Pan-Seared Salmon with Half-Sour Pickled Cucumber Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-skinned pan-seared salmon paired with a refreshing cucumber salad lightly pickled in a half-sour brine for bright contrast. This american-inspired seafood ready in about 20 minutes pairs (6 oz each), skin on salmon fillets, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, 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.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 370 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Combine 1/4 cup white vinegar, 1/4 cup water, 1 tbsp sugar, 1 tsp kosher salt, 2 tbsp chopped dill, and 1/4 tsp red chili flakes in a bowl. Add 1 large thinly sliced English cucumber and toss well. Let sit at room temperature for 30 minutes to create a half-sour pickle.
  2. Step 2: Pat dry 4 (6 oz) salmon fillets with skin on, then season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden. Flip and cook for 2-3 more minutes until salmon is just cooked through.
  4. Step 4: Serve the salmon immediately with the half-sour pickled cucumber salad on the side for a refreshing balance.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared Salmon with Half-Sour Pickled Cucumber Salad take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Half-Sour Pickled Cucumber Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Half-Sour Pickled Cucumber Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Half-Sour Pickled Cucumber Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Salmon with Half-Sour Pickled Cucumber Salad?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes