This easy salmon steak recipe delivers perfectly GOLDEN, pan-seared salmon with a crisp exterior, tender, juicy center, and a fresh, colorful garden salad on the side. It’s a showstopper meal that comes together in just about 20 minutes!
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Talk about simple elegance! You’ve got two main components here, beautifully seasoned salmon with that irresistible golden crust, and a BRIGHT, crisp salad loaded with lettuce, cucumber, and sweet peppers.
Both are delicious on their own, but together? Absolute perfection. Bonus, it looks like something you’d order at a bistro, but it’s incredibly quick and easy to make at home. Trust me, this is one you’ll be making again and again!
Helpful Tips & Variations
- Get the skillet HOT. A sizzling pan is the secret to that perfect golden crust. If it’s not hot enough, your salmon will steam instead of sear (and we want that beautiful crisp).
- Don’t move the salmon too soon. Let it sit for a good 3–4 minutes on the first side before flipping. It will naturally release from the pan when it’s ready, no wrestling required!
- Choose the right oil. Olive oil works beautifully for flavor, but if you want an even deeper sear, use avocado oil or another oil with a higher smoke point.
- Fresh vs. frozen salmon. Fresh is fantastic, but good quality frozen salmon works just as well. Just thaw it fully and pat it dry to avoid excess moisture.
- Brighten the salad. Add fresh herbs like dill, parsley, or basil for an extra layer of freshness (it makes the whole plate taste like summer).
- Switch up the veggies. No peppers? Try cherry tomatoes, radishes, or thinly sliced carrots for crunch.
- Make it a full meal. Want something heartier? Add roasted baby potatoes or a slice of crusty bread to soak up any juices.
Ingredients
For the salmon:
- 2 salmon steaks (about 1-inch thick)
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
For the salad:
- 2 cups chopped iceberg lettuce
- 1 small cucumber, thinly sliced
- ½ yellow bell pepper, diced
- ½ red bell pepper, diced
- 2 green onions, sliced
- 1–2 tablespoons olive oil (for dressing)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
How to Make Pan-Seared Salmon Steak with Fresh Garden Salad
- Prep the salad. In a large bowl, combine lettuce, cucumber, diced peppers, and green onions. Drizzle with olive oil and lemon juice. Season with salt and pepper, then toss gently. Set aside.
- Season the salmon. Pat the salmon steaks dry with paper towels. Season both sides with salt and freshly ground black pepper.
- Heat the skillet. Add olive oil to a large skillet and heat over medium-high until shimmering.
- Sear the salmon. Place the salmon steaks in the skillet and COOK for 3–4 minutes per side, until golden brown on the outside and just cooked through in the center.
- Serve. Transfer salmon to plates, add a generous portion of salad, and serve immediately!
Storage Tips
Pan-seared salmon is best enjoyed fresh, right off the skillet, when the outside is still crisp and the inside is perfectly tender. But if you have leftovers:
- Refrigerate: Store cooled salmon and salad separately in airtight containers. Salmon will keep for up to 2 days in the fridge.
- Reheat: Warm salmon gently in a skillet over low heat or in the oven at 300°F for 8–10 minutes. AVOID microwaving, it can dry the fish out!
- Salad tip: The salad is best fresh, but you can store undressed vegetables in a separate container for up to 2 days. Add the dressing right before serving to keep it crisp.
I hope you LOVE this quick and delicious salmon recipe as much as we do! It’s simple, fresh, and perfect for weeknights or even a dinner that feels a little special.
Pan-Seared Salmon Steak with Fresh Garden Salad
Ingredients
- 2 salmon steaks about 1-inch thick
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 2 cups chopped iceberg lettuce
- 1 small cucumber thinly sliced
- ½ yellow bell pepper diced
- ½ red bell pepper diced
- 2 green onions sliced
- 1 –2 tablespoons olive oil for dressing
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the salad: In a large bowl, combine lettuce, cucumber, diced peppers, and green onions. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently. Set aside.
- Season the salmon: Pat the salmon steaks dry with paper towels. Season both sides with salt and pepper.
- Heat the skillet: Add olive oil to a large skillet and heat over medium-high until shimmering.
- Sear the salmon: Place the salmon steaks in the skillet and cook for 3–4 minutes per side, until golden brown on the outside and just cooked through.
- Serve: Plate the salmon with a generous portion of the fresh salad and serve immediately.
Notes
- Let salmon cook undisturbed on the first side to develop a golden crust, it will release from the pan when ready to flip!
- Fresh herbs like dill, parsley, or basil add brightness to the salad.
- Salad vegetables can be swapped based on your preference, cherry tomatoes, radishes, or carrots work well.
If you try it, leave a comment below, we’d LOVE to hear how it turned out for you! And don’t forget to follow Panfetti on Pinterest for more easy, flavorful recipes you can make any night of the week.
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