This Pan-Seared Salmon with Cucumber Salad is a perfect choice for light dinner recipes. You’ll love how quickly this flavorful and healthy meal comes together, making weeknights a breeze. It’s an ideal dish when you want something satisfying without feeling heavy.
Key Ingredients & Substitutions:
- Salmon Fillets: Use skin-on or skinless. For a different fish, try cod or halibut.
- Cucumber: English cucumber works best. Regular cucumbers are fine if you peel them.
- Fresh Dill: Adds brightness. If unavailable, use fresh parsley or chives.
- Lemon: Essential for flavor. Bottled lemon juice can be a substitute in a pinch.
Ingredients:
For the Salmon:
- 2 (6 oz) salmon fillets, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, cut into wedges (for serving)
For the Cucumber Salad:
- 1 large cucumber, thinly sliced or diced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon sugar (optional, for balance)
- 1/4 teaspoon salt
- Pinch of black pepper
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Servings: 2
- Tools Needed: Large skillet, mixing bowl, sharp knife, cutting board
Step-by-Step Instructions:
1. Prepare the Cucumber Salad
Combine the sliced cucumber, red onion, and chopped fresh dill in a medium bowl. In a small separate bowl, whisk together the apple cider vinegar, olive oil, sugar (if using), salt, and pepper. Pour the dressing over the vegetables and toss gently to coat. Set aside to let the flavors meld while you cook the salmon.
2. Season the Salmon
Pat the salmon fillets dry with paper towels. This helps achieve a crispy skin. Season both sides of the salmon with salt and black pepper.
3. Pan-Sear the Salmon
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down (if applicable), into the hot pan. Cook for 4-6 minutes, or until the skin is crispy and golden brown.
4. Finish Cooking the Salmon
Flip the salmon fillets and continue to cook for another 3-5 minutes, depending on thickness, until cooked through and flaky. The internal temperature should reach 145°F (63°C). Remove from heat immediately.
5. Serve
Divide the pan-seared salmon and cucumber salad between two plates. Garnish with fresh lemon wedges for squeezing over the salmon. Enjoy your delicious and light dinner!
Variation Ideas:
- Add cherry tomatoes or bell peppers to the cucumber salad for extra color and nutrients.
- Swap out dill for fresh mint or cilantro in the salad for a different flavor profile.
- Sprinkle a pinch of red pepper flakes on the salmon for a little heat.
- Serve with a side of quinoa or brown rice if you desire a heartier meal.
Storage Instructions:
Store leftover pan-seared salmon and cucumber salad in separate airtight containers in the refrigerator for up to 2-3 days. Reheat salmon gently in a skillet or microwave until just warm to avoid drying it out. The cucumber salad is best served chilled.
Frequently Asked Questions (FAQ):
- Can I use frozen salmon? Yes, just ensure it’s fully thawed and patted very dry before cooking.
- How do I know when the salmon is cooked? It will be opaque throughout and flake easily with a fork.
- What if I don’t have fresh dill? You can use 1 teaspoon of dried dill, but fresh is highly recommended for best flavor.
- Can I prepare the salad ahead of time? Yes, you can make the cucumber salad a few hours in advance, but it’s best assembled closer to serving for crispness.
- Is this a good option for meal prep? Absolutely! Cook the salmon and prepare the salad, then portion them into containers for easy light dinner recipes throughout the week.
- Can I bake the salmon instead of pan-searing? Yes, bake at 400°F (200°C) for 12-15 minutes or until cooked through.