Pan searing is my absolute favorite way to cook salmon. A thin crust covers a moist, flavorful fish. This light sauce is the perfect accompaniment, and can double as a salad dressing.

Directions

Prepare Salmon

1. To prepare the salmon, season fillets lightly with salt and pepper.

2. Preheat a large, heavy frying pan over medium-high heat. Add oil.

3. When the oil is hot, add the salmon fillets, flesh-side down, and sear until golden brown and crisp, about three minutes.

4. Turn fillets over and sear skin-side down until salmon is just cooked through, about three minutes. (You may need to cook it a few minutes more over low heat if you want it well done.)

5. Remove salmon from pan. Let cool for a few minutes and serve with cucumber sauce (see below).

Prepare Cucumber Sauce

1. To prepare cucumber sauce, place all ingredients in a food processor and blend until smooth. Keep refrigerated until use.

Notes:

Cucumber sauce can be refrigerated for up to a week.

Recipe tags

Anchovies Cucumber sauce Cucumbers Dairy Estee Kafra Fish Garlic Hanukkah Pan sear Pan-seared Parsley Protein Quick-and-easy Salmon Scallions Seared Shavuos Simple Simple suppers Sour cream Super easy Tarragon

Pan Seared Salmon with Creamy Cucumber Sauce

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Alyssa

2 years ago

This was really tasty! I made it for a Shavuot meal but actually made it pareve, using plain coconut yogurt. It paired really well with the pasta dish I made. I will say there was a ton of sauce leftover, but you can always use it for dressing for other meals, too.