Crispy skin pan-fried salmon paired with a fresh, creamy green pea and radish salad—this is a healthy dinner recipe that’s quick, flavorful, and perfect any time of year, but especially spring.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Healthy Dinner Recipes
This pan-fried salmon with green pea salad is one of those meals that feels like spring on a plate but works beautifully year-round.
The salmon is pan-fried until the skin turns super crispy, while the inside stays tender, pink, and flaky. The salad balances it out with crunchy radishes, sweet peas, and a creamy dill dressing that’s like a lighter, fresher ranch.
I’ve made this plenty of times, and it’s the kind of recipe that makes you feel both satisfied and light at the same time. Packed with protein, healthy fats, and fiber, it’s as nutrient-dense as it is delicious. Plus, the whole dish comes together in under 30 minutes—weeknight win!
👩🍳 You might also like these salmon dinner recipes: teriyaki salmon bowls, Mediterranean salmon bowl, orange teriyaki baked salmon, salmon bites with sweet chili glaze, sheet pan salmon & veggies, or these salmon dinner ideas. For high-protein and high-fiber recipes, check out my Mediterranean fish with white bean purée. For more fish recipes cooked similarly, check out my pan-fried white fish.
What You’ll Need
Here is what you’ll need for this pan-fried salmon recipe. Find the full measurements in the recipe card below.
Salmon fillets – Choose skin-on for that golden, crispy finish. Plus, olive oil to achieve that perfect sear, salt and pepper for seasoning, and lemon wedges for a final squeeze to lift the whole dish.
- For the salad: Green peas (sweet and slightly starchy, they add a pop of freshness. Frozen works perfectly here), radishes (peppery crunch for balance), fresh dill & green onions (herbal, fresh, and a little oniony bite).
- For the dressing: Greek yogurt & mayonnaise (creamy base for the dressing, like a lighter ranch. Swap sour cream if you prefer), lemon juice to brighten things up, salt, and pepper for seasoning.
How To Make Pan-Fried Salmon With Pea Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make crispy skin salmon in a frying pan. Plus, that lovely pea and radish salad.
- Defrost peas in boiling water, then drain and cool.
- Slice radishes thinly and add to a bowl with peas, dill, green onions, yogurt, mayo, lemon juice, salt, and pepper. Mix and taste.
- Bring the salmon to room temperature before cooking. Pat dry the salmon fillets, especially the skin.
- Heat olive oil in a skillet until hot.
- Cook salmon skin-side down for 5–6 minutes, sprinkle flesh with salt and pepper.
- Flip and cook for another 3 minutes, then quickly sear the sides.
- Serve salmon with salad and a squeeze of lemon.
Recipe Tips
- Crispy skin secret: Make sure your salmon is patted dry and the pan is hot before adding the fish.
- Make-ahead salad: You can prep the salad 1 day in advance. Keep dressing separate until ready to serve.
- Storage: Leftover salmon keeps in the fridge for 2 days. The salad is best fresh but can hold up for 24 hours.
- Variations: Add cucumber for extra crunch, swap dill for parsley, or mix in a little Dijon mustard for punchier dressing.
Serving Suggestions
Pan-fried salmon pairs with so many dishes. While I love it with this vibrant radish and pea salad, you can also serve it with any of these side dishes:
- roasted sweet potatoes and Brussels sprouts
- lemon garlic asparagus or green beans almondine
- garlic sautéed zucchini or zucchini noodles
- cauliflower rice risotto or roasted cauliflower
- sour cream mashed potatoes, Greek roasted potatoes or country skillet potatoes for something more substantial
- spring salad with asparagus & peas
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Ingredients
For the salad
- 2 cups frozen peas 10 oz / 300 grams
- 1 large bunch radishes
- 3 tablespoons fresh dill chopped
- ½ cup green onions chopped (about 2 oz / 60 grams)
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the salmon
- 1 tablespoon olive oil
- 4 salmon fillets skin-on (about 6 oz / 150 grams each)
- Salt and pepper to taste
- 4 lemon wedges to serve
Instructions
- Remove salmon from the fridge and let it come to room temperature. Pat dry with some kitchen paper towels.
- Place peas in a bowl of boiling water for a few minutes to defrost, then drain and rinse under cold water.
- Slice radishes thinly, halving larger ones. Add to a large mixing bowl with peas, dill, green onions, yogurt, mayo, lemon juice, salt, and pepper. Mix well and adjust seasoning to taste. Set aside.
- Heat olive oil in a large skillet over high heat. Once hot, place salmon fillets skin-side down. Reduce heat to medium-high.
- Season the flesh with salt and pepper, and cook skin-side down for 5–6 minutes until crispy.
- Flip and cook for another 3 minutes, then briefly sear the sides (10–20 seconds) if needed.
- Serve salmon with the green pea salad and lemon wedges.
Notes
- Can I use fresh peas? Yes! Just blanch them briefly until tender.
- Do I need skin-on salmon? For the crispiest texture, yes. But skinless will still taste great.
- How do I know when salmon is done? The flesh should be opaque and flake easily but still slightly pink inside.
- What’s the best pan for crispy salmon? A cast-iron or stainless steel skillet works best for that golden sear.
- Crispy skin secret: Make sure your salmon is patted dry and the pan is hot before adding the fish.
- Make-ahead salad: You can prep the salad 1 day in advance. Keep dressing separate until ready to serve.
- Storage: Leftover salmon keeps in the fridge for 2 days. The salad is best fresh but can hold up for 24 hours.
- Variations: Add cucumber for extra crunch, swap dill for parsley, or mix in a little Dijon mustard for punchier dressing.
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