Sockeye Salmon with Succotash

  • prep time10 min
  • total time 25 min
  • serves 4
Eat St.
Courtesy of: Eat St.

Salmon with potatoes, tomatoes, chickpeas and herbs. Courtesy of Joshua Henderson of Skillet Street Food.

7 Ratings
Directions for: Sockeye Salmon with Succotash


24 oz salmon, skin on, scaled and cut into 6 ounce portions

1 cup corn

1 cup cooked chickpeas

½ cup sliced onion

1 cup baby or teardrop tomatoes

1 cup baby potatoes, blanched and cut in half

Zest of 1 lemon

½ cup of stock

1 Tbsp thyme leaves

A simple lemon vinaigrette

Herbs for garnish


1. Pan saute the salmon skin side down on medium heat for approximately 4 minutes. Turn over and cook for 1-2 minutes.

2. Saute the onions and potatoes till slightly caramelized, add the chickpeas, tomato, zest, and stock and simmer until the stock is almost gone. Season with salt and pepper and add the thyme.

3. Serve salmon on the succotash and garnish with a vinaigrette and herbs.

See more: Fish, Potatoes, Main, Dinner, Summer, Healthy

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