Pan-Seared Salmon with Olives

Why You’ll Love This Recipe

Pan-Seared Salmon with Olives is a simple yet flavorful dish that pairs the richness of salmon with a bright and tangy chunky olive sauce. The crispy skin of the salmon complements the savory mix of Castelvetrano and Kalamata olives, capers, and lemon, creating a dish that’s fresh, satisfying, and full of Mediterranean flair. Ready in just 25 minutes, this is a quick and elegant meal that’s perfect for both weeknight dinners and special occasions.

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each)

• Sea salt and freshly cracked black pepper

• 4 tablespoons extra virgin olive oil, divided

For the Chunky Olive Sauce:

• 1 cup mixed Castelvetrano and Kalamata olives, pitted and roughly chopped

• 2 tablespoons capers, drained

• 1 small shallot, peeled and finely minced

• Zest of 1 small lemon

• 1 tablespoon lemon juice

• 1 teaspoon sherry vinegar

• ½ teaspoon Aleppo pepper flakes (optional)

• 2 tablespoons minced fresh Italian parsley

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make Chunky Olive Sauce

1. In a bowl, combine olives, capers, shallot, lemon zest, lemon juice, sherry vinegar, and red pepper flakes (if using).

2. Stir in 3 tablespoons of olive oil and the parsley. Set aside.

Pan-Sear the Salmon

1. Heat a large skillet over medium-high heat.

2. Pat the salmon fillets dry with a paper towel, then season both sides with salt and pepper.

3. Add the remaining 1 tablespoon of olive oil to the skillet. Once the oil is shimmering, add the salmon fillets (skin-side up).

4. Cook for about 4 minutes until browned or the skin is crispy, undisturbed.

5. Flip the salmon to the other side (skin-side down) and reduce the heat to medium. Cook for another 3-5 minutes until just cooked through. Remove from heat.

Remove the Skin (Optional)

1. If removing the skin, carefully slide a wide spatula between the fillet and skin to separate.

2. Plate the salmon (skin-side up if leaving the skin on or flesh-side up if removing the skin).

Serve

1. Spoon the chunky olive sauce over the salmon fillets and serve immediately.

2. If serving with the skin on, plate the sauce first and then place the salmon skin-side up to keep the skin crisp.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Spicy Version: Increase the amount of Aleppo pepper flakes or use regular red pepper flakes for more heat.

• Herb Substitutes: Swap the parsley for fresh basil or cilantro for a fresh twist.

• Vegetarian Version: Use a hearty vegetable like roasted cauliflower or eggplant in place of salmon for a plant-based option.

Storage/Reheating

• Storage: Remove the skin before storing cooked salmon. Store leftovers in an airtight container in the fridge for 1-2 days.

• Reheating: Gently reheat the salmon in the oven at 350°F (175°C) for about 10 minutes or in the microwave for 1-2 minutes until heated through. Reheat the sauce separately.

FAQs

1. Can I use boneless skinless salmon fillets?

Yes, you can use boneless, skinless salmon fillets. However, be careful not to overcook them, as they can dry out quicker than skin-on fillets.

2. Can I use other types of olives?

Yes, you can use any olives you prefer. The mix of Castelvetrano and Kalamata adds a unique flavor, but green or black olives can also work well.

3. Can I make the olive sauce ahead of time?

Yes, the chunky olive sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Just warm it slightly before serving.

4. Can I cook the salmon in the oven instead of pan-searing?

Yes, you can bake the salmon at 400°F (200°C) for about 12-15 minutes, depending on the thickness of the fillets. Be sure to check the internal temperature, which should reach 145°F (63°C).

5. How do I know when the salmon is done cooking?

The salmon is done when it flakes easily with a fork and is opaque throughout. If you have a meat thermometer, the internal temperature should be 145°F (63°C).

6. Can I use another vinegar besides sherry vinegar?

Yes, you can substitute sherry vinegar with white vinegar or apple cider vinegar, but the flavor will differ slightly.

7. Can I serve this dish with something else instead of rice?

Yes, this salmon pairs well with roasted potatoes, quinoa, couscous, or a fresh green salad for a lighter option.

8. Can I freeze the salmon?

It’s best to enjoy salmon fresh, as freezing may alter its texture. However, you can freeze the sauce for up to 3 months and serve it with freshly cooked fish.

9. Can I make the olive sauce spicy without Aleppo pepper flakes?

Yes, you can add a pinch of red pepper flakes or a dash of hot sauce for extra spice if you prefer.

10. Can I remove the skin after cooking the salmon?

Yes, the skin can be removed after cooking, but it’s often easier to remove it before cooking or during the cooking process for a cleaner presentation.

Conclusion

Pan-Seared Salmon with Olives is a quick, flavorful dish that’s both elegant and satisfying. The crispy salmon paired with the tangy, savory olive sauce makes for a perfect meal any night of the week. Whether served with grains, vegetables, or on its own, this dish is a delicious way to enjoy salmon in a whole new way!

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