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Fried Salmon Recipe

Fried Salmon Recipe


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  • Author: Maya Marin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Your kitchen can become a gourmet restaurant with this foolproof pan-fried salmon recipe. The recipe guarantees crispy skin and tender, flaky flesh. Simple ingredients combine with professional techniques to create a restaurant-worthy dish at home.

The classic pan-seared salmon recipe delivers that coveted golden-brown crust and a moist, medium-rare center. Any salmon variety works great with this method, making it ideal for weeknight dinners and special occasions.


Ingredients

Scale
  • 4 (6-ounce) salmon filets, skin-on.
  • 2 tablespoons high-heat cooking oil (canola or grapeseed).
  • 1 tablespoon kosher salt.
  • 1 teaspoon freshly ground black pepper.
  • 2 tablespoons unsalted butter.
  • 2 sprigs fresh thyme.
  • 1 lemon, cut into wedges.

Instructions

  1. Take salmon out of the refrigerator 15 minutes before cooking and pat it dry with paper towels.
  2. Season filets with salt and pepper on both sides generously.
  3. Heat oil in a heavy-bottomed skillet over medium-high heat until it shimmers.
  4. Place salmon skin-side down in the hot pan and press it gently with a spatula for 30 seconds.
  5. Let it cook for 4-5 minutes until the skin turns golden and crispy.
  6. Use a fish spatula to flip the salmon carefully.
  7. Add butter and thyme to the pan.
  8. Cook for another 2-3 minutes and baste with melted butter.
  9. Check internal temperature reaches 145°F and remove from heat.

Notes

Your pan should be hot enough before the salmon goes in.

The salmon needs to stay still while cooking skin-side down.

Thick filets need slightly lower heat after flipping.

A quick 2-3 minute rest makes the salmon perfect.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Seafood
  • Method: Frying
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