Recipe courtesy of Michael Fennely

Seared Salmon with Artichoke Salsa

  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe



2 (6-ounce) jars marinated artichokes

2 cups chopped vine ripe tomatoes

3 tablespoons minced shallots

2 tablespoon capers

1 lemon, zested and juiced

2 garlic cloves, minced

2 tablespoons finely chopped parsley

2 teaspoons sugar

1/2 cup extra-virgin olive oil

Salt and pepper


2 tablespoons olive oil

4 (6 to 8-ounce) salmon fillets, skin on


  1. To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper.
  2. Preheat oven to 400 degrees F.
  3. Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear skin until crispy, approximately 2 minutes. Salmon should turn pinkish white 1/4-inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking.
  4. To serve, place in the center of plate, and top with artichoke salsa.

Salmon Baked in Foil

Pan-Seared Salmon with Summer Succotash

Pan Seared Salmon with Sour Cream and Dill

Salmon in Lemon Brodetto with Pea Puree