Why pan-fried salmon is a good choice
This recipe for pan fried salmon is ideal when you want a nutritious meal without spending hours in the kitchen. The high heat creates a beautiful texture that contrasts with the soft flakes of the fish. Most of the ingredients are likely already in your kitchen cupboard. It is a versatile dish that pairs well with many different side dishes.
How to get pan-fried salmon ready
Prepare the fish: Use paper towels to pat the salmon fillets completely dry on both sides. Season the skin and the flesh with a pinch of salt and black pepper.
Heat the pan: Place a frying pan over a medium high heat and add the olive oil. Wait for the oil to get hot and start to shimmer before adding the fish.
Fry the skin: Place the fillets in the pan with the skin side facing down. Press them down gently with a spatula for a few seconds to ensure the skin stays flat and becomes crispy.
Flip and finish: Cook for about five minutes until the skin is golden, then flip the fillets over. Add the butter and a squeeze of lemon juice to the pan and cook for another two or three minutes.
Important tips for pan-fried salmon
Always make sure the fish is at room temperature before you start cooking. Cold fish can stick to the pan and will not cook as evenly as fish that has sat out for ten minutes. Drying the skin is the most important step for achieving a perfect pan fried salmon. Any moisture left on the surface will cause the fish to steam rather than fry.
If the fillets are very thick, you might need an extra minute of cooking time on each side. You can tell the salmon is ready when the flesh turns opaque and flakes easily with a fork. Do not move the fish around too much while it is cooking on the skin side. This allows the heat to build up and creates that sought after crunch.
You may also like
leek and potato soup,
stuffed sole or
focaccia.
