Pan-Seared Salmon with Olives

Pan-seared salmon fillet topped with chopped olives, capers, and lemon zest served over quinoa with lemon slices and broccoli rabe on a plate.

Pan-Seared Salmon with Olives

Learn how to pan sear salmon to get that perfect golden crust and tender center—just like at a restaurant—all in under 30 minutes using simple techniques. Top it with olives, capers, and lemon zest, for an easy, Mediterranean-style dinner.

Course Main Course

Cuisine American

Keyword pan-seared salmon, salmon with olives

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 430kcal

Author Julia

Ingredients

4 fillets salmon fillets about 6 oz each (without skin or with skin-on)
Sea salt and freshly cracked black pepper
4 tablespoons extra virgin olive oil divided
1 cup mixed castelvetrano and kalamata olives pitted and roughly chopped
2 tablespoons capers drained
1 small shallot peeled and finely minced
1 small lemon zest
1 tablespoon lemon juice
1 teaspoon sherry vinegar
½ teaspoon Aleppo pepper flakes optional
2 tablespoons minced fresh Italian parsley

US Customary - Metric

Instructions

Make chunky olive sauce:

In a bowl, combine the olives, capers, shallot, lemon zest, lemon juice, sherry vinegar, and red pepper flakes (if using). Stir in 3 tablespoons olive oil and the parsley. Set aside.

Pan-sear the salmon:

Heat a large skillet over medium-high heat. While the pan heats, pat the salmon fillets dry with a paper towel, then season both sides with salt and freshly cracked black pepper. You can use salmon either with skin on or without skin. The technique is the same.
Add the remaining 1 tablespoon olive oil to the skillet. Once the oil is shimmering but not smoking, add the salmon fillets (skin side up). Cook for about 4 minutes on the first side on medium-high heat until browned (or the skin is crispy), undisturbed.
Flip the salmon to the other side, skin side down. Reduce heat to medium and cook for 3-5 more minutes until just cooked through. Remove from heat.

Remove the skin (or leave it on):

At this point you can either remove salmon to a plate (and serve them with skins on) or remove the skins right in the skillet. To remove the skins, carefully slide a wide spatula between each salmon fillet and the skin to carefully separate the flesh from the skin. Remove salmon (without skin) to a plate. Remove skins from the skillet. You can eat them later or discard them if you don't like them. Leave any remaining oil in the pan.

Serve:

If removing the skin, serve flesh-side up. Spoon the chunky olive sauce over each fillet (on a plate or plates) and serve immediately.
If serving with the skin on, plate the sauce first, then place the salmon skin-side up to keep it crisp.

Notes

Ingredient Swaps: Aleppo chili flakes add a subtle smoky heat, but regular red pepper flakes work as a substitute – use only ⅛ teaspoon as regular red pepper flakes are hotter than Aleppo pepper. Try swapping the parsley for basil or cilantro for a different flavor profile.
Olive Sauce Tips: Finely mince the parsley so it blends into the sauce properly. A rough chop will leave the leaves too large and prevent them from absorbing the flavors. For 2 tablespoons minced parsley, start with about ½ cup of leaves.
Balancing Acidity: The sherry vinegar adds complexity to the sauce, but if you prefer to leave it out, simply use extra lemon juice instead.
Storage Tips: Remove the skin before storing cooked salmon, as it won’t stay crisp. Keep leftovers in an airtight container in the fridge and eat within one to two days.
Enjoying Cold Leftovers: This salmon is also delicious chilled—try flaking it into a salad the next day!
Serve it with quinoa, rice pilaf, herbed couscous, creamy risotto, lemon garlic potatoes, or try one of my 4 popular (and easy!) side dishes:
Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta
Cilantro-Lime Black Bean Rice
Garlic Mashed Potatoes
Spinach and Sun-Dried Tomato Risotto

Nutrition