Pan-Seared Salmon with Pistachio-Olive Relish

Pan-Seared Salmon with Pistachio-Olive Relish
Photo by Grace Parisi

The bright, fresh flavors in this simple and versatile fish topper (briny olives, nutty pistachios, sweet-spicy Peppadew peppers, and piney rosemary) work on all species, but we especially love it on salmon. Because coho is relatively lean (as are keta and sockeye) compared to king salmon, it works well with this relish.

Pan-Seared Salmon with Pistachio-Olive Relish | Sitka Salmon Shares

Active time: 30 min
Total time: 30 min
Serves: 2


  • ¼ cup chopped pitted green Sicilian olives
  • ¼ cup roasted, salted pistachios
  • ½ teaspoon chopped fresh rosemary
  • 1 tablespoon chopped Peppadew peppers
  • 3 tablespoons extra virgin olive oil, divided
  • 1 portion coho (or keta or sockeye), pin bones removed, cut into 2 pieces
  • Salt and freshly ground pepper
  • Crispy potatoes and green salad for serving


Make the Relish

In a bowl, combine the olives, pistachios, rosemary, Peppadews, and 2 tablespoons of the oil.

Cook salmon and serve

Heat the remaining 1 tablespoon oil in a cast iron or nonstick skillet over medium heat until shimmering. Season the fish with salt and pepper. Add to the pan, skin-side up, and cook until golden brown, about 3 minutes. Flip the fish and cook until the skin is crisp and the flesh is firm but yields slightly to the touch, about 3 minutes longer for medium-cooked salmon, depending on the thickness of the fillet.  

Serve the salmon topped with some of the pistachio olive relish. Enjoy!

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Pro Tips

Pair it Up

Pair it Up

The savory notes of olive and rosemary in this dish call for a southern French wine. White and Rosé will pair well, as will a lighter red from the Rhone Valley or Provence.


*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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