Pan-Fried Salmon With Pea Salad

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, or sheet pan salmon & veggies.

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:

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