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 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 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 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 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 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.
More about “pan fried salmon recipes”
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!
