Pan Fried Salmon: Enjoy a quick, delicious meal with this easy recipe. Perfectly crispy on the outside and juicy inside, these salmon fillets, seasoned simply, cook in under 30 minutes. Ideal for a busy weeknight dinner or any day's lunch. A healthy, flavorful seafood delight!
Start by preparing your seasoning mix. In a small bowl, blend garlic powder, black pepper, and salt. Ensure the mix is well combined for even flavor distribution.
Lay out the salmon fillets on a clean tray. Using your hands or a brush, gently rub each fillet with a thin layer of oil. This step is crucial as it helps the seasoning adhere to the salmon and also aids in achieving a non-stick experience during pan frying.
Sprinkle the reserved spice powder generously over the salmon fillets. Use your hands to gently rub the seasoning onto all sides of the fillets.
In a non-stick pan, heat a moderate amount of oil over medium heat. Place the salmon fillets in the pan, skin side down.
Firmly press each fillet with a spatula for 30 to 40 seconds. This pressure is key to getting a perfectly crispy skin. Cook for about 4 minutes without moving the fillets to allow the skin to develop a golden, crispy texture.
Carefully flip the salmon to cook the other side. This should be done gently to maintain the integrity of the fillet. Cook for another 2 to 3 minutes or until the salmon turns a rich golden color.
Once the salmon reaches your desired level of doneness, promptly remove it from the pan. This step is crucial to avoid overcooking.
To Serve
Enjoy your Pan Fried Salmon with steamed veggies or a fresh salad for balance, or pair with roasted potatoes or rice for a heartier meal. See the serving suggestions for more ideas.
Notes
Here are some useful tips for perfect Pan-Fried Salmon:
Room Temperature Advantage: Taking the salmon out of the refrigerator and letting it sit at room temperature for about 15 to 20 minutes before cooking is beneficial. Cold fish straight from the fridge can shock the hot pan, leading to uneven cooking.
Oil Temperature: Ensure your oil is hot enough before adding the salmon. A moderately hot pan is ideal. If the oil is too cool, the skin won't crisp up; if it's too hot, the skin can burn.
Skin Side First: Always start with the skin side down. It not only crisps up the skin but also renders out some fat, adding flavor.
Achieving Crispy Skin: For that perfect crispy skin, press the salmon, skin side down, firmly in the pan for 30-40 seconds. Cooking it on medium heat is key to getting that desirable crunch.
The Right Pan: Opt for a high-quality nonstick pan. It not only prevents the skin from sticking but also makes flipping the fillets a breeze.
Don’t Overcrowd the Pan: Cook in batches if necessary. Overcrowding the pan lowers the temperature, leading to uneven cooking and steaming rather than frying.
Minimal Flipping: Flip the salmon only once. Excessive flipping can cause the fillet to fall apart and lose its crisp skin.
Internal Temperature Check: For perfectly cooked salmon, aim for an internal temperature of 145°F (63°C). This ensures the fish is cooked through but still moist and tender.
Rest Before Serving: Allow the salmon to rest for a few minutes after cooking. This helps the juices redistribute, ensuring a moist and flavorful fillet.
Flavorful Seasoning: While I've used a basic blend of garlic and pepper powder for this recipe, feel free to get creative. Try a garlic butter sauce or a honey garlic sauce for a unique twist. If you're in the mood for something sweet, a honey-glazed salmon is a fantastic alternative.
Versatile Use of Leftovers: Don't let any leftovers go to waste. The pan fried salmon can be wonderfully repurposed in a variety of dishes. It works great in tacos, adds a delightful touch to salad, and can be a flavorful addition to stir-fry recipes.