Pan-Seared Salmon with Tzatziki

Better buy in bulk. This savory pan-seared salmon dish always invites seconds. 


• 4 salmon fillets, skinned (roughly 1¼–1½ pounds)
• olive oil
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• ½ teaspoon granulated onion
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 pinch cayenne pepper
• 1 teaspoon grated lemon zest 
• ¼ yellow bell pepper, finely diced
• 2 tablespoons pitted kalamata olives, diced
• 1 12-oz Cedar’s Tzatziki
Serves 4 Total Over an Hour


  1. Place the salmon fillets onto a plate or into a large bowl, and drizzle in about 2 tablespoon of the oil; then, sprinkle in the paprika, the granulated garlic and onion, the cumin, coriander, salt, pepper, cayenne and lemon zest, and toss everything gently to coat the fillets evenly and well.
  2. Allow the salmon to marinate for at least 20 minutes.
  3. Place a large cast-iron skillet over medium-high heat, and drizzle in about 2-3 tablespoons of the oil.
  4. Once the oil is hot, add in the salmon fillets, and allow them sear on that first side for about 4 minutes, or until a deep, golden-brown. Then, flip over and allow them to cook and sear on the other side for about 4 more minutes. Remove from skillet.
  5. Mix Tzatziki with yellow bell pepper and kalamata olives
  6. Top seared salmon generously topped with Tzatziki Mixture