Pan-Seared Salmon with Charred Corn and Black Bean Succotash

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A vibrant skillet dish featuring crisp salmon fillets served on a bed of smoky charred corn and black beans tossed with fresh herbs and lime. This Latin American-inspired seafood recipe (gluten free, high protein), ready in about 30 minutes, pairs salmon fillets, olive oil, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, 6 oz each salmon fillets
• 3 tbsp olive oil
• 1 cup fresh corn kernels
• 1 cup black beans, rinsed and drained
• 1 medium, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped cilantro leaves
• 2 tbsp lime juice
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

Cast-iron skillets worth buying → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add 1 cup fresh corn kernels and cook, stirring occasionally, for 5-6 minutes until kernels are charred and smoky. Stir in 1 cup rinsed black beans, 1/4 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes until vegetables are tender and flavors meld, then remove from heat and stir in 1/4 cup chopped cilantro and 2 tbsp fresh lime juice.
2. Step 2: Pat dry 4 salmon fillets (6 oz each) and season both sides with salt and black pepper. In a separate skillet, heat 1 tbsp olive oil over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes without moving until skin is crisp. Flip and cook 3 more minutes until salmon is opaque and flakes easily.
3. Step 3: Divide the corn and black bean succotash among four plates and top each with a pan-seared salmon fillet. Serve immediately with lime wedges if desired.