Pan Fried Salmon Recipes

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.

Steps:

• Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
• Heat the oil in a skillet over medium-high heat.
• Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
• Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.

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.

Steps:

• Rinse the salmon under cool water and pat dry with paper towels.
• Heat the oil in a large nonstick skillet over medium heat. Place the salmon skin-side up in the skillet, leaving room in between. Cook until the salmon is browned on the first side, about 4 minutes.
• Flip the salmon with a spatula and season with salt and pepper. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when you insert a paring knife between the layers, 7 to 9 minutes. Transfer the salmon to a plate.
• Reduce the heat to low. Add the garlic to the skillet and cook, stirring, until golden brown, about 30 seconds. Add the honey, soy sauce and vinegar and cook, stirring occasionally, until thickened, about 5 minutes. Return the salmon to the skillet and turn to coat in the sauce. Serve the salmon drizzled with the sauce.

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.

Steps:

• Sprinkle salmon with a moderate to generous amount of salt. Pepper as desired.
• Lightly coat salmon in flour on a plate.
• Place salmon in heated skillet over medium heat coated with roughly equal parts oil and butter (slightly more butter). It should start cooking at a slow to medium sizzle.
• Cover with a lid and cook until lightly browned, 4-5 minutes.
• Turn salmon, put lid back on, and reduce heat slightly. Cook another 5-7 minutes or until done.
• Can remain in pan with lid on and heat off for a little while until ready to serve.

Steps:

• Brush the salmon fillets with lemon juice and pan fry for 4-5 minutes, skin side up. Turn, brush again with lemon juice, and sprinkle with the Cajun Seasoning.
• Fry for a further 4-5 minutes, until the salmon is cooked through.
• Meanwhile, mix the pepper, onion, cucumber and tomatoes in a bowl. Stir in the olive oil, vinegar and cilantro and season to taste.
• Serve the salmon and the salsa with your choice of green vegetables.

Steps:

• Heat oil in a nonstick skillet.
• Season salmon with salt and pepper.
• Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer.
• Serve with lemon and thyme (optional).
• Enjoy!

Steps:

• Heat 1 tsp oil in a large lidded frying pan over a medium heat. Arrange the lettuce halves in the pan, cut-side down, and fry for 2 mins until beginning to brown. Pour in the stock, cover with the lid and cook for 6 mins.
• Meanwhile, season the salmon with a good pinch each of salt and pepper on both sides of the fillets. Heat the remaining oil in a second pan over a medium heat and fry the salmon, skin-side down, for 3 mins. Carefully flip using a fish slice and cook for 3 mins more until cooked through and the flesh easily flakes.
• Tip the peas and dill into the pan with the lettuce and cook for 2 mins, covered, until the lettuce is tender but still retains its structure. Arrange the salmon fillets and lettuce halves on serving plates.
• Stir the crème fraîche and mustard into the lettuce pan and cook over a low heat to warm through. Pour the sauce and peas over the lettuce and salmon.