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April 1, 2020 | Recipes

Ginger Glazed Salmon over Spicy Vegetable Succotash

This blog is written by celebrity chef and THOR Kitchen brand advocate Derrick Fox. Each month, Chef Fox will be sharing his favorite recipes with step-by-step directions, pictures and his signature style.

One question I am asked all the time is, “What do you cook for yourself at home?” Some people think I make complicated, time-consuming dishes and others really just want to hear that I love making frozen pizza.

Let’s be honest here… I do both! I truly eat to my mood and what my body is asking for. Some nights I can’t wait to fire up all the burners on my THOR Kitchen range and #cooklikeagod. Other times, I want whatever is easiest!

This salmon dish blends a little bit of both worlds and is a go-to at home, especially when I am super busy, because it’s so easy.


Ginger Glazed Salmon over Spicy Vegetable Succotash
Ingredients Equipment 
4 8oz. pieces of King Salmon 2 non-stick sauté pans
1 purple potato 1 small sauce pot
½ lb. cremini mushrooms
1 large zucchini
1 shallot
1 Serrano pepper
2 tsp minced garlic, divided
1 tbsp minced ginger
1/3 cup soy sauce
1/3 cup water
1 tablespoon butter
Black sesame seeds
2 tbsp cornstarch + 2 tbsp cold water, mixed
Grapeseed oil for cooking
Salt + Pepper
Micro cilantro for garnish

First, preheat your oven to 400 degrees.

To prepare the sauce: In a small dish, combine 2 tablespoons of cornstarch with 2 tablespoons of cold water and mix well. You can also substitute arrowroot for the cornstarch. Set this aside for now because it will be added into your soy sauce mixture later.

In a small saucepan, combine soy sauce, water, minced ginger and 1 teaspoon of minced garlic. Bring to a boil and then drop the heat to a rolling simmer. Add the cornstarch mixture and whisk. Sprinkle in some black sesame seeds which will add great texture to the dish.

Once the heat of the rolling simmer thins the sauce, turn the heat to low. This holds the sauce’s consistency so that you can brush it onto your salmon later.

To prepare the succotash: Chop all vegetables into small, equally sized pieces. Heat up the sauté pan, then add 1 tablespoon of grapeseed oil.

Sauté the diced purple potato first for about 1 minute. Then add shallot, mushrooms, zucchini, Serrano chili and 1 teaspoon of minced garlic. Season with salt and pepper.

Sauté the vegetables until they are cooked but not mushy. You want them to have a little crunch. Taste the potatoes as you go to be sure they are softening since they need the most time.

Once the vegetables are cooked, add 1 tablespoon of butter and sauté the mixture until the butter has melted and coated the vegetables. Set aside until the salmon is done.

To prepare the salmon: Season the salmon on all sides with salt and pepper. Turn up the heat on your nonstick saute pan to medium-high. When the pan is hot, add 1 tablespoon of grapeseed oil.

Place the salmon skin side down into the pan. After 1 minute of searing the skin, place the pan into your oven. Cook for 3 minutes, then turn the salmon over so that the flesh side is down and cook for 3-4 additional minutes, depending on the thickness of the salmon.

Remove the salmon from the oven and brush with the sauce. Feel free to add more sauce to the plate if you love a saucy dish!

If using Sockeye salmon for the recipe instead of King salmon, just cook on the stovetop for 2-3 minutes on both sides.

To plate: Make a pile of the vegetable succotash in the middle of the plate. Set the cooked salmon on top of the succotash. Drizzle more sauce, then top with micro cilantro. DONE! Enjoy!