Crispy Pan Fried Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
245 kcal
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Course
Main Course
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Cuisine
American
Crispy Pan Fried Salmon
Description
The preparation begins by patting the salmon dry to ensure crispiness, then seasoning with basic spices for balanced flavor. Cooking skin-side down in hot oil and butter allows the skin to become crisp over about four minutes before flipping to gently finish cooking. Adding lemon slices to the pan imparts brightness and can be served with the salmon. The recipe suggests adjusting cooking time for fillet thickness to achieve a safe internal temperature of 145ºF.
Leftover salmon can be stored up to three days refrigerated but is recommended to be eaten cold or crumbled over a salad to preserve quality. Butter enhances the browning and crispness. Use of nonstick or well-seasoned cast iron skillet prevents sticking. Drizzling pan juices over the plated fish adds moisture and flavor.
Ingredients
- 4 salmon 6 ounces each, 1-inch thick, skin on, pin bones removed, fillets
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon thyme dried
- 1 tablespoon olive oil
- 1 tablespoon butter
Optional Ingredients:
- 4 lemon ¼-inch thick, slices
- 2 tablespoons parsley chopped
Instructions
- Blot the salmon fillets dry with paper towels. Season them with salt, pepper, garlic powder, and dried thyme.
- Heat a large (12-inch) cast-iron skillet over medium-high heat. Add the olive oil and butter and swirl to coat. You can also use a nonstick skillet.
- When the butter starts foaming, add the salmon fillets, skin-side-down. If using, add the lemon slices.
- Cook the salmon, undisturbed, until the skin is crispy and browned, for about 4 minutes. Flip the salmon and lemon slices, lower the heat to medium, and continue cooking for 3 more minutes.
- If your fillets are 1 inch thick, cook the edges for about 2 minutes per side. This helps ensure the salmon reaches an internal temperature of 145ºF.
- 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.
Notes
- Thoroughly thaw frozen salmon in the refrigerator overnight before cooking for best results.
- Butter alone can be used instead of olive oil for a richer, crisper skin due to milk solids.
- Prefer using a nonstick or well-seasoned cast-iron skillet to prevent sticking; avoid stainless steel pans.
- Drizzle salmon with the pan juices after plating for added flavor.
- Store leftovers refrigerated in an airtight container for up to three days; avoid reheating to prevent dryness and off-flavors.
- Serve cold leftovers crumbled over salads for a fresh use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1fillet | |
| Calories | 245kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Sodium | 164mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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