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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.

overhead shot of Southwestern Salmon pan seared fillets on a pan topped with corn salsa
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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.
pan seared Salmon filet on a plate with corn salsa on top of it with a side of steamed broccoli

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

  1. Pan sear the salmon: Place the seasoned salmon in a hot skillet with oil, 4-5 mins per side.
  2. Make the salsa: In a small bowl, mix the salsa ingredients and season to taste.
  3. 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.
3 pan seared Salmon filets recipe in a skillet topped with corn and black bean salsa

Frequently asked questions

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 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.

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 it to the other side.

How can you tell when salmon is done?

Salmon is done when it’s opaque and flakes easily; avoid overcooking to maintain its texture and juiciness.

How do you cook salmon perfectly?

Pat the salmon dry before searing, use a hot skillet and oil, and press the salmon gently in the pan to prevent curling.

close-up of salmon fillets seared in a skillet topped with corn and beans salsa

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:

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.
Pinterest graphic of pan-seared salmon filets with salsa over it

More Salmon Recipes

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5 from 3 votes

Pan Seared Salmon Recipe

By: Rena
Servings: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
overhead shot of Southwestern Salmon pan seared fillets on a pan topped with corn salsa
This is a simple Pan Seared Salmon recipe that's topped with delicious southwestern black bean and corn salsa.

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: 234kcalCarbohydrates: 11gProtein: 24gFat: 9gSaturated Fat: 1gCholesterol: 62mgSodium: 134mgPotassium: 732mgFiber: 2gVitamin A: 350IUVitamin C: 14.7mgCalcium: 21mgIron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Mexican
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

Author

About Rena Awada

Hi, I’m Rena! I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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