Ella Walter
Pan-fried salmon is a quick and easy meal that delivers a perfectly cooked fillet with a crispy skin and a juicy, tender, and flaky flesh. The key to achieving this is choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed. The pan should be thoroughly preheated, and the fillets should be patted dry before being added to ensure the skin crisps up nicely. The salmon should be cooked skin-side down for about 4 to 8 minutes, depending on the thickness of the fillet, and then flipped when the flesh has lightened about 3/4 of the way up the fish. The salmon can be served with a variety of sides, such as mashed potatoes, steamed vegetables, or a crisp salad.
| Characteristics | Values |
|---|---|
| Cook time | 8-15 minutes |
| Pan type | Non-stick or cast-iron |
| Skin | Crispy skin is preferred |
| Oil | Olive oil, butter, or a mix of both |
| Seasoning | Salt, pepper, garlic powder, dried thyme |
| Fillet type | Center-cut, 1-inch thick |
| Temperature | Medium-high heat |
| Cooking technique | Sear skin-side down, flip once golden |
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What You'll Learn
Choosing the right salmon fillet
When choosing the right salmon fillet for pan-frying, there are a few things to consider. Firstly, look for centre-cut fillets, as these have a more even thickness, which will help them cook more evenly. If you do end up with a tail piece, you can prevent it from overcooking by moving the pan slightly off the heat where the fillet is thinner. Aim for a fillet thickness of around 1 inch, although some sources suggest 1¼ inches. If your fillets are thinner than 1 inch, they will cook quicker. As a guide, a good amount per person is one 6- to 8-ounce fillet.
It's best to avoid cold fillets straight from the fridge, as these are more likely to cook unevenly. Instead, bring the fillets to room temperature before cooking, leaving them out for around 10 to 20 minutes. If your salmon is frozen, be sure to thaw it thoroughly before cooking. Before adding the fillets to the pan, blot them dry with paper towels. This will help the skin crisp up nicely and prevent the fillets from sticking to the pan.
When it comes to the skin, this is a matter of personal preference. Skin-on fillets will give you crispy skin, which is one of the best parts of pan-fried salmon. However, skin-off fillets can also be used, and you can create a crust by placing the fillets flesh-side down in the pan.
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Preparing the salmon
Before cooking, remove the salmon from the refrigerator and let it sit at room temperature for 10-20 minutes. This will ensure the fish cooks evenly and prevent it from seizing up when it hits the hot pan. Blot the fillets dry with paper towels—this will help the skin crisp up nicely. Season the salmon with salt, pepper, garlic powder, and dried thyme, or your choice of seasonings.
When you're ready to cook, heat a large cast-iron skillet on medium-high heat. Add a small amount of oil with a high smoking point, such as canola or vegetable oil, and a little butter if desired. Swirl to coat the pan and wait until the butter starts foaming.
Now it's time to add the salmon, placing the fillets skin-side down. It's important not to move the fillets once they're in the pan, as this will affect the crust formation. Let the salmon cook undisturbed for around 4 minutes, until the skin is crispy and golden. Then, carefully flip the fillets and reduce the heat to medium. Cook for a further 3-5 minutes, depending on your desired level of doneness.
Finally, transfer the salmon to a platter or serving plate and drizzle with the pan juices for extra flavour.
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Pan preparation
To prepare your pan for frying salmon fillets, you should first ensure your salmon fillets are at room temperature. Remove the salmon from the refrigerator about 15 to 20 minutes before you start cooking. If your salmon is frozen, it should be thawed thoroughly before cooking. Next, pat the fillets dry with a paper towel or clean dish towel. This is an important step to ensure the salmon doesn't stick to the pan and to help the skin crisp up nicely.
It's recommended to use a non-stick or well-seasoned cast-iron skillet. Avoid using a stainless steel skillet as the salmon skin tends to stick to it. If using a cast-iron skillet, heat the pan over medium-high heat. You can also use a non-stick skillet, heating the pan to a medium-high heat until hot and shimmering. If you want to skip the non-stick cookware, you can use a large stainless steel or cast-iron skillet over a super-hot heat.
Add a small amount of oil to the pan. A high-smoking-point oil such as canola or vegetable is recommended, but you can also use olive oil. If you want to enhance the flavour of the salmon, you can use butter instead of oil, or a mix of both.
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Cooking the salmon
Next, heat a large 12-inch nonstick or well-seasoned cast-iron skillet over medium-high heat. You can use a mix of olive oil and butter for frying, or skip the olive oil and use two tablespoons of butter. Butter enhances the salmon's flavour and its milk solids have a blackening effect, making the salmon extra crispy. Heat the oil/butter until hot and shimmering.
Now it's time to cook the salmon. Place the fillets in the pan, skin-side down. You can cook the salmon without moving it, skin-side up, until golden and crisp, for about 4 minutes. Leaving the fillets undisturbed will create a nice crust and golden-brown colour. If you are cooking salmon without the skin, place the flesh side down.
After about 4 minutes, carefully flip the fillets and reduce the heat to medium. Continue cooking for another 3-5 minutes, until done to your liking. If your fillets are 1 inch thick, you should cook the edges for about 2 minutes per side to ensure the salmon is cooked thoroughly.
Finally, transfer the salmon fillets to a serving plate and drizzle them with the pan juices. Garnish the plate with lemon slices and chopped parsley, and serve.
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Serving suggestions
Pan-fried salmon is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to accompany your salmon fillets:
Sides
- Mashed potatoes
- Steamed vegetables
- Salad
- Roasted seaweed snacks
- Rice (white, black, forbidden, or quinoa)
- Risotto
- Steamed rice
- Broccoli
Sauces
- Scallion ginger sauce
- Soy sauce
- Pan juices
- Butter
Seasonings
- Salt
- Black pepper
- Ground coriander
- Garlic powder
- Dried thyme
- Cajun seasoning
- Old Bay seasoning
- All-purpose seasoning
Other
Pan-fried salmon can also be shredded and added to salads or grain bowls. It can be served on its own, or with avocado.
Remember, salmon is best served medium-rare or medium. It is important not to overcook it, as this can dry out the fillets and affect their flavour and texture.
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Frequently asked questions
Firstly, ensure your salmon fillets are at room temperature and dry them with a paper towel. Then, heat oil in a non-stick skillet over medium-high heat until hot. Place the salmon fillets, skin-side down, and cook undisturbed until the skin is golden and crisp, about 4 minutes. Flip the fillets, reduce the heat to medium, and cook for another 4-5 minutes.
After a few minutes of cooking, you will notice the colour of the fillet slowly begin to change. Starting from the bottom, the flesh will lighten from a deep, dark pink to a much paler colour. Once the colour change has moved up about three-quarters of the way from the bottom, it is time to flip.
Non-stick skillets are recommended for pan-frying salmon fillets as they prevent the fish from sticking to the pan. Cast-iron skillets are also suitable, but it is best to avoid stainless steel skillets as the salmon skin tends to stick to them.
