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Seared Alaska Salmon with Green Olive Salsa Verde

Seared 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.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4
  • Yield: 4 (6-ounce) wild Alaska salmon fillets, 1 cup salsa verde


  • 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
  • 4 (6-ounce) wild Alaska salmon fillets
  • 2 small lemons, halved


  1. Step 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. Step 2 Prepare salmon

    Combine paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto filets.

    Heat a large heavy skillet over medium heat until hot; add remaining 11/2 tablespoons oil swirling to coat. Add fillets skin side up and cook until golden brown, about 4 minutes. Turn fillets 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. Step 3 To serve

    Arrange fillets on a serving dish. Spoon salsa verde on top of filets. Serve warm with charred lemons.