The Ultimate Blackened Salmon with Edamame Succotash Recipe: Easy, Healthy & So Flavorful!

Hello, WiseRecipes readers and fellow fans of dinners that are quick, incredibly delicious, and packed with wholesome goodness! Are you looking for another easy way to cook salmon that results in a restaurant-quality meal without the fuss? Then you are going to absolutely adore my Ultimate Blackened Salmon with Edamame Succotash recipe! The salmon only takes about 15 minutes to bake to perfection!

Imagine a perfectly cooked salmon fillet, boasting a deeply flavorful, smoky, and slightly spicy blackened crust, flaky and moist on the inside. Now, pair that with a vibrant, fresh Edamame Succotash where the veggies pull together super fast when you use the frozen variety. This easy oven baked blackened salmon recipe with vegetables is a true weeknight champion. It’s the best healthy salmon and succotash dinner in 30 minutes (or close to it!) that will leave you feeling satisfied and nourished.

My journey to this Blackened Salmon with Edamame Succotash recipe was all about creating a meal that’s bursting with flavor, high in protein and fiber, and incredibly simple to execute. We’ll explore how to make quick edamame corn bell pepper succotash and a flavorful homemade blackening seasoning for salmon. This is your go-to for a simple 15 minute baked salmon with frozen veggie side.

So, if you’re ready for a dinner that’s as beautiful to look at as it is delightful to eat, let’s get our ovens preheating for this amazing Blackened Salmon with Edamame Succotash recipe!

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Why This Blackened Salmon & Succotash is a Weeknight Winner

If “15-minute salmon” and “veggies pull together super fast” aren’t enough, here’s why this Blackened Salmon with Edamame Succotash recipe is simply the best:

• Bold Blackened Flavor: The homemade spice blend creates an incredibly flavorful, smoky, and slightly spicy crust on the salmon. This is the heart of our Blackened Salmon with Edamame Succotash recipe.
• Perfectly Flaky & Moist Salmon: Oven baking at the right temperature ensures the salmon is cooked through while remaining tender and juicy.
• Vibrant & Healthy Succotash: A colorful mix of edamame, corn, bell pepper, and onion, offering a fantastic textural and nutritional counterpoint.
• Quick & Easy to Make: The salmon bakes quickly, and the succotash comes together while the salmon is in the oven. A true easy oven baked blackened salmon recipe with vegetables.
• Utilizes Convenient Frozen Veggies: Makes prep for the succotash incredibly fast and easy.
• Healthy & Well-Balanced Meal: Packed with lean protein, omega-3s, fiber, and vitamins.
• Visually Appealing: The rich color of the blackened salmon against the bright succotash is beautiful on the plate.

Gather Your Flavorful & Fresh Ingredients: What You’ll Need

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Let’s get our wholesome and vibrant components ready for this delightful Blackened Salmon with Edamame Succotash recipe, based on the provided ingredient list.

Key Ingredients (Serves approx. 4, based on 2lb salmon):

For the Blackened Salmon:

• Large Skin-On Salmon Fillet: About 2 pounds. You can also use 4 individual (6-8 oz) fillets.
• Paprika (Sweet or Smoked): 2 teaspoons.
• Dried Oregano: ½ teaspoon.
• Cayenne Pepper: ¼ teaspoon (or to taste).
• Garlic Powder: 1 ½ teaspoons, divided.
• Onion Powder: 1 ½ teaspoons, divided.
• Kosher Salt: 2 teaspoons, divided.
• Black Pepper: To taste (a few grinds).
• Olive Oil (For drizzling on salmon if desired, though not listed in seasoning mix step): Optional, 1-2 tsp.
• Nonstick Cooking Spray: For baking sheet.

For the Edamame Succotash:

• Salted Butter: 4 tablespoons.
• Onion: 1, chopped.
• Large Red Bell Pepper: 1, chopped.
• Frozen Shelled Edamame: 2 cups.
• Frozen Corn (Sweet Corn): 2 cups.
• Red Wine Vinegar: 3 tablespoons.
• Fresh Chives (or Green Onions): ¼ cup, chopped.

For Serving:

• Lemon Wedges.

Crafting Your Quick & Healthy Feast: Step-by-Step Guide

Let’s create this vibrant and satisfying Blackened Salmon with Edamame Succotash recipe!

