I’m keeping things fresh and springy today with 5-Minute Pan Seared Salmon with Lemon-Artichoke Salsa. There’s nothing like a burst of lemon and fresh herbs to instantly transport you to a warmer place and time, which this light, fresh, low-carb dinner recipe definitely does.
If you’re a long time IGE reader, you may recognize the Lemon-Artichoke Salsa – I’ve shared it twice before because it really is that good. The recipe comes from a restaurant Ben and I used to visit weekly when we lived in Minneapolis after college. After deciding to move back to Iowa I begged them for the recipe and thankfully they delivered. I thought the salsa would be perfect to spoon on top of pan seared salmon, and man oh man, the fresh dill, capers, and lemon juice in the salsa compliment them so well.
As the name implies, 5-minute pan seared salmon cooks in, you guessed it, just 5 minutes! Seafood is my favorite crazy-weeknight protein because it cooks so quickly and my entire family enjoys it. Move over, tuna – salmon is the real chicken of the sea. These salmon filets are seasoned simply with salt and pepper then seared for just a couple minutes per side. Top with Lemon-Artichoke Salsa that can be prepared a day ahead of time and you’re set. Buttery, flaky salmon topped with cold, tangy salsa – it does not get any better!
Start by making the Lemon-Artichoke Salsa. Like I said you could make this one or even two days ahead of time. In a medium-sized bowl add:
- Quartered artichoke hearts
- Capers
- Red onion
- Fresh dill
- Fresh garlic
- Dried oregano, salt, pepper
- Fresh lemon juice
- Extra virgin olive oil
Stir to combine then set aside or refrigerate if making ahead of time.
Next, season salmon filets generously with salt and pepper. The color of these salmon filets have not been edited at ALL. They are this bright and beautiful. That’s wild-caught Alaskan sockeye salmon for you!
Place the filets skin-side down in a large skillet with extra virgin olive oil over medium-high heat. Saute for 2 minutes then flip and saute for another 2-3 minutes, depending on how thick your filets are. Use tongs to peel off the crisped skin, which should come right off.
As I just mentioned, the total cooking time will depend on how thick your salmon filets are. Some filets are flat and wide, while others are tall and skinny. You can always put the salmon filets back into the skillet to cook a little more, but err on the side of undercooking vs overcooking. Overcooked salmon can be kind of chalky and let’s be real – wild-caught Alaskan salmon is pricy and not something you want butcher. I prefer salmon medium-rare so I cook for 2 minutes per side if my filets are wide and flat like the ones in the photo.
That’s all she wrote! Plate the salmon, spoon the Lemon-Artichoke Salsa on top, then serve with a large salad or fresh vegetable – asparagus pairs nicely, fwiw. I hope you love this light, fresh, gorgeous and quick-cooking salmon recipe! Enjoy!
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Pan Seared Salmon with Lemon-Artichoke Salsa
Description
Salmon with Lemon-Artichoke Salsa pairs pan seared salmon filets with a fresh and zippy salsa. This is a gorgeous, fresh, and low carb seafood recipe!
Ingredients
- 2 Tablespoons extra virgin olive oil
- 4, 6oz salmon filets
- salt and pepper
- For the Lemon-Artichoke Salsa:
- 14oz can quartered artichoke hearts, drained and chopped
- 3 Tablespoons drained capers
- 3 Tablespoons minced red onion
- 1/2 Tablespoon minced fresh dill
- 1 small clove garlic, pressed or minced
- pinch dried oregano
- salt and pepper
- 1 Tablespoon extra virgin olive oil
- 1 lemon, cut in half
Directions
- Combine all ingredients for Artichoke Salsa except lemon juice in a medium-sized bowl. Add preferred amount of lemon juice (I usually start with 1/2 a lemon then add more if I need to) then stir to combine and refrigerate while you cook the salmon. Lemon-Artichoke Salsa can be made a day ahead of time.
- Heat oil in a large skillet over medium-high heat. Season salmon filets generously with salt and pepper then place skin side down in the hot skillet. Cook for 2 minutes then flip and cook for 2-3 more minutes or until filets are cooked through. Peel off skin if desired then place filets onto plates, top with Lemon-Artichoke Salsa, and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Made for my dad – his two favorite things – salmon and artichokes – he loved it! He even enjoyed the lemon, which he doesn’t normally love, but it was a great contrast he said.
Love to hear that!!! So glad Dad enjoyed – very thoughtful of you to make for him. :)
Salmon is a favourite of mine in fact I had it tonight for dinner, in future I’ll add the salsa
Very good recipe,made exactly as given. Tastes even better after sitting in fridge so flavors can soak into artichokes
So good! I am not mad at that salsa at all!!!!!
Yass!! So glad to hear it!
[…] 5-Minute Salmon with Lemon-Artichoke Salsa from Iowa Girl Eats // 5-Minute Salmon with Lemon-Artichoke Salsa pairs salmon filets with a fresh and zippy salsa made with artichoke hearts, capers, dill, and plenty of lemon juice. A beautiful and healthy, gluten-free, low-carb dinner recipe! […]
This recipe is delicious!! Will be making again. Didn’t change a thing.
Easy to make, and very easy to eat. This is awesome!
So glad to hear it, Bob, thanks for your feedback and recipe review!
Fantastic recipe!! We’ve had it three times since it posted. Somehow it captures summer flavors in the middle of winter. Love that I can prep the salsa ahead of time and then cook the salmon in only 5 minutes…but what I REALLY love is that the leftovers taste just as good cold the next day :). Totally solves the problem of what to do with fish that I don’t want to reheat.
YES! Another reason why I love salmon so much – pretty much the only protein besides steak that tastes good cold! So glad you enjoyed the dish, Kerry!
I was really excited about Butcher Box, primarily for seafood. But it appears that the salmon and other seafood isn’t a regular option? Just beef, chicken, and pork? Is there a monthly option that always includes seafood?
Wild salmon is now a permanent add on (let me know if you don’t see it for whatever reason and I will try and get to the bottom of it.) I have been using a service called Fish Fixe for my seafood needs – GREAT quality and nearly all wild caught products! Here’s my affiliate link – you can use code IOWAGIRLEATS to get $10 off your first shipment. I love the scallops and tuna, especially.
I can never seem to get all of the bones out of wild salmon. Do you have any issues with this with the kids eating it? I much prefer the taste and peace of mind of eating wild over farmed but this drives me nuts
I keep a pair of tweezers in my kitchen for pulling pin bones. I’ve only found 2 so far in 6 of the filets from Butcher Box though!
Oh my gosh, there must be something in the air. I have heard of 3-4 different people whose young kids have broken a bone or thought they broke a bone in the past week. Glad Cam is okay! This dish looks delicious!
Ugh – SO scary! Especially at that age (2) when they can’t tell you what happened or where exactly it hurts. So, so glad he is ok too – thank you for your well wishes!