Pat salmon* dry with paper towels. Season all over with half the Old Bay Seasoning (you’ll use the rest later), salt, and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. (Lower heat if salmon begins to brown too quickly.) TIP: While salmon cooks, move on to Step 2!

Transfer to a plate.

While salmon cooks, wash and dry produce.

Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Halve tomatoes. Drain and rinse corn. Halve, peel, and thinly slice shallot. Soak shallot in a small bowl of cold water.

In a large bowl, mix together lemon zest, mayonnaise, sour cream, remaining Old Bay Seasoning, ¼ tsp sugar (½ tsp for 4 servings), and juice from half the lemon. Taste and season with salt and pepper.

Using a fork, break salmon into large pieces.

To bowl with dressing, add arugula, tomatoes, corn, shallot (draining first), and croutons. Toss until evenly coated.

Divide salad between shallow bowls. Top with salmon and serve with remaining lemon wedges.