Pan-Fried Salmon with Fresh Salsa Criolla

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Crisp-skinned salmon fillets paired with a bright, citrusy tomato and onion salsa, a classic Puerto Rican combination. This Puerto Rican-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) salmon fillets
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 1/2 cup, diced tomato
• 1/4 cup, diced red onion
• 2 tbsp, chopped fresh cilantro
• 1 tbsp lime juice

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Instructions

1. Step 1: Pat salmon fillets dry with paper towels. Season both sides with 1/4 tsp salt and 1/4 tsp black pepper, then dredge in 1/2 cup flour, shaking off excess.
2. Step 2: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add salmon fillets and cook for 4-5 minutes per side until golden brown and flaky.
3. Step 3: While salmon cooks, combine diced tomato, red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice in a bowl. Season with a pinch of salt and mix gently.
4. Step 4: Transfer salmon to plates, top with salsa criolla, and serve immediately with extra lime wedges.