Pan-Fried Salmon Steak
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
2 servings
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Calories
364 kcal
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Course
Main Course
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Cuisine
American
Pan-Fried Salmon Steak
Description
This recipe prepares salmon steaks about half an inch thick, seasoning them simply with sea salt, black pepper, and dried sage. Cooking in a hot buttered skillet over medium-high heat develops a foamy butter base before searing the salmon, creating a slight crust while locking in moisture. After 3 minutes on one side, the salmon is flipped and finished over medium heat to ensure even cooking through about 3 more minutes.
The finished steaks have a lightly browned exterior and opaque, flaky interior with a balanced herbal note from sage. The butter adds richness without overpowering the fish. This dish works well as a main course, served alongside vegetables or grains.
For larger salmon portions, cooking time should be increased to achieve doneness, which is indicated by opaque color and an internal temperature of 145°F. Leftovers store safely in the refrigerator for up to three days and can be reheated gently to preserve texture. Freezing is possible for up to three months, with thawing recommended overnight in the fridge before use.
Ingredients
- 2 salmon 6 ounces each, about ½ inch thick, steaks
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
- ½ teaspoon sage dried
- 1 tablespoon butter unsalted
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
- Adjust cooking time for larger or thicker salmon steaks, extending to about 4-5 minutes per side.
- Salmon is fully cooked when opaque and reaching 145°F internally, tested in the thickest section away from the bone.
- Store leftovers in an airtight container in the fridge up to three days and reheat gently at low power to avoid drying out.
- You can freeze cooked salmon for up to three months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1salmon steak | |
| Calories | 364kcal | 18% |
| Protein | 36g | 72% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Sodium | 411mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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