Seared Salmon Fillets with Bulgur

Prep Time:
15 mins
Total Time:
25 mins

Fast-cooking whole-grain bulgur is a nice break from potatoes, rice, or pasta. When buying fish fillets, choose ones that are translucent, firm, and fresh-smelling.


  • 3 teaspoons vegetable oil, plus more for cooking if needed

  • 1 ½ cups bulgur

  • Coarse salt and ground pepper

  • 1 scallion, thinly sliced (about ½ cup)

  • 6 skinless salmon fillets (4 ounces each)

  • Lemon wedges (optional), for serving


  1. In a medium pot, heat 1 teaspoon oil over medium-high. Add bulgur and stir to coat. Cook, stirring constantly, 2 minutes. Add 2 1/4 cups water and season with salt and pepper. Bring to a boil; cover, reduce heat to low, and cook until water is absorbed, 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff bulgur with a fork and stir in scallion.

  2. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high. Pat salmon fillets dry and season both sides with salt and pepper. When oil is hot, add fillets to skillet, working in batches if necessary (do not overcrowd pan and wipe clean between batches). Cook until salmon is opaque throughout, about 3 minutes per side, flipping once. Reserve 2 fillets for Chopped Salmon Salad. Divide bulgur among 4 plates and top with fish. Serve with lemon wedges if desired.

Cook's Notes

Refrigerate the extra cooked salmon fillets in a parchment-lined airtight container for up to 2 days. Once prepared, the salmon salad will keep, refrigerated, in an airtight container for up to 2 days.

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