Creamed corn with pepper salmon is just the perfect balance of flavors.
You will want to make this dish repeatedly when you taste the sweet creamed corn and tangy pepper salmon.
I consider salmon one of the most versatile fish. The recipes are countless.
It has lots of protein and omega-3s and is delicious and simple to make and cook.
The below recipe is as simple as it comes. You can prepare the corn and bell peppers relish as the salmon soaks in soy sauce, garlic, and lemon juice.
Dice the bell peppers small for easy cooking. For the corn, I would recommend fresh corn ears during the summer months.
Even though the frozen one is perfect, nothing tastes as wonderful as the fresh one.
In this Article
- Why you will love this Creamed corn and pepper salmon recipe
- Here are a few helpful tips for the ingredients needed to make this creamed corn pepper crust salmon recipe
- Equipment needed
- Shop This Post
- Cooking tips and step-by-step instructions on making this fantastic creamed corn with pepper salmon.
- Storage instructions
- Frequently Asked Questions
- If you enjoy this recipe of pepper crust salmon with creamed corn and bell pepper, check out these flavorful recipes:
- Creamed Corn with Pepper Salmon
Why you will love this Creamed corn and pepper salmon recipe
The flavor of this recipe is out of this world.
The perfect dinner date recipe that will impress everyone. Not to mention that it takes no time to prepare.
A meal in itself, you may want to add a green salad to go along.
Here are a few helpful tips for the ingredients needed to make this creamed corn pepper crust salmon recipe
This is a short introduction. Using simple ingredients, most items you may already have in your pantry. Please read the recipe for complete instructions.
Soy sauce – bring the saltiness needed to this dish
Garlic cloves – The oil extracted from the garlic contributes a layer of taste that perfectly offsets the sweetness of the corn.
Lemon juice – Adds some acidity to your dish
Freshly Ground Black pepper – creates a beautiful crust to your salmon
Sugar – balances the acidity and saltiness of your marinade
Skinless salmon fillets are easier to cook and clean. You can also use salmon with skin on, as well as salmon fillets, but adjust the cooking time accordingly.
Olive oil – Used to cook the salmon and cream corn recipe.
Frozen corn kernels – Easier to make all year round. However, fresh corn will taste amazing and be the perfect substitute for the frozen.
Red Bell Pepper – I love the sweetness of the red bell peppers. Substitution with the orange bell peppers gives the same sweet flavor, which is what we look for with this recipe. I would not recommend green bell pepper as it tastes bitter and will change the whole dish’s flavor.
Heavy cream – Creates the excellent creamed corn by infusing it with flavor.
Salt and Pepper – For the creamed corn. Season with salt and pepper to taste
I only recommend what I use and love.
Bowl or sealable plastic bag: Used to marinade the salmon fillets.
Juicer: Squeeze to lemon.
Heavy skillets: large enough to hold the salmon fillets as well as cook the corn and bell pepper. I used a nonstick skillet.
Sharp chef’s knife: Slicing into small diced bell peppers.
Cutting board: My favorite is always wood. Work best against the knife blade.
Serving plates: A beautiful plate to present your pepper salmon and creamed corn. Or, you can serve the salmon into individual plates.
Shop This Post
Cooking tips and step-by-step instructions on making this fantastic creamed corn with pepper salmon.
This recipe is super easy to prepare. As you will notice below, you make this recipe in two parts.
Start marinating the salmon, and while that is resting, prepare the creamed corn and bell pepper.
I would not skip this step, as all the flavors must penetrate your salmon. The soy sauce will allow to create a crispy crust.
- Add all the ingredients in a plastic bag and store in the refrigerator until ready to cook.
Creamed Corn and Bell Pepper
To begin, heat a skillet on medium-high heat. Chop the bell pepper and get the frozen corn ready.
- Add the corn and cook first for up to three minutes.
- Add the bell peppers and cook until the mixture is soft, another four to five minutes. At this point, add the heavy cream and season with salt and pepper. Lower the heat and simmer until the cream has evaporated.
The last step is searing your salmon.
- Remove from the sealed bag, pat dry, and press the black pepper thoroughly.
- In a large skillet, sear the salmon fillets for two minutes on each side or until it flakes.
I always like to store my leftovers in an air-tight glass container.
This pepper crust salmon cream corn recipe can last for a couple of days in the refrigerator.
Bring it back to room temperature and quickly saute in a skillet with a dash of olive oil.
Frequently Asked Questions
Is salmon a pink or orange color?
The color ranges between pink and orange. However, the actual color of the salmon flesh can vary from very orange to white.
Should I cook the salmon covered or uncovered?
It is recommended to sear it as well as bake it uncovered.
What to season salmon with?
The wonderful thing about salmon is that it does not need much seasoning: just salt, pepper, olive oil, and a splash of lemon. A couple of fresh herbs will add some extra flavor.
Is it better to cook salmon on the stove or in the oven?
Here is a preference. I love to cook it both ways. In the oven on a bed of lemon to give it extra flavor. I only add some olive oil once outside of the oven. Your salmon will not have a crispy crust and it will be softer and more tender.
However, on the stove, you will acquire a beautiful outside crust. This method is a bit quicker to prepare.
If you enjoy this recipe of pepper crust salmon with creamed corn and bell pepper, check out these flavorful recipes:
Equipment used to create this creamed corn recipe
Creamed Corn with Pepper Salmon
FOR THE SALMON
- 4 tablespoons soy sauce
- 2 garlic cloves, mashed to a paste
- 4 teaspoons lemon juice
- 2 teaspoons sugar
- 4 6-ounces salmon fillets, skinless
- 2 tablespoons black pepper
- 3 tablespoons olive oil
FOR THE CREAMED CORN AND BELL PEPPER
- 3 cups frozen corn kernel
- 2 tablespoons olive oil
- 1 cup red bell pepper, finely chopped
- 6 tablespoons heavy cream
- Salt and pepper, for seasoning
- In a sealable plastic bag combine well the soy sauce, garlic, lemon juice and the sugar, and add the salmon to it coating it well. Let it marinate sealed and chilled for 30 minutes.
- Meanwhile, in a heavy skillet cook the corn in the oil over high heat, stirring for 3 minutes. Add the bell peppers and cook the mixture stirring for another 4-5 minutes until the vegetables are tender. Add the cream, and season with salt and pepper to taste. Simmer until the cream is evaporated.
- Remove the salmon from the bag, discard the marinade, pat it dry and press the ground black pepper onto each piece of salmon, coating thoroughly.
- In a large skillet heat the 3 tablespoons olive oil over moderately high heat until hot but not smoking and sauté the salmon in it for 2 minutes on each side, or until it flakes.
- Transfer to a plate and serve the corn bell pepper mixture around it.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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Originally published on March 26, 2020. Updated on September 26, 2023.