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Seared salmon topped with simple and healthy chipotle salsa — it’s an easy and healthy weeknight meal.
Seared salmon is probably definitely my favorite way to prepare salmon. It’s quick, and the result is delicious, flakey salmon. What’s better?!
I don’t remember eating salmon on a regular basis until a couple of years ago. In my mind, it was always know as the “expensive fish”. …which isn’t completely inaccurate. Compared to tilapia or cod, salmon is more expensive, but that’s because it’s more nutritious! Salmon has quickly become my favorite fish to make during the week, and therefore I’m always looking for new and creative ways to prepare it.
SEARED SALMON RECIPE
This seared salmon recipe is actually quite simple, and quick too. The actual salmon is marinated in olive oil and lime juice, making this a lighter dinner option. Plus, the lime juice pairs perfectly with the chipotle salsa. It’s gluten free, low carb, full of healthy fats thanks to the avocado, and omega-3’s.
If you’ve been wanting to add salmon to your weekly dinner rotation, this is a good place to start!
CHIPOTLE SALSA RECIPE
- tomatoes – I used vine ripe tomatoes because they’re generally easy to find
- chipotle peppers in adobo – should be able to get this at any grocery store in the Mexican food aisle
- red onion
*Salt is optional. I think it adds flavor, but if you’re trying to cut back on salt, you can easily omit it. As far as making the salsa goes, you’re going to throw everything EXCEPT the avocado into your food processor and pulse for 10-15 seconds. You want everything to be combined, but you still want it to be a bit chunky.
TIPS FOR PAN-SEARING SALMON
- Make sure the salmon is completely thawed out. I prefer to transfer the salmon from the freezer to the refrigerator the night before. That way, it’ll evenly thaw out and be good to go by dinnertime the following day.
- Use a cast iron skillet, or stainless steel skillet. These work best when pan-frying anything, and salmon is no exception. Oh, and be sure to preheat the skillet before adding the salmon. I typically add 1-2 tablespoons of oil then heat the skillet on medium-high and allow it to heat for 1 minute or so before adding in the salmon.
WHAT TO DO WITH THE LEFTOVER CHIPOTLE PEPPERS
You can place the leftover can directly in the refrigerator and use them at a later date; however, you’re going to want to prep something sooner rather than later before the peppers to bad. Here are a few ideas of things to make:
Seared Salmon with Chipotle Salsa
for the salmon:
- 2 salmon fillets
- 2 tbsp olive oil
- 1 tbsp lime juice
- Salt and pepper
for the salsa:
- 3 vine ripe tomatoes
- 1/2 cup cilantro
- 3 chipotle peppers in adobo
- 3 tbsp red onion chopped
- 1/2 tsp salt
- 1 tbsp lime juice
- 1 avocado diced
- Heat 1-2 tbsp olive oil in a cast iron or stainless steel skillet over medium-high.
- Combine olive oil and lime juice in a bowl, then brush mixture over salmon fillets; sprinkle them with salt and pepper.
- Add salmon to the skillet and place a lid on the skillet, cooking the salmon for 4 minutes on each side.
- While the salmon is cooking, make the salsa: add all ingredients EXCEPT the avocado to your food processor and pulse for 10-15 seconds. You want everything to be combined but you still want it to be a little chunky.
- To check if the salmon is is cooked, use a fork to cut down the middle. It should cut very easily and be flakey. If it's not, cook for an extra 1 minute on each side.
- Remove salmon from the skillet and add the salsa. Top it off with diced avocado.