Pan-Seared Salmon with Tzatziki

Light and bright. Pure and simple.
Serves 4 Total Over an Hour


  • 1 12-oz container of Cedar’s Tzatziki, any flavor 
  • 4 salmon fillets, skinned
  • 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 lemon zest, grated  
  • ¼ of a yellow bell pepper, finely diced
  • 2 tablespoons pitted Kalamata olives, diced


  1. Place the salmon fillets onto a plate or into a large bowl and drizzle with about 2 tablespoon of the oil. Then sprinkle in the paprika, granulated garlic and onion, cumin, coriander, salt, black pepper, cayenne pepper 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 with about 2-3 tablespoons of the oil.
  4. Once the oil is hot, add in the salmon fillets and allow them sear on the 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 Cedar’s Tzatziki (any flavor) with yellow bell pepper and Kalamata olives.
  6. Top seared salmon generously with the tzatziki mixture.