Marianne Martinez
Pan-seared or pan-fried salmon is a quick, easy, and healthy meal that can be prepared in under 20 minutes. It's a versatile dish that can be paired with a variety of sides, such as mashed potatoes, steamed vegetables, rice, or a crisp salad. The key to achieving the perfect pan-seared salmon is to choose the right size fillets, season them well, and allow them to cook undisturbed in a hot pan with a bit of oil. This technique ensures a crispy, golden brown crust on the outside and a tender, flaky centre.
| Characteristics | Values |
|---|---|
| Cook time | 15 minutes |
| Pan type | Non-stick, cast iron, stainless steel, carbon steel |
| Pan temperature | Medium-high heat |
| Salmon side | Skin side down, skin side up |
| Salmon preparation | Season with salt, pepper, dill, lemon, capers, oregano, paprika, garlic powder |
| Salmon texture | Crispy, flaky, tender |
| Serving suggestions | Arugula salad, roasted broccoli, rice, mashed potatoes, steamed vegetables, honey mustard |
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What You'll Learn
Pan-seared salmon with garlic butter
Ingredients
- 4 salmon fillets (6-ounce each), skinless and boneless
- 2 tablespoons unsalted butter
- 1 medium lemon
- 4 garlic cloves
- 2 sprigs of fresh parsley
- 1 teaspoon kosher salt
- Black pepper
- Olive oil
Method
- Take the salmon out of the fridge 30 minutes prior to cooking.
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
- Heat 2 tablespoons of olive oil in a large (12-inch) non-stick or cast-iron skillet over medium-high heat until shimmering.
- Add the salmon, skin-side down, and sear until golden brown on the bottom, about 3 to 4 minutes.
- Flip the salmon and cook the other side for about 1 minute.
- Add the butter, garlic, and lemon juice to the pan, placing them in between the salmon fillets.
- Continue to cook, occasionally basting the salmon with the melted butter, until the salmon is just cooked through.
- Serve the salmon with the garlic butter sauce and your choice of sides, such as rice pilaf, angel hair pasta, mashed red potatoes, or green vegetables.
Tips:
- It is best to sear the salmon skin-side up if you do not plan on eating the skin, as you want the side without the skin to have a golden brown crust.
- For a thicker dill flavor, rub the salmon with a few liberal pinches of dried dill before seasoning with salt and pepper.
- To monitor the cooking of the salmon, look at the cross-section of the fillet. As the salmon cooks, the raw center will gradually turn opaque from the bottom up.
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Crispy skin salmon
Ingredients
- Salmon fillets
- Salt
- Pepper
- Oil
- Butter (optional)
- Lemon juice (optional)
- Fresh herbs (optional)
Method
- Start by rinsing your salmon fillets.
- Pat the salmon dry with a paper towel, then season generously with salt and pepper on both sides.
- Heat oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering.
- Place the salmon fillets in the pan, skin-side down.
- Press down gently but firmly on the salmon fillets for about 10 seconds using a flexible slotted fish spatula to prevent the skin from buckling and curling.
- Cook the salmon, skin-side down, until the skin releases easily from the pan, about 4 minutes.
- Carefully flip the fillets and reduce the heat to medium.
- Continue cooking until done to your liking, about 4 to 5 minutes more.
- Transfer to a platter and serve immediately, skin side up.
Tips
- For an extra crispy skin, dry the salmon thoroughly before cooking and make sure to preheat the pan before adding the fish.
- To prevent the salmon skin from sticking, start with a hot pan and resist the urge to fiddle with the fillets as they cook.
- For a steakhouse-inspired twist, finish the salmon with a butter-and-garlic baste, or add a squeeze of lemon juice and a sprinkling of fresh herbs.
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Pan-fried salmon with lemon and capers
To start, you will want to rinse your salmon fillets and pat them dry with a paper towel. Season the salmon with salt and pepper on both sides. You can also add other seasonings of your choice, such as dill or garlic.
Next, heat a heavy skillet over medium heat for 2-3 minutes until hot. You can use a nonstick pan or a heavy, cast-iron or stainless-steel skillet. If using a nonstick skillet, heat until the oil shimmers in the pan. For a stainless-steel or carbon steel skillet, heat until a splash of water beads and jumps around the pan.
Once the pan is hot, add olive oil and swirl it around. Place the salmon fillets, flesh side down, into the pan. Cook for 3-4 minutes until the salmon is golden and crisp. Resist the urge to move the fillets during this time, as this will create a nice crust.
