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.
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
PAN-FRIED SALMON
Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 6m
Number Of Ingredients 4
Steps:
- Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
Nutrition Facts : Calories 524 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 31 grams protein, Sodium 0.17 milligram of sodium
PAN-FRIED SALMON WITH GREEN-COCONUT CHUTNEY
Coastal flavors from India permeate this crispy-skin salmon. The coconut chutney carries the buzz of ginger and green chile, while a drizzle of tadka - a hot, bright red oil infused with mustard seeds, curry leaves and Aleppo flakes - is the crowning glory of the dish. For perfectly crisp skin, resist the urge to fidget with the fish until the appropriate amount of time has passed; the skin will start to crisp at the edges and the fillet will release with ease. Use fresh or frozen coconut to make the chutney. (Desiccated coconut simply doesn't work as well here.) You can use freeze-dried curry leaves instead of fresh, but you might need to double or even triple the amount, as their intensity is noticeably weaker in comparison.
Provided by Nik Sharma
Categories dinner, lunch, seafood, main course
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Prepare the chutney: In a food processor, blend the coconut, cilantro, chile, ginger and lime juice with 2 to 3 tablespoons of water for a couple of seconds to get a coarse mixture. Add a little water (about 1 tablespoon) if needed to loosen. If you prefer a smoother texture, blend the ingredients in a high-speed blender until smooth. Taste and season with salt. Transfer to a bowl. (This chutney can be made a day in advance and stored in an airtight container in the refrigerator for up to 3 days.)
- Prepare the salmon: Place the salmon skin-side down on paper towels. Heat the ghee and oil together in a medium skillet over medium and swirl the pan to coat the surface well. When the pan is hot, season the fillets on both sides with salt and place them in the skillet, skin-side down. Reduce the heat to medium-low and let the fish cook undisturbed for 8 minutes, until the edges of the skin start to turn crispy and golden brown.
- Tilt the skillet slightly and, using a spoon, collect the hot fat that collects at the edge and ladle it over the top of the fish several times. Continue basting the fish until the tops turn opaque and a digital thermometer inserted into the center of the fish reads 125 degrees, about 2 minutes. (The exact cooking time will vary depending on the thickness of the fillet.) Use a spatula or a pair of kitchen tongs to carefully release the fish from the pan. (It should release easily if the skin is crisp.)
- To serve, divide the chutney between two serving plates. Place the cooked fish on top, skin-side up.
- Prepare the tadka: Heat the oil in a small saucepan over medium. When the oil is hot, drop in one or two mustard seeds; they should sizzle if the oil is hot enough. Add the remaining mustard seeds and swirl. The seeds should pop, and turn fragrant in 30 to 45 seconds. Add the curry leaves and cover the saucepan with a lid, swirl the contents of the saucepan, cook for 15 seconds until the curry leaves release their aroma. Remove from heat, add the red-pepper flakes and let the mixture sit for 1 minute. Pour the oil and spices over the fish and the chutney. Serve immediately.
PAN-FRIED COCONUT KING SALMON
Pan-fried king salmon in a coconut crust.
Provided by margotbianca
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Melt 1 1/2 tablespoons butter in a small microwave-safe bowl. Set aside.
- Mix brown sugar, coconut, and salt together in a shallow bowl.
- Heat remaining butter in a cast iron skillet over medium-high heat. Dip each piece of salmon first into the melted butter and then into the coconut mixture; drop into the hot butter. Sear quickly, about 2 minutes. Flip and sear on the other side, about 2 minutes more.
- Remove skillet from the heat and cover for a few minutes or until ready to serve; this helps caramelize the coconut crust.
Nutrition Facts : Calories 537.6 calories, Carbohydrate 29.4 g, Cholesterol 121 mg, Fat 36.7 g, Fiber 1.9 g, Protein 23.8 g, SaturatedFat 20.5 g, Sodium 507.4 mg, Sugar 27.2 g
More about "pan fried coconut king salmon recipes"
BEST PAN FRIED COCONUT KING SALMON RECIPES
From alicerecipes.com
RECIPE PAN-FRIED COCONUT KING SALMON - ALL RECIPES FOR COOKING
From recipes4food.com
PAN-FRIED COCONUT KING SALMON - RECIPEPES.COM
From recipepes.com
PAN-FRIED SALMON : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
RESTAURANT-STYLE PAN SEARED SALMON - ONCE UPON A CHEF
From onceuponachef.com
PAN SEARED SALMON IN CREAMY COCONUT SAUCE - LEXA'S RECIPES
From lexasrecipes.com
PAN-FRIED COCONUT KING SALMON - EASY COOK FIND
From easycookfind.com
COCONUT CRUSTED SALMON - THE ENDLESS MEAL®
From theendlessmeal.com
PAN-FRIED COCONUT KING SALMON RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
CRISPY COCONUT PAN-FRIED SALMON : PALEO, GAPS, WHOLE30, KETO
From raiasrecipes.com
PAN FRIED SALMON WITH PRAWNS AND COCONUT MILK - ACELINE
From aceline.media
THE BEST PAN-FRIED SALMON - KIM'S CRAVINGS
From kimscravings.com
PERFECTLY COOKED KING SALMON FILLET RECIPE | ALTON BROWN
From altonbrown.com
EASY PAN-FRIED SALMON RECIPE | TASTE OF HOME
From tasteofhome.com
THE BEST CRISPY SKIN, PAN-FRIED ALASKA KING SALMON WITH LEMON …
From mylatinatable.com
PAN-FRIED COCONUT KING SALMON RECIPES
From get-all-recipes.com
PAN-FRIED COCONUT KING SALMON RECIPE - ALL RECIPES
From recipesfresher.com
EASY PAN-FRIED SALMON WITH COCONUT, MUSTARD & PARSLEY SAUCE - YOUTUBE
From youtube.com
STIR-FRY, FISH CRUDO AND CAKE: YOTAM OTTOLENGHI’S RECIPES FOR …
From theguardian.com
You'll also love