Pan-fried salmon fillets are so delicious when cooked in butter and olive oil. The skin becomes wonderfully crispy and the flesh is juicy and flavorful. Show
Who needs fast food, when this homemade dish is ready in just ten minutes? Even the leftovers are good, especially in a salad. I love salmon. It seems like people tend to either love strong-tasting fish such as tuna and salmon, or delicate white fish such as cod. Me? I belong to the first group. I adore salmon. Especially thick, fatty salmon steaks. Although I usually make baked salmon, or grilled salmon in the summer, I have to say that pan-fried salmon is so delicious, especially when cooked in butter. And the bonus: it's a very easy meal to prepare, making it very suitable for a quick weeknight dinner. Jump to:
IngredientsYou'll only need a few simple ingredients to make this easy salmon recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need: Salmon fillets: I prefer to use skin-on fillets - the skin is just so delicious. It's the best part of the fish! To season: I use kosher salt, black pepper, garlic powder, and dried thyme. For frying: I use a mix of olive oil and butter. Optional additions: Lemon slices and chopped parsley. Optional, but they do add flavor and color to the dish. InstructionsPan-frying salmon is as easy as can be. The detailed instructions are included in the recipe card below. Here are the basic steps:
Expert tipDon't forget to drizzle (or brush) the salmon with the pan juices after you've arranged it on plates. The pan sauce is amazing and adds tons of flavor to the dish. Frequently asked questionsWhen is salmon done? when salmon is done, it transforms from red and translucent to pink and opaque. How do I make salmon skin crispy? To make sure the skin is nice and crispy, pan-fry the salmon skin side down for about 4 minutes over medium-high heat. Can I cook salmon without the skin? Personally, I love salmon skin. Especially when fried and crispy! But if you prefer to cook it without the skin, simply follow the same instructions, cooking it for about 3 minutes per side. Can I use frozen salmon? I recommend defrosting the salmon before using it in this recipe. It's fine to use frozen salmon when baking it in the oven. But when pan-frying, I feel that it should be thawed to ensure it is evenly cooked. VariationsThe best way to vary this recipe is to experiment with different spices and herbs. Good options include onion powder, paprika, and dried oregano. You can also choose to forego the butter and cook the fish in olive oil, using two tablespoons. I do feel, however, that the butter enhances the fish's flavor. Serving suggestionsThis is such a versatile dish. It goes with anything, really. I often serve it with one of the following sides:
Storing leftoversYou can keep the leftovers for 3 days in the fridge, in an airtight container. I prefer to avoid reheating the leftovers because reheating can dry them out. Instead, I crumble them cold over a salad. Sometimes I chop them up and mix them with some cream cheese and have that for my lunch the next day. It's really good! Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time. Recipe card4.97 from 97 votes Pin Recipe Share on Facebook Print RecipePan-Fried SalmonPan-fried salmon fillets are so delicious when cooked in butter and olive oil. Who needs fast food when this homemade dish is ready in just ten minutes? Prep Time5 mins Cook Time10 mins Total Time15 mins Course: Main Course Cuisine: American Servings: 4 servings Calories: 245kcal Author: Vered DeLeeuw INGREDIENTS
INSTRUCTIONS
WATCH THE VIDEO:NOTES*The salmon's internal temperature should reach 145ºF. If it's very thick, you'll need to cook the edges too, for about 2 minutes per edge.If your salmon is frozen, I recommend defrosting it completely before using it in this recipe. It's fine to use frozen salmon when baking it in the oven. But when pan-frying, it should be thawed to ensure it is evenly and fully cooked.Don't forget to drizzle (or brush) the salmon with the pan juices after you've arranged it on the plates. The pan sauce is amazing and adds tons of flavor to the dish. ADD YOUR OWN NOTESClick here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost. DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
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