Seared Salmon With Cilantro-Cucumber Salsa
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Seared Salmon With Cilantro-Cucumber Salsa

Seared Salmon With Cilantro-Cucumber Salsa

Be good to yourself with this vibrant, delicious and heart-healthy recipe.

This delicious recipe is heart healthy, because as you’ve likely heard, the omega-3 fatty acids in salmon are really good for you. The easy salsa topping is a colorful feast for the eyes—and it also makes a great low-cal dip for chips.



cucumber, peeled, halved lengthwise, seeded, halved lengthwise again, and thinly sliced crosswise

1 cup

cherry tomatoes, quartered


yellow or orange bell pepper, seeded and cut into 1 in julienne

2 tbsp

chopped shallot or red onion

1 tbsp

chopped fresh cilantro (plus sprigs for garnish)

1 tbsp

lime juice

1 ½ tsp

canola oil

1 tsp


½ tsp

red pepper flakes

1 tsp



salmon fillets, each 5 oz, about 1 in thick

¼ tsp

freshly ground black pepper lime wedges for garnish


Step 1

In a bowl, combine the cucumber, tomatoes, bell pepper, shallot, and chopped cilantro. Toss to mix.

Step 2

In a small bowl, whisk together lime juice, honey, red pepper flakes, 1 teaspoon canola oil, and ½ teaspoon salt. Pour lime mixture over cucumber mixture and toss to coat evenly. Set aside.

Step 3

Sprinkle the salmon fillets on both sides with the remaining ½ teaspoon salt and the black pepper. In a large nonstick frying pan, heat the remaining ½ teaspoon canola oil over medium-high heat.

Step 4

Add the fish to the pan and cook, turning once, until opaque throughout when tested with the tip of a knife, 4-5 minutes on each side.

Step 5

Transfer the salmon fillets to warmed individual plates and top each with the salsa. Garnish the plates with cilantro sprigs and lime wedges.