Pepper Crust Salmon With Creamed Corn And Bell Peppers

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • 30 mins Marinate
  • serves 4 people

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I consider salmon one of the most versatile fish. The recipes are countless. Not only is a rich in protein and omega-3 fatty acids, but I also found it super delicious and so easy to prepare and cook.

The below recipe is as simple as it comes. While the salmon is marinating you can work on the corn and bell peppers. Dice the bell peppers small for easy cooking. 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.

Giangi's Kitchen Signature


Nutrition Facts
Pepper Crust Salmon With Creamed Corn and Bell Pepper
Amount Per Serving
Calories 611 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 9g56%
Cholesterol 124mg41%
Sodium 1320mg57%
Potassium 1176mg34%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 7g8%
Protein 39g78%
Vitamin A 1635IU33%
Vitamin C 52mg63%
Calcium 62mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Pepper Crust Salmon With Creamed Corn and Bell Pepper

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • 30 mins Marinate
  • serves 4 people


Original recipe yields 4 servings

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  • 4 tablespoons soy sauce
  • 2 garlic cloves, mashed to a paste
  • 4 teaspoons fresh lemon juice
  • 2 teaspoons sugar
  • 4 6-ounces salmon fillets, skinless
  • 2 tablespoons coarsely ground black pepper
  • 3 tablespoons olive oil
  • 3 cups frozen corn kernel
  • 2 tablespoons olive oil
  • 1 cup finely chopped red bell pepper
  • 6 tablespoons heavy cream


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Transfer to a plate and serve the corn bell pepper mixture around it. 


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