Crispy Salmon Succotash

For those of you who don’t follow along on instagram and twitter, I spent the last few days knee deep in California dairy country. Yup, that means cheese, crema, more cheese, milk and ice cream. It was a little slice of heaven and I didn’t want it to end. I think you’ve gathered by now that besides my uncontrollable love for avocados, I’m also obsessed with cheese. And if you’re going to find the way to my heart… the quickest way is through burrata and mozzarella.

Crispy Salmon Succotash

But more on that next week. After I got home last night I needed something light and easy like this Crispy Salmon Succotash. Succotash is my go-to veggie dish at this point in time, especially this one since it requires no cooking! I know that pumpkin spice lattes are supposed to be all the rage, but it’s totally still summer here in Los Angeles, and I’m soaking it all in.

I tossed together some of my farmers market finds including fresh corn, cherry tomatoes, red jalapeño peppers, scallions and basil and gave it a bit of a bite with some champagne vinegar. I served it over what’s left of my Copper River salmon supplies that I’ve been coveting all summer long. I’m devastated to think that I won’t get any more until next year… but until then I’m hiding away a few pieces in the freezer to crack open when I need some succulent salmon in my life.

Crispy Salmon with Succotash

I’m a no-skin on the salmon kinda gal. Ya, some people might think that’s weird, go ahead and judge… but that’s just how I roll. I season it with kosher salt and freshly cracked black pepper and sear it on both sides so it still has that nice golden crust and gives it a bit of texture. Throw the raw succotash on top and the difference in all the textures is crazy awesome.

Crispy Salmon w: Succotash

I’ll be enjoying leftovers of Crispy Salmon Succotash all weekend long. And who knows, maybe I’ll even get crazy and do some BBQ’ing this weekend. This California girl is NOT quite ready for fall. Although I did just get some really amazing new boots and sweaters and I’m kinda pumped to wear them. Clearly I’m having internal weather issues.

Crispy Salmon Succotash

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: 4 servings

Crispy Salmon Succotash


  • 4 6-ounce salmon filets, skin removed
  • kosher salt and freshly cracked black pepper
  • 2 tablespoons olive oil
  • 2 ears of fresh corn, cut off the cob
  • 1/2 pint of cherry tomatoes, halved
  • 1 red jalapeño, finely chopped
  • 2 scallions, thinly sliced
  • 1/4 cup chopped basil, cut into a chiffonade
  • kosher salt and freshly cracked black pepper
  • 2 teaspoons champagne vinegar


  1. Season the salmon filets on both sides with salt and pepper.
  2. Heat a cast iron skillet over medium high heat and add the olive oil.
  3. Place 2 pieces of fish into the pan and sear on one side until crispy. Using a spatula, flip the salmon filets over, continue to cook until just slightly pink in the center. Remove the salmon filets and set aside to rest. Repeat this process with the remaining salmon.
  4. In a large bowl, combine the corn, cherry tomatoes, jalapeño, scallions, and basil. Season with salt and pepper and add more as needed. Drizzle the champagne vinegar over the top and toss to combine.
  5. Serve the succotash with the hot salmon.


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  1. This is gorgeous, Gaby! Happy to see such a bright and colorful dish!! I am into fall, but the weather here is very fall like! With that said, I am still cooking up the salmon that has been on sale and well, I use avocado year round!

    1. Oops! I think I lost my brain the morning! I meant to say cherry tomatoes (my favorite they always taste god) instead of avocado, although I am sure and avocado would be great in this too!

  2. This looks wonderful. I still have cherry tomatoes in my garden. I have a question about the Copper River salmon – does it have bones in it (my husband is a baby about this)?

    1. Yes, sometimes it does! But I just bought a little pair of fish tweezers and take them out before cooking!

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