My Summer Skillet Secret
I love a meal that feels fancy but is simple to make. This one is my favorite. You cook everything in one pan. That means less washing up. I still laugh at that.
The secret is the sauce. It is sweet, spicy, and tangy all at once. You just stir a few things in a bowl. Doesn’t that smell amazing when you mix the honey and mustard? This matters because a good sauce makes a simple fish feel special.
A Little Story About Salmon
My grandson used to turn his nose up at fish. Then I made this. He saw the crispy skin and asked for a bite. Now he requests it when he visits. Food memories are the best kind.
The trick is to pat your salmon very dry first. A wet fish will not get crispy. I let mine sit on the counter for a bit before cooking. Do you have a picky eater you cook for? What meal won them over?
The Crispy Skin Choice
The recipe gives you two ways to cook the salmon. I like the first way best. You cook it skin-side down the whole time. This makes the skin so crispy you can hear it crackle.
The second way makes both sides golden. Both are wonderful. You just spoon the melted butter over the top. It keeps the fish moist and tasty. Fun fact: Basting with butter is called “arroser.” It’s a fancy French word for a simple, loving action.
Why The Vegetables Matter
After the salmon is done, you cook the veggies in the same pan. This is important. They soak up all the lovely buttery, lemony flavors left behind. Nothing goes to waste.
You use bright summer things. Asparagus, snap peas, and sweet corn. They cook fast and stay a little crunchy. This matters because a meal should feel fresh and happy. Which summer vegetable are you most excited to cook with right now?
Putting It All Together
Finally, you nestle the salmon back into the veggies. Keep the crispy skin facing up so it stays crunchy. Serve it with lemon wedges and that wonderful sauce.
This dish feels like a celebration on a plate. It is colorful and full of different textures. It shows you care, without spending all day in the kitchen. Do you prefer to eat the crispy salmon skin, or do you leave it on the plate? I always eat mine!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Dijon mustard | 1/4 cup | For Chipotle Honey Mustard Sauce |
| Lemon juice | Juice of 1/2 lemon (about 1 tbsp) | For Chipotle Honey Mustard Sauce |
| Honey | 2 tbsp | For Chipotle Honey Mustard Sauce |
| Sauce from chipotle en adobo | 2 tsp | For Chipotle Honey Mustard Sauce (or a pinch of cayenne) |
| Kosher salt | 1/4 tsp | For Chipotle Honey Mustard Sauce |
| Olive oil | 1/4 cup | For Chipotle Honey Mustard Sauce |
| Salmon filets (skin-on) | 2 to 4 (6-ounce) | Preferably wild-caught |
| Kosher salt and pepper | To taste | For seasoning salmon |
| Olive oil | 1 tbsp | For cooking |
| Unsalted butter | 2 tbsp | More if needed |
| Scallions | 1 bunch | Thinly sliced |
| Garlic cloves | 4 | Thinly sliced |
| Asparagus | 1 bunch (1 pound) | Woody ends removed, cut into ¼-inch pieces |
| Snap peas | 1 pound | Cut into thirds (about ¼-inch pieces) |
| Corn kernels | From 1 large ear (or 1 cup frozen) | |
| Fresh parsley or basil | 1/4 cup | Minced |
| Lemons | 2 | 1 cut in half for cooking, 1 cut into wedges for serving |
My Summer Salmon Supper
Hello, my dear. Come sit. Let’s talk about supper. I love a meal that feels sunny. This one does just that. It’s my Lemon Butter Salmon with Summer Succotash. Doesn’t that sound lovely? The vegetables are all crisp and green. The salmon gets so buttery. And the sauce has a little sweet, smoky kick. I still laugh at that. My grandson once called it “fancy sauce.” It’s just a quick stir-together. Let me show you how simple it is.
- Step 1: First, let your salmon relax. Pat it very dry with a towel. This helps the skin get crispy later. Sprinkle it with salt and pepper. Let it sit on the counter for about 10 minutes. It’s like letting it wake up from the fridge. (Hard-learned tip: A dry salmon makes the crispiest skin. Trust me on this.)
- Step 2: Now, make your “fancy sauce.” In a small bowl, mix the mustard, lemon juice, and honey. Stir in that smoky chipotle sauce. Then, slowly drizzle in the olive oil while you stir. Doesn’t that smell amazing? It will be a lovely, creamy sauce. Taste it with a spoon. What do you think it needs—a touch more honey or lemon? Share below!
- Step 3: Time to cook the salmon. Get your skillet nice and hot. Add a little oil. Place the salmon in, skin-side down. Press it gently for a moment. This helps the skin crisp up. Cook it for a few minutes until the skin is golden. Then add butter to the pan. Spoon that melted butter over the top. It’s like giving the fish a buttery bath. Cook until it’s just done. Then set it aside.
- Step 4: In that same buttery pan, cook your vegetables. Start with the scallions and garlic. Oh, that sizzle is the best sound. Next, add the asparagus and a squeeze of lemon. Then toss in the snap peas and sweet corn. Cook just until they’re bright green and happy. Stir in some fresh herbs at the end. Taste it. Isn’t summer wonderful?
- Step 5: To serve, nestle the salmon back into the warm vegetables. Keep the crispy skin facing up. This way it stays nice and crunchy. Drizzle some of that sauce over everything. Serve with lemon wedges on the side. A perfect, sunny plate is ready.
Cook Time: 25–30 minutes
Total Time: 40 minutes
Yield: 2–4 servings
Category: Dinner, Seafood
Three Fun Twists to Try
This recipe is like a good friend. It’s happy to change its outfit. Here are a few ideas. Use chicken instead. Thin chicken breasts would be lovely with the lemon butter. Make it all veggies. Skip the salmon. Add a can of chickpeas for a hearty vegetarian feast. Try different herbs. Use dill or tarragon instead of parsley. It gives a whole new feeling. Which one would you try first? Comment below!
