Broiled Turmeric Salmon With Corn and Green Beans

Published July 19, 2022

Total Time: 20 minutes

Rating: [No rating provided]

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Ingredients

• 3 tablespoons extra-virgin olive oil, plus extra for serving

• 1 teaspoon ground turmeric

• ½ teaspoon red-pepper flakes

• 4 (6- to 8-ounce) skin-on salmon fillets, patted dry

• Kosher salt (e.g., Diamond Crystal)

• 1 pound green beans, stem ends trimmed and halved crosswise

• Kernels from 4 ears of corn (about 4 cups)

• ½ small red onion, thinly sliced

• 3 tablespoons lime juice (from 2 limes)

Preparation

Step 1: Prepare Salmon and Preheat Broiler

Preheat the broiler to high (500°F/260°C) and position an oven rack in the upper third to ensure direct, intense heat. In a medium bowl, thoroughly whisk 2 tablespoons olive oil with turmeric and red-pepper flakes to create a spiced oil mixture. Season salmon fillets generously with 1 teaspoon kosher salt on all sides, then toss to coat evenly in the spiced oil. Let the seasoned salmon rest while preparing the vegetables.

Step 2: Assemble and Arrange on Baking Sheet

Line a large baking sheet with parchment paper (optional, for easy cleanup) and spread green beans, half the corn kernels, 1 tablespoon olive oil, and a pinch of salt. Toss to coat vegetables evenly. Nestle the spiced salmon fillets skin-side up among the vegetables, spacing them to allow heat circulation around each piece.

Step 3: Broil Until Crispy and Charred

Place the baking sheet on the upper rack of the preheated oven and broil for 6–10 minutes. Halfway through cooking (at 3–5 minutes), use a spatula to gently stir the vegetables—this prevents uneven burning and ensures even charring. The salmon is done when the skin is crisp, and the flesh turns opaque and flakes easily with a fork.

Step 4: Prepare Corn-Onion Slaw

While the salmon broils, in a large bowl, combine the remaining corn kernels, thinly sliced red onion, lime juice, and 1 teaspoon kosher salt. Stir to mix and set aside; this will serve as a bright, tangy side.

Step 5: Serve

Transfer the broiled salmon fillets to a platter. Using a spatula, scrape the charred vegetables from the baking sheet into the corn-onion bowl. Gently toss to combine, adjusting salt to taste. Spoon the vegetable slaw alongside the salmon, drizzle everything with a light olive oil, and serve immediately.

Comments (User Feedback)

• Very tasty: Used haricots verts from Trader Joe’s; recommends broiling veggies 2 minutes longer for more char and a tender bite, then adding salmon.

• Flavors are great: Found broiling salmon too fast—suggests baking at 400°F (200°C) for 5–8 minutes first, then broiling to finish.

• Perfect summer meal: Crispy skin was a highlight; adjusts oven rack to middle position to avoid over-charring the skin (depends on oven power).

• Delicious: Substituted asparagus for green beans; sautéed asparagus/corn first (due to broken oven), served with salmon—“restaurant-worthy.”

• Great for 2 people: Broiled vegetables 3 minutes, then salmon for 6 minutes at high temp; “perfect” results.

• Frozen ingredients work: Used partially thawed salmon and frozen green beans/corn; suggests turning salmon halfway through broiling.

Note: Oven temperatures and rack positions vary by model—adjust cooking times slightly based on your specific oven to prevent over-charring while ensuring salmon and vegetables are fully cooked.