Skillet Seared Salmon with Creamy Cilantro Lime Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Skillet Seared Salmon with Creamy Cilantro Lime Sauce
Description
Skillet Seared Salmon with Creamy Cilantro Lime Sauce features skinless salmon fillets seasoned evenly with a spice blend of ground cumin, coriander, cayenne pepper, salt, and black pepper. Dabbed dry and lightly rubbed with the spice mix, the fillets develop a crisp golden exterior when cooked undisturbed in a hot non-stick skillet with oil. Cooking each side briefly preserves the salmon’s tender and moist texture.
The accompanying sauce blends sour cream with fresh cilantro, green onions, lime juice, and a slice of garlic, then processes until the cilantro is finely minced, creating a smooth, tangy, and slightly zesty condiment. This creamy sauce complements the warmth of the spices on the salmon without overwhelming the fish’s natural flavor.
This dish is straightforward and can be served warm as a main course, bringing smoky, spicy, and fresh citrus-herb notes together. The recipe suits casual dinners where a flavorful yet accessible salmon preparation suits the table.
For the best sauce flavor, pack the cilantro firmly when measuring to capture the intended herb intensity. The recipe quantities yield enough sauce for about 5 to 6 fillets, and the spice rub amounts should be increased accordingly for larger batches. Using two skillets can speed up cooking when making multiple servings.
Ingredients
- 4 salmon fillet skinless, about 6 oz, 1-inch thick
- 1 tsp cumin ground
- 1/2 tsp ground coriander
- 1/8 - 1/4 tsp cayenne pepper (to taste)
- salt freshly ground
- black pepper freshly ground
- 1 Tbsp olive oil
Sauce
- 1/2 cup sour cream natural
- 2 green onions , end trimmed, roughly chopped
- 1/2 cup cilantro mostly leaves, some stem, packed
- 1 1/2 Tbsp lime juice fresh
- 1 clove garlic , sliced
Instructions
For the sauce:
- Add sour cream, green onions, cilantro, lime juice, garlic and season with salt to taste (about 1/4 tsp).
- Process until cilantro has been very finely minced. Set aside at room temperature while preparing salmon.
For the salmon:
- In a small bowl whisk together cumin, coriander, cayenne pepper, 1/2 - 3/4 tsp salt (depending on how salty you like things) and 1/2 tsp black pepper.
- Dab both sides of salmon dry with paper towels, season both sides evenly with cumin mixture and lightly rub over salmon. Heat a (heavy) 12-inch non-stick skillet over medium-high heat.
- Add oil and once oil is shimmering add salmon (top side down first. Also leave space between fillets) and cook about 4 minutes, without moving, until golden brown on bottom.
- Flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer. Serve warm with Creamy Cilantro Lime Sauce.
Notes
- Pack cilantro tightly into the measuring cup to achieve the correct flavor concentration for the sauce.
- The recipe makes enough cilantro lime sauce for 5 to 6 salmon fillets; scale spice rub accordingly when increasing servings.
- Consider using two skillets to cook multiple fillets simultaneously to reduce cooking time for larger batches.
User Reviews
Overall Rating
5
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