Green goddess salmon is my favorite way to take a a healthy salmon dinner straight into spring and summer. The crispy pan-seared salmon gets a generous swoop of silky green goddess sauce over the top.
You know me, I’m always looking for ways to change up my weekly salmon, and this lemony green goddess sauce did the trick. I just seared and roasted my fish as usual, then slathered it with the most luxe herb sauce ever. It’s based on the original green goddess dressing recipe, which is a culinary treasure!
If you love pesto or chimichurri you are going to flip for green goddess salmon We ate it with asparagus and corn on the cob, but there are so many ways you can serve it up, (we’ll get into those below.)
Why green goddess sauce works so well with salmon
Green Goddess is such a great pairing with salmon because the tangy sauce cuts the richness of the fish with lemon and fresh herbs ~ it’s bright enough to wake everything up without overpowering.
I make the sauce a day ahead for convenience. Any leftovers are gold: I’ll use them to dress a green salad or pasta salad, or serve as a dip for French fries or raw veggies.
The perfect sear for salmon
- PAN: I use an oven-safe nonstick pan. My current favorites are All-Clad and Scanpan. (Cast iron is another good choice.)
- OLIVE OIL: Coat the bottom of the pan with olive oil and heat over medium-high until the oil is hot and shimmering.
- HOT SEAR: Place the salmon presentation-side down, skin-side up, in the pan, and let it sear without moving for about 4-5 minutes until it has a deep golden crust. Turn the heat down a bit if the pan starts to smoke.
- OVEN FINISH: Flip the salmon, then slide the pan into a preheated 400F oven for about 10 minutes or until cooked through and the internal temp reaches 135-145F (depending on the size and thickness of your fish.)
Note: if you don’t have an oven safe skillet just transfer the seared salmon to a foil lined baking sheet to finish cooking.
Ways to serve green goddess salmon
I served ours with asparagus, corn, and a simple salad, but green goddess salmon can go in lots of directions.
➡ MAIN COURSE SALAD: make a green goddess salmon salad ~ flake the cooked salmon over greens and dress with more green goddess sauce.
➡DINNER BOWL: build a bowl with rice, orzo, farro, or couscous.
➡PASTA: make pasta with flaked salmon and green goddess sauce. As with pesto, don’t add the sauce until the last minute ~ cooking will destroy its vibrancy.
➡ TACO: Flake the salmon and top with the dressing along with your favorite taco toppings.
➡ SANDWICH: serve your salmon filet on a bun with lettuce, tomato, onion and green goddess, or make it a green goddess slaw.
Sue’s Take
Green goddess is one of those brilliant flavor combinations I want to use as often as I can. I make the sauce ahead for this salmon, but then we can use it during the rest of the week on salads, etc. Don’t skip the fresh tarragon, it really makes the sauce special.
Add The View from Great Island as a Trusted Google Source
Green Goddess Salmon
Equipment
- blender or food processor
- cast iron or oven ready skillet
Ingredients
Green goddess sauce (you may have extra sauce)
- 1 cup fresh parsley, packed
- 1 cup watercress, packed
- 1/3 cup snipped chives
- 2 Tbsp fresh tarragon leaves
- 2 Tbsp fresh dill
- 3 Tbsp fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 clove garlic, peeled
- 1/2 cup mayonnaise
- salt and fresh cracked black peper to taste
Instructions
Make the dressing
- Put the all the sauce ingredients except the salt and pepper into a blender or food processor. Process until smooth. Scrape down the sides of the machine a couple of times, as necessary.
- Taste and season with salt and pepper. Adjust any of the other ingredients at this time and process to blend in.
- Put the dressing in an airtight container and refrigerate until needed. Will keep a minimum of one week, refrigerated.
Cook the salmon
- Preheat the oven to 400F.
- Coat the bottom of the pan with olive oil and heat over medium-high until the oil is hot and shimmering.
- Place the salmon presentation-side down (skin-side up,) in the pan, and let it sear without moving for about 4-5 minutes until it has a deep golden crust. Turn the heat down a bit if the pan starts to smoke. Do this in batches if necessary.
- Flip the salmon, then slide the pan into a preheated 400F oven for about 10 minutes or until cooked through and the internal temp reaches 135-145F (depending on the size and thickness of your fish.)
- Serve the fish asap, with a generous amount of green goddess over the top.
Notes
Nutrition
More salmon recipes
Tuscan Salmon with Lemony Orzo
Tuscan salmon is a family-friendly meal that combines omega-3 rich salmon with lemony orzo, spinach, and sun dried tomatoes.
Salmon Mousse
My salmon mousse recipe is a modern take on a classic appetizer for your next cocktail hour. Super easy to make without gelatin or mayo ~ yum!
Salmon Caesar Salad
Easy Salmon Caesar Salad is a no-fuss flavor-packed meal ~ juicy salmon, crisp romaine, and a tangy dressing that ties it all together. Don’t forget the chunky croutons!
Marmalade Glazed Salmon
Marmalade-glazed salmon is tender and flaky, with a glossy glaze added halfway through roasting for perfect caramelization without burning. A simple, foolproof method for bold flavor and beautiful results.
How to Cook a Whole Side of Salmon
I’ll show you how I cook a whole side of salmon in the oven, it’s the healthiest, most impressive meal you can cook on a sheet pan. It’s fast, forgiving, and perfect for feeding a crowd.
