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Seared Salmon with Succotash and Tarragon Butter

  • Fast
  • Easy
  • All Salmon
  • American
  • Grace Parisi
  • Active Time:30 min
  • Total Time:30 min
  • Servings:2
  • Difficulty:Easy
Photo by Julia Gartland

Nothing says summer like succotash made with fresh corn served alongside crispy-skinned salmon. This simplified version of the classic side dish adds sugar snap peas, but feel free to use whatever green vegetable you like.


  • 1 large portion king, coho, or sockeye salmon (10 to 12 ounces), pin bones removed, cut into 2 pieces Available in Our Seafood Subscription Box

  • Salt and freshly ground black pepper

  • 3 tablespoons softened unsalted butter, softened and divided

  • 2 teaspoons chopped fresh tarragon

  • ¼ cup finely chopped yellow onion

  • 2 ears fresh corn on the cob, kernels removed (about 1 cup)

  • ¼ pound sugar snap peas or snow peas, trimmed and cut into 1-inch pieces

  • 1 tablespoon neutral oil such as canola or grapeseed


Prep the Salmon and Butter

Sprinkle the salmon all over with salt. Set aside for 10 minutes.

Meanwhile, in a small bowl, combine 2 tablespoons of the butter with the tarragon, then season with salt and pepper. Set aside.

Cook the Succotash

In a medium nonstick or cast-iron skillet over medium-high heat, melt the remaining 1 tablespoon of butter. Add the onion and cook, stirring often, until softened and lightly browned, 4 to 5 minutes. Add the corn kernels and snap peas and season with salt and pepper. Cook, stirring occasionally, until the corn and snap peas are crisp-tender, 3 to 4 minutes. Transfer to a bowl and cover to keep warm.

Cook the Salmon

Wipe out the skillet and heat the oil over medium-high heat until shimmering. Pat the salmon dry with paper towels and add it to the skillet, skin side down. Press the salmon gently with a spatula for 30 seconds so it lays flat. Lift the spatula and cook until the salmon is nearly done, 5 to 8 minutes depending on the thickness of the fillet. Turn the salmon and cook for about 30 seconds to lightly cook the surface.

Finish and Serve

Divide the succotash between 2 plates and top each portion with a salmon fillet. Dollop the tarragon butter over the salmon, dividing evenly, and serve right away.

Premium Seafood Subscription Box delivery of halibut and sockeye portions
Premium Seafood Subscription Box delivery of halibut and sockeye portions

Premium Seafood Subscription Box

$159 / box 4.5 lbs

Pro Tips

Pair it Up

A crisp and refreshing lager balances the sweetness of the corn and snap peas. For wine drinkers, a bright, citrusy sauvignon blanc is just the ticket.

Level It Up

Sauté ½ cup sliced shiitake mushrooms along with the onions in the succotash for a deep umami hit.

Change It Up

Fold leftover flaked salmon, succotash, and a bit of butter into freshly cooked pappardelle for next day’s dinner.

Nutritional Highlights

Corn and snap peas are high in fiber and contain vitamins C, B, A, and K as well as essential minerals like potassium, folate, zinc, copper, and manganese.


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