Gordon Ramsay Salmon Succotash brings a touch of fine dining to your home kitchen. It is made with fresh Atlantic salmon fillets, sweet corn, tender lima beans, and smoky bacon lardons. The result is a perfect balance of moist, flaky fish and vibrant, buttery vegetables. It is perfect for an elegant dinner party or a special weeknight treat.
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Why You Will Love This Salmon Succotash Recipe:
- Restaurant Quality at Home: This dish delivers the elegance and presentation of a Gordon Ramsay restaurant without requiring professional skills or equipment.
- Incredible Texture Contrast: You get the perfect bite every time with the shattering crispness of the seared salmon skin against the tender, creamy succotash.
- Balanced Flavor Profile: The smoky saltiness of the bacon lardons pairs beautifully with the natural sweetness of the corn and the bright acidity of the cherry tomatoes.
- Fast and Efficient: Despite looking fancy, the entire meal comes together in about 35 minutes, making it suitable for both special occasions and busy weeknights.
- Nutrient-Dense: It is packed with heart-healthy omega-3 fatty acids from the salmon and fiber-rich vegetables like lima beans and corn.
Gordon Ramsay Salmon Succotash Ingredients
- 4 (6-ounce) skin-on salmon fillets
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 4 slices bacon, chopped
- 1 small red onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 cups sweet corn kernels (fresh or frozen)
- 1 cup lima beans or edamame (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 tablespoon unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
How To Make Gordon Ramsay Salmon Succotash
- Prepare the salmon by patting the skin very dry with paper towels, then seasoning both sides generously with salt and pepper.
- Cook the bacon in a large cast-iron skillet over medium heat until crispy, then remove it with a slotted spoon and set aside, leaving the fat in the pan.
- Sauté the vegetables by adding the onion and red bell pepper to the bacon fat, cooking for 3-4 minutes until softened.
- Add the remaining vegetables including the garlic, corn, and lima beans, stirring frequently for another 5 minutes until tender.
- Finish the succotash by stirring in the cherry tomatoes and cooked bacon, heating for 1 minute, then transfer the mixture to a bowl and keep warm.
- Sear the salmon in the same skillet (wiped clean) with olive oil over medium-high heat, placing the fish skin-side down and pressing gently to ensure contact.
- Cook the fish for 4-5 minutes without moving it until the skin is golden and crispy, then flip the fillets.
- Baste the salmon by adding the butter and thyme to the pan, spooning the melting butter over the fish for 1-2 minutes until cooked through.
- Serve immediately by piling the succotash onto plates, drizzling with lemon juice and parsley, and topping with a salmon fillet.
Recipe Tips
- Dry the skin thoroughly. Moisture is the enemy of crispiness. Use a paper towel to press out any water from the salmon skin before seasoning.
- Score the skin. If your fillets are thick, make shallow cuts across the skin. This prevents the fish from curling up when it hits the hot pan.
- Control the heat. When searing the salmon, the pan needs to be hot but not smoking. If it is too hot, the butter will burn before the fish cooks through.
- Time the succotash. If using fresh corn, it cooks quickly. If using frozen lima beans, they may need a minute longer in the pan than fresh ones.
What To Serve With Salmon Succotash?
This Salmon Succotash pairs beautifully with a side of crusty sourdough bread to soak up the buttery juices. A simple arugula salad with a lemon vinaigrette adds a nice peppery crunch. For a drink, serve a chilled glass of Sauvignon Blanc or sparkling water with lime.
How To Store Leftovers Salmon Succotash?
- In the Refrigerator Place the cooled salmon and succotash in an airtight container and store it for up to 2 days. If possible, keep the salmon separate from the vegetables to prevent the skin from getting too soggy.
- In the Freezer Store the cooled mixture in a freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw it overnight in the refrigerator before reheating gently on the stove.
How To Reheat Leftover Salmon Succotash?
- The Gentle Oven Method (Best for Moisture) Preheat your oven to 275°F place the salmon and succotash side-by-side on a baking sheet, cover loosely with foil to trap steam, and heat for 15 minutes until warmed through.
- The Stovetop Method (Best for Crispy Skin) Warm the succotash in a skillet over medium heat for 3-4 minutes. Move the vegetables to the side, add a drop of olive oil, and sear the salmon skin-side down for 3 minutes to re-crisp the skin before serving.
FAQs
Yes, frozen corn and lima beans work very well. You do not need to thaw them completely before adding them to the pan, but cooking time might increase by a minute or two.
You can easily substitute lima beans with shelled edamame or even green peas. Edamame offers a similar texture and a bright green color that looks great on the plate.
Ensure your pan is hot before adding the oil and fish. Also, do not try to flip the salmon too early; it will naturally release from the pan once a crust has formed.
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Salmon Succotash Nutrition Facts
- Calories: 485 kcal
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 680mg
- Total Carbohydrate: 24g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 38g
Gordon Ramsay Salmon Succotash
Course: Dinners, Salmon, Lunch, MainCuisine: American, BritishDifficulty: Easy6
servings15
minutes20
minutes485
kcalGordon Ramsay Salmon Succotash brings a touch of fine dining to your home kitchen. It is made with fresh Atlantic salmon fillets, sweet corn, tender lima beans, and smoky bacon lardons. The result is a perfect balance of moist, flaky fish and vibrant, buttery vegetables. It is perfect for an elegant dinner party or a special weeknight treat.
Ingredients
4 (6-ounce) skin-on salmon fillets
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
4 slices bacon, chopped
1 small red onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 1/2 cups sweet corn kernels (fresh or frozen)
1 cup lima beans or edamame (fresh or frozen)
1 cup cherry tomatoes, halved
1 tablespoon unsalted butter
1 tablespoon fresh thyme leaves
1 tablespoon fresh lemon juice
1/4 cup chopped fresh parsley
Directions
- Prepare the salmon by patting the skin very dry with paper towels, then seasoning both sides generously with salt and pepper.
- Cook the bacon in a large cast-iron skillet over medium heat until crispy, then remove it with a slotted spoon and set aside, leaving the fat in the pan.
- Sauté the vegetables by adding the onion and red bell pepper to the bacon fat, cooking for 3-4 minutes until softened.
- Add the remaining vegetables including the garlic, corn, and lima beans, stirring frequently for another 5 minutes until tender.
- Finish the succotash by stirring in the cherry tomatoes and cooked bacon, heating for 1 minute, then transfer the mixture to a bowl and keep warm.
- Sear the salmon in the same skillet (wiped clean) with olive oil over medium-high heat, placing the fish skin-side down and pressing gently to ensure contact.
- Cook the fish for 4-5 minutes without moving it until the skin is golden and crispy, then flip the fillets.
- Baste the salmon by adding the butter and thyme to the pan, spooning the melting butter over the fish for 1-2 minutes until cooked through.
- Serve immediately by piling the succotash onto plates, drizzling with lemon juice and parsley, and topping with a salmon fillet.
Notes
- Dry the skin thoroughly. Moisture is the enemy of crispiness. Use a paper towel to press out any water from the salmon skin before seasoning.
Score the skin. If your fillets are thick, make shallow cuts across the skin. This prevents the fish from curling up when it hits the hot pan.
Control the heat. When searing the salmon, the pan needs to be hot but not smoking. If it is too hot, the butter will burn before the fish cooks through.
Time the succotash. If using fresh corn, it cooks quickly. If using frozen lima beans, they may need a minute longer in the pan than fresh ones.
