Seared Alaska Salmon with Green Olive Salsa Verde

Seared Alaska Salmon with Green Olive Salsa Verde
Yield 3-4
Author Alaska Seafood Marketing Institute
Prep time
10 Min
Cook time
15 Min
Total time
25 Min

Seared Alaska Salmon with Green Olive Salsa Verde

The bold flavors of olives and lemon bring out the delicious and delicate flavor of wild Alaska salmon in this recipe.

Ingredients

  • 1/2 cup coarsely chopped parsley leaves
  • 1/3 cup pitted Castelvetrano olives, coarsely chopped
  • 2 tablespoons sliced chives
  • 1 tablespoon minced shallot
  • 2 teaspoons fresh lemon zest
  • 1 garlic clove, minced
  • 1/4 to 1/2 teaspoons red pepper flakes
  • 3 1/2 tablespoons extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1 fillet of wild Alaska King or Coho salmon from Shoreline Wild Salmon (approx. 1 lb)
  • 2 small lemons, halved

Instructions

  1. Prepare salsa verde: Stir together parsley, olives, chives, shallot, zest, garlic, and red pepper flakes. Drizzle with 2 tablespoons olive oil tossing to coat. Season with salt and pepper to taste.
  2. Prepare salmon: Combine paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto fillet. Heat a large heavy skillet over medium heat until hot; add remaining 11/2 tablespoons oil swirling to coat. Add fillet skin side up and cook until golden brown, about 4 minutes. Turn fillet over and cook until golden and just cooked through, about 3 to 4 minutes. Remove and let stand a few minutes. Cook lemon halves cut side down until charred, about 2 to 3 minutes.
  3. To serve: Arrange fillets on a serving dish. Spoon salsa verde on top of filets. Serve warm with charred lemons.

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