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–+ servings

Creamy Chili Salmon With Corn Griddlecakes

Summary: Crispy corn griddlecakes plus chili-rubbed salmon and a cool creamy drizzle—because plain dinner is for people who hate joy. The buttermilk batter, smoky chili powder, and tangy Greek yogurt sauce make this feel fancy without the emotional damage.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 large egg
  • 1 cup buttermilk divided
  • 1 cup all-purpose flour
  • 1 cup deli roasted corn & poblano salad
  • 2 tablespoons canola oil divided
  • 4 salmon fillets about 5 to 6 ounces each
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 teaspoons chili powder divided
  • 1/2 cup Greek yogurt
  • 2 tablespoons chopped chives

Instructions

  • Make the Batter Base: Whisk the egg in a large bowl until smooth. Whisk in about 3/4 cup of the buttermilk until combined.
  • Stir in Flour and Corn Mix: Add the flour and stir just until you have a thick batter. Fold in the deli roasted corn & poblano salad until evenly mixed.
  • Heat and Oil the Griddle: Heat a griddle or large skillet over medium heat. Add about 1 tablespoon canola oil and spread it around the surface.
  • Cook the Griddlecakes: Spoon batter onto the hot surface to make small cakes about 3 inches wide. Cook until bubbles form and the bottoms are golden, about 3 to 4 minutes, then flip and cook 2 to 3 minutes more until set. Transfer to a parchment-lined baking sheet to keep warm.
  • Season the Salmon: Pat the salmon dry. Sprinkle both sides with the salt, black pepper, and about 2 teaspoons of the chili powder.
  • Sear the Salmon: Heat a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon canola oil. Cook the salmon until browned and it flakes easily, about 3 to 4 minutes per side, adjusting time for thickness.
  • Whisk the Creamy Chili Sauce: In a small bowl, whisk together the Greek yogurt, the remaining 1/4 cup buttermilk, and the remaining 1 teaspoon chili powder until smooth and pourable.
  • Finish and Serve: Plate the warm corn griddlecakes and top with the salmon. Spoon the creamy chili sauce over the fish and finish with chopped chives.