Best 5 Easy Fried Salmon Recipes

PAN-FRIED SALMON

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
• The skin can be served or removed easily with a knife or spoon.
• Transfer to a plate and serve as desired.

PAN-FRIED SALMON RECIPE BY TASTY

Steps:

• Heat oil in a nonstick skillet.
• Season salmon with salt and pepper.
• Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer.
• Serve with lemon and thyme (optional).
• Enjoy!

PAN-FRIED SALMON

Steps:

• Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
• Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.

PAN SEARED SALMON RECIPE

Steps:

• If your salmon fillets are not descaled, use a knife to gently scrape off the scales.
• In a small bowl, mash together the butter, lemon juice, garlic, dill, and parsley. Set aside.
• Use paper towels to pat the salmon fillets completely dry - this will ensure even browning.
• Heat the olive oil in a large, heavy bottomed nonstick skillet over medium-high heat for 2 minutes, until shimmering and hot. (You can test that it's hot enough by adding a drop of water to the pan; if it sizzles, the pan is ready.)
• Once the pan is hot, right before you are ready to sear the salmon, season both sides with sea salt and black pepper.
• Add the fish fillets to the pan in a single layer, skin side down. Use a fish spatula to press down on top of each fillet for the first 10 seconds immediately after adding it to the pan, to prevent curling. Sear, without moving, for 5-6 minutes, until the salmon is 80-90% opaque; only the top will be not quite done.
• Use the fish spatula to flip the salmon fillets. Working quickly, immediately add the herb butter mixture to the pan near (but not on top of) the salmon. Cook the salmon for about 1 minute, stirring the butter around the salmon as it melts, but without moving the salmon, until the seared salmon internal temperature reaches your desired doneness: 125 degrees F (51 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done.
• Flip salmon over and spoon the lemon butter sauce over it. Remove from the pan immediately to avoid overcooking.

PAN-FRIED SALMON

Steps:

• Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.