Pan-Seared Salmon with Cucumber Dill Salad
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 2 tablespoonsolive oil
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1lemon
- 1 largecucumber
- ¼ mediumred onion
- 3 tablespoonsfresh dill
- ½ cupplain yogurt
- 1 tablespoonsherry vinegar
Prep
- 01
Cut 1 large cucumber in half lengthwise and slice thinly into half-moons.
- 02
Thinly slice 0.25 medium red onion.
- 03
Finely chop 3 tablespoons fresh dill.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. While it heats, pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- 02
Once the oil shimmers, place salmon skin-side up in the pan. Cook for 4 minutes without moving, until the skin is crispy and golden.
- 03
Flip gently and cook for 2 to 3 minutes more, until the flesh is opaque throughout and flakes easily. Transfer to a plate.
- 04
Squeeze the juice of the lemon over the warm salmon and drizzle with the remaining 1 tablespoon olive oil.
- 05
Toss the cucumber salad with yogurt, sherry vinegar, fresh dill, and a pinch of salt. Serve alongside the salmon.
Spice Tips
For subtle heat, add a pinch of red pepper flakes to the salad. A small minced garlic clove in the yogurt dressing adds garlicky sharpness. Finish with a crack of fresh black pepper for extra bite.
The salmon can be cooked ahead and served at room temperature if you prefer. Substitute crème fraîche or sour cream for yogurt in the salad if preferred.