Serving It Up Just Right
This dish is a full meal on a plate. But I love a little something extra. A simple loaf of crusty bread is perfect for sopping up juices. Or serve it over a fluffy bed of rice. For drinks, a glass of chilled white wine pairs beautifully. For the kids, I love sparkling water with a slice of lemon. It feels just as special. Which would you choose tonight?
Keeping Your Summer Supper Fresh
Let’s talk about keeping this lovely meal. The succotash stores beautifully. Just pop it in a sealed container in the fridge. It will stay fresh for up to three days.
You can freeze the chipotle sauce, too. I pour extra into an ice cube tray. Each cube is a perfect single-serving sauce for later. It’s a little kitchen trick I love.
To reheat, be gentle. Warm the veggies in a pan with a splash of water. This keeps them bright and crisp. For the salmon, a low oven keeps it tender.
I once reheated salmon in the microwave. It became tough and dry. Now I know a better way! Batch cooking the succotash saves a busy weeknight. It means a healthy dinner is always close. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, soggy salmon skin is no fun. The key is a very dry filet. Pat it firmly with a paper towel before cooking. A hot pan also makes all the difference.
Second, vegetables can get mushy. Cook them in the order the recipe says. The asparagus needs more time than the snap peas. This keeps each veggie perfectly crisp-tender.
Third, the sauce might not thicken. Just whisk the oil in slowly. I remember when my first sauce was too runny. I poured the oil in too fast! Taking your time builds a creamy sauce.
Getting these steps right builds your cooking confidence. It also makes the flavors and textures just perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free? A: Yes, all the ingredients listed are naturally gluten-free.
Q: Can I make any parts ahead? A: Absolutely! The sauce and chopped veggies can be made a day early.
Q: I don’t have asparagus. What can I use? A: Try chopped zucchini or green beans. They work wonderfully here.
Q: Can I double this for a crowd? A: You can, but cook the salmon in batches. Crowding the pan steams it.
Q: Any optional tips? A: A fun fact: letting salmon sit at room temperature before cooking helps it cook evenly. Which tip will you try first?
From My Kitchen to Yours
I hope you love this bright summer meal. Cooking should be a joyful, simple act. It is about feeding the people you love well.
I would be so delighted to see your creation. Share a photo of your finished plate with me. Let’s build a little community of good food right here.
Have you tried this recipe? Tag us on Pinterest! I can’t wait to see what you make. Happy cooking!
—Chloe Hartwell.
Lemon Butter Salmon with Summer Succotash and Chipotle Sauce
Description
Flaky salmon in lemon butter over a vibrant summer succotash, all drizzled with a smoky chipotle sauce. A quick, flavorful, and healthy dinner recipe.
Ingredients
Chipotle Honey Mustard Sauce
Salmon and Vegetables
Instructions
- Place 2 to 4 (6 ounce) salmon filets on a clean paper towel or dish towel and pat until completely dry. Season generously with salt and pepper and allow to come to room temperature for 10 to 15 minutes.
- Stir together 1/4 cup Dijon mustard, juice of 1/2 lemon, 2 tablespoons honey, 2 teaspoons adobo sauce from a can of chipotles en adobo (or a pinch of cayenne. Stirring continuously, stir in ¼ cup olive oil until combined. Taste and adjust for seasoning.
- Warm a 12-inch nonstick skillet over medium-high heat for 3 minutes. Add the oil, swirl to coat the pan, and warm for 30 seconds.
- TWO WAYS TO COOK SALMON: 1. Sashimi style: Add salmon to the skillet skin-side down, press down firmly with a spatula for 30 seconds. and cook for 4 minutes, until the skin is very crispy and golden brown. Turn heat down to medium, wait 30 seconds, then add 2 tablespoons butter to the skillet and use a spoon to baste the salmon with the melted butter almost continuously for the next 3 to 5 minutes, until an internal thermometer reads between 125°F and 140°F. Do not let your salmon go above 140°F! 2. Crispy all over: Add salmon to the skillet skin-side UP, press down firmly with a spatula for 30 seconds. and cook for 3 minutes, until crispy and golden brown and easy to release from the skillet. Turn heat down to medium and flip salmon. Add 2 tablespoons butter to the skillet, and use a spoon to baste the salmon with the melted butter almost continuously for the next 3 to 4 minutes, until an internal thermometer reads between 125°F and 140°F. Do not let your salmon go above 140°F!
- Transfer salmon to a holding plate, skin-side up.
- If there’s less than 1 tablespoon of melted butter in your skillet, add 1 more tablespoon to the skillet.
- Add 1 bunch, thinly sliced scallions, reserving a couple tablespoons for garnish and 4 thinly sliced garlic cloves to the skillet and cook for 2 to 3 minutes, until tender. Add 1 pound ¼-inch sliced asparagus and the juice of ½ lemon and cook for 3 to 4 minutes, until almost crisp-tender. Add 1 pound sliced snap peas and 1 cup corn kernels and cook until snap peas are bright green, just 1 to 2 minutes. Stir in ¼ cup chopped parsley or basil, juice of ½ lemon, 1 teaspoon salt and ¼ teaspoon black pepper. Taste for seasoning and add more butter, salt, lemon juice, or pepper as desired.
- If needed, nestle salmon into the vegetables, skin-side up to keep it crispy, for a few minutes to re-warm. Serve with lemon wedges.
Notes
- Nutrition information is not provided in the text.
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