Crispy Fried Salmon Recipes

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PAN-FRIED SALMON WITH CRISPY SKIN



Pan-Fried Salmon with Crispy Skin image

Pan-fried salmon fillets are so delicious when cooked in butter and olive oil. Who needs fast food when this homemade dish is ready in just ten minutes?

Provided by Vered DeLeeuw

Categories     Main Course

Time 15m

Number Of Ingredients 9

4 (6-oz) salmon fillets (1-inch thick, skin on)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon butter
4 lemon slices (¼-inch thick)
2 tablespoons chopped parsley

Steps:

  • Season the salmon with salt, pepper, garlic powder, and dried thyme.
  • Heat the olive oil and butter over medium-high heat in a large nonstick skillet, swirling to coat.
  • When the butter starts foaming, add the salmon fillets to the pan, skin-side-down. If using, add the lemon slices too.
  • Fry the salmon, undisturbed, until the skin is crisp and browned, about 4 minutes.
  • Flip the fish and the lemon slices over, lower the heat to medium, and continue cooking until the fish is cooked through, 2-3 more minutes.*
  • Transfer the salmon to a plate and baste it with the pan juices. Top each fillet with a lemon slice, sprinkle with chopped parsley, and serve.

Nutrition Facts : ServingSize 1 salmon fillet, Calories 245 kcal, Carbohydrate 1 g, Protein 32 g, Fat 12 g, SaturatedFat 3 g, Sodium 164 mg

EASY FRIED SALMON



Easy Fried Salmon image

Really easy and really good fried salmon!

Provided by Patrick O'Neal

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 15m

Yield 4

Number Of Ingredients 3

kosher salt and ground black pepper
4 (5 ounce) center-cut salmon fillets
2 tablespoons olive oil

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.

Nutrition Facts : Calories 287.8 calories, Cholesterol 69.8 mg, Fat 20.4 g, Protein 24.5 g, SaturatedFat 3.7 g, Sodium 167.7 mg

CRISPY FRIED SALMON



Crispy Fried Salmon image

Fish sticks of a different sort. Adapted from "Eat, Fish and Be Happy," by TJ Weston. I've given an optional Lemon Ailo from the same cookbook.

Provided by gailanng

Categories     Stove Top

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 lbs skinless salmon fillets
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon white pepper
1 cup milk
1 cup mayonnaise
2 cups plain breadcrumbs
1 tablespoon dried dill
vegetable oil
salt
3 lemons, juice of
1 garlic clove, chopped
1/8 teaspoon ground turmeric
1 cup mayonnaise
2 teaspoons chopped fresh dill
salt
white pepper

Steps:

  • Cut salmon into roughly equal-size pieces, each about 1 inch wide, 3 inches long and the thickness of the fillet. Refrigerate. (Note: To fry pieces that look like fish sticks, slice the salmon lengthwise so that the larger side of the fillet has a fairly uniform thickness. Bread all pieces as instructed, but cook the thinner pieces together and the stick-sized pieces together. Give each diner some stick-sized pieces and some smaller pieces.)
  • Mix flour, garlic powder and white pepper together in a pie plate or shallow pan. Combine milk and mayonnaise in another pie plate or shallow pan, mixing well with a fork or whisking to break up any lumps. Put bread crumbs and dill into a third pan.
  • Take a piece of fish and gently coat it in the flour, then carefully shake off any excess. Dip in milk mixture and drain off any excess, then coat with seasoned bread crumbs. Place the breaded fish onto a tray. Repeat with the remaining pieces of fish. Discard any excess liquid, flour mixture or breading mixture.
  • Pour 1 1/2 inches of vegetable oil into a large skillet. Heat over medium to medium-high heat until hot but not smoking. (Drops of water added to the skillet will sizzle.) Add 6 to 8 pieces of breaded fish (the fish cooks quickly and you must turn it, so don't try to do too many pieces at once). Fry until golden brown, turning to ensure even cooking, 2 to 3 minutes total for pieces about 1/2 inch thick. Remove with a slotted spatula and drain on paper towels.
  • Serve with Tartar Sauce or Lemon Aioli.
  • To Make Lemon Aioli: Place lemon juice, garlic and turmeric in a blender; process until smooth.
  • Pour into a small pan and bring to a simmer over medium-high heat. Reduce heat and simmer until about 2 tablespoons of liquid remain. Remove from heat, pour into a medium bowl and let cool.
  • Add mayonnaise, dill and salt and pepper to taste. Whisk until smooth. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 848.1, Fat 39.9, SaturatedFat 7.1, Cholesterol 130.7, Sodium 1013.1, Carbohydrate 65.1, Fiber 2.5, Sugar 7.9, Protein 55.9

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS



Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas image

Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day

Provided by Jennifer Irvine

Categories     Main course

Time 25m

Number Of Ingredients 20

2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')
2 tsp reduced salt tamari or soy sauce
2cm piece ginger, peeled and finely chopped or grated
1 garlic clove, finely chopped
2 tbsp lemon or lime juice
1 tsp sesame oil
85g vermicelli rice noodle
2 tsp rapeseed oil
1 tsp sesame oil
1 spring onion, trimmed and thinly sliced
1 garlic clove, finely chopped
½ red chilli, deseeded and finely chopped
2cm piece ginger, peeled and finely chopped
100g sugar snap pea
100g pak choi (or spinach)
1 large red pepper, sliced
1 tsp tamari or soy sauce
1 tsp Thai fish sauce
juice ½ lime
1 tbsp finely chopped coriander

Steps:

  • Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
  • Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
  • Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
  • In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
  • Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium

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