Seared Citrus-Glazed Salmon with Summer Corn Succotash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon glazed with a tangy citrus sauce served alongside a vibrant summer corn and vegetable succotash. This american-inspired seafood ready in about 30 minutes pairs 6 oz each, skin on salmon fillets, fresh orange juice, fresh lemon juice 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.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 1/3 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tbsp honey, and 1 tsp fresh thyme leaves to create the citrus glaze. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Season 4 salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper. Place salmon skin-side down and sear for 5 minutes without moving until skin is crisp.
  3. Step 3: Flip the salmon and brush each fillet generously with the citrus glaze. Cook for an additional 3-4 minutes until the salmon is just cooked through and glaze is sticky and fragrant. Remove salmon from pan and keep warm.
  4. Step 4: In the same skillet, add 1 tbsp olive oil and sauté 1 small minced shallot for 1 minute until translucent. Add 2 cups fresh corn kernels, 1 medium diced red bell pepper, 1 medium diced zucchini, 1 cup trimmed green beans, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 6-7 minutes until vegetables are tender but retain some bite.
  5. Step 5: Serve the citrus-glazed salmon fillets atop a bed of warm summer corn succotash.

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Frequently asked questions

How long does Seared Citrus-Glazed Salmon with Summer Corn Succotash take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seared Citrus-Glazed Salmon with Summer Corn Succotash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh orange juice from drying out.

Can I substitute ingredients in Seared Citrus-Glazed Salmon with Summer Corn Succotash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seared Citrus-Glazed Salmon with Summer Corn Succotash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Seared Citrus-Glazed Salmon with Summer Corn Succotash?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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