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Filet of salmon topped with cucumber lime salsa, salad on side.
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5 from 4 votes

Pan Seared Salmon With Cucumber Salad

This easy seared salmon recipe is topped with a cucumber salad and takes less than 20 minutes to make from start to finish! Top it off with a cucumber and onion salad for the perfect essence that everyone is guaranteed to love!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Dishes
Cuisine: American, Fish
Servings: 4 servings
Calories: 279kcal
Author: Amanda Mason


  • 4 6 ounce boneless 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


  • Remove the pith from the lime and finely dice the flesh of the lime.
  • In a small bowl, lightly mash the lime with the fork to release some of the lime juice and then stir in the jalapeño pepper (optional), cucumber, onion, cilantro, and ½ teaspoon of salt. Set aside and let the salsa ingredients marinate together.
  • Heat the olive oil in a nonstick skillet over medium heat.
  • Season the salmon with a pinch of salt and fresh cracked pepper.
  • Sauté the salmon, skin side down, until golden brown, about 7-8 minutes.
  • Carefully flip the salmon and continue to cook until flesh is opaque and flakes easily when a fork is inserted...about 4 minutes more.
  • Transfer salmon to plates and spoon cucumber salsa over top.


Recipe Notes:

  • Additional Ingredient Options - I often add chopped jalapeno to the salad to provide a little spice. To add more heat, just add in some jalapeno seeds. Fresh chopped garlic and capers are also great adds.
  • Storage - fresh is best but if you have leftovers, store them in an airtight container in the refrigerator. Store the cucumber salad in a separate container.
  • Nutrition - Some research shows that wild salmon provides more omega 3 fatty acids than Atlantic salmon. Regardless of the type of you eat, it contains Vitamin B, Phosphorus, High Protein, Omega 3-fatty acids, Selenium, and Vitamin B12. So eat it up!


  • How do you pan fry salmon? - It's a simple process. When the olive oil has heated, place the fillets in the pan. If skinless, sear one side for 3-4 minutes on medium to medium-high heat. Then flip it over and do the same for the other side.
  • Can you pan fry salmon with skin on? - I've made this recipe with both the skin on and off. Wild salmon tends to be sold with the skin attached. Atlantic salmon is typically sold skinless. When I sear it with the skin on, I sear it skin side down. The heat will cook through the skin until it's done. Sear it on medium heat and move the filet around a bit to avoid burning the skin.
  • When is pan seared salmon done? - It'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.
  • Can you eat the salmon skin? 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.


Serving: 1filet | Calories: 279kcal | Carbohydrates: 4g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Sodium: 583mg | Potassium: 72mg | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 6.3mg | Calcium: 12mg | Iron: 0.2mg