Main Dish

Sautéed Salmon with Creamy Corn Sauce and Toasted Pumpkin Seeds

Salmon is not a typical ingredient in Mexican food and I don’t usually like to eat fish.  But if there is one fish I like to eat, it is salmon.

I came across this recipe in Marge Poore’s 1,000 Mexican Recipes cookbook and I knew that I wanted to make it. Not only because it uses salmon, but because it brings corn to the party. She describes the dish this way: “Sautéed salmon fillets team perfectly with a luscious corn sauce in a dish made with Mexican ingredients and French techniques.”

I agree completely!

Salmon with Corn Sauce

Sautéed Salmon with Creamy Corn Sauce and Toasted Pumpkin Seeds

¼ cup raw hulled pumpkin seeds (pepitas)

1 tablespoon unsalted butter + 1 tablespoon olive oil

½ small white onion, chopped

1 cup corn kernels, fresh or frozen (thawed)

¾ cup chicken broth

1 serrano chile, chopped

Salt to taste

2 tablespoons heavy cream or half-and-half

2 tablespoons olive oil

4 (5-6 ounce) salmon fillets, skinned

2 tablespoons cilantro, chopped


Heat a skillet over medium heat and toast the pumpkin seeds, stirring frequently until they begin to pop. Place them in a small bowl and set aside.


In the same skillet, melt the butter, add one tablespoon of olive oil and cook the onion until it has softened but not browned. Add the corn, broth and salt and cook until the corn is tender.


Transfer the corn mixture to a blender along with the serrano and blend until very smooth. Wipe down the skillet and pass the smooth sauce through a strainer to remove the solids in the sauce. Add the cream, stir and cook enough to heat the sauce through completely. Adjust the salt to your taste and set aside.

In a large nonstick skillet, heat the remaining olive oil over medium-high heat. Add the salmon and cook for about 2-3 minutes per side or until each side is nicely browned to your liking.


Reheat the corn sauce gently and spoon some of the sauce on each plate. Place the salmon fillet on the sauce and sprinkle with the cilantro and pepitas over the top of each fillet. Keep some of the corn sauce handy in case you want to add some more.

NOTE: I like a lot of pepitas and cilantro on this dish, so that is what is shown in the photos. Add as much or as little as you’d like.

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