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. This 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 that’s seasoned with my new All Things Seafood which is quite possibly the best fish seasoning of all times. (Side note: like everything in my life – it’s multi use! Thomas and I made grilled chicken last weekend with the seasoning and it was out of this world!)

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. Throw the raw succotash on top and then have at it!!

Crispy Salmon Succotash

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: Serves 4

Crispy Salmon Succotash


    For the Salmon
  • 4 6-ounce salmon filets, skin removed
  • 2-3 tablespoons All Things Fish Seasoning
  • kosher salt and freshly cracked black pepper
  • 2 tablespoons olive oil
  • For the Succotash
  • 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, torn
  • kosher salt and freshly cracked black pepper
  • 2 teaspoons champagne vinaiger (or red wine vinegar)


  1. Season the salmon filets on both sides with salt and pepper and seasoning.
  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 vinegar over the top and toss to combine.
  5. Serve the succotash over or next to the cooked 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!

  4. We love using your spices interchangeably on so many different dishes. They have really jazzed up the cooking around here!

  5. Is it champagne vinegar (neat) that goes on the salad? The ingredient list says champagne vinaigrette which would suggest a vinegar-oil-seasoning mix. Thanks!!

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