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Experience the magic of perfectly cooked salmon adored with the bold flavors of fresh salsa verde. Featuring mouthwateringly succulent pan-seared salmon with refreshingly zesty green sauce, this salsa salmon recipe will delight your taste buds and leave you craving more. Best of all, you’ll need just 6 ingredients and 20 minutes to make it.

“I had a lovely piece of salmon in my freezer just waiting for inspiration. This was it! I really loved the simplicity and flavors :)”

– JENN
Overhead photo of four seared salmon filets topped with salsa verde on a white serving platter.

Update: This recipe was originally published in July 2019. I made updates to the article below to include more information about making salmon with green salsa at home.

Table of Contents

About this salsa salmon

This golden brown, luscious, pan-seared salmon en salsa is PERFECTION! Cumin and paprika rubbed salmon filets with perfectly crispy skin and a tender, moist, melt-in-your mouth flesh. Generously topped with tangy, cool and refreshing salsa verde, this salmon is the ultimate in both taste and texture!

Not only is this seafood dish bursting with robust flavor, it is also insanely easy to make! This salsa salmon recipe only requires six ingredients and can be prepped, ready and on the table in 18 minutes or less!

Fast and deliciously flavorful, it’s the perfect recipe for both busy weeknight dinners and summer entertaining.

If you’re looking for more easy salmon dinners, be sure to try these recipes next: Salmon with Brussels Sprouts, Salmon with Basil Butter, and Baked Salmon with Asparagus.

Overhead photo of three pan seared salmon filets in a large cast iron skillet.

Ingredients for salsa verde salmon

  • Salmon Fillets: Look for fresh, high-quality salmon fillets with vibrant pink flesh. Opt for wild-caught salmon for a richer flavor profile. Be sure to leave the skin on the salmon as it helps protect the delicate flesh from becoming overcooked. You can always remove the skin after cooking and just before serving.
  • Green Salsa Verde Ingredients: You’ll need ripe tomatillos, onions, jalapeños, cilantro, lime juice, and salt. You can easily adjust the level of spiciness by adding or reducing the number of chile peppers in the recipe.
  • Seasonings and Spices: A combination of ground cumin, smoked paprika, kosher salt, and ground black pepper provide warm, inviting flavor.
  • Garnishes: While entirely optional, I recommend enhancing the flavors of this recipe with fresh garnishes such as lime wedges, extra cilantro, and pickle jalapeños.

Recipe variations

  • Grilled Salmon with Classic Verde Sauce: Instead of pan-searing the salmon filets, opt to throw them on the grill for a little smoky char.
  • Salmon with Avocado Salsa Verde: Add a ripe avocado to the green verde sauce and blend until smooth.
  • Verde Salmon Tacos with Mango Salsa: Flake the salmon into large bite-sized pieces and serve them in warm tortillas topped with both green sauce and mango jalapeno salsa.

FAQ: frequently asked questions

How do I select the best salmon for this dish?

When shopping for salmon at the grocery, look for fresh, wild-caught salmon if possible. And, opt for fillets with firm flesh and a vibrant color, without a strong fishy smell.

What type of salsa goes best with salmon?

A better questions is, what type of salsa doesn’t go well with salmon? This salsa salmon recipe pairs salmon with a citrus-based salsa with ingredients like diced tomatillos, red onion, cilantro, lime juice, and a touch of chili peppers. However, traditional tomato salsas, corn salsas, cucumber salsas, mango salsa, pineapple salsas, and more will work well.

When it comes to selecting a salsa to serve with salmon, just make sure it will complement the richness of the salmon without overpowering it.

Should I cook the salmon skin-on or skinless?

You should always cook salmon with the skin on. Cooking salmon with the skin still intact helps protect the delicate flesh, keeping it moist and flavorful. As well, the skin crisps up beautifully when seared, making it a delicious contrast to the tender fish.

However, I totally understand some people don’t want to eat the skin – that’s perfectly fine too! If you prefer to remove the skin, just make sure you do so AFTER cooking the salmon – the skin will peel right off.

When is salmon done?

The exact length of time salmon requires to cook depends on a couple of different factors – the thickness of the fish and the doneness desired.

Salmon is done cooking when the flesh is relatively opaque and firm, yet still moist and flakes fairly easily with a fork.

You want to avoid overcooking the salmon or it will become very dry and unappetizing. While the USDA recommends cooking salmon to an internal temperature of 145 degrees Fahrenheit, the fish will taste chalky and dry at that temperature. Most chefs or seasoned cooks recommend cooking salmon to an internal temperature of 125 degrees. Keep in mind the salmon needs to rest after being cooked (just like a steak), and the residual heat will continue to cook the salmon, even after it is off of the heat.

