Season the salmon filets on both sides with salt and pepper and seasoning.
Heat a cast iron skillet over medium high heat and add the olive oil.
Place 2 pieces of fish into the pan and sear on one side until crispy. Using a spatula, flip the salmon filets over, continue to cook until just slightly pink in the center. Remove the salmon filets and set aside to rest. Repeat this process with the remaining salmon.
In a large bowl, combine the corn, cherry tomatoes, jalapeño, scallions, and basil. Season with salt and pepper and add more as needed. Drizzle the vinegar over the top and toss to combine.
Serve the succotash over or next to the cooked salmon.