This Pan-Fried Salmon with Green Sauce is the most flavorful salmon ever! It is one of the fastest dishes too! If a recipe is said to be fast and tasty, it must go on top of your favorite recipes list. We mostly make citrus flavored salmon when citrus fruit are in season because we use the lemon juice and orange along with their slices when frying the salmon fillets. Our favorite salmon recipe in summer though has its to-die-for flavor in the green sauce on the top.
Let’s start with that irresistible green sauce then. What do we have in it? Well, it might look like an ordinary salsa verde, which is very common on fried or grilled fish but this one has a secret ingredient. In addition to very finely chopped parsley and garlic, I used lemon juice, salt and olive oil. “So where is that secret ingredient?” you are probably asking. Ok, the tangy flavor of the sauce is not coming only from lemon juice. As the pictures here are dropping a hint, I used a little Homemade Verjuice.
I love that unique flavor of verjuice that we made with the unripe grapes we brought from Yusuf’s hometown. We were so lucky that we visited there just in the season of unripe grapes. We love to snack on them too! Even our one-year-old boy loved it! So why not serve some fresh unripe grapes with the pan-fried salmon fillets? It is amazing to have them on your plate, believe me!
Another secret about this pan-fried salmon is the reddish thick sauce drizzled over the green sauce. What do you think it is? I can hear you saying balsamic vinegar. Sorry, but you are wrong. It is one of my all time favorite ingredients: Homemade Pomegranate Molasses. So this pan-fried salmon has the most tasty combination of tangy flavors on its top, no salmon could go wrong with this amazing topping!
I must warn you that parsley and garlic must be finely chopped by hand. It doesn’t taste as good if you just chop it in a food processor.
You can use the sauce for baked salmon too. I’m sure it makes the less tasty baked salmon tastier and you can have a healthier dinner this way. Also I used some sun-dried chii peppers when frying the fish. They become so crispy like potato chips. YUM! Don’t try it if you can’t eat hot pepper though.
- 2 salmon fillets
- 2 tablespoons olive oil
- 7-8 sun-dried chili peppers
- ¼ cup finely chopped parsley
- 2 cloves garlic, minced
- ½ teaspoon olive oil
- 3 tablespoon verjuice
- 2 tablespoons lemon juice
- Salt to taste
- 2 teaspoon pomegranate molasses
- First prepare the sauce by mixing finely chopped parsley and garlic with olive oil, verjuice, lemon juice and salt.
- Heat olive oil in a large skillet.
- Pan-fry the salmon fillets putting the skin side at the bottom. Fry for 4-5 minutes each side over medium heat. Toss in sun-dried chili peppers at the last minute.
- Transfer the salmon fillets on plates. Top each with the green sauce first and drizzle pomegranate molasses over it.
- Serve with fried sun-dried chili peppers and unripe grapes.