This summer salmon recipe is one of my favorite salmon recipes ever. It is so easy to make, it doesn’t require any fancy, hard-to-find ingredients, and it is quintessentially gourmet.
The colors and flavors of summer salmon remind me of afternoons sitting on the front porch while golden rays of sun come streaming through the leaves. In fact, you’ll want to eat this salmon while sitting on the front porch in the afternoon glow.
Don’t have a front porch? No worries! You’ll be transported easily to the one in your mind as you partake of this delicious salmon entree. It really balances the flavors of the season perfectly.
If you are looking for ideas for salmon filets to make for dinner tonight that don’t take much time or effort, you’ll appreciate the fresh way this easy salmon recipe (complete with pepper relish and lime cream sauce) comes together in as little as 30 minutes.
Translation: Less time in the kitchen = more time enjoying blue skies and cottony white clouds.
Don’t you just relish the thought? (Yes, that pun WAS intended!)
If you don’t have sun-dried tomatoes, please do pick some up if you are going to make this salmon recipe. They can be found in most grocery stores these days. I get mine packed in olive oil as I find this imparts the best flavor, especially if you are wondering what to serve with salmon. The umami of the oil-packed sun-dried tomatoes really grounds the crispy garden vegetable flavors of the relish and bright citrus notes in the sauce.
And oh, that sauce! Oh my goodness, it is so incredibly easy but it is the key to making this salmon entree really stand out above the rest. It just pushes what would otherwise be basic salmon up to gourmet-level salmon.
When you are frying the salmon, keep a close eye on it to make sure it doesn’t cook to much. I like to fry mine for nothing longer than a few minutes per side, then I’ll place them in a 250 degree oven if I need to prepare other things before serving it up. This way it will stay warm, cook through without getting dried out, and I can get the table set up on the front porch…
…and sip some wine.
If you need this summer salmon to be a make-ahead meal, dice the veggies the night before and store them the refrigerator in separate containers, covered with plastic wrap. When dinnertime comes around the next day, you’ll have this delicious salmon entree on the table in less than a half hour.
More like a 15-minute meal, actually.
Now that’s as easy as Sunday morning – on a busy weeknight!
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- FOR THE SAUCE:
- ¼ cup mayonnaise
- 1 tbsp lime juice
- ¼ tsp salt
- ⅛ tsp ground pepper
- 1 drop lime essential oil
- FOR THE RELISH:
- 1 tbsp olive oil
- ¼ yellow onion diced
- 2 yellow baby bell peppers seeded and chopped
- 2 orange baby bell peppers seeded and chopped
- ½ jalapeño pepper seeded and chopped
- 1 sun-dried tomato chopped
- 4 small scallions sliced
- FOR THE SALMON:
- 1 tbsp olive oil
- 12 oz salmon filet with skin cut in half crosswise
- cilantro leaves for garnish
- In a small bowl, whisk together the ingredients for the sauce. Set aside.
- Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until smoking. Drop in the onion and stir continuously until slightly browned, 1-2 minutes. Next, add the peppers and sun-dried tomato and stir for another 2-3 minutes, or until the peppers are glossy and browning slightly around the edges. Transfer relish to a separate plate and set aside to cool slightly, then toss in the scallions.
- Add the second tablespoon of olive oil to the hot skillet. Swirl the oil in the skillet so it covers the bottom and picks up all the char from the vegetables used to make the relish.
- Place salmon fillets in the infused oil, skin side up. Sear for 2 minutes, then flip them over.
- Lower the heat and cook for another 7 minutes or until lightly cooked through (don’t overcook them!). The skin should peel away when lifting the filets out of the pan. NOTE: If you need more time to make a side dish (yes, this salmon entree cooks quickly!), remove the salmon filets from the pan after 2 or 3 minutes and place on a sheet pan in a 200 to 250 degree oven. They can rest in there and continue to cook through for another 10 to 20 minutes. Just keep an eye on them so they don't overcook.
- To serve, drizzle the lime mayo onto plates in a zig-zag pattern (or you can use a spoon to swirl it onto the plates), about a tablespoon or two of the sauce per plate should do it. Carefully place the salmon fillets on top of the sauce. Top the salmon with a generous spoonful or two of the pepper relish and garnish with a sprig of cilantro.