Pan-Roasted Salmon with Lime Salsa

Pan-Roasted Salmon with Lime Salsa
Photo by Julia Gartland

This bright and spicy lime salsa is the perfect foil for rich, buttery king salmon. The technique of cutting citrus into segments—called supreming—requires a little practice and patience. Use a sharp knife and work slowly to cut away the skin and inner white pith, following the curve of the lime to reveal the segments beneath.  Once you master that technique, you’ll want to supreme all of the citrus varieties, but maybe not kumquats.

Pan-Roasted Salmon with Lime Salsa | Sitka Salmon Shares

Active time: 15 min
Total time: 25 min
Serves: 2


  • 1 portion king salmon (12 to 14 ounces), skin and pin bones removed
  • Salt and freshly ground black pepper
  • 1 lime
  • 2 tablespoons extra virgin olive oil, plus more for sautéing
  • ½ small shallot, quartered and very thinly sliced
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 to 3 teaspoons thinly sliced fresh hot red or green chile, or pinch of cayenne pepper
  • Pinch of sugar



Preheat the oven to 425°F with a rack in the center position. Pat the salmon dry, cut into 2 pieces and season with salt and pepper.


Using a sharp knife, trim both ends of the lime so it stands upright. Following the curve, cut away the peel, removing the skin and any bitter white pith. Working over a small bowl, cut between the membranes of the lime, releasing the segments into the bowl. Squeeze the membrane to extract any lime juice into the bowl. Add the oil, shallot, cilantro, chile, and sugar. Season with salt.


Heat a medium cast-iron skillet over medium-high heat. Add a drizzle of olive oil and swirl to coat the pan. Add the salmon to the skillet, skinned side up, and cook until lightly browned, 2 to 3 minutes. Transfer the skillet to the oven and roast until the salmon is nearly cooked through and registers 125°F on an instant read thermometer, about 5 minutes, depending on the thickness of the fillet.


Transfer the salmon to plates and top with the lime salsa.

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Pro Tips

Pair it Up

Pair it Up

A bit of sweetness will complement and balance this fresh salsa, but don't forget the acidity to cut through the dish's richness. Either of these whites — a pinot grigio from Italy or a chenin blanc from France — will do the trick.

Level it Up

Level it Up

Blood orange, meyer lemon, or ruby red grapefruit would all be delicious variations or additions to this lime salsa.

Change it Up

Change it Up

Flake any leftover salmon and fold it, along with the lime salsa and a drizzle of olive oil, into orzo or couscous for a refreshing next-day lunch.


*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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