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
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
FAMILY-APPROVED OLD BAY® SALMON PATTIES
An Old Bay® recipe developed for my salmon-loving wife, and enjoyed by the whole family.
Provided by James Ridinger
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium-high heat. Add onion and lightly sweat, about 5 minutes. Transfer onion to a bowl, reserving drippings in the pan.
- Add stuffing mix, butter, eggs, seafood seasoning, parsley, garlic powder, onion powder, dry mustard, and coriander to the onion and mix well. Mix in salmon until well combined. Form mixture into 8 equal-sized patties (I use an old egg ring; works great).
- Heat the same skillet over medium heat. Cook patties in the hot pan until golden brown and cooked through, 4 to 5 minutes per side.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 18.7 g, Cholesterol 143.6 mg, Fat 25 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 10.1 g, Sodium 1208.8 mg, Sugar 2.6 g
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" OLD BAY SALMON
Can't find Old Bay Rub? Try this recipe using Old Bay Seasoning (the 30% less sodium variety, if possible) instead of the rub, which has less salt, and a hint of sugar. Just be aware that using Old Bay Seasoning-even the less-sodium variety-will increase the sodium in this dish. When you're selecting your salmon, always try to buy the thickest fillets possible (fillets closer to the head of the fish, not the tail). The tail is constantly whipping around, "working out," so the meat there tends to be less tender. I try to use wild salmon as much as possible because it's more natural and because it's lower in fat and calories. But that's often cost-prohibitive, since it's a lot more rare. It's also tougher to find in some parts of the country. Either wild-caught or farm-raised salmon is fine for this recipe, but using farm-raised adds 1.5 grams of fat and 12 calories per ounce.
Yield makes 2 servings
Number Of Ingredients 4
Steps:
- Place a small nonstick skillet over medium-high heat. Rub the seasoning evenly over all sides of each fillet. When the pan is hot, lightly mist it with spray and add the salmon fillets. Cook 1 to 2 minutes per side, or until the outsides are just lightly browned. Then turn the heat to medium and continue cooking until pale pink throughout, 2 to 3 minutes per side. Serve immediately with lemon wedges for squeezing, if desired.
- Each (1 fillet) serving has:
- Calories: 167
- Protein: 23g
- Trace Carbohydrates
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 62mg
- Fiber: 0g
- Sodium: 260mg
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