Pan-Fried Salmon Steak

Name: Pan-Fried Salmon Steak
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 salmon steaks; ½ teaspoon sea salt; ¼ teaspoon black pepper; ½ teaspoon dried sage; 1 tablespoon unsalted butter

User Reviews

5.0

69 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 servings
Calories
364 kcal
Course
Main Course
Cuisine
American

Pan-Fried Salmon Steak

Winston Campbell

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This salmon steak is ready in 15 minutes. Seasoned with sage and cooked in butter, it's a delicacy.

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Ingredients

Servings

2 salmon steaks 6 ounces each, about ½ inch thick
½ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon dried sage
1 tablespoon unsalted butter

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Instructions

Sprinkle, then rub both sides of the salmon with salt, pepper, and sage.
Melt the butter in a large nonstick or cast-iron skillet over medium-high heat. Swirl to coat.
When the foaming subsides, add the salmon steaks. Fry them for 3 minutes on the first side.
Turn to the other side, lower the heat to medium, and cook until the salmon is cooked through, for about 3 more minutes.
Transfer the salmon to plates, spoon the pan juices on top, and serve.

Notes

This recipe was written for 6-ounce pieces. If yours are bigger, you'll need to fry them for longer, about 4-5 minutes per side, reducing the heat to medium after the first 3 minutes.
Salmon is fully cooked when its color changes from translucent to opaque. Its internal temperature, measured by an instant-read thermometer inserted into the thickest part (without touching the bone), should reach 145°F.
You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them gently to prevent them from drying out. I usually reheat them in the microwave, covered, at 50% power. You can also freeze the completely cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge before reheating.