Seared Salmon with Quinoa & Cucumber Salad
Crispy-skinned salmon fillets served over fluffy quinoa with a refreshing cucumber and herb salad. A light, bright, and satisfying meal that comes together quickly on a busy weeknight.
For 4 servings
- prep · ~10 min
Bring the salmon to room temperature.
Take the salmon fillets out of the fridge. Pat them completely dry with paper towels and season both sides with salt. Let rest on the counter while you prepare the quinoa.
TIPDry skin is the secret to crackling-crisp salmon. Don't skip the patting. - simmer · ~20 min
Cook the quinoa.
1.Combine 1 cup rinsed quinoa, 1.5 cups water, and a pinch of salt in a saucepan.2.Bring to a boil, then cover and reduce to low heat.3.Simmer 15 minutes until water is absorbed and germ rings are visible.4.Turn off heat, cover, and rest 5 minutes. Fluff with a fork. - prep · ~3 min
Make the cucumber salad.
In a mixing bowl, combine the sliced cucumber, red onion, and halved cherry tomatoes. Add the lemon juice, olive oil, dill, parsley, and lemon zest. Toss well and set aside to let the flavors meld.
TIPA quick 10-minute rest deepens the dressing's flavor. - fry · ~6 min
Sear the salmon skin-side down.
1.Place a nonstick pan over medium-high heat and add 1 tbsp olive oil.2.Once the oil shimmers, gently lay the salmon fillets in the pan skin-side down.3.Press each fillet lightly with a spatula for 10 seconds to ensure even contact.4.Cook for 5-6 minutes without moving until the skin is golden and crisp. - fry · ~3 min
Flip and finish cooking the salmon.
Carefully flip each fillet and cook the flesh side for 2-3 minutes. The internal temperature should reach 125-130°F for medium doneness and the flesh should flake easily. Transfer to a plate.
TIPOvercooking dries out salmon. Pull it just before it looks fully done—it finishes cooking from residual heat. - assemble · ~1 min
Assemble the bowls.
1.Spoon a cup of fluffy quinoa into the base of each bowl.2.Place a seared salmon fillet on top of the quinoa.3.Spoon a generous amount of the cucumber salad alongside the salmon. - garnish · ~1 min
Finish the dish and serve.
Drizzle any accumulated dressing from the salad bowl over the salmon. Serve immediately while the fish is warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon skin extremely dry with paper towels before salting to ensure a shatteringly crisp sear.
- 2Let the seasoned salmon rest at room temperature for 10 minutes so the center cooks evenly without over-browning the skin.
- 3Do not move the salmon while it sears skin-side down; pressing gently for 10 seconds ensures full contact and even crisping.
- 4Cook the salmon to an internal temperature of 125-130°F for a moist, delicate medium doneness.
- 5Let the quinoa rest off heat for 5 minutes after cooking, then fluff with a fork for a light, separate texture.
- 6Toss the cucumber salad right before serving to keep the cucumbers crunchy and the tomatoes firm.
- 7Leftover cooked salmon keeps in the fridge for up to 2 days; reheat gently in a low oven to avoid drying.
Adapt it for your goals.
Low-oil
Replace the olive oil in the dressing with a splash of vegetable broth or extra lemon juice, and use a nonstick pan with just cooking spray for the salmon. This reduces fat while keeping the dish light and fresh.
high proteinHigh-protein
Serve each portion with an extra 100g of seared salmon or add a poached egg on top of the quinoa for about 10g more protein per serving, ideal for post-workout recovery.
mexican inspiredMexican-inspired
Swap dill and parsley for chopped cilantro and a pinch of cumin in the salad, and serve with avocado slices and a squeeze of lime for a Southwestern twist.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is packed with EPA and DHA, which support heart health and reduce inflammation.
Excellent Source of Complete Protein
This dish provides all essential amino acids from both the salmon and quinoa, making it ideal for muscle repair and satiety.
High in Vitamin C and Antioxidants
Cucumbers, cherry tomatoes, and lemon juice deliver a fresh dose of vitamin C and lycopene, supporting immune function and skin health.
Gluten-Free and Naturally Low in Saturated Fat
Quinoa and fresh vegetables make this a heart-friendly meal that suits gluten-free diets without sacrificing flavor.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat very dry with paper towels before cooking to ensure the skin crisps properly.
