Recipe courtesy of Joshua Henderson

Sockeye Salmon with Succotash

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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

Lemon Vinaigrette:

1/4 cup lemon juice

1/4 shallot, minced

Zest of 1 lemon

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

1 tablespoon olive oil

Fresh herbs, for garnish


  1. 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. 
  2. 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. 
  3. 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. 
  4. Serve the salmon on the succotash and garnish with the lemon vinaigrette and herbs.
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