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!
Table of Contents
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
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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
You had me at crispy. And salmon. LOVE!
Thanks Teighan 🙂
I love how fresh and colorful this is. I'll take crispy salmon any day!
Thanks Cassie!
I love how delicious and colorful this looks!! And I'm a no-skin on salmon girl too. Totally OK with that 🙂
woot woot! glad we can stick together!
Oh Gaby, this looks so delicious and fresh right now! Succotash is a good reason to hang on to summer 🙂
Thanks lady! ox
So scrumptious! I love the summery flavors in this salmon and the succotash topping. I'm SUCH a fall/winter girl but I've still got summer on the brain too... Must have something to do with these 90 degree+ temps...
hahaha 90+ degrees?! ya I'd say that's a good reason to still be in summer mode 🙂
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)?
Yes, sometimes it does! But I just bought a little pair of fish tweezers and take them out before cooking!
I LOVE this salmon - omg it all looks so fresh and perfect!!!
Thanks girl!
Whuuut! This looks fantastic. I can't get enough of summer corn.
same here!! not even sure how I'll survive without it
What a great way to enjoy some salmon with the flavours of summer!
Thanks Kevin! I dont know what i'm going to do when summer is over
I could eat this meal every day of my life!!! Looks fantastic!
Ditto!!
Beautiful, beautiful pictures! This looks fabulous, Gaby!
Thank you Laura!! Have a great weekend
This looks light and delicious - the perfect Indian summer meal.
Great healthy meal!
Mmmm....love this, Gaby! It look so fresh and light! A perfect meal in my book! 🙂
ditto! Thanks Sommer