Ella Walter
Salmon is a versatile fish that can be cooked in a variety of ways, one of which is frying. Frying salmon is a quick and easy way to cook the fish, with the whole process taking around 15 minutes. It is also a simple technique to master at home, with the key steps being choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed. The salmon can be fried with or without the skin, and the use of a non-stick pan is recommended to prevent the fish from sticking to the pan.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick skillet |
| Pan temperature | Medium-high heat |
| Salmon preparation | Bring to room temperature, season with salt and pepper, pat dry |
| Cooking time | 4 minutes on each side, 3-5 minutes on the second side |
| Salmon doneness | Opaque, medium-rare, with a pink center |
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What You'll Learn
Preheat the pan
To cook salmon in a frying pan, it is important to preheat the pan thoroughly before adding the oil and fish. This is a crucial step as it ensures that the salmon doesn't stick to the pan and helps form a crisp crust. Here are some detailed instructions for preheating your pan:
First, bring the salmon to room temperature by letting it sit on the countertop for about 10 minutes before cooking. This step is important because it ensures that the fish cooks evenly. The salmon should not be too cold when it hits the hot pan, so this step helps to remove the chill.
Next, choose the right pan for cooking. A non-stick skillet or frying pan is recommended as it heats up quickly and transmits heat evenly. This allows the salmon to cook thoroughly and makes it easier to flip without breaking. Cast iron pans are also a good option, especially if you're aiming for a crispy skin. Make sure your pan is hot before adding the fish.
Now, heat some oil in the pan over medium to medium-high heat. The amount of oil needed is small, as salmon releases fat during cooking, but it helps to add a bit of oil to ensure even cooking and browning. You can also add butter to the pan, but be cautious as it can burn quickly at high heat.
Once the oil is hot and shimmering, you're ready to add the salmon. If your salmon has skin, place it skin-side down first to achieve a crispy skin and a nice crust. If your salmon doesn't have skin, place the side where the skin was removed (the uglier side) down against the pan.
Remember, preheating the pan is essential to achieving the desired crust and ensuring even cooking. By following these steps, you'll be on your way to cooking salmon like a pro!
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Seasoning
The simplest seasoning for salmon is salt and pepper. It is recommended to use a few grinds of pepper and a generous amount of salt. You can also add ground coriander for extra flavour. This combination of seasonings is especially good when served with roasted seaweed snacks, avocado, soy sauce, and rice.
Another option is to use an all-purpose seasoning. Lawry's seasoned salt is a good choice, which can be sprinkled on the salmon before pan-frying. You can also use other all-purpose seasonings of your choice.
For a more herbal flavour, dill is a great option. You can rub the salmon with a thick layer of dried dill, along with salt and pepper. The dill will give the salmon a green colour and a unique taste.
If you're looking for a more citrusy option, lemon and capers go well with salmon. You can cook some chopped garlic in butter and oil, and then add lemon and capers to taste.
Finally, for a unique and savoury flavour, you can try a crispy scallion ginger sauce. Prepare the sauce while the salmon is pan-frying, and then pour it over the fish for a tasty and impressive dish.
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Cooking time
Cooking salmon in a frying pan is a quick and easy process. The cooking time will depend on the thickness of the salmon fillet, with thinner pieces cooking quicker. As a rule of thumb, salmon fillets should be cooked for about 4 minutes on the first side and 3 to 5 minutes on the other side.
Before cooking, it is recommended to bring the salmon to room temperature by letting it sit on the countertop for about 10 minutes. This will ensure that the salmon cooks evenly throughout. It is also important to use a non-stick pan to prevent the fish from sticking to the pan.
When cooking salmon with the skin on, it is best to start with the skin side down to crisp up the skin and create a crust. The salmon should be cooked undisturbed for about 4 minutes on the first side until the sides turn golden and the centre becomes opaque. Then, flip the salmon and cook for another 3 to 4 minutes. The salmon is ready when it is golden and crisp on the outside and just barely cooked in the centre.
If you are cooking salmon without the skin, place the flesh side down first and cook for about 4 minutes. Then, flip and cook for an additional 3 to 4 minutes. For a medium-rare finish, look for a slightly translucent, jewel-like orange centre.
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Flipping
Firstly, it is important to preheat the pan before adding the salmon. This ensures that a crisp crust forms quickly. When the pan is hot, add a small amount of oil, as salmon releases fat and this will help it brown nicely. If you are cooking salmon with the skin on, place the fillet skin-side down first to crisp up the skin and create a crust. If your salmon does not have the skin on, place the flesh side down.
Now, for the flipping. You should cook the salmon on the first side without moving it, until it is golden and crisp. This should take around four minutes. You will know it is ready to be flipped when the flesh has cooked through and releases easily from the pan. Once the first side is golden, carefully flip the fillets and reduce the heat to medium.
Cook the salmon on the second side for another four minutes or so, until done to your liking. The salmon will continue to cook a little off the heat, so take this into account.
Finally, transfer the salmon to a platter and serve.
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Serving suggestions
Pan-fried salmon is a versatile dish that can be served with a variety of sides. Here are some serving suggestions to accompany your salmon:
- Mashed potatoes and steamed vegetables.
- A crisp, fresh salad.
- Rice and stir-fried vegetables.
- Lemon and capers: Cook a couple of cloves of chopped garlic in a couple of tablespoons each of butter and oil.
- Dill: Rub the salmon with a generous amount of dried dill, salt, and pepper.
- All-purpose seasoning: Sprinkle the salmon with seasoned salt and serve with stir-fried vegetables and rice.
- Teriyaki salmon: Start with garlic, ginger, and soy sauce or teriyaki sauce for a sweeter profile.
When choosing a side dish, consider the flavours and textures that will complement the salmon. For example, mashed potatoes can add a creamy texture, while steamed vegetables or a salad can provide a fresh and healthy contrast to the rich, fatty salmon.
Additionally, consider the portion size of the salmon and the sides to ensure a well-balanced meal. You can also get creative and experiment with different flavours and ingredients to find your perfect pan-fried salmon dish.
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Frequently asked questions
Yes, salmon can be cooked in a frying pan.
It is recommended to use a non-stick skillet or frying pan when cooking salmon. Cast iron pans are also a good option.
To get crispy salmon skin, place the salmon fillets skin-side down first. This will create a nice crust and golden-brown colour.
Cooking times vary depending on how well-done you like your salmon. As a guide, cook the salmon fillets for four minutes on the skin side, then flip and cook for another three to five minutes.
Bring the salmon to room temperature before cooking. Then, heat oil in a pan over a medium-high heat until hot and shimmering.
