Seared Salmon

This seared salmon recipe combines incomparable Alaska salmon with fresh herbs, bright citrus and sweet Castelvetrano olives to make this delicious dish that is sure to be a favorite.

Recipe by Alaska Seafood Marketing Institute

Serves 4


½ c parsley leaves, coarsely chopped

⅓ c pitted Castelvetrano olives, coarsely chopped

2 tbsp chives, sliced

1 tbsp shallot, minced

2 tsp fresh lemon zest

1 garlic clove, minced

¼ to ½ tsp red pepper flakes

3½ tbsp extra virgin olive oil, divided

Kosher salt and freshly ground black pepper

½ tsp smoked paprika

4 (6-ounce) wild Alaska salmon fillets

2 small lemons, halved


Step 1: Prepare salsa verde

Stir together parsley, olives, chives, shallot, lemon zest, garlic, and red pepper flakes. Drizzle with 2 tbsp olive oil, tossing to coat. Season with salt and pepper to taste.

Step 2: Prepare salmon

Combine paprika, 1 tsp salt, and ½ tsp pepper. Sprinkle and rub paprika mixture onto fillets. Heat a large, heavy skillet over medium heat until hot; add remaining 1½ tbsp olive oil, swirling to coat. Add fillets skin side up and cook until golden brown, about 4 minutes. Turn fillets over and cook until golden and just cooked through, about 3- to 4 minutes. Remove and let stand a few minutes. Cook lemon halves cut side down until charred, about 2- to 3 minutes.

Step 3: Serve

Arrange fillets on a serving dish. Spoon salsa verde on top of fillets. Serve warm with charred lemons.

If you enjoyed this seared salmon recipe be sure to check out Fish Alaska’s library of recipes.