Pan Fried Salmon with Cucumber Radish Salad

  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
Save Recipe

Ingredients

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

Directions

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.

Pan-Fried Salmon

Oven-Baked Salmon

Pan-Roasted Salmon with Fennel Puree

Fried Rice with Simple Baked Salmon