Summery corn salad makes salmon shine


Photographs by For The Washington Post/STACY ZARIN GOLDBERG

Seared Salmon With Corn-Black Bean Salad

Experienced cooks know that skin-on salmon filets come with a bonus: added texture, by way of pan-crisped skin. In this recipe, you'll season that skin only with salt and do most of the cooking skin side down. That way, the seasoning blend on the fish won't burn and the flesh will cook evenly -- and that delicious crisped side will be part of each bite.

This story is only available from our archives.

Log in to comment