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Pan-Seared Greek Salmon with Tzatziki and Greek Salsa Recipe

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Pan Seared Greek Salmon is a flavorful and quick-to-make dish featuring perfectly seared salmon fillets seasoned with traditional Greek spices, topped with a creamy homemade tzatziki sauce and a fresh Greek-style salsa. This recipe offers a delightful combination of textures and Mediterranean flavors, ideal for a healthy yet satisfying meal.

Ingredients

Salmon and Seasoning

  • 4 salmon fillets (4-6 ounces each)
  • 3 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 2 teaspoons lemon juice
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon dried dill
  • 2 tablespoons chopped parsley
  • 2 tablespoons freshly chopped dill

Tzatziki Sauce

  • 3/4 cup Greek yogurt
  • 1 cup grated or thinly sliced cucumber
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon chopped dill
  • Dash of salt and pepper

Greek Salsa

  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese
  • 1/4 cup red onion, diced
  • 1 tablespoon chopped dill
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Prepare the salmon: Dry the salmon fillets on both sides thoroughly to remove any excess moisture. This step ensures a better sear and crust on the fish.
  2. Mix the spices: In a small bowl, combine salt, pepper, paprika, dried oregano, and dried dill to create the seasoning mix.
  3. Season the salmon: Sprinkle the spice mixture evenly over the flesh side of each salmon fillet.
  4. Heat the skillet: In a large skillet or cast iron pan, heat the olive oil over medium-high heat, then reduce heat to medium-low to avoid burning the spices.
  5. Cook salmon skin-side down: Place each salmon fillet skin-side down in the skillet. Gently press the top of each fillet for about 15 seconds to ensure even contact with the pan.
  6. Sear the salmon: Cook the salmon for 3-4 minutes on the first side. If the fillets stick to the pan, wait an additional 1 to 2 minutes before flipping to prevent tearing.
  7. Flip and finish cooking: Turn each salmon fillet over and cook for another 1 minute, or until the internal temperature reaches 145°F (63°C).
  8. Rest and garnish: Remove the salmon from the skillet. Drizzle extra virgin olive oil and a squeeze of lemon juice over the top.
  9. Make tzatziki sauce: In a medium bowl, combine Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper. Stir well and chill until ready to serve.
  10. Prepare Greek salsa: Mix cherry tomatoes, feta cheese, red onion, chopped dill, and olive oil in a small bowl until combined.
  11. Serve: Plate the salmon fillets topped with tzatziki sauce and a spoonful of Greek salsa for a fresh, flavorful meal.

Notes

  • Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
  • To reheat salmon, warm it gently in a skillet over low heat to preserve moisture and texture.
  • Ensure the salmon is dried thoroughly before cooking to achieve a crispy crust.
  • Use fresh herbs whenever possible for the best flavor.
  • Internal temperature for cooked salmon should reach 145°F (63°C) for safe consumption.

Find it online: https://marthatasty.com/pan-seared-greek-salmon-with-tzatziki-and-greek-salsa-recipe/