Pan Seared Salmon with Cucumber Salad

Name: Pan Seared Salmon With Cucumber Salsa
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
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 ground pepper, (fresh cracked ); 1 small jalapeño pepper, (seeded and minced, optional)

Pan Seared Salmon: What To Know & Recipe Highlights

Cook Time: It's ready in under 20 minutes!

How To Serve It: I top it off with my homemade cucumber salsa made with fresh lime, cucumber, cilantro, and red onion. We're talking fresh flavor and crunch in every single bite!

Ingredient Tip: Finely chop a jalapeño to add some spice to the flavor!

Time Saving Tip: Prepare the cucumber salsa up to 3-4 hours ahead of time. This also allows the flavors to combine and meld together.

Leftovers, Storage & Reheating: If you have leftovers, store them in an airtight container in the refrigerator. Store the cucumber salsa in a separate container. To reheat, put the salmon in a skillet on the stove top and heat on medium heat until warmed all the way through. Top with the cucumber salsa. It will keep for 3-4 days.

🛒 Ingredients You'll Need

Ingredients on a counter to make cucumber salsa to serve with pan seared salmon.

🔪 How To Make It

Step 1: Heat the olive oil in a nonstick skillet over medium heat. When the olive oil has heated, place the fillets in the pan. Sear for a total of 7-8 minutes, flipping halfway through until done.

Step 2: Using a sharp knife, slice the lime in half. Lightly mash the lime with the fork to release some of the lime juice. Set aside.

Step 3: Using the same knife, finely chop the fresh cilantro, chop the jalapeño pepper, cucumber, and onion.

Glass bowl filled with fresh cucumber salsa ingredients.

Step 4: Add the chopped cilantro, pepper, cucumber, and onion to a small bowl. Add ½ teaspoon of salt and squeeze the lime juice and some of the pith from the lime and mix all the ingredients together until well combined. Set aside and let the salsa ingredients marinate together.

Pan seared salmon on a plate topped with cucumber salsa.

Step 5: Once the salmon is done, top each piece with the cucumber salsa. Grab a fork because it's ready to eat!

🙋🏼‍♀️ Recipe FAQs

Do I need to remove the skin before cooking salmon?

No, you don’t need to remove the skin before cooking. It's actually better to leave the skin on when pan-searing! The skin helps protect the delicate flesh from overcooking and creates a crispy texture when seared properly. If you prefer skinless salmon, you can remove it after cooking since it will peel off easily once the fish is done.

How do I know when salmon is done cooking?

t's recommended to cook it to an internal temperature of 145 degrees Fahrenheit. But here's how I check for doneness.
The color will change from a red color to an opaque pinkish color when it's done.
After 6 minutes of searing, check for doneness by inserting a fork.
If it easily flakes, it's done. If not, keep searing for a few more minutes.

Can you eat cooked salmon skin?

Personally, I don't. But some people do eat the skin. If you cook the skin correctly, it is crispy, full of flavor, and has a lot of minerals and nutrition. It's a personal choice.