Crispy Salmon Succotash

What’s your favorite fish in the whole wide world? Mine is without a doubt salmon. It’s probably obvious by all the salmon recipes we’ve done here on WGC over the years but one of my all time favs is this Crispy Salmon Succotash!

Crispy Salmon Succotash from (@whatsgabycookin)

Any protein with a succotash on top is my kinda meal! The succotash requires absolutely ZERO cooking, so all you have to do is cook the protein and it’s show time. It’s my dream meal – AND it has very little clean up. win/win. And it requires even LESS clean up if you order everything you need for this from Chef’d!! You see, I know you guys love food, and getting daily recipes in your inbox is awesome too – but why not just get the food delivered right to your door so you just have to cook a few things and call it a day! That’s exactly what’s happening over on Chef’d and some of my recipes are up for grabs! You can snag a box with all the ingredients for this Crispy Salmon Succotash and be on your way to dinner in no time flat!

Crispy Salmon Succotash from (@whatsgabycookin)

This Salmon Succotash is just a few ingredients tossed together including fresh corn, cherry tomatoes, red jalapeño peppers, scallions and basil and I gave it a bit of a zip with some champagne vinegar. It’s then served over some gorgeous crispy salmon.

Skin on or skin off – it doesn’t matter to me – I just 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 then keep your fingers crossed that summer is right around the corner!

Crispy Salmon Succotash

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: Serves 4

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.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. 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!

  2. Making tonight for dinner. Every single WGC recipe I have ever made is delicious perfection. Gabby, you are an amazing chef.

  3. I made this last night and … oh my goshhhh so amazing! I love the heat from the red jalapeno! Great meal for a hot day!

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