Pan Fried Salmon – 2 Awesome Recipes!

It is lean, mean and full of protein! Plus some really good amino fats. A perfectly cooked piece of salmon – a golden, crispy and tantalizing outside paired with juicy, tender and flaky interior is what makes salmon a such a great fish to pan fry. So let’s curb the chattering and get right to it. Here are two of the most toothsome recipes for pan frying salmon …

Pan Fried Salmon

2 Awesome Recipes!

It is lean, mean and full of protein! Plus some really good amino fats.

A perfectly cooked piece of salmon – a golden, crispy and tantalizing outside paired with juicy, tender and flaky interior is what makes salmon a such a great fish to pan fry.

So let’s curb the chattering and get right to it.

Here are two of the most toothsome recipes for pan frying salmon

Numero Uno is…

Butter Garlic Pan Fried Salmon

This one is an oldie but a real goodie. Full of flavor and no messing about, butter garlic pan fried salmon is one of those dishes that everyone needs to try at least once.

Let’s look at the ingredients and prep:

INGREDIENTS AND PREPARATION

  • 4 (6-ounce) skin-on high quality salmon fillets
  • 4 cloves of roughly chopped garlic
  • 2 tablespoon of finely chopped fresh parsley
  • 1 teaspoon of sea or kosher salt
  • 2 tablespoons of olive oil
  • 8 tablespoons (1 stick) of unsalted butter
  • Juice of 11/2 freshly squeezed lemons (kept aside) – you can have some lemon wedges to serve over the cooked fillet as well if you wish.

The Cooking Time for this recipe is 6-8 minutes so don’t overdo it and let your fish turn into cardboard.

Pro-Tip: Take out the salmon from the fridge 20 mins before you start cooking. Always towel dry the salmon fillet and just before you start cooking, season it with kosher salt. Also using a good quality fry pan. This can be the real differentiator difference a good dish and a great dish.

Ok now let’s cook…

Add about 2 tbsp of olive oil to your skillet or pan and put it on the stove on a medium-high flame. Now place the salmon fillet skin side down. Press it down for 30-40 seconds to avoid the skin from shrinking and then let the salmon cook on one side for about 3-4 minutes or until it has a nice golden brown color on the bottom.

Next flip the fillet skin side up. To this add the unsalted butter and roughly chopped garlic cloves. We will use the technique of ‘basting’ the already cooked side. With a spoon scoop up and pour that hot garlic flavored butter over the fillet. Repeat and do this multiple times while the fillet is cooking for about 3-4 minutes (it depends on how thick your fillets are).

How to know salmon is done?

You can check the side (cross-section) of the fillet of salmon while it is in the pan– most of the time salmon should be medium rare / medium – so depending on the thickness you want to have ¼ inch in the middle that is not really cooked. You can see the top part and the bottom part will be white and the middle part pink.
The fillets will also keep cooking once you take them out of the pan so keep that in mind.

And there you have it! Now place the pan fried salmon fillets on a serving dish, drizzle with lemon juice and add some freshly chopped parsley – and let the salmon party begin!

Moving on to our second pick…

Pan Fried Salmon Fillet with Wine Reduction

Bold flavors and a perfect pick for anyone looking to add some snazzle to their salmon dish, pan fried salmon with wine reduction is a show-stopper. So let’s get right into it with the ingredients and prep.

INGREDIENTS AND PREPARATION

  • 4 (6-oz.) high-quality salmon fillets which are, beforehand, patted dry with a paper towel.
  • Kosher or sea salt
  • 2 tbsp. virgin olive oil.
  • 1/4 cup white wine for the reduction which is divided into two equal parts.
  • Juice of 11/2 lemons freshly squeezed.
  • 2 cloves of garlic sliced
  • 2 tbsp. of butter.
  • Round cuts of 1 lemon for presentation.
  • 2 tbsp. freshly chopped dill, for garnish.

Preparation

Always season the salmon with salt just before you start cooking.

Pro-Tip: Salmon cooks rather quickly. No more than 8-10 minutes is required to cook both sides. So always be on your feet. Having a great pan is also beneficial.

  • Start with 2 tablespoons of extra virgin olive oil in a skillet pan and set it to a medium-high flame.
  • Now, place the salmon fillets skin side down and press it down for 30-40 seconds to avoid the skin from shrinking.
  • Let it sear in the oil for about 4 minutes so that the skin turns a nice golden brown.
  • Flip it over and add the juice of 1 lemon, 1/8 of white wine and sliced garlic. Cook on a low heat for another 4 minutes and keep basting the salmon with the help of a spoon.
  • Once it starts getting flaky on the inside and crispy on the outside move it to the serving plate to rest and get on with preparing the sauce.

Don’t wash the skillet or fry pan yet!

  • Add the left over lemon juice, 1/8 of the leftover wine and butter to it. Mix this nicely and swiftly with the left over oil and fats from the salmon fillets you have just cooked.
  • Let this mixture cook on medium flame for about 2 minutes or till it thickens to a consistency of sauce. This is your ‘magic concoction’ Simply pour this deliciousness over the fillets and then add some fresh dill and lemon wedges and your pan-fried salmon fillets with wine reduction are ready. Bon Appétit!!
About the author

A chef and a food writer - Pete Ross (aka Peter Pans) brings you the best of the best. The Best pots and Pans available online - as well as in depth articles looking at gas, induction and a whole lot more.

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