Spicy Mexican-Style Salmon
with Cilantro-Lime Oil & Esquites-Style Corn Salad
- Milk
- Eggs
- Fish
Chili-rubbed salmon is pan-seared until the skin is crispy, then drizzled with a bright cilantro-lime oil made by vigorously stirring together scallion greens, lime zest, and honey. Served alongside a cool, creamy esquites-style corn salad—charred corn tossed with mayo, sour cream, feta, and chili powder—this dish balances smoky heat with fresh, tangy contrast.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
1 teaspoon
Chili Powder
1 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
2 unit
Scallions
¼ ounce
Cilantro
1 unit
Corn
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
0.13 teaspoon (tsp)
Sugar
1.5 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce. Drain and rinse corn; thoroughly pat dry with paper towels. Thinly slice scallions, separating whites from greens. Roughly chop cilantro. Zest and quarter lime.
Heat a large dry, preferably nonstick, pan over high heat. Add corn and a big pinch of sugar; cook, stirring occasionally, until lightly charred, 4-6 minutes. (TIP: Cover pan if corn begins to pop.) Turn off heat; transfer to a medium bowl. Wash out pan.
Stir scallion whites, mayonnaise, sour cream, feta, half the cilantro, juice from half the lime, salt, pepper, and as much chili powder as you like (save some for Step 3) into bowl with corn. Transfer to freezer to quickly cool. TIP: Low on freezer space? Transfer corn salad to a shallow bowl, spread out, then refrigerate for quick cooling!
Stir scallion whites, mayonnaise, sour cream, feta, half the cilantro, juice from half the lime, salt, pepper, and as much chili powder as you like (save some for Step 3) into bowl with corn. Transfer to freezer to quickly cool. TIP: Low on freezer space? Transfer corn salad to a shallow bowl, spread out, then refrigerate for quick cooling!
In a small bowl, combine scallion greens, lime zest, half the honey, remaining cilantro, 1½ TBSP olive oil, juice from one lime wedge, salt, and pepper (all the honey, 3 TBSP olive oil, and juice from two lime wedges for 4 servings). Stir vigorously with a spoon until scallions and cilantro have wilted, 30-45 seconds.
Meanwhile, pat salmon* dry with paper towels. Season generously with salt, pepper, and as much remaining chili powder as you like.
Heat a drizzle of oil in pan used for corn over medium-high heat. Add salmon, skin sides down; cook until skin is crispy, 5-7 minutes.
Flip and cook until salmon is cooked through, 1-2 minutes more.
Divide corn salad between plates. Top with salmon. Drizzle cilantro-lime oil over salmon or serve on the side for dipping. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The esquites-style corn salad was a standout hit 🌽 — sweet, creamy, and packed with flavor that won over the whole table.
- Suggestions: Grill the salmon instead of pan-searing for extra flavor; add hot sauce or adobo to the salmon for more heat 🌶️. Consider swapping mayo for Greek yogurt in the corn salad to lighten it up.
- Ease of prep: The recipe is straightforward, and following the steps closely delivers a satisfying result.
- Portions: A few felt the corn-to-salmon ratio was heavy on corn; adding a side like rice could round out the meal.
- Corn salad temp: Some preferred the corn salad at room temperature rather than chilled — skip the freezer step if you like it warm.
