Pan-fried salmon is a classic dish that is both delicious and easy to make. The key to cooking salmon perfectly is to keep it moist and flaky. This can be achieved by cooking the salmon over medium heat and basting it with melted butter or oil. Pan-frying also allows you to develop a nice crispy skin on the salmon, which adds extra flavor and texture. In this article, we will provide you with a step-by-step guide on how to pan-fry salmon perfectly, as well as some tips and tricks for making the most of this versatile fish.
Here are our top 10 tried and tested recipes!
PAN-FRIED SALMON
A simple, straightforward, quick recipe for pan-fried salmon. Besides salmon fillets, all you need is butter and fresh lemon juice.
Provided by Ita
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
- Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 0.7 g, Cholesterol 64.6 mg, Fat 9.6 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 131.8 mg, Sugar 0.2 g
BREADED PAN-FRIED SALMON
I love this recipe, it is absolutely delici-oso! These breaded pan-fried salmon fillets are best served with steamed rice and spring mix salad, or broccoli florets and mashed potatoes, or on a toasted roll for a sandwich.
Provided by ShareWithMe
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil to 350 degrees F (175 degrees C) in a cast iron skillet over medium heat.
- Whisk cornmeal, flour, seasoned salt, lemon pepper, kosher salt, and white pepper together in a medium bowl.
- Crack eggs into a separate bowl; beat about 10 seconds. Dip salmon fillet into the eggs and coat completely. Dredge salmon in the cornmeal mixture to cover completely. Shake off excess.
- Lower salmon carefully into the hot oil in batches of 2 or 3. Fry, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a plate lined with 3 to 4 sheets of paper towels to drain. Repeat with remaining salmon.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 36.2 g, Cholesterol 144.1 mg, Fat 11.2 g, Fiber 1.8 g, Protein 31.3 g, SaturatedFat 2.4 g, Sodium 1619.4 mg, Sugar 0.8 g
PAN-FRIED SALMON CAKES
If you ever have leftover salmon, this recipe is a way to repurpose, reuse, and recycle! Bonus: Even my son, who doesn't really care for salmon, loved these cakes!
Provided by Bibi
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Stir egg, Dijon mustard, mayonnaise, Worcestershire sauce, salt, and pepper together in a large bowl. Add red bell pepper, onion, and parsley; mix well. Gently stir in salmon and 1/2 cup crushed crackers.
- Form the mixture into 8 cakes; lightly coat each side with additional 1/4 cup crushed crackers.
- Heat olive oil and butter over medium heat in a 12-inch skillet. Fry salmon cakes until golden brown, about 4 minutes per side. Transfer cakes to a plate lined with a paper towel to drain. Serve immediately.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 12 g, Cholesterol 130.2 mg, Fat 30.2 g, Fiber 0.8 g, Protein 29 g, SaturatedFat 8.1 g, Sodium 681.2 mg, Sugar 1 g
PAN-FRIED FRESH SALMON CAKES
From Cook's Illustrated. Great salmon cakes using fresh salmon. Mix in 2 Tbsp of freshly grated parmesan, if desired. The panko coating keeps the salmon cakes crispy! Add a salad and soup to round out a great meal.
Provided by dmcpherr
Categories < 60 Mins
Time 36m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip). Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
- 2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
- 3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces that follow, if you like.
PAN-FRIED CAJUN SALMON
Cajun seasoning adds a deliciously spicy flavour to salmon fillets accompained by a refreshing salsa!
Provided by English_Rose
Categories Cajun
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brush the salmon fillets with lemon juice and pan fry for 4-5 minutes, skin side up. Turn, brush again with lemon juice, and sprinkle with the Cajun Seasoning.
- Fry for a further 4-5 minutes, until the salmon is cooked through.
- Meanwhile, mix the pepper, onion, cucumber and tomatoes in a bowl. Stir in the olive oil, vinegar and cilantro and season to taste.
- Serve the salmon and the salsa with your choice of green vegetables.
Nutrition Facts : Calories 455.8, Fat 14.8, SaturatedFat 2.3, Cholesterol 165.4, Sodium 221.1, Carbohydrate 13.5, Fiber 2.8, Sugar 5.8, Protein 65.5
PAN-FRIED SALMON WITH CANNELLINI BEAN PURéE
This is so good, healthy and really quite easy to put together, and of course, it's low-gi! Recipe by Rachael Anne Hill.
Provided by kelly in TO
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.
- To make the cannellini bean purée, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. Alternatively, put the purée in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. Let stand for 1 minute before serving.
- Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5-8 minutes, turning once halfway through.
- Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean purée on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad.
- Variation: The bean purée would be delicious with most grilled foods. Try chicken, turkey, large prawns or tuna. Use other beans or a mixture of two or three types and keep the purée slightly chunky, if you prefer.
