Paprika Grilled Salmon with Skillet Corn
Photo by Chris Schemm of @titletowngriller
Cooking on the grill in skillet is such an amazing way to turn your grill into an outdoor over. From making pancakes to baking bread, baking brownies to skillet corn- Everything can be made on the grill! It’s all about understanding temperature! We suggest placing a thermometer on the grill grate. That way you know exactly the temperature of your “outdoor oven” before you begin!
Serves 6
6 Kvaroy Arctic Salmon Portions, Skin on
1/4 teaspoon smoked paprika
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
3 ears fresh corn shucked, cleaned and cut from the cob
2 tablespoons all purpose flour
1 tablespoon granulated sugar
2 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons water
3 tablespoons bacon drippings
2 tablespoons salted butter
1/2 cup white onion, finely chopped
1/4 green bell pepper, seeded, deveined and finely chopped
1/4 cup Italian Parsley, chopped
DIRECTIONS
Pat the salmon dry with a paper towel. In a small bowl, combine the paprika, garlic powder, salt, oregano and cayenne. Lightly coat the salmon portions with the spice mixture.
Preheat a grill to medium high heat. Add a cast iron skillet to the top of the grill. Close the lid and heat the cast iron. Add the oil and place the portions, meat side down onto the skillet. Cook until golden brown and releases from the pan. Turn and crisp the skin. This should take about 5 minutes per side. Remove the salmon onto a plate and cover with foil.
Meanwhile, stir together the corn, flour, sugar, salt and pepper and water. Make sure it is completely smoothly dissolved into the water.
Add bacon drippings and butter to the heated pan. Once the butter has completely melted add the onions and pepper to the pan. Sauté until brown, pour corn mixture into hot skillet and continuously stir.
Turn the heat down to medium. Cook approximately 12-15 minutes or until most of the water has evaporated and it has all thickened looking like creamed corn. Place the portions into the skillet, nestled into the corn. Warm for a few minutes, sprinkle with parsley and serve.