This is one of the healthiest salmon recipes you’ll make, and because it’s pan-seared it develops a crisp exterior and intense flavor in every bite.
This pan-seared salmon requires minimal effort and cooks in a single skillet. If you want a quick, healthy, and flavorful weeknight dinner, pan-seared salmon topped with a bright cucumber salsa is an ideal choice.
Pan Seared Salmon: What To Know & Recipe Highlights
- Cook Time: Ready in under 20 minutes.
- How to Serve: Top with a homemade cucumber salsa made from fresh lime, cucumber, cilantro, and red onion for bright flavor and crunch.
- Ingredient Tip: Finely chopped jalapeño adds a pleasant heat if you like spice.
- Time-Saving Tip: Make the cucumber salsa 3–4 hours ahead so the flavors can meld.
- Leftovers & Storage: Store salmon in an airtight container and keep the salsa separate. Reheat salmon in a skillet over medium heat until warm and serve with the salsa. Keeps 3–4 days in the refrigerator.
🛒 Ingredients You’ll Need
- Salmon – Atlantic, sockeye, or other varieties all work. Fresh is best, but frozen is fine if thawed.
- Olive Oil – used for cooking and for the salsa; avocado oil can be substituted.
- Lime – use fresh lime juice and some diced lime flesh; avoid bottled juice for best flavor.
- Cucumber – an English cucumber adds extra crunch; peel only half to retain nutrients in the skin.
- Red Onion – offers bright flavor; swap for sweet or white onion if you prefer a milder bite.
- Cilantro – fresh and finely chopped; avoid bottled or paste versions.
- Salt & Pepper – basic seasonings; you can also add minced garlic for extra depth.
See the recipe card below for exact quantities and the full ingredient list.
🔪 How To Make It
Step 1: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. When the oil is hot, place the fillets skin-side down and sear until golden and cooked through, about 7–8 minutes total, flipping halfway if needed.
Step 2: Slice the lime and lightly mash it with a fork to release juice. Remove the pith and dice a bit of the flesh for the salsa; set aside.
Step 3: Finely chop fresh cilantro, jalapeño (optional), cucumber, and red onion.
Step 4: In a small bowl, combine the chopped cilantro, jalapeño, cucumber, onion, ½ teaspoon salt, and the lime juice and diced lime flesh. Stir to combine and let the salsa marinate while the salmon cooks.
Step 5: Once the salmon is cooked through and flakes easily with a fork, transfer to plates and spoon the cucumber salsa over each fillet. Serve immediately.
🙋🏼♀️ Recipe FAQs
No. Leaving the skin on helps protect the flesh from overcooking and crisps nicely when seared. If you prefer a skinless fillet, the skin will peel away easily after cooking.
Cook to an internal temperature of 145°F for safety, or check visually: the flesh turns opaque pink and flakes easily with a fork. Start checking after about 6 minutes of searing.
Yes—when cooked properly the skin becomes crispy and flavorful and contains nutrients. Eating it is a matter of personal preference.
🍛 Serve Pan Seared Salmon With These Side Dishes
-
Instant Pot Rice
-
Oven Roasted Vegetables
-
Easy Roasted Green Beans
-
Oven Roasted Potatoes
🍣 Here’s Some More Salmon Recipes
-
Hot Smoked Salmon
-
Baked Salmon with Creamy Dill Sauce
-
Grilled Maple-Glazed Salmon
-
Pistachio Baked Salmon
If you try this pan-seared salmon with cucumber salsa, leave a comment and rating to let me know how it turned out.
Pan Seared Salmon With Cucumber Salsa
Equipment
- 1 skillet
- 1 small bowl
- 1 knife
Ingredients
- 4 — 6 ounce salmon fillets
- 1 Tablespoon olive oil
- 1 lime
- ½ cucumber, diced
- 2 Tablespoons red onion, minced
- 2 teaspoons cilantro, finely chopped
- 1 teaspoon salt, divided
- ¼ teaspoon fresh cracked pepper
- 1 small jalapeño, seeded and minced (optional)
Instructions
- Remove the pith from the lime and finely dice some of the lime flesh.
- In a small bowl, lightly mash the lime to release juice. Stir in chopped jalapeño (if using), cucumber, onion, cilantro, and ½ teaspoon salt. Set aside to marinate.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Season salmon fillets with the remaining salt and ¼ teaspoon pepper.
- Sear salmon skin-side down until golden and crispy, about 7–8 minutes.
- Carefully flip and cook until the flesh is opaque and flakes easily, about 3–4 more minutes.
- Transfer to plates and spoon cucumber salsa over the top. Serve immediately.
Notes
- Time Saving Tip: Prepare the cucumber salsa up to 3–4 hours ahead.
- Leftovers: Store salmon and salsa separately in airtight containers. Reheat salmon in a skillet over medium heat until warmed through. Keeps 3–4 days.
Nutrition
Calories: 279 kcal |
Carbohydrates: 4 g |
Protein: 24 g |
Fat: 19 g