Salmon Recipes Pan Grilled

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I used to be terrified of pan-seared salmon because I assumed that only a restaurant with specialized equipment and trained staff could achieve the crispy exterior and flaky interior that I adored.

This is why I was shocked when an old roommate who, in my memory, could hardly microwave her way out of a popcorn bag, invited me over for dinner and made pan-fried salmon, surprised me.

In order to hide any unfavorable facial expressions, I raised my fork and took a bite. Oh my goodness, what is this delicious fish?

Since she demonstrated how to do it, my friend—who, to her credit, had clearly improved her culinary skills since we shared a house—has become one of my favorite quick and simple meals to prepare for weeknight dinner—and to impress visitors of my own.

As evidenced by pan-fried chicken breast, searing helps retain moisture and prevent drying out.

You will impress with this pan seared salmon recipe if you follow a few simple tips, all of which I have provided for you below.

Season all over with salt and pepper. Squeeze lemon juice over each fillet. Heat oil in a large non-stick pan or skillet over medium-high heat until hot. Sear salmon flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan, until crispy and golden.

Crispy Pan-Seared Salmon with Lemon Garlic Sauce

Pan-Fried Salmon đź”—

This easy technique is the best way to perfectly pan-fry salmon at home. Start by looking for center-cut fillets that are about 1-inch thick (thinner pieces will cook quicker). Be sure to properly store your fish: if you bought it fresh then keep it wrapped in the paper from the grocery store and nestle it into ice cubes in the refrigerator. Let the salmon sit at room temperature for at least 10 minutes to take the chill off before cooking (it’s a chef’s secret). This little warm-up will help your fish cook more evenly. Be sure to use a nonstick pan so the fillets slide out nicely. Serve with your favorite prepared sauce or stretch the salmon by shredding it into pieces with a fork to add to salads and grain bowls.

Prep: 0 10min0

Total: 0 27min0

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 356, Fat 26g, Saturated Fat 5g, Carbohydrate 0g, Fiber 0g, Sugar 0g, Protein 29g, Cholesterol 78mg, Sodium 346mg

Ingredients:

  • 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

Instruction:

  1. Bring the salmon to room temperature 10 minutes before cooking. 
  2. 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. 
  3. The skin can be served or removed easily with a knife or spoon. 
  4. Transfer to a plate and serve as desired.

FAQ

How does Gordon Ramsay cook salmon in a pan?

Place the salmon skin-side down in a large nonstick pan that has been heated to medium-high heat, add the olive oil, and season both sides with salt and freshly ground black pepper. Cook the salmon for 6-7 minutes, turning it over once.

How long does it take to cook salmon on pan?

Place the salmon in the pan skin-side up and cook until golden brown on one side, about 4 minutes; flip the fish over with a spatula and cook for an additional 3 minutes or until the skin is crisp, if desired; the skin can be served or easily removed with a knife or spoon.

What seasoning is good on salmon?

Salmon should be roasted until it flakes easily or a thermometer inserted in the thickest part of the fillet registers 120°F, which takes about 30 minutes for a 6-ounce fillet when the oven is preheated to 275°F.

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