Pan Seared Salmon With Papaya Lime Salsa
Pan seared salmon paired with a vibrant papaya lime salsa offers a fresh, tropical flavor combination perfect for a light, flavorful meal suitable for any occasion.
Ingredients
Instructions
- Heat a saute pan with olive oil until smoking.
- Dust the salmon fillets with seasoned flour, salt, and pepper.
- Pan sear the salmon in the hot oil until browned on both sides.
- Transfer the salmon to a sheet pan and finish in a 350°F oven for 12 minutes.
- Meanwhile, prepare the papaya lime salsa by peeling and dicing the papayas, and chopping the jalapeno.
- Mix the diced papayas with lime juice and chopped jalapeno to make the salsa.
- Serve the pan-seared salmon topped with the fresh papaya lime salsa.
Tips & Substitutions
For the best flavor, let the salmon sit at room temperature for about 15 minutes before cooking. If you don't have papayas, mangoes can be a great substitute for the salsa. Adjust the spice level by adding more or less jalapeno according to your taste. For a flour alternative, consider using almond flour or cornmeal for a gluten-free option.
Serving Suggestions
Serve the pan-seared salmon on a bed of rice or quinoa for a hearty meal. This dish pairs wonderfully with steamed vegetables or a fresh green salad. For a complementary drink, consider a chilled white wine or a light beer. This recipe also makes a great addition to your collection of seafood recipes.
Storage & Reheating
Store any leftover salmon and salsa in separate airtight containers in the refrigerator. The salmon can last for up to 3 days, while the salsa is best consumed within 1-2 days for optimal freshness. To reheat the salmon, place it in a 350°F oven for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Seared Salmon With Papaya Lime Salsa contains roughly 335 calories, with 0g protein, 1g carbohydrates, and 38g fat. Note that it is relatively high in sodium, at 874mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon fillets. Just ensure they are fully thawed before cooking for even cooking. Thaw them in the refrigerator overnight or place them in a sealed bag and submerge in cold water for faster thawing.
What can I substitute for lime juice in the salsa?
If you don't have lime juice, lemon juice is a suitable substitute that will still provide a nice acidity to the salsa. Additionally, a splash of vinegar can work in a pinch, but it may alter the flavor slightly.
How do I know when the salmon is cooked through?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F. If you're unsure, you can use a meat thermometer to check the doneness. Remember that it will continue to cook slightly after being removed from the heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).