Step 1: Prepare and Bake the Blackened Salmon

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1. Preheat Oven & Prep Pan: Preheat the oven to 400˚F (200°C). Line a rimmed baking sheet with foil for easy cleanup. Lightly spray the foil with nonstick cooking spray.
2. Make Blackening Spice Blend: Combine the 2 teaspoons paprika, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper, 1 teaspoon each garlic powder and onion powder, 1 teaspoon kosher salt and a few grinds of pepper in a small bowl. Mix well. This is your flavorful homemade blackening seasoning for salmon.
3. Prep & Season Salmon: Pat the salmon fillet (or fillets) dry with paper towels. Place the salmon skin-side down on the prepared foil-lined baking sheet. Sprinkle with the spice mixture, pressing gently to adhere. Ensure the flesh side is evenly coated. (Optional: lightly drizzle with olive oil before adding spices if your salmon is very lean).
4. Bake Salmon: Bake until the salmon is beginning to turn opaque and is just cooked through, 15 to 18 minutes. The thickest part of the salmon should flake easily with a fork. An instant-read thermometer inserted into the thickest part should read between 130°F and 135°F (54-57°C) for medium-rare, or up to 145°F (63°C) for more well-done. This is how to make quick edamame corn bell pepper succotash shine alongside perfectly cooked salmon.

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Step 2: Make the Edamame Succotash (While Salmon Bakes)

1. Sauté Aromatics: Meanwhile, melt the 4 tablespoons of salted butter in a large skillet over medium-high heat. Add the chopped onion, chopped red bell pepper, and the remaining 1 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes.
2. Add Edamame: Add the 2 cups frozen shelled edamame to the skillet and cook, stirring, until warmed through, 2 to 3 minutes.
3. Add Corn & Seasonings: Add the 2 cups frozen corn and the remaining ½ teaspoon each garlic powder and onion powder and cook, stirring occasionally, until the edamame is tender, 4 to 5 minutes.
4. Deglaze with Vinegar: Stir in the 3 tablespoons red wine vinegar and cook until absorbed, 1 to 2 minutes. This adds a lovely tang to your Blackened Salmon with Edamame Succotash recipe.
5. Finish with Chives: Remove from the heat and stir in the ¼ cup chopped fresh chives. Taste and adjust seasoning with more salt or pepper if needed.

Step 3: Serve Your Delicious & Healthy Meal!

1. Prep Salmon for Serving: Once the salmon is cooked, you can slice the salmon into individual portions if you cooked a large fillet.
2. Plate & Enjoy: Serve the perfectly baked Blackened Salmon immediately alongside a generous helping of the warm Edamame Succotash. Offer fresh lemon wedges for squeezing over the salmon and succotash. This best healthy salmon and succotash dinner in 30 minutes is ready!

Wise Tips for the Best Blackened Salmon & Succotash

Make your Blackened Salmon with Edamame Succotash recipe truly exceptional with these hints:

• Don’t Overbake Salmon: This is the key to moist, flaky salmon. Use an instant-read thermometer for perfect results. Remember it will continue to cook slightly after removing from the oven.
• Pat Salmon Dry: This helps the spice rub adhere better and can contribute to a slightly crispier exterior on your Blackened Salmon with Edamame Succotash recipe.
• Adjust Blackening Spices to Your Taste: If you like it spicier, add a bit more cayenne. If you prefer less heat, reduce or omit it.
• Frozen Veggies are a Great Shortcut: Using frozen shelled edamame and corn, as suggested, makes the succotash incredibly quick and easy to prepare. No need to thaw them first for this recipe.
• Don’t Overcook Succotash Veggies: You want the edamame and corn to be tender but still have a slight pop and freshness.
• Fresh Chives Brighten: Fresh chives (or green onions) added at the end really lift the flavors of the succotash.
• Red Wine Vinegar Adds Tang: The vinegar in the succotash provides a nice acidic balance to the richness of the butter and salmon.

Delicious Variations & Serving Ideas

This Blackened Salmon with Edamame Succotash recipe is fantastic as is, but here are some ideas:

• Different Veggies in Succotash: Add diced zucchini, lima beans (classic succotash!), or even some black beans.
• Spice Up the Succotash: Add a pinch of red pepper flakes or a finely minced jalapeño along with the onion and bell pepper.
• Add Grains: Serve the salmon and succotash over a bed of cooked quinoa, brown rice, or farro for an even heartier meal. This makes it a wonderful simple 15 minute baked salmon with frozen veggie side and grain combo.
• Creamy Element for Succotash: While not traditional for this style, a dollop of plain Greek yogurt or a light avocado crema could be served with the succotash if desired.
• Different Herbs: Fresh parsley or cilantro could be used in the succotash instead of or in addition to chives.
• Grilled Salmon Option: You could also grill the blackened salmon instead of baking it for a smokier flavor.

