Salmon in Salsa
Pan-seared salmon fillets bathed in a vibrant, chunky, homemade tomato salsa that adds freshness and tang to every bite.
Ingredients
- •4 salmon fillets (about 6 oz each)
- •2 tablespoons olive oil
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •3 large ripe tomatoes, finely diced
- •1 medium red onion, finely chopped
- •1 jalapeño pepper, seeded and minced
- •1/2 cup fresh cilantro, chopped
- •2 tablespoons fresh lime juice
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
Instructions
- 1
In a medium bowl, combine the diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and half of the minced garlic to create the fresh salsa; season with a pinch of salt and set aside.
- 2
Pat the salmon fillets completely dry with paper towels and season both sides evenly with the kosher salt and black pepper.
- 3
Heat the olive oil in a large skillet over medium-high heat until shimmering.
- 4
Place the salmon fillets skin-side down in the skillet and sear for about 4 to 5 minutes until the skin is crisp.
- 5
Flip the salmon fillets and cook for another 2 to 3 minutes until nearly cooked through.
- 6
Reduce the heat to medium, add the remaining minced garlic and ground cumin directly into the pan around the fish, cooking for 1 minute until fragrant.
- 7
Pour the prepared salsa directly over and around the salmon fillets in the skillet.
- 8
Simmer everything together gently for 3 to 4 minutes until the salsa is heated through and the salmon is flaky and opaque in the center.
- 9
Spoon the warm salsa generously over the top of each salmon fillet before serving.
💡 Chef tips
- For best results, use firm, vine-ripened tomatoes and drain off any excess watery liquid before mixing the salsa.
- Leftover salmon in salsa can be stored in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed fresh.
- You can substitute fresh diced bell peppers for jalapeños if you prefer a completely mild dish.
✅ How it should turn out
The finished dish features perfectly flaky salmon with a crisp skin, smothered in a bright, aromatic, and tangy tomato salsa that balances fresh acidity with savory warmth.