Pan Seared Southwestern Salmon

By Rena |

A simple Pan Seared Salmon recipe that’s topped with delicious southwestern black bean and corn salsa. This salmon recipe is so easy to make, so tasty, crispy on the outside and flaky on the inside. Perfect to have on your weekly dinner menu. 

pan seared Salmon recipe in a skillet.

What I really like about this pan-seared salmon recipe is the fact that it is super easy to make and yet so delicious. It pairs so well with any side dish. Serve it with some roasted veggies, quinoa, or even top over salad. They are quite the delicacy.

Looking for more salmon recipes> why not also try my Baked Honey Mustard Salmon and my Creamy Tuscan Salmon!

why you’ll love this pan seared salmon recipe

  • Perfect salmon every time. Pan searing fish gives them the most wonderful mix of textures, crispy on the outside and flaky on the inside.
  • A delicious homemade salsa. The Southwestern bean salsa that’s topped over this pan-seared salmon gives it its unique flavors.
  • An easy salmon recipe. So easy! Only a handful of ingredients needed, this fish dish goes from pantry to table in 25 mins.

ingredients you’ll need

  • Salmon Fillets
  • Olive Oil
  • Veggies – corn, bell pepper, red onion
  • Black Beans
  • Salt and Pepper
  • Cilantro
  • Lime Juice

how to make this pan seared salmon recipe

  • Pan sear the salmon – place the seasoned salmon in a hot skillet with oil, 4-5 mins per side.
  • Make the salsa – In a small bowl, mix the salsa ingredients and season to taste.
  • Spoon the salsa over the cooked salmon and serve!
pan seared Salmon with salsa on top.

recipe notes and tips

  • Be sure to pat the salmon dry before searing.
  • Your skillet and oil need to be nice and hot before placing in the salmon, this makes it crispy.
  • Once in the pan, take your spatula and press the salmon gently down into the pan. This ensures the fillet and skin do not curl up so you get an even crisp.
  • Ideally, opt for wild salmon when possible, it’s more flavorful and has more nutrients than farmed salmon.
  • Make sure not to overcook the salmon! Your salmon is done when it’s opaque and flakes easily.
  • You can add more or less seasoning to taste.
  • You can add some garlic powder, paprika, or dry herbs while cooking. If using garlic, up for powder and not fresh. Fresh garlic can burn and turn bitter.
  • Try topping salmon with fresh herbs just before serving. Parsley, dill, or chives are all great and give a pop of freshness.

faq’s

Do you eat the skin on salmon?

Generally, it is said that it is safe to eat the skin of the salmon when cooked. But it recommended not to because the skin of the salmon absorbs chemicals during their life through their skin and from other fish that they eat. These chemicals could be harmful and it’s better to be cautious and not consume the skin just in case.

close up of salmon in a skillet.

What side of the salmon do you sear first?

The skin of the salmon has good fats and it’s good to keep it on the salmon when preparing a pan-seared or baked salmon dish. It is best to sear the salmon with the skin down first, this way, you can allow it to crisp up and crook thoroughly without worrying about burning the salmon. Cooking the salmon skin side down first makes it much easier to slide a spatula under the crispy skin and flip to the other side.

what to serve with this pan seared salmon recipe

This dish is great with all kinds of sides. You can have it with Garlic Butter Mashed Cauliflower, rice, quinoa, lentils, zoodles, and cauliflower rice.

Of course you can go for all kinds of veggies too! You could roast or sauté Here’s some faves:

  • Mushrooms
  • Spinach
  • Cherry Tomatoes
  • Broccoli

If you want things even lighter, you could opt for a nice side salad, like my Avocado Cucumber Tomato Salad.

overhead shot of Southwestern Salmon

More Salmon Recipes :

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overhead shot of Southwestern Salmon

Pan Seared Southwestern Salmon

Pan Seared salmon fillets topped with an easy black bean and corn salsa.
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 234kcal
Author: Rena

Ingredients

  • 1 lb Salmon Fillets about 4 medium-sized pieces
  • 2 Tsp Olive Oil
  • 3/4 Cups Frozen Corn Kernels thawed
  • 1/2 Cup Canned Black Beans
  • 1/4 Cup Finely diced red bell pepper
  • 1 Tbsp Minced red onion
  • Salt and pepper to taste
  • 2 Tbsp Chopped cilantro leaves
  • The juice of 1 lime

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Season the salmon with salt and pepper to taste.
  • Place the salmon, skin side up, in the pan. Cook for 4-5 minutes per side or until cooked through.
  • While the salmon is cooking, prepare the salsa.
  • In a medium bowl, mix together the corn, black beans, red bell pepper, red onion, lime juice, and cilantro leaves. Season with salt to taste.
  • Spoon the salsa over the salmon and serve.

Notes

  • Be sure to pat the salmon dry before searing.
  • Your skillet and oil need to be nice and hot before placing in the salmon, this makes it crispy.
  • Once in the pan, take your spatula and press the salmon gently down into the pan. This ensures the fillet and skin do not curl up so you get an even crisp.
  • Ideally, opt for wild salmon when possible, it’s more flavorful and has more nutrients than farmed salmon.
  • Make sure not to overcook the salmon! Your salmon is done when it’s opaque and flakes easily.
  • You can add more or less seasoning to taste.
  • You can add some garlic powder, paprika, or dry herbs while cooking. If using garlic, up for powder and not fresh. Fresh garlic can burn and turn bitter.
  • Try topping salmon with fresh herbs just before serving. Parsley, dill, or chives are all great and give a pop of freshness.

Nutrition

Calories: 234kcal | Carbohydrates: 11g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 134mg | Potassium: 732mg | Fiber: 2g | Vitamin A: 350IU | Vitamin C: 14.7mg | Calcium: 21mg | Iron: 1.5mg
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