Pan-seared Salmon with Tomato and Corn Salsa

Using the BALLARINI FERARA GRANITIUM 26cm Frying Pan, we’ll make Pan-seared Salmon with Tomato and Corn Salsa today. This pan has a patented thermopoint on fry pans and a nonstick coating that is PFOA-free. It is compatible with all cooktops, including induction, and is resistant to metal utensils.

Featuring the BALLARINI FERARA GRANITIUM 26cm Frying Pan

We will be preparing 4 servings of Pan-seared Salmon with Tomato and Corn Salsa.


  • 1 cup cherry tomatoes, cut in half
  • 1 cup fresh corn kernels (from about 2 ears)
  • 1 avocado, pitted and diced
  • 1⁄4 red onion, minced
  • 1⁄2 cup chopped fresh basil
  • Juice of 1 lime
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper
  • 4 (6-ounce) skin-on salmon fillets, pin bones removed

Now let’s get cooking!

Step 1: In a medium bowl, combine the cherry tomatoes, corn, avocado, red onion, basil, lime juice, 1 tbsp of the oil, and pinch of salt and pepper. Toss well and set aside.

Step 2: Heat Ballarini 26cm Frying Pan over medium-high heat and add the remaining 2 tbsp oil.

Step 3: Pat the salmon skin dry with a paper towel. Run a knife along the skin, removing excess moisture. Season with salt and pepper.

Step 4: Place 2 of the fillets in the pan, skin-side down, and cook for 3 to 4 minutes, then flip and cook for 1 minute more, or until a paring knife can be easily inserted without any resistance.

Step 5: Remove the salmon from the pan and let it rest, covered with foil, while you cook the remaining 2 fillets. Arrange the salmon on plates, top with the salsa, and serve immediately.

It’s now time to serve! I hope you enjoy eating it as much as you enjoyed preparing it!

BALLARIN Singapore

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