Main Dishes

October 12, 2021

Blackened Salmon Filet with a Edamame Succotash

I love using sweet vibrant corn that gets shaved right off the cob paired with juicy ripe tomatoes and crunchy, yet tender edamame beans. Squeeze some tangy lemon juice right on top for a nice finish and you will have a light and satisfying meal that says summer is officially here! Make this while you can because summer isn’t here for a long time, but it is here for those good times this season.

This might be the dreamiest summer meal you’ve ever had. Just picture yourself out on your patio on a hot bright breezy summer day, sipping your favorite drink of choice, indulging in this light yet satisfying meal and conversing with your loved ones gathered around the table. Ahhhh, I can already feel the satisfaction.

But wait, it gets better! Not only is this dish satisfying in taste and feel, but it is so easy to prepare and requires minimal clean up at the end! Am I speaking your language yet? Good, that is what I thought. Making this succotash requires little to no cooking and can be whipped together in an easy 20 minutes.

You do have to boil the corn, however that only takes 7 of that 20 minutes. Easy peasy! I also like to quickly boil my frozen edamame beans for no more than 5 minutes as well. While all of that is happening, you can chop up the other ingredients and toss them in a bowl so when those two are done in the pot, you’re good to go! Then, while the salmon is cooking, you can chill this in the fridge.

This salmon recipe is perfect for serving at a party when you need to feed a big crowd or a week night dinner if you only need to feed 2–4. When I am hosting a summer bbq I absolutely love serving this. It is a great option and way to change up the typical hotdogs, burgers or even grilled chicken breasts that tends to get served. The blackened salmon flavor gives the vibe that it was barbecued, even though it wasn’t. Shhhh. Plus the fresh vibrant vegetables and tangy lemon juice scream summer vibes.

Now, I will let you in on my secret on how I get that barbecued flavor without it being barbecued. Drum roll please….I bake it! But, there is a little more to it than just that. I like to make sure that every inch of the salmon filet is covered with the blackened salmon rub and I make sure to press and rub the seasoning into the filet. When it gets baked, it creates that nice charred crisp flavorful outside of the entire filet. It’s magnificent!

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!

Blackened Salmon Filet with a Edamame Succotash

It does not get any more summery than this flaky flavorful Blackened Salmon topped with a fresh crisp Edamame Succotash. This dish is a winning combination of colors, textures and flavors.




For the Blackened Salmon: Filet:

  • 1 2-2.5 pound salmon filet
  • 1 TBSP chili powder
  • 1 TSP red cayenne pepper
  • 1 TSP paprika
  • 1 TSP garlic powder
  • 1/2 TSP black pepper
  • 1 TSP salt
  • 1 TSP dried thyme leaves
  • 1-2 TBSP olive oil

For the Edamame Succotash:

  • 1 12 oz bag shelled edamame
  • 2 cups of corn, corn cut off the cob
  • 3 cups cherry tomatoes on the vine, cut in half
  • 1 and 1/2 TBSP fresh chives, sliced
  • 1 TBSP safflower oil
  • 1 TBSP red wine vinegar
  • 1/4 TSP salt
  • 1/4 TSP black pepper
  • Fresh lemon juice from 1 whole lemon

For the Blackened Salmon Filet:

  1. Preheat your oven to 425 degrees. Prepare a baking sheet with parchment paper and non-stick spray and set aside.
  2. Rinse and pat dry your salmon filet. Place on your prepared baking sheet.
  3. In a bowl, mix all of the seasonings together make the blackened rub. This is to include: chili powder, red cayenne pepper, paprika, garlic powder, black pepper, salt and dried thyme leaves.
  4. When mixed, take your rub and rub the seasoning on all sides of the salmon and coat the salmon really well. Make sure there is no pink showing.
  5. Bake in your oven for 20-25 minutes until tender, no longer pink and white fat is coming out/showing. About half way through cooking drizzle 1-2 tbsp olive oil and brush with a basting brush.
  6. When done, top with your edamame succotash and serve with lemon wedges.
  7. ENJOY!

For the Edamame Succotash: 

  1. Bring two separate pots of salted water to a boil. Once boiling, add your corn to one pot and your edamame to the other. Boil your corn for 7 minutes until bright yellow in color. When done, remove and let cool. Boil your edamame for about 4-5 minutes until bright green in color and they are crisp and crunchy. When done, strain and run under cold water. Set aside. NOTE: you don’t want to boil them too long as they will get over cooked and mushy. So, make sure to keep an eye on them and test their consistency before straining.
  2. Cut your tomatoes in half and place in a bowl.
  3. Slice your fresh chives, measure out and place in the same bowl.
  4. When your corn has cooled, cut your corn off the cob, measure out and add to the bowl.
  5. Add your cooked edamame to the bowl as well.
  6. Add all dressing ingredients to the bowl: 1 TBSP safflower oil, 1 TBSP red wine vinegar, 1/4 TSP salt, 1/4 TSP black pepper and fresh lemon juice from 1 whole lemon.
  7. Using a large spoon, mix all ingredients together. Place your edamame succotash in the fridge to cool for at least 30 minutes or while your salmon is cooking. When ready, serve on top of your salmon or enjoy as is alone.
  8. ENJOY!
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October 19, 2021
So delicious!