Crispy Salmon With Corn, Blackberry & Shishito Salad

June 16, 2021
4.5 Stars
Photo by Julia Gartland. Prop stylist: Amanda Widis. Food stylist: Samantha Seneviratne.
Author Notes

Corn, blackberries, and shishitos may sound like odd bedfellows, but they team up to create a summery salad you’ll want to eat with everything from salmon to pork. The trick is to get the most out of each ingredient. Charring one ear of corn and leaving the other ear raw means double the corn flavor. Halving some of the blackberries and leaving others whole creates a juicy, but not too juicy, dressing. And charring the shishitos turns them slouchy and caramelized. This recipe can be easily doubled if you’re serving more people. —Emma Laperruque

Watch This Recipe
Crispy Salmon With Corn, Blackberry & Shishito Salad
  • Prep time 25 minutes
  • Cook time 25 minutes
  • Serves 2
  • 2 ears corn, shucked
  • 6 ounces blackberries
  • Kosher salt, to taste
  • 6 teaspoons canola oil, divided
  • 4 ounces shishito peppers
  • 2 (1/2-pound) salmon fillets
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lime juice, plus more to taste
  • 2 lime cheeks, for serving
In This Recipe
  1. Take 1 ear of corn and use a very sharp knife to cut the kernels off the cob. Add those to a bowl. Halve the larger blackberries lengthwise, but leave the smaller ones as they are. Add all the blackberries to the bowl with the corn. Season with a pinch of salt and toss.
  2. Heat a large cast-iron over medium heat. While that heats up, de-kernel the remaining ear of corn. When the pan is hot, add 2 teaspoons canola oil. Swirl the oil around, then add the just-cut corn (not the corn with the blackberries! We want that to stay raw). Season with a pinch of salt, stir, then leave the corn alone to cook for about 6 minutes, stirring maybe once or twice, until it’s golden-brown and starting to char. Push aside the corn-blackberry mixture so half of the bowl is empty, then dump the crispy corn there to cool.
  3. With the pan still over medium heat, add another 2 teaspoons canola oil, then the shishitos and another pinch of salt. Cook in the same way—mostly leaving alone—for 6 minutes, until charred and deflated. Dump onto a cutting board to cool a bit and turn off the heat.
  4. Wipe out the skillet. Dry the salmon all over (this will encourage better browning), then season it generously with salt and black pepper. Turn the heat under the skillet on again, this time to medium-high. When the pan is hot, add the remaining 2 teaspoons canola oil. When the oil is shimmering, carefully add the salmon, skin side-down—it should loudly sizzle. Immediately lower the heat to medium-low and press down the salmon with a fish spatula, to prevent the skin from curling. Cook for 5 to 10 minutes, pressing down with the spatula occasionally, until the skin is deeply browned and crispy, and the flesh is nearly at the temperature you’d want to eat it at (I aim for 125°F for medium-rare). Flip the salmon and cook for another minute, then turn off the heat and remove it from the pan.
  5. While the salmon is cooking, chop the shishitos into smaller pieces (figure into thirds or fourths depending on the size of the pepper). Add these shishitos to the bowl with the corn and blackberries. Dress with the olive oil and lime juice. Toss and taste. Adjust with more olive oil, lime juice, and salt as needed.
  6. Serve the salmon with the salad on top or alongside, with a lime cheek to squeeze on top of the fish.

See what other Food52ers are saying.

  • Emma Laperruque
    Emma Laperruque
  • H Poole
    H Poole
  • NXL
  • Linda D
    Linda D
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in November 2021!). And see what she's up to on Instagram at @emmalaperruque.

6 Reviews

H P. June 16, 2021
Didn't work for me. I thought it would work, I like all the ingredients, but in combination it's like the saying - "there is no 'there,' there." Surpsisingly lacking in flavor. I think the salmon needed some additional seasoning, and perhaps the salad would have benefited from more blackberry flavor, perhaps by macerating half the berries with 1/2 t of sugar. Or something.
NXL July 24, 2020
Fantastic summer dinner, and so easy on a Friday night.
Linda D. July 5, 2020
WOW! So good, Emma. Thank you! The market did not have the shishito peppers so I used Anaheim. Yum!
Author Comment
Emma L. July 6, 2020
Thanks so much, Linda!
Sloanism September 17, 2019
This recipe was delicious. I had to use frozen blackberries because it's not the season for fresh, but it worked. Fresh would have been better. The acidity in the salad cuts the fat of the fish. Works very well.
Author Comment
Emma L. July 6, 2020
(A very delayed) thank you!