Golden Mediterranean Salmon with Arugula Salad
A quick 15-minute recipe for crispy skin-on salmon fillets, pan-seared Mediterranean-style with oregano, garlic, and paprika, served over a simple arugula salad.
- Prep10 min
- Cook5 min
- Total15 min
- DifficultyEasy
- Servings4
This recipe turns a simple salmon fillet into a restaurant-quality dish in just 15 minutes. The pan-searing technique ensures a golden, crispy skin while the spice rub of oregano, garlic, and paprika adds a bold Mediterranean flavor.
The salmon is finished with fresh lemon zest and juice, then served alongside a bright arugula salad tossed with lemon and olive oil. It’s the perfect quick dinner for busy weeknights.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small bowl, combine the dried oregano, garlic powder, and paprika. Pat the salmon fillets very dry with paper towels, then season all over with kosher salt and black pepper. Rub the spice mixture evenly onto the flesh side of each fillet.
- Heat a large cast iron skillet over medium-high heat. Once hot, add enough extra virgin olive oil to coat the bottom (about 2 tablespoons). Wait until the oil shimmers but not smokes.
- Reduce the heat to medium-low. Place one salmon fillet skin-side down in the skillet and press the top gently with a fish spatula for about 10 seconds to prevent the skin from curling. Repeat with the remaining fillets, pressing each for 10 seconds.
- Cook the salmon without disturbing until the skin is golden and crispy, about 4 minutes. If the skin resists lifting or sticks to the pan, let it cook a little longer until it releases easily—this should take no more than 6 minutes total.
- Flip the salmon fillets and cook for only about 15 seconds until just cooked through. Transfer the seared salmon to a large rimmed plate. Immediately zest one lemon over the fish, then cut it in half and squeeze the juice all over the salmon.
- Make the arugula salad: In a medium bowl, combine the baby arugula, a pinch of salt, the juice of half of the remaining lemon, and a drizzle of extra virgin olive oil. Toss well.
- Serve the crispy-skin salmon alongside the arugula salad with lemon wedges on the side.
💡 Tips
- For the crispiest skin, make sure the salmon is very dry before seasoning.
- Use a fish spatula for easy flipping and to press the skin evenly.
- If you don't have a cast iron skillet, a heavy non-stick pan works well too.
Inspired by a recipe from The Mediterranean Dish