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Pan Frying Salmon

Pan Frying Salmon

By:Larry's Catch 4.89(21 reviews)

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 sock...

TIME
TIME
Doucement
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
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Ingredients & Materials

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  • 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 2–3 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.

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