Francis Mallmann cooks salmon fillets on a large, flat stone that has been heated in hot coals so that it gets superhot and gives the food an incredible crisp crust; a griddle or flat-bottomed skillet would be fine, too. He cooks the salmon on one side only, charring it lightly, while the other side stays tender, sweet and fresh-tasting.Plus: Francis Mallman's Grilling Tools & Techniques More Grilled Salmon Recipes

June 2009


Credit: © John Kernick

Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil. Add the shucked corn and boil over moderately high heat until just tender, about 4 minutes; drain. When cool enough to handle, cut the corn kernels from the cobs; you will need 2 cups.

  • Preheat the oven to 225°. In a medium bowl, whisk the eggs with the milk. Stir in the corn kernels, flour and 1/2 teaspoon of salt. In a large nonstick skillet, heat 1/8 inch of olive oil until hot. Drop tablespoons of the batter into the skillet and cook over moderately high heat, turning once, until golden brown, 4 minutes. Transfer the cakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter.

  • Heat a griddle over high heat or on a preheated grill. Brush the salmon with oil and season with salt and pepper. Lay the fish on the griddle and cook undisturbed over high heat until browned on the bottom and barely cooked, 3 minutes.

  • Place the corn cakes on plates and top with a salmon slice. Garnish with the parsley and serve right away.

Suggested Pairing

Among the grape varieties that Argentina produces well is Chardonnay—a full-bodied white that goes particularly nicely with rich fish like the seared salmon here.