Pioneer Woman Blackened Salmon with Edamame Succotash

Pioneer Woman blackened salmon with edamame succotash takes 30 minutes and a big salmon fillet, edamame and corn to make a juicy, spice-crusted baked dinner. It's an easy healthy salmon dinner for busy weeknights, Sunday dinner or summer cookouts, and it's all done on one sheet pan with a skillet.

Press the spice mixture onto the salmon gently but firmly before it goes in the oven, so the crust stays put. Skip that and the seasoning slides off, leaving you with plain baked fish instead of that dark, zesty crust.

Baking the salmon on a foil-lined sheet pan means you skip the smoky skillet and the splatter that comes with traditional blackening. Finishing the succotash with red wine vinegar and fresh chives also adds a bright tang that cuts through the butter and the spice.

Pioneer Woman Blackened Salmon with Edamame Succotash

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

18

minutes

Calories

540

kcal

A spiced crust forms on tender salmon as it bakes on a sheet pan, while buttery edamame, corn and peppers cook down in a skillet. Red wine vinegar and chives pull the succotash together with a fresh, tangy finish.

Ingredients

• 2 tsp. paprika
  

• 1/2 tsp. dried oregano
  

• 1/4 tsp. cayenne pepper
  

• 1 1/2 tsp. garlic powder
  

• 1 1/2 tsp. onion powder
  

• 2 tsp. kosher salt
  

• Black pepper, to taste
  

• 1 large skin-on salmon fillet, about 2 pounds
  

• 4 tbsp. salted butter
  

• 1 onion, chopped
  

• 1 large red bell pepper, chopped
  

• 2 c. frozen shelled edamame
  

• 2 c. frozen corn
  

• 3 tbsp. red wine vinegar
  

• 1/4 c. chopped fresh chives
  

Directions

• Mix the spices: Preheat the oven to 400°F, then stir 2 teaspoons paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt and a few grinds of black pepper together in a small bowl. Keep the rest of the garlic powder, onion powder and salt nearby for the succotash.
• Season the salmon: Line a rimmed baking sheet with foil and set the 2-pound skin-on salmon fillet on it, skin-side down. Sprinkle the spice mixture all over the top and press gently so it sticks.
• Bake the salmon: Slide the pan into the oven and bake for 15 to 18 minutes. It's ready when the salmon is just starting to turn opaque and is cooked through.
• Soften the vegetables: While the fish bakes, melt 4 tablespoons salted butter in a large skillet over medium-high heat. Add the chopped onion, chopped red bell pepper and the remaining 1 teaspoon salt, then cook, stirring now and then, for 4 to 5 minutes until softened.
• Cook the edamame: Stir in 2 cups frozen shelled edamame and cook for 2 to 3 minutes until warmed through. That gives the edamame a head start before the corn goes in.
• Add the corn: Add 2 cups frozen corn plus the remaining 1/2 teaspoon each garlic powder and onion powder. Cook, stirring occasionally, for 4 to 5 minutes until the edamame is tender.
• Finish the succotash: Pour in 3 tablespoons red wine vinegar and cook for 1 to 2 minutes until it's absorbed. Then take the skillet off the heat and stir in 1/4 cup chopped fresh chives.
• Slice and serve: Slice the salmon into portions right on the pan. Serve each one with a generous scoop of the warm succotash.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh corn and edamame instead of frozen?

Yes, fresh corn cut off the cob works well. Add it a minute or two earlier than the frozen kind since it doesn't need to thaw. Fresh or shelled edamame from the produce section also works, just cook until tender.

How long do leftovers keep in the fridge?

Store the salmon and succotash in separate airtight containers, and they'll keep for up to 3 days. Reheat the fish gently at a low oven temperature so it doesn't dry out.

Can I make the succotash ahead of time?

You can, and it reheats well in a skillet with a splash of water or a little butter. Stir in the chives just before serving so they stay bright and fresh.

Can I cook the salmon in a skillet or on the grill?

A cast iron skillet gives a classic blackened crust, but it gets smoky, which is why the oven works so well here. If you grill it, use medium-high heat and cook skin-side down first so the fillet holds together.

What's the most common mistake with blackened salmon?

Overbaking is the big one, since salmon goes from juicy to dry quickly. Start checking at 15 minutes and pull it as soon as it's just cooked through.