GUYS! This might be the best summer meal I’ve had in a long time.
Not even kidding — well, maybe a little, but when we ate this it genuinely felt like a perfect summer dinner.
I’ll be honest: I still can’t find half my stuff after moving. The pizza cutter is missing, which is somehow tragic after grilling homemade pizza. But that’s beside the point — this salmon is the point.
I’m literally pouring butter on your salmon. Can you blame me?
But seriously — the salmon is simple and perfect. It’s broiled, brushed with garlic butter, and flakes beautifully. The real star is the relish: caramelized shallots, sweet corn straight from the cob, and diced sweet cherry peppers (pimentos). It’s sweet, savory, slightly sticky and totally addictive.
I started by slowly caramelizing sliced shallots in butter and a touch of brown sugar until they were golden and sweet. Then I stirred in fresh corn kernels and those bright cherry peppers. I kept sneaking spoonfuls while finishing the rest of the meal. It’s one of those condiment-y creations that you’ll find yourself eating by the spoonful.
This meal was so satisfying it didn’t even need a side the first time — just a big arugula salad alongside was enough. Another time I served the salmon with crispy roasted potatoes and grilled asparagus, which was equally delicious.
Garlic Butter Salmon with Caramelized Shallot Relish
4
Pin Recipe
Leave a Review »
Ingredients
- 1 1/2 pounds fresh salmon
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- caramelized shallot corn relish
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 shallots, sliced
- 1 tablespoon brown sugar
- 3 ears sweet corn, cut from the cob
- 3/4 cup sweet cherry peppers, diced (pimentos)
Instructions
-
Preheat your oven broiler to high.
-
Season the salmon with salt and pepper and place on a baking sheet. Melt the butter in a small saucepan over medium heat, add the minced garlic, and brush some of the garlic butter over the salmon. Broil until the top is opaque and the fish flakes, about 8–10 minutes for 1-inch-thick salmon. Remove from the oven and brush with the remaining garlic butter. Serve topped with the shallot corn relish.
Caramelized Shallot Corn Relish
-
Heat the butter and olive oil in a small saucepan over medium-low. Add the sliced shallots with a pinch of salt and cook until translucent, about 5 minutes. Stir in the brown sugar and cook, stirring occasionally, until the shallots caramelize, about 10 more minutes. Stir in the corn kernels and diced peppers and cook another minute or two to warm through.
Did you make this recipe?
I appreciate you so much!
I want to eat this forty more times.