Pan Fried Salmon (Perfect Every Time!) Recipe
This pan fried salmon recipe ensures perfectly cooked, crispy-skinned salmon every time. With simple ingredients and a quick cooking method, it’s an ideal weeknight dinner that’s flavorful and satisfying.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon
- 4 salmon filets (6- to 8-ounces/170-220g each)
- Salt, to taste
- 2 teaspoons oil (such as olive oil or vegetable oil)
Instructions
- Prepare the salmon: Rinse the salmon filets under cold water and pat them dry thoroughly with paper towels. Sprinkle salt evenly on both sides of each filet to season.
- Heat the skillet: Place a 10- to 12-inch skillet over medium-high heat. For stainless steel, carbon steel, or cast iron, heat until a water drop beads and jumps around the pan but not smoking vigorously. For nonstick skillets, heat until the oil shimmers and is hot.
- Cook the salmon skin-side down: Add the oil to the hot skillet and swirl to coat. Place the salmon filets skin-side down spaced about an inch apart so they don’t steam. Cook without moving for 4 minutes.
- Flip and finish cooking: Use a spatula to carefully flip the salmon, holding the uncooked side steady with another spatula if needed. Reduce heat to medium, rotate the pan 180° to cook evenly, and cook the other side for another 4-5 minutes until salmon is cooked through.
Notes
- Use room temperature salmon for even cooking.
- Do not overcrowd the pan; this helps achieve a crispy skin instead of steaming the fish.
- Adjust cooking time slightly depending on the thickness of salmon filets.
- Allow salmon to rest for a couple of minutes before serving to let juices redistribute.
