Gordon Ramsay Salmon Succotash Recipe 

This salmon succotash is a fresh and healthy dish that’s full of flavor! Perfectly seared salmon is paired with a colorful mix of sweet corn, juicy tomatoes, and spicy jalapeño. It’s light, simple, and great for weeknight dinners or special occasions.

Ingredients Needed:

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

How To Make Salmon Succotash Recipe?

1. Season the Salmon: Sprinkle both sides of the salmon filets with kosher salt, black pepper, and All Things Fish Seasoning.
2. Sear the Salmon: Heat olive oil in a cast iron skillet over medium-high heat. Add two salmon filets to the skillet and cook until one side is golden and crispy. Flip the salmon and cook until slightly pink in the center, then remove and set aside. Repeat with the remaining filets.
3. Mix the Succotash: Combine corn, cherry tomatoes, red jalapeño, scallions, and basil in a large bowl. Add salt and pepper to taste, drizzle with vinegar, and toss everything together.
4. Serve: Plate the salmon and spoon the succotash next to or over the fish.

Recipe Tips:

• Use Fresh Ingredients: Fresh corn, juicy cherry tomatoes, and fragrant basil make a big difference in flavor. Avoid canned or stale ingredients for the best results.
• Get the Pan Hot Before Adding Salmon: Make sure your skillet is properly heated before adding the fish. A hot pan ensures a crispy golden crust on the salmon.
• Don’t Overcook the Salmon: Cook the salmon until it’s just slightly pink in the center. Overcooking can make it dry, so keep an eye on it while searing.
• Toss the Succotash Just Before Serving: Mix the succotash right before serving to keep the flavors fresh and the vegetables crisp.
• Season in Layers: Season the salmon and the succotash separately to build the best flavors in both components of the dish. Taste and adjust the seasoning as you go.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover salmon succotash cool to room temperature. Once cooled, store the salmon and succotash in separate airtight containers and refrigerate for up to 3 days.
• Reheat: Heat a non-stick skillet over low heat. Add the salmon and warm for 2–3 minutes per side until reheated.

Nutrition Facts:

• Calories: 236 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: 39 mg
• Sodium: 48 mg
• Potassium: 724 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 5 g
• Sugars: 5 g
• Protein: 17 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Teriyaki Salmon And Soba Noodles Recipe 
• Gordon Ramsay Pan Fried Salmon Recipe
• Gordon Ramsay Scrambled Eggs Salmon Recipe