This post is also available in: Español
Make this quick, easy and absolutely delicious pan-fried salmon fillet with peach salsa and have dinner on the table in 20 minutes or less! Fresh and vibrant in flavor, it’s a great healthy weeknight meal.
As busy parents, I’m sure many of you would agree that sometimes being able to cook a delicious, healthy meal for dinner can feel more like a luxury than a reality.
However, I’ve come to the realization that with a little creativity and using simple ingredients that should always be in your pantry, you can make a fabulous dinner that is tasty and good for you.
Ready to serve in just 20 minutes, this pan fried salmon is served with a fresh and tangy peach salad. Made with natural and healthy ingredients, it’s a great low carb and high protein meal.
For more seafood recipes, be sure to check out my Foil Baked Salmon and Fish Tacos.
Ingredients
For the pan fried salmon
- Vegetable Oil
- Salmon Fillets
- Salt and Pepper
- Lime Juice
For the peach salsa
- Peaches
- Red Onion
- Tomato
- Jalapeno
- Cilantro
- Lime Juice
- Salt and Pepper
How to make pan fried salmon fillet with salsa
- To make the peach salsa, in a medium bowl, mix peaches, onion, tomato, jalapeño, cilantro and lime juice. Season with salt and pepper to taste.
- Heat a medium skillet over medium-high heat. Add oil to pan.
- Season salmon with salt, pepper and lime juice. Add salmon to hot skillet. Cook for 5 minutes or until browned. Using a large slotted spatula, flip salmon and cook for an additional 3-4 minutes or until salmon is opaque throughout but still slightly pink in the center.
- Serve immediately. Top salmon with peach salsa. Add a side of cooked vegetables and potatoes, if desired.
Frequently Asked Questions
The salmon itself is best served as soon as it’s cooked, but the peach salsa can be made a couple of days ahead of time and be stored covered in the fridge.
If you have leftover salmon fillet, it will keep well in the fridge for 3 to 4 days and can be reheated in the oven, or served cold, flaked over salad.
You can pan fry salmon fillets straight from frozen, but their texture can be quite soft and mushy as they will contain a lot of water. If using frozen fillets, it’s best to thaw them and then pat them dry with kitchen paper to remove as much water as possible.
This salmon and salsa recipe is great to serve with lots of veggie, potato or rice sides. I like to serve it with some steamed vegetables or cauliflower rice to keep it low carb. It’s also great with a fresh salad. Try it with:
Caprese Salad
Tostones
Stuffed Sweet Potatoes with Picadillo
Recipe Notes and Tips
- Don’t season the salmon until you are ready to cook it. The acidity in the lime juice can break down the flesh too much.
- You can use salmon fillets with skin on or off. If skin on, cook them skin side down first.
- Don’t have your pan on too high a heat. If it’s too hot, the outside will cook too quickly and the inside can remain raw.
- These pan fried salmon fillets are great to serve with peach salsa, but they’re also great with my Strawberry Salsa too!
One of the most delicious and healthy dinners I’ve made in a while is this beautiful pan fried salmon. It is really all about the Peach Salsa my friends!
More Easy Dinner Recipes
INGREDIENTS
- 1 cup jarred sliced peaches , drained and cubed
- ½ cup red onion , chopped
- 1 small tomato , chopped
- 1 medium jalapeño , chopped
- 1 tablespoon roughly chopped cilantro
- juice of 1 lime , freshly squeezed
- salt and pepper to taste
For the Salmon
- 1 tablespoon vegetable oil
- 12 oz salmon fillets , cut in 2 pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon lime juice , freshly squeezed
INSTRUCTIONS
- To make the peach salsa, in a medium bowl, mix peaches, onion, tomato, jalapeño, cilantro and lime juice. Season with salt and pepper to taste.
- Heat a medium skillet over medium-high heat. Add oil to pan.
- Season salmon with salt, pepper and lime juice. Add salmon to hot skillet. Cook for 5 minutes or until browned. Using a large slotted spatula, flip salmon and cook for an additional 3-4 minutes or until salmon is opaque throughout but still slightly pink in the center.
- Serve immediately. Top salmon with peach salsa. Add a side of cooked vegetables and potatoes, if desired.
NOTES
- Don’t season the salmon until you are ready to cook it. The acidity in the lime juice can break down the flesh too much.
- You can use salmon fillets with skin on or off. If skin on, cook them skin side down first.
- Don’t have your pan on too high a heat. If it’s too hot, the outside will cook too quickly and the inside can remain raw.
- These pan fried salmon fillets are great to serve with peach salsa, but they’re also great with my Strawberry Salsa too!
Nutrition
share your plate
Leave a Reply