Add the salt and pepper with the chicken stock and water. Set the heat to medium-low and simmer for about 25 minutes. Stir occasionally. Don't let the soup boil too fast.

Using a blender or stick blender, puree the soup and then press it through a fine mesh sieve. You may have about a half cup of fibrous celery that won't pass through the sieve. Discard that and return the smooth soup to the sauce pan.

Add the corn kernels and simmer the soup for about 20 minutes. It will reduce to about 3 cups during that time.

While it is simmering preheat the oven to 375°F.

Rinse the salmon in cool water and pat dry. Place the fish on cutting board skin side up. Score the skin just through to the flesh at about 1/2 inch intervals.

Place a large skillet over medium-high heat. Add the 1 tablespoon olive oil and heat until the oil is almost smoking. Place the salmon in the skillet skin side down and cook for about 4 minutes. Place the skillet in the oven and cook for another 4 - 5 minutes until the salmon is done.

While the salmon is in the oven divide the soup between two bowls.

When the salmon is cooked place one filet in each bowl of soup skin side up. Place the lemon juice in the hot skillet with the olive oil and swirl to mix well. Pour the sauce over each salmon filet and serve.