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Salmon Fillets with Creamy Corn & Dill

Salmon Fillets with Creamy Corn & Dill
Makes:
6
Prep Time:
15
minutes
Total Time:
40
minutes
Low CalorieLow Sodium
based on
5 reviews
Salmon Fillets with a delicious creamy dill flavored corn sauce make a fresh and tasty dish that is great for family meals or entertaining.

In this recipe:


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Ingredients:

  • Nonstick cooking spray
  • 6 (about 4 oz. each, 1 1/2 lb. total) salmon fillets
  • 1 pkg. (16 oz.) frozen corn, thawed
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill, divided

Directions:

PREHEAT oven to 325° F. Line baking sheet with foil. Spray foil with nonstick cooking spray.

SPRAY large, nonstick skillet with nonstick cooking spray; heat over medium-high heat. Place salmon in skillet. Cook, turning once, for about 3 minutes or until lightly browned. Remove from skillet; place salmon skin-side-down on prepared baking sheet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

BAKE for 15 to 20 minutes or until salmon flakes easily when tested with a fork. Do not overbake. Baking time will vary slightly with thickness of fillets.

MEANWHILE, COMBINE corn, evaporated milk, flour, garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in skillet. Cook over medium-high heat, stirring occasionally, until mixture comes to a gentle boil. Reduce heat to medium-low; cook, stirring occasionally, for 5 to 7 minutes or until slightly thickened. Remove from heat; stir in half of dill.

TO SERVE, pour corn mixture on serving platter or divide mixture between six plates. Top with salmon. Sprinkle salmon with remaining dill.

TIP: One pound of fresh corn kernels may be substituted for frozen corn.


Reviews:

Review This Recipe
  •  Star(s)

    delicous

    Augusta Ólafsson from reykjavik, CA

    this recipe was mind blowing for my family they loved it the corn was so creamy,since i got the recipe my husband has made me make it over and over again,and he doesnt like fish but he love this one so much,its a great recipe.

  •  Star(s)

    Needs a little more flavor

    Nagisa Detchemendy from Saint Leonard, MD

    When I saw this recipe, I liked the idea but it (flavor-wise) seemed rather plain. I reduced the amount of salt and instead, I poured about 1/4 cup Italian dressing over salmon before putting them in the oven. Then when salmon was done, I mixed the liquid (salmon juice and dressing) from the baking sheet and the corn mixture to add more flavor. They came out pretty good. My husband liked it very much.

  •  Star(s)

    Not impressed

    LINDA KRASKEWICZ from Ashland, OH

    I made this last night for my husband and he was not impressed at all. He thought the corn was a thicker creamed corn just not as sweet. I will not be keeping the recipe. Sorry.

  •  Star(s)

    Awesome!

    Gina Rabsatt from Washingtonville, NY

    This reciepe graced my families table last week and I have to tell you it was fabulous. We mainly eat all and any fish and chicken once in a while. I'm always looking for new recipes. I pulled this one up at my friends home and cooked it Monday and now they want it to become a regular meal once a week.

  •  Star(s)

    Delicious & Healthy

    Carol Ragghianti from Sherman, TX

    This recipe was very good & good for us. Keep up the good work VeryBestBaking! Only kept the corn separate for those who don't like their food together, otherwise good.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 280
  • Calories from Fat: 80
  • Total Fat: 9g (14% of DV)
  • Saturated Fat: 2g (11% of DV)
  • Cholesterol: 70mg (24% of DV)
  • Sodium: 320mg (13% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 9g
  • Protein: 29g
  • Vitamin A: 8% of DV
  • Vitamin C: 8% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Salmon Fillets with Creamy Corn & Dill

Ingredients

  • Nonstick cooking spray
  • 6 (about 4 oz. each, 1 1/2 lb. total) salmon fillets
  • 1 pkg. (16 oz.) frozen corn, thawed
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill, divided

 

Directions

PREHEAT oven to 325° F. Line baking sheet with foil. Spray foil with nonstick cooking spray.

SPRAY large, nonstick skillet with nonstick cooking spray; heat over medium-high heat. Place salmon in skillet. Cook, turning once, for about 3 minutes or until lightly browned. Remove from skillet; place salmon skin-side-down on prepared baking sheet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

BAKE for 15 to 20 minutes or until salmon flakes easily when tested with a fork. Do not overbake. Baking time will vary slightly with thickness of fillets.

MEANWHILE, COMBINE corn, evaporated milk, flour, garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in skillet. Cook over medium-high heat, stirring occasionally, until mixture comes to a gentle boil. Reduce heat to medium-low; cook, stirring occasionally, for 5 to 7 minutes or until slightly thickened. Remove from heat; stir in half of dill.

TO SERVE, pour corn mixture on serving platter or divide mixture between six plates. Top with salmon. Sprinkle salmon with remaining dill.

TIP: One pound of fresh corn kernels may be substituted for frozen corn.

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