After the salmon has seared, carefully flip the fillets and reduce the heat to medium. Cook for an additional 4-5 minutes, or until the fish is cooked to your desired doneness. You can gauge the doneness by looking at the cross-section of the fillet; as the salmon cooks, it will turn from pink to opaque from the bottom up.
Once the salmon is cooked to your liking, remove it from the pan and place it on a serving platter or individual plates. Reduce the heat to medium and add butter, lemon juice, and capers to the pan. Cook, stirring constantly, until the butter has melted and the sauce has combined.
Finally, drizzle the sauce over the salmon and garnish with lemon slices. Serve immediately and enjoy! This dish goes well with a variety of side dishes, such as greens with a simple oil and vinegar dressing, steamed vegetables, or roasted seaweed sheets, avocado, and rice.
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Pan-fried salmon with dill
Ingredients
- 4 salmon fillets, 6 ounces each, 1¼ inch thick
- Salt and pepper, to taste
- Olive oil or avocado oil
- 3 cloves of garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- Fresh dill, chopped
- 1 lemon
Instructions
- Rinse the salmon fillets and pat them dry with a paper towel.
- Season the fillets with salt and pepper on both sides.
- Heat oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. You can use a stainless steel or cast-iron skillet as well.
- Place the salmon fillets in the skillet, skin-side down, and cook for about 5-7 minutes.
- Carefully flip the fillets. If the skin sticks to the pan, give it more time to cook. It should release easily.
- Cook for an additional 3-5 minutes on the other side, until the salmon is opaque and flakes easily with a fork.
- Remove the salmon from the pan and set it aside on a plate.
- Add the minced garlic to the pan and cook until tender.
- Add the heavy cream, chicken broth, salt, and chopped fresh dill to the pan.
- Squeeze the lemon juice into the pan and whisk the ingredients together to make a creamy dill sauce.
- Return the salmon to the skillet and heat through.
- Garnish with additional fresh dill and lemon slices, if desired, and serve immediately.
Tips:
- To achieve crispy skin, it is essential to preheat your pan before adding the fish.
- For a super-crisp crust and a tender, flaky centre, sear the salmon in a hot skillet.
- If you want to add more flavour to your salmon, try rubbing the fillets with a generous amount of dried or fresh dill before cooking.
- To retain moisture, let the pan-seared salmon rest for a few minutes after cooking.
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Pan-fried salmon with a side of mashed potatoes
Pan-fried Salmon with Mashed Potatoes
Ingredients
- 4 (6-ounce) salmon fillets, 1¼ inch thick
- Salt and pepper, for seasoning
- Oil, for frying
- Potatoes
- Butter
- Milk
- Lemon
- Fresh herbs (optional)
Method
- Start by rinsing your salmon fillets. Pat them dry with a paper towel, and sprinkle both sides with salt and pepper.
- Preheat a skillet over medium-high heat. Heat oil in a 12-inch nonstick skillet until hot and shimmering.
- Place the salmon fillets, skin-side down, in the pan. Cook for about 4 minutes until golden and crisp.
- Carefully flip the fillets and reduce the heat to medium. Continue cooking for another 4 to 5 minutes, or until done to your liking.
- While the salmon cooks, prepare the mashed potatoes. Peel and dice the potatoes, then boil them in unsalted water until tender. Drain the potatoes and mash them, adding milk and butter until you achieve your desired consistency. Season with salt and pepper to taste.
- Transfer the salmon to a platter and serve with the mashed potatoes on the side.
- For an extra touch of flavor, add a squeeze of lemon juice and a sprinkling of fresh herbs such as parsley, dill, or tarragon.
Tips
- To achieve a crispy skin, it is essential to preheat your pan before adding the fish.
- If you prefer your salmon without the skin, simply remove it before cooking or leave it on and crisp it up.
- If you're short on time, you can use instant mashed potatoes instead of making them from scratch.
- For a tangy twist, top the salmon with a sauce made of butter, garlic, lemon juice, mustard, and dill.
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Frequently asked questions
Pan-frying salmon is a quick and easy way to cook salmon, with the whole process taking around 15 minutes.
To get crispy salmon skin, start with the skin side down in a hot pan and leave it undisturbed. This will allow the skin to crisp up and release from the pan.
Heat the pan to a medium-high heat. If you are using a non-stick pan, the temperature is right when a splash of water beads and jumps around the pan. If the pan is smoking vigorously, it is too hot.
Pan-fried salmon goes well with a variety of sides, including mashed potatoes, steamed vegetables, salads, rice, and roasted broccoli.
Looking at the cross-section of the salmon fillet, you can monitor how cooked it is in real time. The raw center will gradually turn opaque from the bottom up, and then when you flip it, it will turn opaque from the bottom to center again.
