# Crisp-Skinned King Salmon with Peach Salsa, Corn on the Cob and Roasted Asparagus > Rich local king salmon gets crisp skin and a bright, chunky peach salsa with cilantro, lime and a little chile. Sweet corn and simply roasted asparagus round out an early-summer plate without competing with the fish. - URL: https://www.chezjk.com/recipes/seaforager-king-salmon-with-fresh-peach-salsa-corn-on-the-cob-roasted-asparagus - Author: Jonathan Katzman - Cooked and photographed: 2026-06-11 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Crisp-Skinned King Salmon with Peach Salsa, Corn on the Cob and Roasted Asparagus](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fdb983db00675a6f1.jpg) ## Crisp-Skinned King Salmon Dry skin and steady pan contact render the salmon's fat into a crisp crust. Most of the cooking happens skin-side down, protecting the flesh from direct heat. ### Ingredients - 4 fillets skin-on local king salmon, 6–7 ounces each, scaled and pin bones removed - 1 tablespoon ghee - 3/4 teaspoon fine sea salt - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Pat the salmon very dry, especially the skin. Season with salt and pepper just before cooking. 2. Heat a wide heavy skillet over medium-high heat. Add the ghee, then place the salmon skin-side down. Press gently with a fish spatula for the first 20–30 seconds to keep the skin flat. 3. Reduce to medium and cook for 6–9 minutes, until the skin is crisp, releases readily and the flesh is turning opaque up the sides. Use two pans if needed rather than crowding the fillets. 4. Flip carefully and cook for another 2–4 minutes, adjusting for thickness. Check the thickest part with an instant-read thermometer; for fully cooked salmon, reach 145°F, removing individual fillets as they finish. 5. Transfer skin-side up to warm plates and serve promptly. Keep the salsa off most of the skin until the last moment. ### Notes - If the skin browns before the center is cooked, lower the heat and finish gently rather than continuing a hard sear. ## Peach, Cucumber and Herb Salsa Peaches bring sweetness and juice, while cucumber, onion and herbs keep the salsa fresh and crunchy. Lime and chile cut through the richness of king salmon. ### Ingredients - 2 medium ripe but firm peaches, pitted and cut into 1/3-inch pieces - 1 Persian cucumber, cut into small pieces - 1/4 cup thinly sliced red onion, slices cut into short lengths - 2 scallions, thinly sliced - 1/2 jalapeño, seeded and finely chopped - 1/2 cup roughly chopped cilantro leaves and tender stems - 1 1/2 tablespoons fresh lime juice, plus more to taste - 1 tablespoon extra-virgin olive oil - 1/4 teaspoon fine sea salt, plus more to taste ### Instructions 1. Combine the red onion, lime juice and salt in a bowl. Let stand for 5 minutes to soften the onion's sharpness. 2. Fold in the peaches, cucumber, scallions, jalapeño, cilantro and olive oil without crushing the fruit. 3. Taste and adjust with lime or salt. Let stand for 5 minutes, then serve with a slotted spoon if the peaches release considerable juice. ### Notes - For less heat, use only a small amount of jalapeño; the salsa should remain fruit- and herb-forward. - Use peaches that yield slightly to pressure but still hold their shape when diced. ## Buttered Corn on the Cob Brief boiling keeps fresh corn juicy and crisp. A light coating of butter and salt lets its sweetness stand on its own beside the salsa. ### Ingredients - 4 ears sweet corn, husks and silk removed - 2 tablespoons unsalted butter - 1/4 teaspoon fine sea salt, plus more to taste ### Instructions 1. Bring a large pot of water to a boil. 2. Add the corn and cook for 4–6 minutes, until the kernels are bright, hot through and tender with a little snap. 3. Drain thoroughly and rub the hot ears with butter. Season lightly with salt and serve. ## Lemon-Finished Roasted Asparagus A hot oven browns the asparagus lightly while retaining its bite. Lemon added after roasting brightens the spears without steaming them. ### Ingredients - 1 1/2 pounds asparagus, woody ends trimmed - 1 1/2 tablespoons extra-virgin olive oil - 1/2 teaspoon fine sea salt - 1/4 teaspoon freshly ground black pepper - 2 teaspoons fresh lemon juice ### Instructions 1. Heat the oven to 425°F. Dry the trimmed asparagus thoroughly. 2. Toss with olive oil, salt and pepper on a rimmed sheet pan. Spread into a single uncrowded layer. 3. Roast for 8–12 minutes, turning once, until bright green with a few browned spots and just tender when pierced. Check thin spears early. 4. Toss with the lemon juice immediately before serving. ## Overall Timing / Workflow Prepare the salsa first, then overlap the vegetables with the salmon so the fish reaches the table with crisp skin. ### Instructions 1. 0:00 — Heat the oven to 425°F and put the corn water on to boil. Trim the asparagus and shuck the corn. 2. 0:05 — Make the salsa. Pat the salmon dry and set out the skillet and thermometer. 3. 0:20 — Put the asparagus in the oven and start searing the salmon. 4. 0:25 — Add the corn to the boiling water. Check the asparagus and turn it if needed. 5. 0:30 — Drain and butter the corn, finish the asparagus with lemon and check the salmon's temperature. Allow a few extra minutes for thicker fillets. 6. Serve as soon as the salmon is ready, adding the salsa at the table or just before carrying out the plates. ## Plating Separate bands of vegetables and fish keep the plate simple and preserve the contrast between crisp skin and juicy salsa. ### Instructions 1. Arrange a bundle of asparagus along one side of each warm plate, with an ear of corn beside it. 2. Place the salmon skin-side up in the remaining space. 3. Spoon peach salsa over one end of the salmon and alongside it, leaving a broad section of crisp skin uncovered. Serve extra salsa separately. ## Leftover Path Keeping the salsa separate prevents the fish and vegetables from becoming watery. Leftovers work especially well as a cold or room-temperature composed salad. ### Instructions 1. Refrigerate the salmon, salsa and vegetables in separate covered containers within 2 hours. Eat the salsa within 1–2 days and the cooked fish and vegetables within 3 days. 2. For a next-day salad, cut the kernels from the cob, chop the asparagus and gently flake the salmon. Combine with the remaining salsa just before eating. 3. For a warm meal, reheat the salmon gently in a covered dish at 275°F until it reaches 165°F; warm the vegetables separately. Add the cold salsa after reheating. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.