Pan Fried Salmon
Tender salmon fillets seared in a hot pan with butter for a quick and simple weeknight dinner with a golden crust.
Ingredients
- 4 salmon fillets about 1-inch thick (170g each), 6-ounce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- Lemon wedges for serving
- 1 tbsp fresh parsley chopped, for garnish, optional
Instructions
- Pat the salmon fillets completely dry with paper towels. This step is important for getting a good sear.
- Season both sides of the fillets generously with salt and pepper.
- Place a large nonstick or cast-iron skillet over medium-high heat. Add the olive oil and butter.
- Once the butter has melted and looks foamy, carefully place the salmon fillets in the pan, skin-side down (if using skin-on fillets).
- Cook for 4 to 6 minutes, without moving the fish. The salmon will develop a golden-brown crust and should release easily from the pan.
- Flip the fillets and cook for another 3 to 5 minutes on the second side.
- The salmon is cooked when the flesh looks opaque and flakes easily with a fork, or an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
- Remove the salmon from the skillet and let it rest on a plate for 3 minutes before serving.
- Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Notes
Safe Internal Temperature: The USDA recommends cooking fish to a minimum internal temperature of 145°F (63°C). For a more tender result, some cooks prefer to remove it from the heat around 135°F (57°C) and let it rest, as the internal temperature will continue to rise.
Pan Choice: A heavy-bottomed skillet, such as cast-iron or stainless steel, will create the best crust. If you use a nonstick pan, make sure it is well-heated before adding the salmon.
Don't Crowd the Pan: Cook the salmon in batches if needed to ensure there is enough space between fillets. Overcrowding the pan will cause the salmon to steam instead of sear.
Skin-On Salmon: For extra crispy skin, make sure you start cooking skin-side down and press gently on the fillets for the first minute to ensure the entire skin surface makes contact with the hot pan.