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Storing & Reheating Your Flavorful Meal

Enjoying leftovers of your Blackened Salmon with Edamame Succotash recipe:

• Storage: Store leftover cooked salmon and succotash separately in airtight containers in the refrigerator for up to 2-3 days.
• Reheating Salmon: Reheat salmon gently to avoid drying it out.
  • Oven/Toaster Oven (Best): Preheat to 275°F (135°C). Place salmon in a baking dish, perhaps with a splash of water or broth, cover with foil, and warm for 10-15 minutes.
  • Air Fryer: Reheat at a lower temp (300-325°F) for 3-5 mins.
  • Avoid the microwave if possible for best salmon texture.
• Reheating Succotash: Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
• Using Leftovers Cold: Flaked cold blackened salmon is delicious on top of a fresh green salad, and the succotash is great cold or at room temperature.

Frequently Asked Questions (FAQ) – Blackened Salmon with Edamame Succotash Recipe

Your common questions about this healthy and delicious seafood meal:

1. Can I use individual salmon fillets instead of one large fillet for this Blackened Salmon with Edamame Succotash recipe?
   Yes, absolutely! Using 4 individual 6-8 oz fillets is perfectly fine. The baking time will be similar (12-15 minutes) depending on their thickness.
2. What if I don’t have all the spices for the homemade blackening seasoning?
   You can use a good quality store-bought blackening or Cajun seasoning blend as a substitute. Taste it first, as some blends can be very salty or spicy, and adjust accordingly. This is still a great flavorful homemade blackening seasoning for salmon even if you simplify.
3. Is skin-on salmon necessary for this recipe?
   The recipe calls for placing it skin-side down, which helps protect the flesh from drying out during baking. If you use skinless fillets, they may cook a tiny bit faster, so watch them closely.
4. Can I use fresh edamame or corn instead of frozen?
   Yes, you can. If using fresh edamame, you’ll need to shell it and likely blanch or steam it until tender before adding to the succotash. Fresh corn cut off the cob can be used directly and will cook quickly in the skillet.
5. What other vegetables pair well with this Blackened Salmon and Succotash?
   Roasted asparagus, steamed green beans, or a simple side of quinoa or couscous would all be lovely accompaniments to this Blackened Salmon with Edamame Succotash recipe.

This Blackened Salmon with Edamame Succotash recipe is a true celebration of bold flavors, fresh ingredients, and incredible ease. It’s an easy oven baked blackened salmon recipe with vegetables that proves a best healthy salmon and succotash dinner in 30 minutes (or very close!) is totally achievable on any night of the week. This simple 15 minute baked salmon with frozen veggie side will become a family favorite!I am so excited for you to try this recipe and experience how quickly a delicious and nutritious meal can come together! If you make this Blackened Salmon with Edamame Succotash, please come back and share your flavorful success in the comments below! What are your favorite quick salmon dinners? Happy cooking!

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Easy Blackened Salmon with Edamame Succotash

This easy Blackened Salmon with Edamame Succotash recipe features oven-baked salmon with a homemade blackening spice blend, ready in about 15 minutes, served alongside a quick and vibrant succotash made with frozen edamame, corn, and bell pepper. A healthy and flavorful weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: American

Calories: 500

Ingredients Method

Ingredients

  

• For the Salmon:
• 1 large skin-on salmon fillet about 2 pounds
• 2 teaspoons paprika
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• 1 teaspoon garlic powder for salmon seasoning
• 1 teaspoon onion powder for salmon seasoning
• 1 teaspoon kosher salt for salmon seasoning
• Black pepper to taste
• Nonstick cooking spray
• For the Succotash:
• 4 tablespoons salted butter
• 1 onion chopped
• 1 large red bell pepper chopped
• 2 cups frozen shelled edamame
• 2 cups frozen corn
• ½ teaspoon garlic powder for succotash
• ½ teaspoon onion powder for succotash
• 1 teaspoon kosher salt or to taste
• 3 tablespoons red wine vinegar
• ¼ cup chopped fresh chives
• To Serve:
• Lemon wedges

Method

 

1. Prep Salmon: Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil; spray with nonstick spray. In a small bowl, combine paprika, oregano, cayenne, 1 tsp each garlic powder and onion powder, and 1 tsp salt and a few grinds of pepper.
2. Place salmon skin-side down on prepared pan. Sprinkle spice mixture evenly over salmon, pressing gently to adhere.
3. Bake Salmon: Bake for 15-18 minutes, until salmon is just cooked through and flakes easily (130-135°F for medium-rare).
4. Make Succotash (while salmon bakes): Melt butter in a large skillet over medium-high heat. Add chopped onion, bell pepper, and remaining 1 tsp salt. Cook, stirring, until vegetables soften (4-5 mins).
5. Add edamame; cook, stirring, until warmed through (2-3 mins). Add corn and remaining ½ tsp each garlic powder and onion powder. Cook, stirring, until edamame is tender (4-5 mins).
6. Stir in red wine vinegar; cook until absorbed (1-2 mins). Remove from heat; stir in chives.
7. Serve: Slice salmon if cooked as a large fillet. Serve immediately with the edamame succotash and lemon wedges.