Seared Salmon with Anise-Cucumber Salad Recipe

Name: Seared Salmon with Anise-Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 6-ounce skin-on sockeye salmon fillets; Kosher salt; Pepper; 4 Persian cucumbers, thinly sliced; 1 red onion, thinly sliced; 1 tablespoon anise seeds; 1/3 cup creme fraiche; 3 tablespoons fresh lemon juice; 20 basil leaves, torn; 2 tablespoons extra-virgin olive oil

Servings: persons

1
Season the salmon with salt and pepper and let stand for 30 minutes.
2
Meanwhile, in a colander, toss the cucumbers, onion, anise seeds and 2 teaspoons of salt.
3
Let stand for 30 minutes.
4
Gently squeeze the cucumbers dry.
5
In a medium bowl, whisk the creme fraiche with the lemon juice.
6
Add the cucumbers and onion and mix well, then gently stir in the basil.
7
In a large cast-iron skillet, heat the oil until shimmering.
8
Add the salmon, skin side down, and flatten gently with a spatula.
9
Cook over moderate heat until the skin is crisp, 4 minutes.
10
Flip and cook until opaque throughout, 3 minutes.
11
Serve with the salad.

206

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: Four 6-ounce skin-on sockeye salmon fillets, Kosher salt, Pepper, 4 Persian cucumbers, thinly sliced, and more.

Yes, Seared Salmon with Anise-Cucumber 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!

Seared Salmon with Anise-Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions