I’m always looking for simple ways to make salmon feel a little more special, and this Pan-Seared Salmon with Castelvetrano Olive and Feta Salsa has become a summer favorite. It’s bright, fast to prepare, and visually appealing—perfect for a weeknight dinner for two or easy to scale up for company. The salmon is seasoned simply with salt, pepper, smoked paprika, and cumin and then seared to a golden crust. The salsa—salty Castelvetrano olives, creamy feta, fresh herbs, citrus zest, and good olive oil—adds Mediterranean flair with minimal effort.
This recipe works beautifully for two people, but it’s straightforward to multiply if you’re cooking for more. I like to assemble the salsa first so the flavors have a few minutes to meld while I finish the salmon. That small step makes a big difference in the final dish and makes the whole process feel relaxed rather than rushed.
Ingredients
- Castelvetrano olives, pitted and halved
- Crumbled feta cheese
- Fresh oregano, roughly chopped
- Fresh flat-leaf parsley, finely chopped
- Shallot, minced
- Garlic clove, minced
- Crushed red pepper flakes
- Orange zest
- Extra virgin olive oil
- Freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
- Smoked paprika
- Ground cumin
- Skinless salmon fillets (about 6 ounces each)
- Avocado oil (or another high-heat oil) for searing
Step-by-Step
Step one: Make the olive and feta salsa
In a small bowl, combine 1/2 cup pitted and halved Castelvetrano olives, 1/4 cup crumbled feta, 1 tablespoon roughly chopped fresh oregano, 2 tablespoons finely chopped parsley, 2 tablespoons minced shallot, 1 minced garlic clove, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon orange zest, 2 tablespoons extra virgin olive oil, and 2 tablespoons freshly squeezed lemon juice. Season with a pinch of kosher salt and freshly ground black pepper to taste. Stir gently to combine and set aside for at least 10 minutes so the flavors can meld.
Step two: Season the salmon
Pat the salmon fillets dry with paper towels. In a small bowl, mix 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground cumin. Rub the spice blend evenly over both sides of the fillets so it adheres to the fish.
Step three: Sear the salmon
Heat 2 tablespoons avocado oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering. Add the salmon fillets and sear without moving until a golden crust forms, about 3 to 4 minutes per side for medium doneness. Cooking time will vary slightly depending on the thickness of your fillets—adjust to your preference.
Step four: Serve
Transfer the salmon to plates and spoon the olive and feta salsa generously over the top. Serve immediately while the fish is warm and the salsa is bright and fresh.
Recipe FAQ
Would this work with another type of fish?
Yes. The salsa pairs well with grilled shrimp skewers and other thick, meaty fish such as swordfish, halibut, or mahi-mahi. Adjust cooking times for each protein so it doesn’t overcook.
If you want a light, bright dinner that still feels a bit special—even on a busy evening—this pan-seared salmon with olive and feta salsa is a great choice. It’s easy to prep, comes together quickly, and looks impressive on the plate.
Tips, Variations, and Serving Suggestions
- Make the salsa ahead: The olive and feta salsa can be made up to a day in advance and refrigerated; bring it to room temperature before serving to let flavors shine.
- Substitutions: If you can’t find Castelvetrano olives, use another mild green olive or a mix of green and kalamata for more depth. For a dairy-free option, omit the feta and add a little extra lemon zest and a drizzle of olive oil.
- Serving ideas: Serve the salmon over orzo, couscous, a simple green salad, or a bowl of herbed grains. The salsa also works as a vibrant topping for roasted vegetables.
- Storage: Leftover salmon and salsa can be refrigerated separately for up to two days. Reheat the salmon gently in a warm oven (about 275°F / 135°C) to avoid drying it out, and spoon fresh salsa over the fish after warming.
Nutrition (approximate per serving)
Calories: 616 kcal. Carbohydrates: 9 g. Protein: 38 g. Fat: 48 g. Saturated Fat: 8 g. Polyunsaturated Fat: 8 g. Monounsaturated Fat: 28 g. Cholesterol: 110 mg. Sodium: 1992 mg. Potassium: 1012 mg. Fiber: 4 g. Sugar: 2 g. Vitamin A: 1071 IU. Vitamin C: 16 mg. Calcium: 198 mg. Iron: 4 mg.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Course: Main Course · Servings: 2 · Total time: about 30 minutes
Photography and styling by Eat Love Eats.