Pan-Seared Salmon Cubes with Smoky Lime & Dill
These succulent, pan-seared salmon cubes offer a delightful smoky flavor, brightened with fresh lime and dill. They come together in minutes for a stunning appetizer or a satisfying, heart-healthy main dish.
Servings 6
Calories 250kcal
Equipment
- Large (12-inch) cast-iron skillet or other oven-safe heavy-bottomed pan
- Large mixing bowl
- Small Bowl
- Cutting board
- Chef's knife
- Fish spatula or thin metal tongs
Ingredients
- 1 tablespoon smoked sweet paprika
- 1 tablespoon plus ½ teaspoon kosher salt e.g., Diamond Crystal
- 1 teaspoon garlic powder
- About 1 ¼ pounds 567 g thick-cut, skinless salmon, patted dry
- 1 medium lime zested and cut into 6 wedges
- 1 large shallot finely minced
- 2 tablespoons avocado oil or other high-heat neutral oil
- 2 tablespoons chopped fresh dill for garnish
Instructions
- Preheat & Prep: Adjust an oven rack to the middle position and preheat to 425°F (220°C). Cut the salmon into uniform 1-inch cubes.
- Combine Seasonings: In the small bowl, stir together the smoked paprika, kosher salt, and garlic powder until well combined.
- Coat the Salmon: Place the salmon cubes in the large mixing bowl. Drizzle with the avocado oil and toss gently to coat. Sprinkle the seasoning blend over the salmon and toss again until every piece is evenly covered.
- Achieve the Initial Sear: Place the cast-iron skillet over medium-high heat. Once hot, carefully arrange the salmon cubes in a single layer, ensuring they don’t touch. Cook for 2–3 minutes without moving them to develop a deep, flavorful crust on one side.
- Finish in the Oven: Place the entire skillet into the preheated oven. Roast until the salmon is cooked through and flakes easily with a fork, about 4–6 minutes. The internal temperature should register 145°F (63°C) on an instant-read thermometer.
- Garnish and Serve: Carefully remove the skillet from the oven. Squeeze the fresh lime wedges over the hot salmon. Transfer the cubes to a serving platter and garnish generously with the fresh dill, minced shallot, and lime zest. Serve immediately.
Notes
Storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. It’s delicious cold on salads or gently reheated in a skillet over low heat.
Ingredient Swaps: For a spicier kick, substitute half of the sweet smoked paprika with hot paprika or chipotle powder. Fresh cilantro can be used in place of dill for a different herbaceous note.
Troubleshooting: To prevent the salmon from sticking, ensure your skillet is fully preheated before adding the cubes. A well-seasoned cast-iron pan is ideal for this task.
🍽️ Nutrition Facts (Per Serving)
Serving Size: about 3.5 oz (100 g)- Calories: 250
- Total Fat: 17.5 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 5.3 g
- Monounsaturated Fat: 7 g
- Cholesterol: 76 mg
- Sodium: 655 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: 1 g
- Total Sugars: 1 g
- Includes Added Sugars: 0 g
- Net Carbohydrates: 2 g
- Protein: 21 g
- Vitamin D: 15 mcg
- Calcium: 15 mg
- Iron: 0.5 mg
- Potassium: 405 mg
- Vitamin C: 4 mg