This glazed salmon recipe makes such a delicious meal! Served over sweet corn & grape tomatoes, with a luscious basil butter sauce.

Salmon glaze on roasted salmon filet served over sweet corn and grape tomatoes, with a 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!

Glazed salmon recipe, prepared and served in a shallow white bowl.

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What’s great about this glazed salmon recipe

  1. Tastes amazing: The balance of sweet, savory, and spicy is on point!
  2. Few ingredients: You only need a handful of ingredients to make it.
  3. Easy to make: The whole meal comes together in 30 minutes or less, with minimal cleanup.
  4. 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.

Glazed salmon ingredients with text labels.


Salmon filets, either in one big slab or individually portioned.

It doesn’t matter if the skin is on or not.


I season almost every protein I make with salt, pepper, and garlic powder.

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

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.

Special equipment

You don’t need anything too crazy to make this! Just the basics.


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.

Seasoned salmon filets on a foil-lined baking sheet.

If you place it on a foil-lined baking sheet, it makes cleanup even easier!

Spooning glaze onto seasoned salmon filets.

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, seasoning, and lemon juice in a blender cup.

Egg yolks, salt, pepper, and lemon juice go into the blender cup.

Easy blender hollandaise in a small 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.

Adding chopped basil to hollandaise sauce.

And fold them into the sauce gently.

Thick, airy hollandaise sauce with fresh chopped herbs.

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.

Sweet corn kernels in a white skillet with roughly chopped grape tomatoes.

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.


Expert tips

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.

Glazed salmon in a shallow bowl with sweet corn, tomatoes, and fresh basil.

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.

You can use a regular blender, a stick blender, or a little Nutribullet like I’ve done here.

An electric mixer or food processor would probably work well too.

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.

How to make a glaze for salmon oven roasted with corn, tomatoes, and basil.

A few more of my favorite summery recipes

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Salmon glaze on roasted salmon filet served over sweet corn and grape tomatoes, with a basil butter sauce.
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Glazed Salmon over Corn & Tomatoes with Herb Butter Sauce

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This glazed salmon recipe makes such a delicious meal! Served over sweet corn & grape tomatoes, with a luscious basil 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.


*Fresh tarragon, dill, or chives can be substituted.
Serving: 0.25recipe, Calories: 747kcal, Carbohydrates: 40g, Protein: 53g, Fat: 43g, Saturated Fat: 18g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 332mg, Sodium: 1347mg, Potassium: 1680mg, Fiber: 4g, Sugar: 19g, Vitamin A: 2390IU, Vitamin C: 24mg, Calcium: 72mg, Iron: 3mg
Cuisine: American
Course: Main Course
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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