Baked salmon with corn and spices

Baked salmon with corn and spices

(6) Rate it

  • 0:30 Prep
  • 0:30 Cook
  • 10 Servings
  • Advanced

Get the festivities rolling with this exotic baked salmon that will take you right through summer.

Featured in
Christmas menu plans, Mexican recipes


  • 4 cobs corn, husks removed
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground turmeric
  • 1.2kg salmon fillet, skinned, pin-boned
  • 2 long red chilli, seeded, finely chopped
  • 4 limes, juiced
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup coriander leaves


  • Step 1
    Preheat a chargrill pan over high heat. Cook corn, turning frequently, for 12 minutes or until lightly charred. Cool.
  • Step 2
    Preheat oven to 200°C. Meanwhile, preheat a small frying pan over medium heat. Add coriander and cumin seeds, and stir for 2 minutes or until fragrant. Using a mortar and pestle, finely grind. Transfer to a medium bowl, then stir in ginger, turmeric and 1 teaspoon salt.
  • Step 3
    Place 2 sheets of baking paper widthwise, slightly overlapping, on a large oven tray. Place 2 more sheets lengthwise, slightly overlapping, on top. Place salmon on tray, then rub top of salmon with half the spice mixture.
  • Step 4
    Place 1 corn cob horizontally on a chopping board. Holding knife parallel to cob, cut kernels, in large pieces, away from cob. Repeat with a second cob. Place kernel pieces over salmon, then scatter with half the chilli. Drizzle with half each of the lime juice and oil.
  • Step 5
    To make corn salsa, cut kernels from remaining cobs (don’t worry about keeping them in pieces). Add to remaining spice mixture with remaining chilli, lime juice and oil. Toss to combine.
  • Step 6
    Place a sheet of baking paper over salmon. Fold up edges of the bottom layers of paper over the top layer, then fold over several times to create a parcel. Bake for 15 minutes for medium or until cooked to your liking. Stand for 5 minutes, then unwrap and transfer salmon to a platter.
  • Step 7
    Scatter salmon with coriander leaves and serve with corn salsa.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi


  • 1345 kj


  • 18g

    Fat Total

  • 4g

    Saturated Fat

  • 4g


  • 31g


  • 78mg


  • 54.52mg


  • 3g

    Carbs (sugar)

  • 7g

    Carbs (total)

All nutrition values are per serve
  • Author: Sophia Young
  • Image credit: Brett Stevens
  • Publication: MasterChef



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