Pan Fried Salmon with Cucumber Radish Salad

Total Time:
25 min
15 min
10 min
  • 4 6 -ounce center-cut salmon fillets (about 1 inch thick), with skin
  • 2 teaspoons sesame seeds
  • 1 English seedless cucumber, thinly sliced
  • 4 to 5 radishes, thinly sliced
  • 1/2 jalapeno, stemmed, seeded, and finely chopped
  • 1 , 1-inch piece fresh ginger, peeled
  • 2 tablespoons vegetable oil
  • 1 tablespoon rice vinegar
  • Pinch sugar
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon dark sesame oil
  • 1. Bring salmon to room temperature 10 minutes before cooking. Toast sesame seeds in a small, dry skillet over medium heat, stirring and tossing, until fragrant and golden, about 4 minutes. Pour into a small bowl and cool.

  • 2. Place cucumber, radishes, and jalapeno in a medium bowl. Finely grate ginger into bowl. Add 1 tablespoon oil, toasted sesame seeds, vinegar, sugar, 1 teaspoon salt, and sesame oil. Toss and set aside.

  • 3. Heat a large skillet over medium-low heat. Season salmon with salt and pepper. Add remaining 1 tablespoon vegetable oil to pan; Increase heat to medium high. Place salmon, skin side up, in pan. Cook, without moving, until golden brown, about 4 minutes. Turn fillets over using a metal spatula and cook until firm to touch, about 3 more minutes. Transfer to plates or a platter and serve warm with cucumber salad.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 320

  • Total Fat: 19 grams

  • Saturated Fat: 2.5 grams

  • Total Carbohydrate: 2 grams

  • Protein: 34 grams

  • Sodium: 210 milligrams

  • Cholesterol: 95 milligrams

  • Fiber: 1 gram

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