EASY FRIED SALMON
Really easy and really good fried salmon!
Provided by Patrick O'Neal
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Season salmon with salt and black pepper.
- Heat olive oil in a nonstick skillet over medium-low heat. Place salmon skin-side up in the skillet.
- Cook until golden brown, about 4 minutes. Turn with a spatula and cook until salmon feels firm to the touch and skin is crisp, about 3 minutes more.
Nutrition Facts : Calories 287.8 calories, Cholesterol 69.8 mg, Fat 20.4 g, Protein 24.5 g, SaturatedFat 3.7 g, Sodium 167.7 mg
PAN-FRIED SALMON
This Pan-Fried Salmon recipe from Food Network Kitchen is all about the method: Start with a hot skillet for crispy skin and to prevent sticking.
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Bring the salmon to room temperature 10 minutes before cooking.
- Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. 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.
- Transfer to a plate and serve as desired.
BREADED PAN-FRIED SALMON
I love this recipe, it is absolutely delici-oso! These breaded pan-fried salmon fillets are best served with steamed rice and spring mix salad, or broccoli florets and mashed potatoes, or on a toasted roll for a sandwich.
Provided by ShareWithMe
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil to 350 degrees F (175 degrees C) in a cast iron skillet over medium heat.
- Whisk cornmeal, flour, seasoned salt, lemon pepper, kosher salt, and white pepper together in a medium bowl.
- Crack eggs into a separate bowl; beat about 10 seconds. Dip salmon fillet into the eggs and coat completely. Dredge salmon in the cornmeal mixture to cover completely. Shake off excess.
- Lower salmon carefully into the hot oil in batches of 2 or 3. Fry, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a plate lined with 3 to 4 sheets of paper towels to drain. Repeat with remaining salmon.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 36.2 g, Cholesterol 144.1 mg, Fat 11.2 g, Fiber 1.8 g, Protein 31.3 g, SaturatedFat 2.4 g, Sodium 1619.4 mg, Sugar 0.8 g
PAN-FRIED SALMON
A simple, straightforward, quick recipe for pan-fried salmon. Besides salmon fillets, all you need is butter and fresh lemon juice.
Provided by Ita
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
- Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 0.7 g, Cholesterol 64.6 mg, Fat 9.6 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 131.8 mg, Sugar 0.2 g
DEEP-FRIED SALMON FILLET WITH MUSTARD AND JAPANESE BREAD CRUMBS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat peanut oil to 365 degrees. Cut salmon into 16 pieces. Coat salmon with Dijon mustard, dip in beaten eggs and coat with the bread crumbs. Deep fry in hot oil until crisp and golden brown.;
DEEP FRIED SALMON CHIPS
A very great and tasty way to cook salmon:) I love making this anytime I get my hands on salmon:) I am sure you will all enjoy it as well:)
Provided by Chef Otaktay
Categories Native American
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- First fillet salmon, and then skin salmon very carefully, with a sharp fillet knife, trim salmon, with no bones attached.
- When fillet is done, slice salmon into thin strip width lenght not tail to head length.
- Mix all dry ingredients togther.
- mix all eggs into a bowl, scramble
- take strips of salmon, dip into the flour mixture first then into the egg wash and then back into the flour mixture.
- then carefully use a home deep fryer and cook until golden brown color, serve with homemade fries and lemons.
- various dry herbs can be used to your liking, this is just a beginning of what you can use for the flour mixtures.
Nutrition Facts : Calories 1321.7, Fat 29.7, SaturatedFat 5.5, Cholesterol 565.1, Sodium 528.8, Carbohydrate 96.9, Fiber 3.9, Sugar 0.7, Protein 155
CRISPY FRIED SALMON
Fish sticks of a different sort. Adapted from "Eat, Fish and Be Happy," by TJ Weston. I've given an optional Lemon Ailo from the same cookbook.
Provided by gailanng
Categories Stove Top
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cut salmon into roughly equal-size pieces, each about 1 inch wide, 3 inches long and the thickness of the fillet. Refrigerate. (Note: To fry pieces that look like fish sticks, slice the salmon lengthwise so that the larger side of the fillet has a fairly uniform thickness. Bread all pieces as instructed, but cook the thinner pieces together and the stick-sized pieces together. Give each diner some stick-sized pieces and some smaller pieces.)
- Mix flour, garlic powder and white pepper together in a pie plate or shallow pan. Combine milk and mayonnaise in another pie plate or shallow pan, mixing well with a fork or whisking to break up any lumps. Put bread crumbs and dill into a third pan.
- Take a piece of fish and gently coat it in the flour, then carefully shake off any excess. Dip in milk mixture and drain off any excess, then coat with seasoned bread crumbs. Place the breaded fish onto a tray. Repeat with the remaining pieces of fish. Discard any excess liquid, flour mixture or breading mixture.
- Pour 1 1/2 inches of vegetable oil into a large skillet. Heat over medium to medium-high heat until hot but not smoking. (Drops of water added to the skillet will sizzle.) Add 6 to 8 pieces of breaded fish (the fish cooks quickly and you must turn it, so don't try to do too many pieces at once). Fry until golden brown, turning to ensure even cooking, 2 to 3 minutes total for pieces about 1/2 inch thick. Remove with a slotted spatula and drain on paper towels.
- Serve with Tartar Sauce or Lemon Aioli.
- To Make Lemon Aioli: Place lemon juice, garlic and turmeric in a blender; process until smooth.
- Pour into a small pan and bring to a simmer over medium-high heat. Reduce heat and simmer until about 2 tablespoons of liquid remain. Remove from heat, pour into a medium bowl and let cool.
- Add mayonnaise, dill and salt and pepper to taste. Whisk until smooth. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 848.1, Fat 39.9, SaturatedFat 7.1, Cholesterol 130.7, Sodium 1013.1, Carbohydrate 65.1, Fiber 2.5, Sugar 7.9, Protein 55.9
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