Seared Salmon with Pickled Watermelon Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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2 tablespoons grape seed oil

Six 6-ounce skin-on salmon fillets

1 tablespoon sea salt

1 teaspoon ground pepper


1/2 cup white balsamic vinegar

2 tablespoons sugar

1/2 cup julienned red onion

1 cup small-diced Roma tomatoes

3 cups large-diced seedless watermelon, rind removed

1/4 cup fresh basil leaves, chiffonade


  1. For the salmon: In a saute pan over medium-high heat, add the oil and allow to warm. Next, sprinkle the salmon fillets with the salt and pepper. Then, add to the oil, skin-side up, and allow to sear for 3 to 4 minutes. Reduce the heat to medium, flip the fish and repeat cooking until desired temperature, 3 to 4 minutes. Once cooked, remove from the pan and allow to rest for 4 to 5 minutes before serving. 
  2. For the salad: In a saucepan over high heat, combine 2 cups water, the white balsamic vinegar and sugar. Stir the mixture and heat until the sugar is fully dissolved. Once the sugar is dissolved, add the onions and cook for 3 minutes. Then add the tomatoes and cook for a final minute. Once the tomatoes have cooked, remove from the heat and toss in the watermelon and basil. Portion to plate and finish with the seared salmon.

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