Thaw king salmon fillets, pat dry, season with 2 tsp kosher salt and 1 tsp paprika
Dice zucchini and onion. Cut the kernels off the cob, dice the tomatoes. Set aside.
Boil the potatoes until soft. Remove from heat and plunge in an ice bath. Once cooled, use the side of a knife or a spatula and smash the potatoes to ½” thickness
Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium high heat. Cook the potatoes for 3-4 minutes per side. Try to brown/ crisp both sides. Cover and set aside.
Heat 1 tbsp olive oil in a skillet over medium heat. Pour in zucchini, onion, and corn and cook until onions have softened. Season with salt and pepper to taste. Add the tomatoes and cook for 3 more minutes. Remove from heat.
Heat 1 tbsp olive and 1 tbsp butter in a skillet over medium high heat. Place seasoned king salmon, flesh side down and cook for 4 minute. Flip and cook for another 4 minutes for medium rare temperature. Cook longer for more well done.
Spoon succotash in the middle of the plate. Grate Parmesan cheese over mixture. Place king salmon, skin side up, over the top. Place crispy smashed potatoes along side with a dollop of sour cream on top of potatoes (optional)