You’ll fall in love with how quick and flavorful my Giada Pan-Seared Salmon with Year-Round Succotash is. The salmon is perfectly seared, with a crisp crust and melt-in-your-mouth center, while the succotash bursts with the sweetness of corn, the crunch of peppers, and the brightness of fresh basil.

It’s ideal for a weeknight dinner when you want something wholesome but don’t want to spend hours cooking. Pair it with a simple green salad or some crusty bread to soak up the extra sauce. Make extra succotash—it’s just as delicious the next day, warm or cold!

Recipe Ingredients

For the Sauce

• ½ cup of crème fraîche
• ¼ cup of whole-grain mustard
• 2 tsp of grated lemon zest
• ¼ cup of fresh lemon juice (from 2 to 3 lemons)
• ¼ tsp of kosher salt

For the Salmon

• 4 (6-ounce) wild-caught salmon fillets
• ½ tsp of kosher salt
• 2 tbsp of extra-virgin olive oil

For the Succotash

• 3 tbsp of extra-virgin olive oil
• 1 small red bell pepper, diced (about ¾ cup)
• 1 large shallot, diced
• ¾ cup of frozen shelled edamame, thawed
• 1 cup of fresh corn kernels (or 1 cup of frozen corn, thawed)
• ½ tsp of kosher salt
• ½ cup of baby kale, coarsely chopped
• 2 tsp of fresh lemon juice (from 1 lemon)
• 2 tbsp of chopped fresh basil leaves

How To Make Giada Pan-Seared Salmon with Year-Round Succotash

1. Prepare the Sauce: In a medium bowl, whisk together the crème fraîche, mustard, lemon zest, lemon juice, and salt. Cover the bowl with plastic wrap and set it aside for serving later.
2. Preheat the Oven: Set your oven to 350°F to prepare for cooking the salmon after it is seared.
3. Season the Salmon: Pat the salmon fillets dry with paper towels, then season both sides evenly with kosher salt.
4. Sear the Salmon: Heat an ovenproof skillet over medium-high heat and add olive oil to coat the pan evenly. Place the salmon fillets flesh-side down and cook undisturbed for three minutes. Flip the salmon fillets carefully using a spatula, then transfer the skillet to the preheated oven. Roast the salmon for five minutes, then remove the skillet and cover it with foil to keep the fillets warm.
5. Start the Succotash: Heat olive oil in a medium skillet over medium-high heat until shimmering, then add the diced red bell pepper and shallot. Stir frequently, cooking for four minutes until softened and fragrant.
6. Add to the Succotash: Add the edamame, corn, and kosher salt to the skillet, stirring constantly, and cook for three additional minutes. Remove the skillet from heat, then fold in the chopped kale, lemon juice, and basil leaves.
7. Plate the Dish: Spread two tablespoons of the prepared sauce in a circular pattern on each serving plate. Spoon half a cup of the warm succotash over the sauce, spreading it evenly.
8. Finish and Serve: Place a salmon fillet gently over the succotash and serve immediately with extra sauce on the side.

Recipe Tips

• Choose the Best Salmon: Use wild-caught salmon for its rich flavor and firm texture. Farmed salmon works too, but it may have a milder taste and softer texture.
• Make It Dairy-Free: Replace crème fraîche with coconut cream or dairy-free yogurt for the sauce. Adjust the tanginess by adding a little extra lemon juice.
• Prep Ahead for Convenience: Prepare the succotash up to a day in advance and store it in an airtight container in the fridge. Reheat gently before serving.
• Add Protein Variety: Swap salmon for another protein like seared shrimp, scallops, or even chicken breast. Adjust the cooking times to match the protein’s needs.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Herbed Striped Bass with Winter Kale Salad
• Giada Fennel Snapper in Parchment
• Giada Seared Cod with Tangerine and Arugula