Pan Fried Wild Salmon Recipes
PAN-FRIED SALMON
This Pan-Fried Salmon recipe from Food Network Kitchen is all about the method: Start with a hot skillet for crispy skin and to prevent sticking.
Provided by Food Network Kitchen
Categories main-dish
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.
PAN-FRIED SALMON WITH CRISPY SKIN
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
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
PAN-FRIED SALMON
Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper
Provided by Esther Clark
Categories Dinner, Main course, Supper
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.
Nutrition Facts : Calories 524 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 31 grams protein, Sodium 0.17 milligram of sodium
PAN-FRIED WILD SALMON
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.
Nutrition Facts : Calories 240.8 calories, Cholesterol 37.6 mg, Fat 18.5 g, Protein 18.1 g, SaturatedFat 2.9 g, Sodium 195.3 mg
PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE
Lemon Garlic Herb Salmon is a deliciously easy salmon recipe, so simple to make, yet so delicious! Crispy on the outside, soft and tender on the inside!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
- Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
- Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
- Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
- Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.
Nutrition Facts : Calories 335 kcal, Carbohydrate 3 g, Protein 34 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 128 mg, ServingSize 1 serving
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- In a bowl, whip the eggs and add paprika, black pepper, kosher salt and cayenne powder. Add salmon to egg mixture and mix thoroughly. In a separate bowl filled withpowder. Add salmon to egg mixture and mix thoroughly. In a separate bowl filled with panko crumbs, add salmon until thoroughly coated.
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- Get Good Salmon. Whether you go for king, coho, or sockeye, you want salmon fillets that are firm and bright-looking, with shiny skin and resilient flesh.
- Dry It Carefully. In order to prevent salmon skin from sticking, it's important to start with a hot pan (more on that in a moment). Moisture left on the surface of the fish can quickly suck away heat from even a well-preheated skillet, so it's important to dry your fish carefully by pressing it between a couple of paper towels.
- Season It Well. Season the salmon generously with salt and pepper, and make sure to get both sides! If you have a little time to spare, seasoning it at least 45 minutes in advance and letting it rest in the fridge up to several hours can help the fish retain more moisture as it cooks.
- Preheat Oil. Preheat a thin layer of oil in a stainless steel, cast iron, or carbon steel skillet over medium-high heat until it starts to shimmer.
- Lower Heat and Add the Fish. Though you want fairly high heat at the start, cooking at that temperature the entire time will lead to the salmon overcooking on its outer layers, which can cause it to turn chalky and leak unsightly white albumen.
- Press Gently. Left unattended, salmon skin will buckle and curl, which can make the fish cook unevenly. To avoid this, as soon as the salmon is in the pan, press gently but firmly on the back of it for about 10 seconds with a flexible, slotted fish spatula (for more information, see our guide to the best fish spatulas).
- Cook Through on One Side Only. This is the big trick for salmon. Salmon skin typically has a thick layer of fat underneath it. This fat needs to be rendered to get the skin crisp and pleasant.
- Flip. If your heat management was on point, the salmon skin should be nice and crisp by the time the center of the fish has reached 120°F. This should make it easy to lift and flip.
- Cook Very Briefly on Second Side. Because the salmon is pretty much cooked through already, all it needs is a quick kiss of heat on the second side to finish.
- Rest and Serve. Transfer the salmon to a paper towel–lined plate to drain off any excess oil, and let it rest for a couple of minutes before serving.
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