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
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.
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
PAN-FRIED SALMON WITH CRISPY SKIN
Pan-fried salmon fillets are so delicious when cooked in butter and olive oil. Who needs fast food when this homemade dish is ready in just ten minutes?
Provided by Vered DeLeeuw
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Season the salmon with salt, pepper, garlic powder, and dried thyme.
- Heat the olive oil and butter over medium-high heat in a large nonstick skillet, swirling to coat.
- When the butter starts foaming, add the salmon fillets to the pan, skin-side-down. If using, add the lemon slices too.
- Fry the salmon, undisturbed, until the skin is crisp and browned, about 4 minutes.
- Flip the fish and the lemon slices over, lower the heat to medium, and continue cooking until the fish is cooked through, 2-3 more minutes.*
- Transfer the salmon to a plate and baste it with the pan juices. Top each fillet with a lemon slice, sprinkle with chopped parsley, and serve.
Nutrition Facts : ServingSize 1 salmon fillet, Calories 245 kcal, Carbohydrate 1 g, Protein 32 g, Fat 12 g, SaturatedFat 3 g, Sodium 164 mg
PAN-FRIED WILD SALMON
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.
Nutrition Facts : Calories 240.8 calories, Cholesterol 37.6 mg, Fat 18.5 g, Protein 18.1 g, SaturatedFat 2.9 g, Sodium 195.3 mg
PAN-FRIED SALMON RECIPE BY TASTY
One of the fastest, easiest ways to cook salmon is to simply fry it in a pan for a few minutes. All you need is a skinless salmon filet, your seasoning of choice, and some olive oil. After heating the oil, place the filet in a pan and watch the color change to a lighter pink until it's fully cooked. Garnish with lemon and thyme and pair with your favorite vegetable side for a delicious and healthy dinner.
Provided by Robin Broadfoot
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 6
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!
Nutrition Facts : Calories 624 calories, Carbohydrate 11 grams, Fat 49 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams
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 CAJUN SALMON
Cajun seasoning adds a deliciously spicy flavour to salmon fillets accompained by a refreshing salsa!
Provided by English_Rose
Categories Cajun
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 455.8, Fat 14.8, SaturatedFat 2.3, Cholesterol 165.4, Sodium 221.1, Carbohydrate 13.5, Fiber 2.8, Sugar 5.8, Protein 65.5
SIMPLE PAN FRIED SALMON
The cooking times are for salmon cut into approximately 1.5 inch wide, 1.5 inch thick, and 6 inch long pieces, or a little larger. Cooking time may need to be adjusted for larger or thicker pieces. I usually cook with the skin side down first if it's not possible to cook it with the skin along the side.
Provided by Stovepipe
Categories High Protein
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 275.9, Fat 15.4, SaturatedFat 5.2, Cholesterol 67.4, Sodium 717.3, Carbohydrate 8.7, Fiber 0.3, Protein 24.5
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.
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- In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and 1/2 teaspoon of pepper. Add the mixture to the salmon along with 1 cup of the panko. Fold the salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture into 6 burgers. Cover with plastic wrap and refrigerate for 2 hours.
- Meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar. Add the sugar; stir until dissolved. Add the cabbage, cucumber, onion, red pepper and the remaining 1/2 cup each of cilantro and mint and toss well.
- In a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds. Pat the mixture onto the salmon burgers.
- In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering. Add 3 salmon burgers to each skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.
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- Add the egg, bread crumbs, water chestnuts, cilantro, green onions , ginger, garlic and drained salmon and mix well. Shape the mixture into 12 patties.
- In a large non-stick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
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PAN-FRIED SALMON WITH MISO GLAZE - MY RELATIONSHIP WITH FOOD
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Servings 4Total Time 25 mins
- Pour the buckwheat into a saucepan and cover with 390ml cold water. Bring to a boil then cover and simmer on a low heat for 5 minutes. Once cooked fluff up lightly with a fork. Replace the lid and leave off the heat until ready to serve.
- Bring a medium saucepan of water to the boil with a touch of sea salt. Add the samphire and cook for 3 minutes. Drain and set aside.
- In a large nonstick frying pan add ½ - 1tbsp. oil and gently warm to a medium heat. Then add the salmon fillets flesh side down and cook for 6 mins on a medium heat until golden (reduce the heat slightly if the salmon is getting too dark). Sprinkle the skin side with a touch of sea salt, gently turn over and increase the heat a little and cook for a further 5 minutes until the skin is crispy and the salmon is cooked through. If you like your salmon well done see Lisa’s Tip.
- Whilst the salmon is cooking, add the miso, agave and water to a small saucepan and warm gently on a medium heat for 5 minutes. Just before serving increase the heat a fraction to allow the sauce to thicken and reduce slightly.
SPICY PAN-FRIED SALMON - FAMILY-FRIENDS-FOOD
From family-friends-food.com
Cuisine AmericanTotal Time 13 minsCategory Main CourseCalories 257 per serving
- Combine the herbs, spices, salt and sugar. Spread the spice mix over the salmon fillets and rub to cover both sides.
- Heat a heavy frying pan over a medium flame. Place the salmon fillets in the pan, and fry for 2-4 minutes per side. When the fish is cooked it will naturally 'release' from the pan and you can turn it over. The fish is ready when the spicy coating is charring in places, and the flesh is 'done' to your liking.
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4/5 (78)Total Time 45 minsServings 8
- In a large skillet of boiling salted water, cook the asparagus stalks until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water. Pat the asparagus dry and transfer them to a serving platter. Drizzle olive oil over the asparagus and toss gently to coat.
- In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes. Pour into a heatproof bowl and let cool to room temperature. Whisk in the shallot, chives and the 1/4 cup of olive oil. Season with salt and pepper.
- In each of 2 large skillets, heat 1 1/2 tablespoons of the vegetable oil until shimmering. Season the salmon fillets with salt and pepper and add 4 to each skillet. Cook over moderately high heat until browned and just cooked, about 3 minutes per side.
- Transfer the salmon to plates and spoon some of the citrus vinaigrette on top. Serve the salmon with the asparagus, passing the extra vinaigrette at the table.
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- On a large baking sheet, add the garlic clove and arrange the sweet potato discs out on a single layer. Drizzle with 1 tablespoon of the extra virgin olive oil and season with ½ tsp of the salt and ¼ of the pepper. Pop the tray on the top shelf of the oven for 15-20 minutes, flipping halfway through. Once the crisps are nice and crispy, remove from the oven and set to one side.
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