Seared Salmon with Cucumber

Seared salmon is an excellent choice for a quick family meal. Delicious, yet ready in minutes, preparing this favorite is as easy as seasoning and sautéeing in olive oil.

Makes 4 servings


  • 1 (2-pound) salmon with skin on, about 1 inch thick
  • 4 tbsp olive oil, divided
  • ¾ tsp salt, divided
  • ¾ tsp freshly ground pepper, divided
  • 1 cucumber, cut into julienne strips
  • 2 cups red and/or yellow cherry tomatoes, halved
  • 2 tbsp chopped fresh cilantro
  • ¼ cup red wine vinegar
  • Lemon wedges, for garnish


Cut salmon into four fillets. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sprinkle salmon with ½ teaspoon salt and pepper. Place salmon in skillet and cook 5 to 6 minutes or until fish flakes easily when tested with a fork, turning once. Remove skin and discard.

Meanwhile, in a large bowl toss together cucumber, tomatoes and cilantro. For dressing, combine red wine vinegar, 3 tablespoons olive oil and ¼ teaspoon each salt and pepper. Stir dressing into cucumber mixture. To serve, divide cucumber mixture among four plates; top with salmon. Garnish with lemon wedges.

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