The exact temperature for salmon doneness:

  • 120 degrees – Rare
  • 130 degrees – Medium Rare
  • 140 degrees – Medium
  • 150 degrees – Medium Well
  • 160 – Well Done

Can I make the salsa ahead of time?

Absolutely, you can prepare the salsa in advance and store it in an airtight container in the refrigerator for up to a day before serving. Preparing the green salsa in advance will actually give the flavors an opportunity to meld and marry together.

Can I substitute salmon with another type of fish?

You sure can! Feel free to use whatever type of fish you prefer, such as trout, sea bass, halibut, or cod in this salmon en salsa recipe. Please just keep in mind, you’ll need to adjust cooking times accordingly based on the thickness of the fish fillets.

How to reheat salmon?

Always reheat salmon gently over low heat. Since salmon has an abundance of fatty acids, high heat will cause the acids to oxidize rapidly and produce a very fishy smell.

To reheat salmon, place the filets on a wire rack inserted into a rimmed baking sheet. Cover the baking sheet with aluminum foil an d reheat in an oven preheated to 275 degrees until fish is warmed throughout and reaches an internal temperature or 125 degrees Fahrenheit, about 15 minutes per inch of thickness.

Overhead photo of green salsa for salmon in the bowl of a food processor.

How to make green sauce salmon

There are various ways to cook salmon when serving it with salsa – grill, bake (roast), broil or poach – but my favorite way it to pan sear the salmon. The crisp outside and flaky, tender inside of the salmon tastes amazing with fresh, vibrant salsa. Here’s what you’ll do:

  1. Dry and Season Salmon. Pat salmon thoroughly dry between sheets of paper towels. Season both sides of salmon with cumin, paprika, salt and pepper.
  2. Pan Sear Salmon Filets. Heat oil in a large cast iron or stainless skillet over medium-high heat until shimmering. Reduce heat to medium and add salmon, skin side down. Use the back of a fish spatula to gently press down on the fish for 5-10 seconds to prevent the skin from curling. Cook for 5-6 minutes, or until the salmon skin easily releases from the pan. Flip and continue to cook an additional 3-5 minutes, or until desired doneness is achieved. Remove salmon and allow to rest 2 minutes.
  3. Top Salmon with Salsa. Transfer salmon to serving platter and top heaping spoonful with green salsa verde sauce and optional toppings.
  4. Serve Salsa Salmon. Serve salmon en salsa with lime wedges on the side. Enjoy!

Expert tips for the best success!

  • Choose High-Quality Salmon. Look for high-quality salmon fillets with vibrant color and firm flesh. Opt for wild-caught salmon for the best flavor and sustainability.
  • Season the Salmon Liberally. The main difference between a home cook and a professional chef? The proper use of seasonings. Be sure you are seasoning the salmon fillets generously – on both sides – before cooking.
  • Hot Pan. Heat a skillet over medium-high heat until it’s hot, but not smoking before adding the salmon fillets. A sizzling pan ensures the salmon will get a nice sear on the outside while staying tender and moist on the inside.
  • Sear Skin-Side Down First: Be sure to leave the skin on the salmon fillets and start by searing the salmon skin-side down. This helps crisp up the skin and creates a flavorful crust.
  • Don’t Overcook. Salmon is a quick cooking fish, so be careful not to over-cook it. Depending on the thickness of your fillets, cook for about 3-4 minutes per side, or until the salmon is just cooked through and flakes easily with a fork.
  • Adjust to Taste: As with any recipe, be sure you taste the salsa verde and the salmon and adjust the seasoning to suit your specific taste buds. You can add more lemon juice for acidity, more olive oil for richness, or more salt and pepper for seasoning.
Overhead photo of four salmon filets topped with green sauce.

Serving salmon en salsa

Traditional ideas

  • With a Salad or Slaw and Citrus Dressing: Pair this pan-seared salmon with salsa verde alongside tangy jalapeno coleslaw or a crisp mixed green salad dressed with a zesty citrus vinaigrette for a refreshing and well-balanced meal.
  • Alongside Potatoes: Serve salsa salmon alongside a cold potato salad with fresh herbs or garlic roasted baby potatoes for a comforting and flavorful dinner.
  • Over a Bed of Quinoa and Grilled Corn: Plate the salmon en salsa on a bed of fluffy quinoa with grilled corn on the cob, drizzling extra salsa verde over the top of everything for a nutritious and satisfying meal.

Unique serving suggestions

  • Asparagus and Prosciutto Bundles: Wrap asparagus spears in prosciutto, bake in the oven, and serve alongside the green sauce with salmon for an elegant and flavorful dinner option.
  • On a Bed of Creamy Polenta: Serve salmon and salsa atop a creamy bed of polenta, garnishing the bowl with extra green sauce and a sprinkle of Parmesan cheese for an indulgent meal.
  • Taco Transformation: Opt to turn this salmon with salsa dinner into a family taco night by stuffing it into corn or flour tortillas with Mexican slaw and plenty of fresh tomato salsa or roasted corn salsa.

