Pan-Seared Salmon with Summer Corn and Tomato Succotash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender salmon fillets pan-seared and served atop a vibrant succotash of fresh corn, cherry tomatoes, and bell peppers. This american-inspired seafood ready in about 30 minutes pairs 6 oz each, skin on salmon fillets, olive oil, from about 3 ears 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 a quick salad or grain on the side. 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, skin on salmon fillets
• 3 tbsp olive oil
• 2 cups, from about 3 ears fresh corn kernels
• 1 cup, halved cherry tomatoes
• 1 medium, diced red bell pepper
• 1 small, finely chopped shallot
• 2, minced garlic cloves
• 1 tsp fresh thyme leaves
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp unsalted butter
• 1 tbsp fresh lemon juice
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Pat dry 4 salmon fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place salmon skin-side down in the skillet and cook undisturbed for 5-6 minutes until the skin is crisp and the fillet is cooked about two-thirds through. Flip and cook for an additional 2-3 minutes until salmon is just cooked through. Remove salmon and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 2 tbsp unsalted butter. Add 1 small finely chopped shallot and 2 minced garlic cloves, sauté for 1-2 minutes until fragrant and translucent.
4. Step 4: Stir in 2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1 diced red bell pepper, 1 tsp fresh thyme leaves, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally, until vegetables are tender but still vibrant.
5. Step 5: Remove from heat, stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Spoon the succotash onto plates and top each with a salmon fillet. Serve immediately for a colorful, healthy summer main course.