Blackened Salmon with Edamame Succotash: A Flavorful Sheet Pan Feast
A spice-kissed fish paired with vibrant veggies delivers bold taste with minimal mess.
Blackened Salmon with Edamame Succotash: A Sheet Pan Celebration
If you crave a meal that’s packed with bold flavors, ease of preparation, and nourishing ingredients, blackened salmon with edamame succotash is the answer. This dish combines the tantalizing spice of blackened salmon—baked, not fried—with a protein- and veggie-rich succotash bursting with color and taste. It’s perfect for weeknights or impressive enough for gatherings.
Why You’ll Love This Recipe
- Flavorful and Spicy: The blackened spice rub transforms salmon into a robust, crave-worthy dish.
- Colorful Nutrition: Edamame, corn, peppers, and chives deliver vibrant color and essential nutrients.
- Easy Sheet Pan Cooking: Baked in the oven means less mess and no stovetop hassle.
- Quick and Satisfying: Ready in under an hour, with most of the time hands-off.
What Is Blackened Salmon?
“Blackening” is a cooking technique where fish or meat is coated in a robust spice blend and cooked at high heat, traditionally in a cast-iron skillet until the spices form a flavorful, almost charred crust. This recipe adapts the method for the oven, resulting in all the flavor but less fuss and mess. The salmon stays tender and juicy with a smoky, slightly spicy crust that beautifully complements the sweet, fresh succotash.
The Magic of Sheet Pan Salmon
Instead of searing—and potentially smoking up your kitchen—this recipe calls for baking the salmon on a foil-lined sheet pan. This not only simplifies cleanup but also allows for consistent cooking and beautifully moist fish. The skin acts as a natural barrier, protecting the salmon from drying out while the spice crust develops.
All About Edamame Succotash
The word succotash conjures images of Southern comfort, with traditional variations featuring lima beans and corn. This recipe gives it a modern, protein-rich spin by swapping in edamame for lima beans—delivering a tender bite and vibrant green color. Paired with sweet corn and bell pepper, sautéed with onion and finished with a splash of vinegar and fresh chives, this side is hearty enough for a main event.
Benefits of Edamame
- High in plant-based protein
- Rich in fiber
- Adds a pleasing, creamy texture
- Naturally gluten-free and low in fat
Ingredients: What You’ll Need
| For the Salmon | For the Succotash |
|---|---|
|
|
Pro Tip: Using frozen edamame and corn saves time on prep and ensures year-round freshness.
How to Make Blackened Salmon with Edamame Succotash
- Prepare the Spice Rub: Preheat your oven to 400°F (204°C). In a small bowl, combine paprika, oregano, cayenne, garlic powder, onion powder, salt, and black pepper.
- Season the Salmon: Line a rimmed baking sheet with foil for easy cleanup. Place the salmon skin-side down and generously cover the flesh with the spice blend, pressing it gently to adhere.
- Bake the Salmon: Slide the sheet pan into the oven and bake for 15–18 minutes. The salmon is done when it flakes easily with a fork and is just beginning to turn opaque.
- Make the Succotash: While the salmon bakes, melt butter in a large skillet over medium-high heat. Add chopped onion, red bell pepper, and a pinch of salt. Cook until softened, 4–5 minutes.
- Add Edamame: Stir in the shelled edamame and cook until warmed through, 2–3 minutes.
- Finish with Corn: Add the frozen corn along with any remaining garlic and onion powder. Cook, stirring occasionally, until everything is tender and heated through, another 4–5 minutes.
- Brighten and Finish: Drizzle in red wine vinegar and cook until absorbed, 1–2 minutes. Remove from heat, then stir in fresh chives.
- Serve: Slice the blackened salmon and serve atop (or alongside) generous spoonfuls of edamame succotash.
Tips for the Best Blackened Salmon
- Pat the salmon dry before applying the spice rub for maximal crust development.
- Don’t be afraid to press the spices into the fish—this ensures even seasoning and helps form that classic blackened exterior.
