Pan Seared Salmon with Orange and Watercress

Pan seared salmon with a bright side salad is like summertime on a plate! This dish doesn’t skimp on the toppings. With avocado, walnuts, cucumbers and avocado, this recipe makes for a solid lunch or light dinner.

Servings: 4

Cook Time: 30 mins.


4 sockeye salmon fillets (4-6 ounces each)

1/4 cup avocado oil, divided

2 bunches watercress, roughly chopped or 3 cups microgreens

3 tablespoons cucumber, finely chopped

2 oranges, peeled and segmented (membrane removed)

1-2 teaspoons white wine vinegar

Salt and pepper, to taste

2 cups mixed greens

Half of an avocado, sliced

1/4 cup walnuts

2 tablespoons apple cider vinegar

Pimenton (smoked paprika), for finishing

4-6 edible flowers, such as nasturtiums


Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat skillet over medium-high heat and brush both sides of fish using 3 tablespoons of avocado oil. Cook salmon, uncovered, about 4 minutes, until browned.

Turn salmon over and season lightly with salt and pepper. Cook an additional 6-8 minutes for frozen or 3-4 minutes for fresh/thawed, just until fish is opaque throughout.

Meanwhile, in a medium bowl combine watercress, cucumber and orange segments. Season with a few drops of white wine vinegar, remaining avocado oil, and salt and pepper, to taste.

Plate mixed greens next to salmon and top with avocado, walnuts and apple cider vinaigrette. Add nasturtiums and serve.

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