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 …
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…
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:
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).
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…
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.
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.
Don’t wash the skillet or fry pan yet!
