Pan-Seared Salmon with Succotash

When you are looking for a great dinner idea but want to keep an eye out for the carbs, this Pan Seared Salmon with Succotash combo is excellent.

Pan Seared Salmon with Succotash

I used to have a hard time as a child eating my veggies but once my grandmother introduced this tasty dish into my life that changed.


This recipe combines succotash, which is a simple sauteed mixture of corn, okra, lima beans, and crushed tomatoes, along with grilled salmon fillets.

For the succotash, you can also add red and green peppers which are also traditional ingredients. The salmon is prepared in a cast iron pan and is seasoned simply with salt, pepper, and creole seasoning. This creole two-man team of flavor will leave you satisfied without the guilt!

Pan Seared Salmon with Succotash

Love salmon? You may want to check out my Smoked Salmon Sushi Burrito with Spicy Mayo and Smoked Salmon Eggs Benedict recipes!

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Pan Seared Salmon with Succotash

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  • Author: Eric Jones
  • Total Time: 31 minutes
  • Yield: 4 1x


When you are looking for a great dinner idea but want to keep an eye out for the carbs, this Pan-seared Salmon & Succotash combo is excellent.


Units Scale
  • 4 tbsp butter, divided
  • 1 tbsp minced garlic
  • 16 oz frozen cut okra
  • 8 oz sweet corn
  • 15 oz lima beans
  • 14 oz diced tomatoes
  • 1 tsp garlic powder
  • 1 tsp. Paprika
  • 1 tsp ground allspice
  • 1 tsp ground thyme
  • 1/4 tsp red cayenne pepper
  • 3 1/2 tsp olive oil, divided
  • 1 1/2 lb salmon filet
  • 1 tsp Creole seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper


  1. Heat a cooking pan to medium heat. Add 2 tbsp of butter and minced garlic to a heated pan and cook for 1 minute.
  2. Add okra and corn into the pan and cook uncovered for 5 minutes, stirring occasionally. Add lima beans, drained diced tomatoes, garlic powder, paprika, ground allspice, ground thyme, and red pepper.
  3. Stir and cook covered for 15 minutes. Once the beans are soft, set the temperature to low.
  4. For the Salmon, heat a cooking pan to medium heat and add 3 tbsp of olive oil and 2 tbsp of butter.
  5. Season your salmon with Creole seasoning, sea salt, and black pepper. Pour 1/2 tsp of olive oil over the fish and rub in.
  6. Cut your salmon filet into desired serving sizes. Place the salmon skin up onto the hot cooking oil for 4 minutes and 2 minutes on the skin side.
  7. Serve hot with succotash.


Cooking the succotash for 15 minutes allows the okra the cook down therefore removing the slime. It also allows the lima beans to cook perfectly.

  • Prep Time: 5 minutes
  • Cook Time: 26 minutes
  • Category: Dinner
  • Method: Sauté
  • Cuisine: American


  • Calories: 690
  • Fat: 28.4g

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  1. seems like you really need some extra liquid to cook the limas? I would think that one can of drained tomatoes would not be sufficient liquid for them.

    1. Eric Jones says:

      The liquid that develops from the other ingredients seems to provide the right amount of liquid for my taste. If you prefer more, just skip draining your tomatoes. Should work out just fine.