There’s nothing more mouth watering than colorful and tasty salsa. And the best way to serve it is with a crispy pan-seared salmon for lunch or dinner! The tangy flavors of cilantro-cucumber salsa add a summer coolness to the palate. Today we’ll be making seared salmon with salsa, which is actually easy to make and is bursting with rich flavors. This Williams Sonoma Salmon recipe is filling and hearty so fire up the stove and let’s get cooking!

Seared Salmon with Cilantro Cucumber Salsa Recipe

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Entrée (main meal), Main Course
Cuisine American
Servings 4
Calories 335 kcal


  • 4 Salmon fillets, 5 ounces each, 1 inch thick
  • 1 cucumber, peeled
  • 1/4 cup red onion, thinly sliced
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp freshly squeezed lime juice
  • 1.5 tsp olive oil
  • 1/2 tsp honey
  • 1/2 tsp red chili flakes
  • Salt and black pepper to taste

For garnish

  • Cilantro sprigs
  • Lemon wedges
  • 1 cup cherry tomatoes, sliced


  • Slice the peeled cucumber in half, lengthwise
  • Remove the seeds then half it lengthwise again
  • Thinly slice the cucumber crosswise and set it aside
  • In a bowl mix the cucumber, onion, and cilantro, give them a light toss
  • In a small bowl add lime juice, 1 teaspoon of olive oil, honey, chili flakes and salt, mix them well
  • Pour this mixture over the cucumbers and onions, toss it all together so that everything is evenly coated
  • Place the salmon fillets on a flat surface and pat all sides dry with a paper towel
  • Gently rub salt and pepper onto the salmon
  • Pour the remaining olive oil in a large non-stick pan over medium to high heat
  • Add the fillets to the pan and let them cook
  • Gently flip the fillets to cook evenly
  • The fillets will be cooked when the salmon appears opaque or flakes with a fork
  • Gently place the fillets on plates and add ¼ the salsa to each
  • Garnish the dish with leftover cilantro sprigs, lemon wedges, and cherry tomatoes

Tips for this recipe

  • Store the salmon in an airtight container and refrigerate
  • You can store the salmon in a fridge for a week and in a freezer for almost a month
  • Similarly, you can store the salsa in an airtight container and refrigerate it for 5 days
  • You can add the salsa to other dishes as well
  • You can make your preferred choice of salsa with this dish too
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Your Williams Sonoma Salmon recipe is ready! It’s a light and easy meal, perfect for summer lunches and dinners.  

Side Dishes

Salmon always tastes best with a good side dish to parallel the taste. A nice and simple Flash Fried Spinach will add an extra layer of texture to the Salmon. For a colorful and fresh palate try the Kale and Carrot Recipe with your salmon meal. Pan-Seared Salmon and Black Bean Quinoa Salad make an outstanding combination.

Try the Whole Foods California Quinoa Salad for a fruity flavor to your Salmon and Salsa. Add a bit of green to your Salmon meal with the Weight Watchers Spinach Recipe. The Orzo Spinach Salad also nicely complements the Pan Seared Salmon. A simple and Easy Dutch Lettuce will certainly brighten up your Salmon dinner.

More Recipes

Why stop at one Salmon recipe when you can have more? 

Choosing Salmon

Salmon is an ever-popular and well-loved lean meat in most households. Since it’s a tad bit on the pricier side, learning what salmon to buy won’t hurt anyone. 

Fresh is best because fresh produce makes the best tasting meals and they last longer when stored.

When going to the fishmonger or your local superstores’ fish section, have a good look at the salmon. The meat should be firm and the color should be light pink, don’t go for a gray-colored, tired-looking fish. The meat shouldn’t be bruised or have any cuts on it, this indicates that the salmon is not fresh. 

Additionally, salmon should not have a fishy odor, instead, the fish should have a light oceanic aroma. Follow these simple steps for the best fish and subsequently the best meal too!