Seared Salmon with Pantala Santorini

Serves 4 to 6

So simple yet so unexpectedly flavorful, this is the dish that gave Pantala wings. Try serving this with Sweet Corn and Red Pepper Succotash as a side dish.

Want an easy way to get the skin off your salmon? Click here for our quick how-to video!


  • 1 1/2 pounds salmon fillets, thawed if frozen

  • Salt and pepper to taste

  • 2 tablespoons extra virgin olive oil

  • 1 jar Pantala Santorini Greek-Inspired Tapenade

  • Chopped fresh basil leaves or thyme, optional


  • Step 1:

    Preheat the oven to 350F.

  • Step 2:

    Remove any pin bones and the skin (if desired) from the salmon fillets. Season the fillets with salt and pepper.

  • Step 3:

    Heat the olive oil in a skillet over medium/high heat. When hot, place the fillets in the skillet flesh side down (skin side up). Cook undisturbed on one side until lightly browned and crisp, about 3 minutes. Turn the fillets over and cook for 2 more minutes. (Add a minute per side if the fillets are thick.)

  • Step 4:

    Transfer the fillets to a baking dish. Top each fillet with a tablespoon or so of Pantala Santorini. Put the dish in the preheated oven and cook for 5 to 8 minutes or until fillets are cooked through.

  • Step 5:

    Serve hot; garnish with chopped basil leaves or fresh thyme, if you like.

Tags: , , , , , ,