PREHEAT oven to 325° F. Line baking sheet with foil. Spray foil with nonstick cooking spray.
SPRAY large, nonstick skillet with nonstick cooking spray; heat over medium-high heat. Place salmon in skillet. Cook, turning once, for about 3 minutes or until lightly browned. Remove from skillet; place salmon skin-side-down on prepared baking sheet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
BAKE for 15 to 20 minutes or until salmon flakes easily when tested with a fork. Do not overbake. Baking time will vary slightly with thickness of fillets.
MEANWHILE, COMBINE corn, evaporated milk, flour, garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in skillet. Cook over medium-high heat, stirring occasionally, until mixture comes to a gentle boil. Reduce heat to medium-low; cook, stirring occasionally, for 5 to 7 minutes or until slightly thickened. Remove from heat; stir in half of dill.
TO SERVE, pour corn mixture on serving platter or divide mixture between six plates. Top with salmon. Sprinkle salmon with remaining dill.
TIP: One pound of fresh corn kernels may be substituted for frozen corn.