clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pan Seared Salmon with Succotash

  • 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

Keywords: Pan Seared Salmon with Succotash, Pan Seared Salmon, Salmon and Succotash