Salmon, Avocado & Orange Salad

Searing Salmon

My Salmon, Avocado and Orange salad comes together very quickly, so it’s perfect for a weeknight meal. 

When cooking the salmon in a skillet, you want it a bit crispy on the outside but tender and flaky on the inside. 

Here’s how to make that happen:

Start with four boneless, skinless salmon fillets, about 6 ounces each. If yours have the skin on, don’t worry. Cook them skin-side down first and, if you want, you can peel the skin off after cooking.

Pat the salmon dry using paper towels. Moisture is the enemy of a good sear. Then season it with a bit of salt and pepper.

Heat some olive oil over medium-high heat in a large skillet. You want a hot pan but not a smoke-alarm situation. 

Place the salmon fillets “pretty-side-down” and don’t touch them. Give them 3 to 4 minutes to develop that golden crust, then flip and cook for another 2 to 3 minutes. 

That’s basically it! They’re done.

Prefer using your oven?  Just preheat it to 400°F, place the salmon on a parchment-lined baking sheet, drizzle with a bit oil, salt and pepper, then bake for 12 to 15 minutes, or until the salmon flakes easily with a fork. How easy is that?

Since the sesame-ginger dressing is so flavorful, you really don’t need a lot of seasonings on your salmon. 

And, trust me, when your salad is this beautiful and flavorful, you won't be fishing for compliments since everyone will be hooked!

I’ll show myself out now.