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Seared Salmon in a buttery garlic lemon sauce, topped with a delicious fresh tomato salsa and avocado slices!
Healthy, low carb, full of amazing flavour and so EASY to make! An incredible salsa mixed with a touch of lime juice sits on top of crispy seared salmon. Topping each piece of salmon with creamy avocado slices is the genius part about this recipe. The flavour combination is crazy good and makes for an amazing salsa salmon for lunch or dinner!
PAN SEARED SALMON RECIPE
Inspired by this Pico De Gallo, you can’t get better than fresh tomato salsa topped on salmon! All of those flavours combine so well with every bite! Low carb and full of healthy fats thanks to the salmon and avocado, this recipe is filling, hearty and absolutely delicious.
When it comes to simple to make meals that are quick to throw together, salmon recipes always have a place in my heart. This foolproof recipe delivers what it promises: a perfect, tender and flaky salmon fillet with deliciously crispy edges and amazing flavour.
Salsa Recipe
The salsa recipe is so EASY to prepare while your salmon is cooking! You only need a handful of ingredients for the best salsa recipe to compliment your salmon:
- Tomatoes — I prefer Roma but any type is fine to use
- Red onion — or green onion if you prefer
- Cilantro — you can use parsley if you don’t like cilantro
- Serrano chiles — or Jalapeño
- Lime juice — or lemon juice
- Garlic — just enough to add a hint of flavour
Tips For Cooking Salmon
- Do not use cold salmon: Salmon will normally cook unevenly if fillets are cold. Remove fillets from the refrigerator at least 15 minutes before cooking to bring them closer to room temperature.
- Pat fillets dry with paper towel: When salmon is wet, they’re more likely to stick to the pan and won’t crisp on the outer edges.
- Make sure your pan is preheated: With the pan on medium-high, start preheating before cooking to get it hot. Drizzle in a small amount of oil and let it shimmer before adding your salmon.
How To Cook Salmon in a Frying Pan
When searing salmon, the best pans to use are large stainless steel pans or cast iron skillets. Avoid over crowding while cooking, working in batches if you need too. Cook on a hot surface, as mentioned above, adding salmon fillets flesh side down, while pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for about 4 minutes until crispy and golden, before flipping.
How To Know When Salmon Is Ready
The changing of colours that happens while cooking salmon is the biggest indicator to know when your fillets are ready. Starting where the fillet touches the pan, the colour will slowly change along the sides of the fillets, and slowly work its way up from a deep pink to a paler pink colour.
When the colour has changed up to about three-quarters of the fillet, flip! It will only need 2-3 extra minutes after flipping as the bulk of cooking has already been done. You will end up with a flaky, tender seared salmon fillet, cooked perfectly medium, with deliciously crisp outer edges!
Love Salmon? Try these recipes!
Creamy Spinach Stuffed Salmon in Garlic Butter
Easy Honey Garlic Salmon
Creamy Garlic Butter Tuscan Salmon
Seared Salmon with Avocado Tomato Salsa ON VIDEO
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Pan Seared Salmon with Avocado Tomato Salsa
Ingredients
Salmon:
- 20 ounces skinless salmon filets each fillet should weigh about 5 ounces or 140 g
- 1 pinch salt to season
- 1 pinch pepper to season
- 3 tablespoons lemon juice divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 5 cloves garlic finely chopped or minced
Salsa:
- 3 tomatoes finely chopped
- 2 tablespoons red onion finely chopped
- 1 tablespoon fresh cilantro leaves finely chopped
- 1/2 Serrano chile or jalapeño, stems, ribs, seeds removed and finely chopped - adjust to your heat preference
- 1 clove garlic small, crushed
- 1 tablespoons lime juice
- 1/4 teaspoon salt
- 1 large avocado sliced
Instructions
- Pat dry room temperature salmon fillets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each fillet and rub in the flavour.
- Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Add salmon fillets, flesh side down, while pressing lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
- Flip and sear the other side of each fillet for TWO minutes. Then, add in the butter, chopped garlic and remaining lemon juice.
- Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness, while stirring the butter and garlic around each fillet. (The butter will begin to brown slightly. YUM!) Taste test and season with salt and pepper to your tastes, and add more lemon if desired.
- While salmon is cooking, combine the salsa ingredients in a bowl (not including avocado). Top each salmon fillet with the tomato salsa and avocado slices.
- Drizzle each fillet with the buttery sauce and serve immediately.
Notes
- Do not use cold salmon: Salmon will normally cook unevenly if fillets are cold. Remove fillets from the refrigerator at least 15 minutes before cooking to bring them closer to room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was so delicious! I replace the lemon with lime since that’s all I had. I absolutely love the taste it brought to the salmon. Definitely will be a staple in my house.
This was amazing!! Thank you so much for the great instructions on how to cook the salmon. It was perfect!! I always struggled with getting it cooked right but no longer!! 🙂
O M G ! This looks SOOO Good! I am anxious to try it. I love Salmon!