PAN-FRIED SALMON WITH MANGO-CUCUMBER SALSA
Make and share this Pan-Fried Salmon With Mango-Cucumber Salsa recipe from Food.com.
Provided by AZFoodie
Categories Lactose Free
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- To make salsa, first whisk lime juice and honey in medium sized bowl. Add mango, cucumber, onion, and jalapeno, and stir until well blended. Seal container and refrigerate for at least 1 hour before serving, to allow the flavors to mix. Season with salt to taste.
- To prepare salmon, mix cumin, 1/2 tsp salt, and pinch of cayenne pepper in a small bowl.
- Lightly coat both sides of the salmon in olive oil (spray or with brush).
- Sprinkle spice mixture on both sides of Salmon.
- Heat a small non-stick skillet over medium-high heat. Cook the salmon fillets until the outsides are lightly browned (1-2 minutes per side, depending on thickness). Then lower heat and cook until the fillets are pale-pink throughout (2-3 minutes per side).
- Season with salt, pepper, cayenne, to taste. Transfer fillets to a plate, and top each with 2 Tbsp of salsa mixture.
Nutrition Facts : Calories 221, Fat 4.2, SaturatedFat 0.7, Cholesterol 58.3, Sodium 244, Carbohydrate 23.6, Fiber 2.2, Sugar 18.6, Protein 23.4
PAN-FRIED COCONUT KING SALMON
Pan-fried king salmon in a coconut crust.
Provided by margotbianca
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Melt 1 1/2 tablespoons butter in a small microwave-safe bowl. Set aside.
- Mix brown sugar, coconut, and salt together in a shallow bowl.
- Heat remaining butter in a cast iron skillet over medium-high heat. Dip each piece of salmon first into the melted butter and then into the coconut mixture; drop into the hot butter. Sear quickly, about 2 minutes. Flip and sear on the other side, about 2 minutes more.
- Remove skillet from the heat and cover for a few minutes or until ready to serve; this helps caramelize the coconut crust.
Nutrition Facts : Calories 537.6 calories, Carbohydrate 29.4 g, Cholesterol 121 mg, Fat 36.7 g, Fiber 1.9 g, Protein 23.8 g, SaturatedFat 20.5 g, Sodium 507.4 mg, Sugar 27.2 g
PAN FRIED SALMON WITH CUCUMBER RADISH SALAD
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 11
Steps:
- 1. Bring salmon to room temperature 10 minutes before cooking. Toast sesame seeds in a small, dry skillet over medium heat, stirring and tossing, until fragrant and golden, about 4 minutes. Pour into a small bowl and cool.
- 2. Place cucumber, radishes, and jalapeno in a medium bowl. Finely grate ginger into bowl. Add 1 tablespoon oil, toasted sesame seeds, vinegar, sugar, 1 teaspoon salt, and sesame oil. Toss and set aside.
- 3. Heat a large skillet over medium-low heat. Season salmon with salt and pepper. Add remaining 1 tablespoon vegetable oil to pan; Increase heat to medium high. Place salmon, skin side up, in pan. Cook, without moving, until golden brown, about 4 minutes. Turn fillets over using a metal spatula and cook until firm to touch, about 3 more minutes. Transfer to plates or a platter and serve warm with cucumber salad.
Nutrition Facts : Calories 320, Fat 19 grams, SaturatedFat 2.5 grams, Cholesterol 95 milligrams, Sodium 210 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 34 grams
PAN-FRIED WILD SALMON
Steps:
- Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
- Heat the oil in a skillet over medium-high heat.
- Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
- Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.
Nutrition Facts : Calories 240.8 calories, Cholesterol 37.6 mg, Fat 18.5 g, Protein 18.1 g, SaturatedFat 2.9 g, Sodium 195.3 mg
Tips:
- Choose the right salmon fillet. Look for a fillet that is about 1 inch thick and has a deep pink color. Avoid fillets that are thin or have a lot of white streaks.
- Season the salmon fillet generously. Use a combination of salt, pepper, and your favorite herbs and spices. You can also add a squeeze of lemon juice or a drizzle of olive oil.
- Cook the salmon fillet over medium-high heat. This will help to create a crispy crust on the outside and a tender, juicy interior.
- Don't overcrowd the pan. Give the salmon fillets plenty of space so that they can cook evenly.
- Flip the salmon fillets halfway through cooking. This will help to ensure that they cook evenly on both sides.
- Cook the salmon fillet until it is opaque and flakes easily with a fork. This usually takes about 5-7 minutes per side.
- Serve the salmon fillet immediately. It can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Pan-fried salmon is a quick and easy way to cook this delicious fish. By following these tips, you can create a perfectly cooked salmon fillet that is crispy on the outside and tender and juicy on the inside.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love