Sockeye Salmon with Succotash

Joshua Henderson, Skillet Street Food
Show: Eat St. Episode: Heavy Metal Grill
TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
YIELD: 4 servings


  • 1/2 cup sliced onions
  • 1 cup baby potatoes, blanched and cut in half
  • 1 cup cooked chickpeas
  • 1 cup baby or teardrop tomatoes
  • 1 cup corn kernels
  • Zest of 1 lemon
  • 1/2 cup fish stock
  • Salt and freshly ground black pepper
  • 1 tablespoon thyme leaves
    • 1 cup olive oil
    • 1 teaspoon salt
    • 1 teaspoon pepper
      • 700 grams sockeye salmon, skin on, scaled and cut into 180-gram portions
      • Salt and freshly ground black pepper
      recipe tools


      For the succotash: Saute the onions and potatoes until slightly caramelized, about 8 minutes. Add the chickpeas, tomatoes, corn, zest and stock and simmer until the stock is almost gone, about 3 minutes. Season with salt and pepper and add the thyme leaves.

      For the vinaigrette: Whisk the lemon juice, shallots and lemon zest until combined. Slowly drizzle in the oil until emulsified. Season with the salt and pepper.

      For the salmon: Sprinkle the salmon with salt and pepper on both sides. Heat the oil in a skillet over medium heat and saute the salmon, skin-side down, until the edges begin to caramelize a little, about 4 minutes. Flip and cook for 1 to 2 minutes.

      Serve the salmon on the succotash and garnish with the lemon vinaigrette and herbs.

      This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

      On TV

      ON AIR

      what's hot

      Sugar Showdown

      Get Cooking Channel on your TV.