Crisp, pan-seared salmon topped with fresh salsa verde. This dish is quick, easy and nutritious! It’s perfect for busy weeknight dinners, yet elegant enough for entertaining this summer! (Six ingredients, 20 minutes)
Salmon with Salsa recipe
This golden brown, luscious, pan-seared salmon 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 ULTIMATE in both taste and texture!
Not only is this dish bursting with robust flavor, it is also insanely easy to make! This recipe only requires six ingredients and can be prepped, ready and on the table in 18 minutes or less! It’s fast, flavorful and perfect for both busy weeknight dinners and summer entertaining!
How to cook salmon with salsa?
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!
How to make pan seared salmon with salsa?
Pan seared salmon is incredibly quick and easy to make! This recipe ensures evenly cooked, moist and tender salmon every single time! Topped with fresh salsa, this is a dish you will want to make over and over again!
- Dry and Season Salmon. Pat salmon thoroughly dry between sheets of paper towel. Season liberally with cumin, paprika, salt and pepper.
- Preheat Oil. Heat oil in a large cast iron skillet until shimmering. (The key to prevent salmon from sticking is a hot pan with enough oil in it!)
- Cook Salmon. Add salmon to the pan, skin side down. Cook for 5-6 minutes, or until the salmon skin easily releases from the pan. Flip and continue to cook until desired doneness is achieved.
- Rest. Allow the salmon to rest for 2 minutes.
- Serve. Top the salmon with a heaping spoonful of salsa and enjoy!
What is pan seared salmon?
Pan-searing is a simple cooking technique in which the surface of food is cooked in a pan over high heat. The technique causes meat or fish to form a delicious, golden brown crust on the exterior.
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
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 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.
What to serve with salmon and salsa?
- Fresh, crisp coleslaw
- Cooked rice or any cooked grain, such as quinoa
- Grilled vegetables – corn on the cob, zucchini, summer squash
- Avocado salad
- Warm tortillas (you can turn the dish into tacos!)
Is salmon with salsa healthy?
Salmon with salsa is not only delicious, it is also extremely healthy and nutritionally dense as both the salmon and the salsa have numerous health benefits!
Salmon is an excellent source of protein, vitamins and minerals. As well, it is loaded with heart-healthy omega-3 fatty acids which contributes to healthy brain function, heart health and general well-being.
Salsa Verde is low in calories, plus high in vitamin c and fiber.
Insanely easy to make and packed with flavor, this salmon with salsa is sure to become a family favorite!
Until next week, friends, cheers – to succulent salmon!
The best Salmon with Salsa recipe 👇
(This salmon uses easy, fresh salsa. The recipe can be found here – Salsa Verde)
- 4 skin-on Salmon Filets (6 ounces each)
- 1 ½ teaspoons Ground Cumin
- ½ tsp Smoked Paprika
- Kosher Salt & Ground Black Pepper
- 2 TBS Neutral Oil (Vegetable or Canola)
- ½ Prepared Recipe Chunky Salsa Verde (Click Ingredient for recipe)
Dry & Season salmon filets: Pat salmon thoroughly dry between sheets of paper towels. Season both sides of salmon with cumin, paprika, salt and pepper.
Pan-sear salmon: 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.
To serve: Transfer salmon to serving platter and top heaping spoonful with salsa verde and optional toppings. Serve with lime wedges on the side. Enjoy!
- 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.
- Doneness for salmon: 120 degrees F for rare, 130 degrees for medium-rare, 140 for medium.
- 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.
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