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Free: 5 Secrets To Fast Healthy DinnersGet It Now This post may contain affiliate links, which help keep this content free. (Full disclosure) Grilled salmon is great if you want to cook your salmon outside, but frying salmon is the best way to get a crispy crust on it. And if you’re tired of messing up salmon, this pan seared salmon recipe is just for you! I’ll show you how to pan sear salmon perfectly, so it’s buttery and moist on the inside, has a crust on the outside, and is done in just minutes. Don’t miss all 10 of my top tips for the best pan fried salmon below! This searing method is my best way to cook salmon lately, but there are many other delicious ways to enjoy it! Try my easy salmon lox (yes, you can make this!), baked pesto salmon, or even stuffed salmon for a fancier meal. Why You’ll Love This Pan Seared Salmon Recipe
Pan Fried Salmon IngredientsEvery ingredient in this mouthwatering salmon works together to make a deliciously flaky filet. Pan seared salmon seasoning:
Herb lemon butter sauce:
How To Choose Salmon For Pan FryingThe best pan seared salmon recipe doesn’t have to be complicated, so I’m going to break down how to pick out the best salmon for you.
How To Pan Sear SalmonThis section shows how to make pan seared salmon with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. How to season salmon for frying:
How to pan sear salmon with skin
How to pan sear salmon without skinIf you’re searing salmon without skin, the cooking time might decrease a bit, but you’ll still cook it longer on one side to ensure the fish doesn’t tear when flipping. How long to pan sear salmon?The cooking time for searing salmon will vary on the size of the fillet, but I recommend cooking the salmon for 5-6 minutes skin side down, followed by about 1-2 minutes skin side up, depending on how well done you want it. When is pan seared salmon done?Doneness for pan seared salmon is similar to grilled salmon. For best results, use a meat thermometer to check the internal temperature every 30 seconds or so after flipping:
As long as you use the right method of letting the salmon turn almost opaque before flipping, it should only take a minute or two after flipping to be totally done. You can flake the edge with a fork to confirm. Tips For The Best Pan Fried SalmonWant the best pan seared salmon? Follow these (super simple) tips!
FAQs About Frying SalmonHow do you fry salmon without drying it out?You can prevent a fried salmon fillet from drying out in two ways. The most important is to avoid overcooking the salmon — I recommend an internal temperature of 130 degrees F, which is medium doneness, but even if you like yours more done, don’t go above 140 degrees F. The secondary way is to use a sauce to help keep it moist, which is what we’re doing with the butter in this seared salmon recipe. Do you flip salmon when frying?Yes, you do flip salmon when frying, but not halfway through. Flip only toward the end of cooking. What side of salmon do you sear first?If your fish has skin on it, cook the skin side down first. Getting a good sear on the skin will make it easier to flip than the flesh, which is much more fragile, plus it will get the skin crispy. Do you serve skin on seared salmon skin side up or down?It’s up to you. I like the look of serving fried salmon skin side down, and that’s how it ends up after searing it skin side down first and then flipping it. However, if you want a super crispy skin, you may want to serve your seared salmon skin side up, which will prevent the skin from softening from the sauce. Can you fry salmon fillets?Yes, and the best way to pan fry salmon is to use individual fillets instead of a whole large fillet. A large fillet can be incredibly difficult to flip and the outer edges will be overcooked by the time the inside is done. Can you pan fry frozen salmon?You can sear frozen salmon, but not right from frozen — thaw it first before pan frying. It will thaw quickly in cold water. Storage InstructionsStore any leftover seared salmon in the refrigerator for 2-3 days. If you are meal prepping the salmon ahead, store the herb butter in the fridge for up to 3-4 days. Can you freeze fried salmon recipes?Yes, you can freeze fried salmon. Wrap each filet in plastic wrap to prevent freezer burn and freeze for up to 3-4 months. How to reheat pan seared salmon?Searing it in a hot pan on both sides until warm will work well, or place in a baking dish covered tightly with foil and reheat in the oven at 300 degrees F. It’s also delicious chilled or at room temperature. I don’t recommend microwaving salmon, as it will be overcooked and dry. What To Serve With Pan Fried SalmonAll this pan fried salmon recipe needs a simple side dish, such as:
More Easy Seafood RecipesIf you like this pan seared salmon recipe, you might also like some of these other simple seafood recipes:
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Serving size: 1 salmon fillet with lemon butter sauce Nutrition Facts Amount per serving. Serving size in recipe notes above. Calories 542 Fat 42.6g Protein 34.4g Total Carbs 1.6g Net Carbs 1.4g Fiber 0.2g Sugar 0.4g Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy. © Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂 How long should salmon be cooked in a pan?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.
How do you know when skinless salmon is done?The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily along the white lines that run across the fillet (strips of fish fat)—it's finished cooking. Take it off of the heat!
How do you keep skinless salmon moist?Spread a light amount of olive oil over your filet.
Use a brush to coat your fish with a thin layer of olive oil. This will pack in moisture while your salmon is grilling. If your filet is large, cut it into smaller pieces before using any olive oil.
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