Storing leftovers

Leftover salmon? Well, that’s my favorite part. Be sure to follow the below steps to ensure you are properly storing your leftovers:

  • Allow the pan-seared salmon to cool completely to room temperature before storing.
  • Transfer the salmon and green salsa verde into separate airtight containers to prevent air exposure and moisture loss. If you want to store the salmon fillets individually, place a piece of parchment paper between each fillet to prevent them from sticking together.
  • Store the cooked salmon and salsa in the fridge for up to 3-4 days.

Freezing instructions

  • Allow the pan-seared salmon to cool completely to room temperature before storing.
  • Wrap the cooled salmon tightly in a layer of plastic wrap or aluminum foil before placing it in a freezer-safe airtight container or resealable freezer bag.
  • Label the container or bag with the date of freezing to keep track of its freshness. Store the salmon in the freezer for up to 2-3 months.

Thawing and reheating

  • When ready to eat, thaw the frozen salmon in the refrigerator overnight.
  • Once thawed, reheat the salmon gently in a skillet over low heat or in the oven at a low temperature until warm through. Be careful not to overcook the salmon when reheating, as that will result in dry fish.
Close-up photo of a pan-seared salmon with salsa.

Insanely easy to make and packed with flavor, this salmon en salsa recipe is sure to become a family favorite!

Until next week, friends, cheers – to succulent salmon!

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More simple salmon dinner recipes!

Are you looking for more delicious recipes for salmon? Try these family favorites next:

Overhead photo of salsa salmon with green salsa verde on a white serving platter.

Salmon with Salsa Verde

5 from 3 votes
Author: Cheyanne Holzworth
Total Time: 18 minutes
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Experience the magic of perfectly cooked salmon adored with the bold flavors of fresh salsa verde. Featuring mouthwateringly succulent pan-seared salmon with refreshingly zesty green sauce, this salsa salmon recipe will delight your taste buds and leave you craving more. Best of all, you'll need just 6 ingredients and 20 minutes to make it.

Equipment

  • 1 large skillet

Ingredients 

  • 4 (6-ounce) Salmon Filets – skin-on
  • 1 ½ teaspoons Ground Cumin
  • ½ tsp Smoked Paprika
  • to taste Kosher Salt & Ground Black Pepper
  • 2 TBS Neutral Oil – vegetable or canola oil
  • ½ Prepared Recipe Salsa Verde (Click Ingredient for recipe)
  • Optional Garnishes: Fresh Cilantro, Avocado Wedges, Lime Wedges

Instructions

  • Season Salmon: Pat salmon thoroughly dry between sheets of paper towels. Season both sides of salmon with cumin, paprika, salt and pepper.
  • Cook Salmon on Stovetop: Heat oil in a large cast iron or stainless skillet over medium-high heat until shimmering. Once shimmering, immediately reduce the heat to medium and add the salmon filets arranging them so they are skin side down in the pan.
    Then, use the back of a fish spatula to gently press down on the fish for 5-10 seconds to prevent the skin from curling upwards.
    Let the salmon cook for for 5-6 minutes, or until the salmon skin easily releases from the bottom of the pan. Then, carefully flip the salmon over and continue to cook for an additional 3-5 minutes, or until desired doneness is achieved.
  • Rest Salmon: Remove salmon filets from the pan and place onto a clean work surface and allow to rest for at least 2 minutes.
  • Top Salmon with Salsa and Serve: Transfer salmon to a serving platter and top heaping spoonful with salsa verde and optional toppings. Serve immediately and enjoy!

Notes

  1. When cooking salmon: If the salmon skin is resisting when you attempt to lift a corner to flip the fish, allow it to continue to cook until it lifts easily. DO NOT force the fish.
  2. Doneness for salmon: 120 degrees F for rare, 130 degrees for medium-rare, 140 for medium.
  3. To reheat salmon, place the filets on a wire rack inserted into a rimmed baking sheet.  Cover the baking sheet with aluminum foil and reheat in an oven preheated to 275 degrees until fish is warmed throughout and reaches an internal temperature or 125 degrees Fahrenheit, about 15 minutes per inch of thickness.
  4. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  5. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 126kcal    Carbohydrates: 1g    Protein: 9g    Fat: 10g    Saturated Fat: 1g    Cholesterol: 23mg    Sodium: 21mg    Potassium: 222mg    Fiber: 1g    Sugar: 1g    Vitamin A: 140IU    Calcium: 12mg    Iron: 0.9mg
Course: entree, Main Course
Cuisine: Mexican

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Overhead photo of a white platter topped with pan-seared Salmon garnished with Salsa Verde on a bed of greens with on of the salmon filets cut open to show the inside of the salmon.