Pan Fried Salmon with Cucumber Radish Salad Recipe

Name: Pan Fried Salmon with Cucumber Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 6 -ounce center-cut salmon fillets (about 1 inch thick), with skin; 2 teaspoons sesame seeds; 1 English seedless cucumber, thinly sliced; 4 to 5 radishes, thinly sliced; 1/2 jalapeno, stemmed, seeded, and finely chopped; 1 , 1-inch piece fresh ginger, peeled; 2 tablespoons vegetable oil; 1 tablespoon rice vinegar; Pinch sugar; Kosher salt and freshly ground black pepper; 1/4 teaspoon dark sesame oil

Servings: persons

4 6 -ounce center-cut salmon fillets (about 1 inch thick), with skin
2 teaspoons sesame seeds
1 English seedless cucumber, thinly sliced
4 to 5 radishes, thinly sliced
1/2 jalapeno, stemmed, seeded, and finely chopped
1 , 1-inch piece fresh ginger, peeled
2 tablespoons vegetable oil
1 tablespoon rice vinegar
Pinch sugar
Kosher salt and freshly ground black pepper
1/4 teaspoon dark sesame oil

1
1.
2
Bring salmon to room temperature 10 minutes before cooking.
3
Toast sesame seeds in a small, dry skillet over medium heat, stirring and tossing, until fragrant and golden, about 4 minutes.
4
Pour into a small bowl and cool.
5
2.
6
Place cucumber, radishes, and jalapeno in a medium bowl.
7
Finely grate ginger into bowl.
8
Add 1 tablespoon oil, toasted sesame seeds, vinegar, sugar, 1 teaspoon salt, and sesame oil.
9
Toss and set aside.
10
3.
11
Heat a large skillet over medium-low heat.
12
Season salmon with salt and pepper.
13
Add remaining 1 tablespoon vegetable oil to pan; Increase heat to medium high.
14
Place salmon, skin side up, in pan.
15
Cook, without moving, until golden brown, about 4 minutes.
16
Turn fillets over using a metal spatula and cook until firm to touch, about 3 more minutes.
17
Transfer to plates or a platter and serve warm with cucumber salad.
18
Calories: 320
19
Total Fat: 19 grams
20
Saturated Fat: 2.5 grams
21
Total Carbohydrate: 2 grams
22
Protein: 34 grams
23
Sodium: 210 milligrams
24
Cholesterol: 95 milligrams
25
Fiber: 1 gram

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 6 -ounce center-cut salmon fillets (about 1 inch thick), with skin, 2 teaspoons sesame seeds, 1 English seedless cucumber, thinly sliced, 4 to 5 radishes, thinly sliced, and more.

Yes, Pan Fried Salmon with Cucumber Radish Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan Fried Salmon with Cucumber Radish Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions