Larry’s Catch
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Larry's Catch | Feb 18, 2026

Pan Frying Salmon

Pan frying wild sockeye salmon is one of the best ways to achieve restaurant-quality results at home. The high heat of the pan creates a crisp golden exterior while keeping the inside tender, juicy, and naturally rich in flavour. Because sockeye salmon is leaner than farmed salmon, it cooks faster and benefits from precise timing.

Servings 2 ppl
Cook Easy

Ingredients

  • Wild Sockeye Salmon
  • Neutral oil or olive oil
  • Sea salt
  • Fresh cracked black pepper
  • Optional: butter (for finishing)
  • Optional: lemon wedges
  • Optional: fresh herbs (dill, parsley, or chives)
  • Heavy pan or skillet (stainless steel or cast iron recommended)
  • Paper towels
  • Fish spatula or tongs

Instructions

  1. Pat salmon fillets completely dry with paper towels.
  2. Season lightly with salt and fresh cracked pepper.
  3. Heat a heavy pan over medium-high heat until hot.
  4. Add a small amount of neutral oil.
  5. Place salmon skin-side down in the pan.
  6. Press gently for a few seconds to keep the skin flat.
  7. Cook skin-side down for 4–5 minutes until crispy and mostly cooked through.
  8. Flip carefully using a fish spatula.
  9. Cook another 1–2 minutes depending on thickness.
  10. Remove when internal temperature reaches 120–125°F (49–52°C).
  11. Rest briefly; residual heat will finish cooking.
Source: https://larryscatch.com/blogs/recipes-3/pan-frying-salmon
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