- Use a thermometer: Salmon is perfectly cooked at an internal temperature of 125°F to 130°F.
What others are reading
Variations and Serving Suggestions
- Grill Instead of Bake: If you prefer, grill the salmon on medium-high heat for a smoky, outdoor flavor
- Add More Veggies: Toss in summer squash, cherry tomatoes, or green beans to make the succotash extra hearty.
- Go Dairy-Free: Swap olive oil for butter in the succotash to keep the meal lactose-free.
- Citrus Brightness: Squeeze fresh lemon juice over the finished fish for an extra punch of acidity.
- Serve with Rice or Quinoa: For a more substantial meal, pair with your favorite whole grain.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | ~450 |
| Protein | 35g |
| Fat | 22g (mostly healthy omega-3s) |
| Carbohydrates | 28g |
| Fiber | 6g |
| Sodium | 750mg |
*Nutrition estimates vary based on salmon size and ingredient brands used.
Why Baked Blackened Salmon?
Traditionally, blackened fish is made in a hot, lightly oiled cast-iron pan. This produces a wonderfully crisp crust but often leads to smoke and lingering odors at home. Oven baking achieves the same flavor, simplifies the process, and means easy cleanup—especially when you line your sheet pan with foil.
Chef’s Words: Sheet Pan Genius
“Blackened salmon is often cooked in a skillet, which can be tricky: This one is baked on a sheet pan instead!”
Frequently Asked Questions (FAQs)
Q: Can I use individual salmon fillets instead of a whole side?
A: Yes! Adjust baking time down to 12–15 minutes for 6-ounce fillets. Monitor for doneness as smaller pieces cook faster.
Q: Is the succotash served hot or cold?
A: Succotash is best served warm, but leftovers are delicious chilled for lunch or picnics the next day.
Q: Can I substitute fresh corn and edamame?
A: Absolutely! Use fresh, in-season corn and edamame if available—just boil or steam them until tender before adding to the skillet.
Q: How spicy is the blackened seasoning?
A: The heat level is moderate, with cayenne pepper providing gentle warmth. Adjust up or down to suit your taste.
Q: What if I don’t have red wine vinegar?
A: Substitute with apple cider vinegar, white wine vinegar, or a splash of fresh lemon juice for brightness.
Make-Ahead and Storage Tips
- Prepare the spice mix up to a week in advance and store in an airtight container.
- Succotash can be made a day ahead—reheat gently in a skillet or microwave.
- Leftover salmon keeps in the fridge up to 2 days. Flake over salads or grain bowls for another quick meal.
Pairings and Meal Ideas
- Wine: Try a crisp Sauvignon Blanc or unoaked Chardonnay for a perfect foil to the spice.
- Fresh Herb Salad: Serve with arugula, dill, and parsley tossed in bright lemon vinaigrette.
- Rustic Bread: A warm, crusty loaf makes an excellent complement, ideal for soaking up extra succotash juices.
Try More Salmon Recipes
- Honey Soy Salmon: Sweet, sticky glaze and pan-seared for fast flavor.
- Salmon Tacos: Flaky fish in tortillas with creamy slaw.
- Air Fryer Salmon: Ten minute prep for busy weeknights.
Salmon’s richness and versatility make it a staple for easy, wholesome meals. Pairing with robust blackened seasoning and a bright, hearty vegetable side makes for an unbeatable combination.
Bon Appétit!
This blackened salmon with edamame succotash will quickly become a favorite for its vibrant flavors, convenience, and showstopping presentation. Perfect for sharing around your family table or at a festive gathering, every bite delivers satisfaction and nutritional goodness. Happy cooking!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32675215/blackened-salmon-with-edamame-succotash-recipe/
- https://www.prettyplate.net/recipes/blackened-salmon-filet-with-a-edamame-succotash
- https://www.umami.recipes/vi/recipe/OHkho4Vy3GvVrcw7xIEE
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37023193/salmon-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65820069/summer-to-fall-recipes/
- https://apple.news/A7rDNaFy3TuWZx5H9930BBQ
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