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A simple Pan Seared Salmon recipe that’s topped with delicious southwestern black bean and corn salsa. This healthy seared salmon filet 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.
What I 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, or quinoa, or even top it over salad. They are quite the delicacy.
why you will love this 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 pan-seared salmon recipe: So easy! Only a handful of ingredients are needed, this fish dish goes from pantry to table in 25 minutes.
ingredients needed
We love this crispy pan-seared Skin-on salmon recipe for its fresh ingredients! Here’s what you’ll need to make it:
- Salmon Fillets: Ideally, opt for wild salmon when possible, it’s more flavorful and has more nutrients than farmed salmon.
- Olive Oil: Used for pan-searing the salmon, helping the the salmon become crispy.
- Veggies: Corn, bell pepper, and red onion go in the salsa providing a fresh accompaniment for the salmon.
- Black Beans: Brings an earthy flavor to the corn salsa.
- Salt and Pepper: Seasonings for both the salmon and salsa, enhancing overall flavor.
- Cilantro: Added to the salsa for a burst of freshness.
- Lime Juice: Adds a touch of zing to the corn salsa.
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.
- Top and serve: Spoon the salsa over the cooked salmon and serve!
Expert 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.
- Make sure not to overcook the salmon! Your salmon is done when it’s opaque and flakes easily.
- You can add some garlic powder, paprika, or dry herbs while cooking. If using garlic, opt for powder and not fresh. Fresh garlic can burn and turn bitter.
Frequently asked questions
Generally, it is said that it is safe to eat the skin of the salmon when cooked. But it is 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.
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 it to the other side.
Salmon is done when it’s opaque and flakes easily; avoid overcooking to maintain its texture and juiciness.
Pat the salmon dry before searing, use a hot skillet and oil, and press the salmon gently in the pan to prevent curling.
Serving suggestions
Try topping salmon with fresh herbs just before serving. Parsley, dill, or chives are all great and give a pop of freshness.
This dish is great with all kinds of sides. Here are some of our favorites:
- Garlic Butter Mashed Cauliflower
- Creamy Garlic Mushrooms
- Parmesan Baked Tomatoes
- Easy Marinated Tomatoes
- Air Fryer Broccoli
- Avocado Cucumber Tomato Salad
Storage Recommendations
- Refrigerate: Store leftover pan-seared salmon in an airtight container in the refrigerator. It will keep for 1-2 days.
- Freeze: While the salsa will not freeze well due to its fresh ingredients, you can freeze leftover cooked salmon by wrapping the salmon fillets tightly in plastic wrap and placing them in a freezer-safe bag. They will keep for 1-2 months.
- Reheat: Thaw overnight in the refrigerator if frozen. Reheat in the oven on pan-sear for a short time to avoid overcooking. You can microwave it gently as well, but it may affect the crispiness of the salmon.
More Salmon Recipes
- Honey Garlic Salmon Recipe
- Crispy Baked Salmon
- Grilled Lemon Dill Salmon Skewers
- Honey Lime Salmon Recipe
- Baked Honey Mustard Salmon
- Creamy Tuscan Salmon
- Easy Salmon Florentine
- Baked Teriyaki Salmon Recipe
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Pan Seared Salmon Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I am not a huge salmon fan but this recipe is a game changer!! Delicious!
I always thought you put salmon in to hot oil skin side down?? Just curious if it really matters.
It’s really a preference. Most would argue that skin side down is best.
I’m a huge fan of salmon and this dish definitely has me drooling!
Thanks Luna