Crispy Salmon Succotash

If you’re craving something light, fresh, and packed with flavor, this Crispy Salmon Succotash is your new bff. It’s quick, easy, impressive and screams HEALTH lol!

Crispy Salmon Succotash


 

Why I Love This Recipe

I've been a succotash girl since childhood. My mom used to make us a version of this and put it on pasta and chicken. It makes me irrationally happy. And now that the unofficial start of summer is nearly here, it's time to go for it!

The flavor combo on Crispy Salmon Succotash is unmatched! Crispy salmon with a simple seasoning. Fresh pops of corn from the succotash. Herbs + a hint of acid from the vinegar. It's everything you want in a bite. And yes, you can eat raw corn!

If you’ve never had raw corn straight off the cob, you’re in for a treat. When corn is super fresh and in season, it’s sweet, crisp, and incredibly juicy, no cooking required. Just slice the kernels off the cob and toss them into salads, salsas, or succotash for an extra pop of texture and flavor. It adds a natural sweetness and crunch that’s totally different from the flavor of cooked corn. Bonus: no stove, no fuss, just peak summer vibes.

Ingredients & Substitutions

  • Salmon filets
  • Chimi Seasoning
  • Kosher salt
  • Black pepper
  • Olive oil
  • Fresh corn
  • Cherry tomatoes
  • Red jalapeño
  • Scallions
  • Fresh basil
  • Champagne vinegar or red wine vinegar

How to Make

Season the salmon filets on both sides with salt, pepper, and Chimi Seasoning.

Heat a cast iron skillet over medium-high heat and add the olive oil. Place two pieces of salmon in the pan and sear until crispy on one side, about 3 to 4 minutes. Flip and continue cooking until just slightly pink in the center, another 2 to 3 minutes. Remove from the pan and let rest. Repeat with the remaining salmon.

In a large bowl, combine the corn, cherry tomatoes, jalapeño, scallions, and basil. Season with salt and pepper to taste. Drizzle the vinegar over the top and toss to combine.

Serve the succotash alongside or on top of the crispy salmon and enjoy immediately.

Tips & Tricks

  • Ask your fishmonger for salmon belly filets for a better sear and to pre-portion them and remove pin bones to make your life easier!
  • Pat the salmon dry before seasoning to get that perfect crispy crust.
  • Don’t overcrowd the pan when searing the salmon, work in batches if needed.
  • Make the succotash right before serving so the basil stays fresh and vibrant.
  • Add avocado or feta to the Crispy Salmon Succotash if you want to bulk it up even more.

FAQ's

Can I use frozen corn?

Yes, just make sure to defrost and drain it first. Fresh off the cob is best, but frozen works in a pinch.

How do I know when the salmon is done?

The inside should be just barely opaque and flake easily with a fork. About 3 to 4 minutes per side depending on thickness.

Can I grill the salmon instead of pan searing for Crispy Salmon Succotash?

Absolutely. Grill it over medium-high heat for that same crispy edge and smoky flavor.

Similar Recipes

Crispy Salmon Succotash

Author: Gaby Dalkin
5 from 3 votes
Crispy Salmon with Summer Succotash is a quick, flavorful dinner made with fresh corn, tomatoes, and herbs. Easy, healthy, and ready in 25 minutes!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

For the Salmon

  • 1.5 pounds Salmon cut into 6 ounce filets
  • 2 tablespoons Chimi Seasoning
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons Olive Oil

For the Succotash

  • 2 ears fresh corn cut off the cob
  • ½ pint of cherry tomatoes halved
  • 1 jalapeño finely chopped
  • 2 scallions thinly sliced
  • ¼ cup basil torn
  • Kosher salt and freshly cracked black pepper
  • 2 teaspoons champagne vinegar or red wine vinegar

Instructions
 

  • Season the salmon filets on both sides with salt, pepper, and Chimi Seasoning.
  • Heat a cast iron skillet over medium-high heat and add the olive oil. Place two pieces of salmon in the pan and sear until crispy on one side, about 3 to 4 minutes. Flip and continue cooking until just slightly pink in the center, another 2 to 3 minutes. Remove from the pan and let rest. Repeat with the remaining salmon.
  • In a large bowl, combine the corn, cherry tomatoes, jalapeño, scallions, and basil. Season with salt and pepper to taste. Drizzle the vinegar over the top and toss to combine.
  • Serve the succotash alongside or on top of the crispy salmon and enjoy immediately.

Notes

Skin on or skin off – it doesn’t matter to me – I just season it up and sear it on both sides so it still has that nice golden crust and gives it a bit of texture.

Nutrition Information

Calories: 357kcal | Carbohydrates: 12g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 109mg | Potassium: 1115mg | Fiber: 2g | Sugar: 5g | Vitamin A: 618IU | Vitamin C: 22mg | Calcium: 35mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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

49 Comments

5 from 3 votes

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