This post may contain affiliate links.
Pan Seared Greek Salmon is a quick salmon meal that quickly cooks on a skillet on the stove. Salmon is topped with spices, pan seared and topped with Tzatziki and a Greek style salsa. You will love this Mediterranean inspired meal!
We eat seafood on rotation all year-round. We go between Mediterranean Salmon, Pan Seared Greek Salmon, Baked Cod with Lemon and Herbs, Easy Air Fryer Cod Recipe and this Simple Black Sea Bass Recipe. My kids especially love salmon which makes me happy because it is a light option.
My kids loved today’s Pan Seared Greek Salmon with the lemon and dill mixed together and the option to add on the Tzatziki {or try this Creamy Dill Sauce Recipe} and Greek style salsa. If you like quick salmon recipes try our Honey Mustard Salmon with Tangy Marinade. Do you prefer a different method than pan searing? Try air frying salmon with these Quick and Easy Air Fryer Salmon Fillets.
I also suggest making some Mediterranean side dishes to serve with it like this Mediterranean Bean Salad with Chickpeas, Fresh Summer Orzo Pasta Salad and these Mediterranean Roasted Vegetables.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Salmon: For today’s recipe I used 4 – 4 ounce Wild King Salmon filets. You can use any variety of salmon that you like. Depending on how large the salmon is will depend on how long you need to cook them. I like to use Wild caught salmon but once again you can use whatever variety you like.
- Garlic: Garlic adds a lot of flavor to this dish. I chopped it into slices and added it to the skillet. You can also leave it whole or mince it.
- Spices: The spice mixture that is sprinkled on the salmon before cooking is paprika, oregano and dried dill. Alternatively if you want to use different Mediterranean spices try this Baked Mediterranean Salmon with lemon and herbs for a lighter oven-method version.
- Tzatziki: To create the Tzatziki you will combine Greek yogurt, grated cucumber, olive oil, lemon juice, garlic and dill. This makes a nice sauce to top on your salmon. You also can turn this salmon into a Mediterranean Salmon Bowl for a light salmon dinner or easy meal-prep.
- Greek Salsa: The Greek style salsa mixes together cherry tomatoes, feta cheese, red onion, dill and olive oil. You can add whatever Greek inspired ingredients you like. I sometimes will add kalamata olives, cucumbers and roasted red peppers.
Recipe Modifications
- Spices: You can add a variety of spices like Greek seasoning, za’atar, sumac or Italian seasoning.
- Herbs: Fresh herbs take this to the next level. Try adding dill, mint, basil, parsley or fresh oregano.
- Other Ingredients: You cna add more flavor by drizzle balsamic vinegar over the salmon. I also love pairing this salmon with pickled red onions or sun-dried tomatoes.
Serving Tip: Serve this salmon with one of these 26 Best Side Dishes or Salmon to complete your plate.
How do you Make Pan Seared Salmon
Step 1: Prepare Salmon: Dry your salmon filets on both sounds well. This helps to take away any excess moisture the salmon has which in turn will help the salmon sear and get a nice crust.
Step 2: Mix Salmon Rub: In a small bowl mix together the salt, pepper, paprika, dried oregano and dried dill. When you are ready to cook the salmon sprinkle the spice mixture over the flesh side of each piece of salmon.
Step 3: Sear Salmon: In a large skillet or cast iron skillet heat the olive oil over medium high heat. Turn the heat down to medium- low. Add each piece of salmon with the skin side down. Press the top of the salmon for about 15 seconds. Add each piece of salmon and repeat the above process.
Step 4: Cook Salmon: Cook for 3-4 minutes on the first side. If the salmon sticks you need to wait another 1 to 2 minutes.
Flip the salmon and cook for another 1 minutes or until the internal temperature reaches 145 degrees F. Remove salmon from the skillet and drizzle extra virgin olive oil, a squeeze of lemon juice over top. Serve with Tzatziki and the Greek style salsa.
Step 5: Make Tzatziki: Combine all of the tzatziki ingredients in a medium bowl and stir well. Chill until ready to serve.
Step 6: Make Greek Salsa: Combine all of the Greek salsa ingredients in a small bowl and mix well.
Recipe Tips
- Make sure to dry the salmon on both sides of each filet with a paper towel. This helps to take the moisture out of the salmon and they will cook better and get a nice sear on the outside.
- Don’t salt the salmon until you are ready to cook it. If you salt the salmon too early it will start to break down the proteins in the salmon.
- When pan-searing your salmon you will want to put the skin side down and pressing a spatula down on the top of the salmon to help sear the salmon and keep the salmon skin from curling. After about 15 second you can remove the spatula but still leave the salmon skin side down and cook for about 4-5 minutes.
Looking for more amazing seafood dinners? Try our Black Sea Bass recipe!
Storage Tips
Store the salmon in an airtight container for up to 3 days. To reheat you can heat this salmon up in a skillet or you can heat it in a skillet on low heat.
If you are chopping this salmon the next day, you also might try our air fryer salmon bites with teriyaki glaze for a snack or lunch.
More Salmon Recipes
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Pan Seared Greek Salmon
Ingredients
- 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
For the tzatziki sauce:
- 3/4 cup of Greek yogurt
- 1 cup of grated cucumber or thinly sliced cucumber
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1 garlic clove, minced
- 1 tablespoons dill, chopped
- Dash or salt and pepper
For the Greek salsa:
- 1 cup of cherry tomatoes, chopped in half
- 1/2 cup of feta cheese
- 1/4 cup of red onion, diced
- 1 tablespoons dill, chopped
- 1 tablespoons extra virgin olive oil
Instructions
- Dry your salmon filets on both sounds well. This helps to take away any excess moisture the salmon has which in turn will help the salmon sear and get a nice crust.
- In a small bowl mix together the salt, pepper, paprika, dried oregano and dried dill.
- When you are ready to cook the salmon sprinkle the spice mixture over the flesh side of each piece of salmon. In a large skillet or cast iron skillet heat the olive oil over medium high heat. Turn the heat down to medium- low.
- Add each piece of salmon with the skin side down. Press the top of the salmon for about 15 seconds. Add each piece of salmon and repeat the above process.
- Cook for 3-4 minutes on the first side. If the salmon sticks you need to wait another 1 to 2 minutes. Flip the salmon and cook for another 1 minutes or until the internal temperature reaches 145 degrees F.
- Remove salmon from the skillet and drizzle extra virgin olive oil, a squeeze of lemon juice over top. Serve with Tzatziki and the Greek style salsa.
For the tzatziki sauce:
- Combine all of the tzatziki ingredients in a medium bowl and stir well. Chill until ready to serve.
For the Greek salsa:
- Combine all of the Greek salsa ingredients in a small bowl and mix well.
Notes
- Store the salmon in an airtight container for up to 3 days. To reheat you can heat this salmon up in a skillet or you can heat it in a skillet on low heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time I ever cooked salmon, I followed your advice to the letter and it was better than I could have imagined. The skin was truly “bacon of the sea”. The wild caught salmon was excellent. Thank You for inspiring me!
I am so glad you enjoyed it and it turned out good!<3