Time 20m Yield 2 Number Of Ingredients 3 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.
Time 27m Yield 4 servings Number Of Ingredients 3 Steps:
Bring the salmon to room temperature 10 minutes before cooking. Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. The skin can be served or removed easily with a knife or spoon. Transfer to a plate and serve as desired.
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.
Time 35m Yield 2 servings Number Of Ingredients 10 Steps:
Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray. Season the salmon with salt and pepper and place it on the prepared baking sheet. Bake the salmon in the oven until cooked through, 10 to 12 minutes. Remove from the oven and keep warm. Heat a large, deep skillet over medium-high heat. Add about 1/2 tablespoon of the butter and crack the eggs into the pan, stirring with a metal spatula to scramble and chop them finely. Remove the eggs from the pan. Add 1 tablespoon of the remaining butter to the same pan and saute the onion and carrot until softened, 3 to 4 minutes. Add the remaining 2 tablespoons butter and the cooked rice. Stir well, mixing the vegetables and rice together. Fry for a few minutes, mixing constantly with the spatula. Add the eggs and mix well. Add the soy sauce and keep stirring. Turn off the heat. Transfer the fried rice to a plate, top with the salmon, sprinkle with sesame seeds and serve.
Time 15m Yield 4 Number Of Ingredients 3 Steps:
Season salmon with salt and black pepper. Heat olive oil in a nonstick skillet over medium-low heat. Place salmon skin-side up in the skillet. Cook until golden brown, about 4 minutes. Turn with a spatula and cook until salmon feels firm to the touch and skin is crisp, about 3 minutes more.
Time 20m Yield 4 servings Number Of Ingredients 13 Steps:
Add the lime juice, lime zest, lemon juice, lemon zest, 3 tablespoons olive oil, parsley, cilantro, chives, garlic, shallot, capers, sugar and red pepper flakes into the jar of a blender. Pulse the ingredients until they are roughly chopped and begin to come together. Scrape down the sides with a spatula and continue to blend until smooth. Set aside until ready to use or transfer to an airtight container and refrigerate for up to a week. Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper. Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook untouched until the edges crisp and turn golden brown, about 4 minutes. Flip and continue to cook until firm when pressed, about 3 minutes. Transfer to a serving platter and spoon the salsa verde on top. Serve immediately.
Time 25m Yield 6 Number Of Ingredients 7 Steps:
Preheat the oven to 500 degrees F (260 degrees C). Grease a baking sheet. Pat salmon fillets dry with paper towels. Mix olive oil, garlic, and salt together in a bowl. Let stand 5 to 10 minutes. Combine bread crumbs, Parmesan cheese, and dried parsley in a medium bowl. Coat salmon on all sides with olive oil mixture using a pastry brush. Press salmon into the bread crumb mixture to coat on all sides. Place on the prepared baking sheet. Bake in the preheated oven until salmon flakes easily with a fork, about 10 minutes per inch at the thickest part of the salmon.
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.
Time 6m Number Of Ingredients 4 Steps:
Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
Time 30m Yield 1 serving Number Of Ingredients 6 Steps:
Heat oil in a nonstick skillet. Season salmon with salt and pepper. Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer. Serve with lemon and thyme (optional). Enjoy!
More about “easy fried salmon recipes”
Time 20m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Sprinkle salmon with a moderate to generous amount of salt. Pepper as desired. Lightly coat salmon in flour on a plate. Place salmon in heated skillet over medium heat coated with roughly equal parts oil and butter (slightly more butter). It should start cooking at a slow to medium sizzle. Cover with a lid and cook until lightly browned, 4-5 minutes. Turn salmon, put lid back on, and reduce heat slightly. Cook another 5-7 minutes or until done. Can remain in pan with lid on and heat off for a little while until ready to serve.
