Pan Fried Salmon With Braised Little Gem Recipes

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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



Pan-Fried Salmon image

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.

4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

PAN-FRIED SALMON

The key to crispy pan-fried salmon is to make sure your oil is hot enough. Drop a few grains of salt into the oil and if it sizzles your pan is ready! We paired the salmon with a vibrant citrus salsa verde that can be made up to a week in advance.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13



Pan-Fried Salmon image

Steps:

  • Add the lime juice, lime zest, lemon juice, lemon zest, 3 tablespoons olive oil, parsley, cilantro, chives, garlic, shallot, capers, sugar and red pepper flakes into the jar of a blender. Pulse the ingredients until they are roughly chopped and begin to come together. Scrape down the sides with a spatula and continue to blend until smooth. Set aside until ready to use or transfer to an airtight container and refrigerate for up to a week.
  • Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper.
  • Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook untouched until the edges crisp and turn golden brown, about 4 minutes. Flip and continue to cook until firm when pressed, about 3 minutes. Transfer to a serving platter and spoon the salsa verde on top. Serve immediately.

Juice of 1 lime, plus 1 teaspoon zest
Juice of 1/2 lemon, plus 1 teaspoon zest
6 tablespoons olive oil
1/2 cup flat-leaf parsley leaves
1/4 cup cilantro leaves
1/4 cup roughly chopped chives
1 garlic clove
1/2 small shallot, roughly chopped (about 1 ounce)
1 tablespoon drained capers
2 teaspoons granulated sugar
Pinch red pepper flakes
Four 6-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper

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



Pan-Fried Salmon image

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

2 tablespoons butter
2 tablespoons lemon juice
4 salmon fillets
salt and freshly ground black pepper to taste

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



Pan-fried salmon image

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

2 x 150g salmon fillets (about 4cm thick), skin on
½ tbsp olive oil
20g unsalted butter
½ lemon, juiced

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