about the same size as a corn kernel.
I like to use my Nutribullet to make the sauce. It’s the perfect size and all the parts fit easily in the dishwasher.
If you don’t already have one, I highly recommend it! It’s so easy to use. You can purchase one here: Nutribullet.
How to make glazed salmon with corn, tomatoes, & basil
This meal comes together in just 3 easy steps.
Step 1: Season, glaze & roast the salmon
Start by sprinkling the salmon with salt, pepper, and garlic powder.
If you place it on a foil-lined baking sheet, it makes cleanup even easier!
Spoon or brush the sweet chili sauce all over the top and sides of the salmon filets.
Then, roast the salmon in the oven until it’s firm but still moist in the center.
Step 2: Make the sauce
While the salmon roasts, you can make the sauce.
Egg yolks, salt, pepper, and lemon juice go into the blender cup.
And a stick of butter gets melted and cooked until crackling hot. You need the butter to be hot in order to cook the egg yolks.
Add the butter, a little at a time, whipping after each addition to get it well combined.
Once all the butter has been incorporated, add freshly chopped herbs.
And fold them into the sauce gently.
Step 3: Saute the corn and tomatoes
Whack a skillet on the stove over medium heat and add a pat of butter.
Once the butter is melted, stir in the corn and give it a little salt and pepper.
Saute the corn until it’s warmed through. Then take it off the heat and fold in the grape tomatoes.
How to serve glazed salmon
Spoon the corn and tomato mixture onto the plate.
Then lay a salmon filet on top.
Spoon a little of the butter sauce over the glazed salmon, allowing it to drape over the sides and onto the vegetables.
Then shower the whole plate with more fresh herbs.
Don’t overcook the salmon
Salmon filets only need a few minutes in the oven. Ideally, the edges of the filets should be firm but the centers should still be very moist, or even a little on the rare side.
I like to aim for 120 to 125 degrees F, in the thickest part.
Line the pan with foil
This way, when you’re done, you can scrape the plates onto the foil, wrap it up, and throw it away.
Easy as can be!
Add the butter slowly
And whip the heck out of it!
If you add too much butter at once, your sauce could separate or curdle.
A blender is really good for this type of sauce (known as “hollandaise”), but if you don’t have one you can whisk it by hand. You’ll get a great arm workout!
Use fresh, seasonal ingredients if possible
At this time of year, corn, tomatoes, and herbs are at their absolute best! If you can buy them at a farm stand, your meal will be bursting with the most incredible summer flavors.
Frequently asked questions
Salmon: skin or no skin?
A lot of people really love the crispy, savory skin on the bottom of a salmon filet. If that’s you, then go for it!
I have to admit that I don’t love it.
So after I cook my salmon, I slide my spatula right in between the skin and the meat and it comes away beautifully!
What should I do if my sauce separates?
This can happen if you add the butter in too quickly. A blender really has the power you need to work everything together into a beautiful emulsion.
Add the butter very s-l-o-w-l-y, and whip it good.
If it separates, whip it longer. It should come together, but if the egg yolks have scrambled then you should probably toss it and start again.
How to store
If you have any leftovers, they should keep in the fridge (tightly wrapped) for 2 to 3 days.
Or in the freezer for a week or so. Thaw in the fridge.
It can be reheated in the microwave for about a minute or two, or in a 170 degree F oven (covered) until warmed through.
A few more of my favorite summery recipes
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Glazed Salmon over Corn & Tomatoes with Herb Butter Sauce
- 2 pounds (907.18 g) salmon filet
- 1 3/4 teaspoons (10.5 g) kosher salt, divided
- 1/2 teaspoon (1.5 g) garlic powder
- 1/4 teaspoon (0.5 g) ground black pepper, divided
- 1/3 cup (85 g) sweet chili sauce
- 3 (54 g) egg yolks, large
- 2 teaspoons (10 g) lemon juice
- 1/2 cup (113.5 g) unsalted butter, plus 1 tablespoon for the skillet
- 1 bunch (8 g) fresh basil*, finely chopped
- 3 cups (492 g) sweet corn kernels
- 1 pint (473.18 g) grape tomatoes, quartered
Season, glaze, and roast the salmon
- Preheat the oven to 425 degrees F and line a baking sheet with foil.
- Place the salmon filets on the prepared pan and season with 1 teaspoon of salt, garlic powder, and 1/8 teaspoon of pepper.
- Spoon or brush the sweet chili sauce over the salmon and roast until firm on the edges but still moist in the middle (approx. 10 to 15 minutes).
Make the herb butter sauce
- Place the egg yolks in the cup of a blender and season with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and lemon juice.
- Heat the butter in the microwave or in a small pot on the stove over medium-low heat until steaming hot.
- Add the butter to the yolk mixture in about 4 additions, blending for a minute or two after each addition.
- Fold in the fresh basil.
Saute the corn and tomatoes
- Heat a skillet on the stove over medium heat and add the remaining tablespoon of butter.
- Add the corn and season with the remaining 1/2 teaspoon of salt.
- Cook, stirring, until warmed through.
- Add the tomatoes and fold together until combined.
Plate the meal
- Spoon the corn and tomato mixture into shallow bowls or plates.
- Top with glazed salmon.
- Drizzle with herb butter sauce.
- Sprinkle with chopped basil.