This delicious salmon steak is ready in 15 minutes. Seasoned with sage and cooked in butter, it's a seemingly fancy restaurant-level dish that is very easy to prepare, making it the ideal choice for a weeknight dinner.
I typically use salmon fillets in recipes like baked salmon or pan-fried salmon, but when I spot big, thick salmon steaks at the grocery store, I can't resist. There's something extra satisfying about this cut! It's fatty and flavorful, and cooking it in butter and sage greatly enhances its flavor.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Salmon steaks: I usually get them at Whole Foods Market. If they are not available locally, you may be able to order them online. They're sometimes available at specialty international markets like Weee.
- Seasonings: Salt, black pepper, and dried sage. Sometimes, I add half a teaspoon of garlic powder.
- Unsalted butter: For frying the fish.
For an entirely different flavor profile, I sometimes cook the salmon in olive oil instead of butter and season it with salt and pepper plus a teaspoon of smoked paprika, a teaspoon of garlic powder, and half a teaspoon of ground cumin.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Season the salmon with salt, pepper, and sage. Melt the butter in a large skillet over medium-high heat. Swirl to coat. When the foaming subsides, add the salmon. Cook it for three minutes on the first side. Flip using two wide spatulas, as shown in the photo below.
Lower the heat to medium and cook until the salmon is cooked through, for about three more minutes. Serve immediately, drizzled with the pan juices.
Recipe Tips
- This recipe was written for 6-ounce pieces. If yours are bigger, you'll need to fry them for longer, about 4-5 minutes per side, reducing the heat to medium after the first 3 minutes.
- To make this recipe dairy-free, use olive oil or avocado oil instead of butter.
- Salmon is fully cooked when its color changes from translucent to opaque. Its internal temperature, measured by an instant-read thermometer inserted into the thickest part (without touching the bone), should reach 145°F.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them gently to prevent them from drying out. I usually reheat them in the microwave, covered, at 50% power. Alternatively, flake the salmon and add it to a salad such as this arugula salad.
You can also freeze the completely cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge before reheating.
Serving Suggestions
Salmon steak pairs well with almost any side dish. I often serve it with one of the following:
- Butternut squash souffle
- Roasted peppers
- Steamed spinach
- Roasted radishes
- Steamed broccoli
- Roasted cauliflower
- Sauteed broccolini, as shown in the photo below.
- Mashed cauliflower, as shown in the photo below.
It also goes well with salads, including coleslaw, cucumber salad, tomato salad, and arugula salad.
Recipe Card
Pan-Fried Salmon Steak
Video
Ingredients
- 2 salmon steaks - 6 ounces each, about ½ inch thick
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon dried sage
- 1 tablespoon unsalted butter
Instructions
- Sprinkle, then rub both sides of the salmon with salt, pepper, and sage.
- Melt the butter in a large nonstick or cast-iron skillet over medium-high heat. Swirl to coat.
- When the foaming subsides, add the salmon steaks. Fry them for 3 minutes on the first side.
- Turn to the other side, lower the heat to medium, and cook until the salmon is cooked through, for about 3 more minutes.
- Transfer the salmon to plates, spoon the pan juices on top, and serve.
Notes
- This recipe was written for 6-ounce pieces. If yours are bigger, you'll need to fry them for longer, about 4-5 minutes per side, reducing the heat to medium after the first 3 minutes.
- Salmon is fully cooked when its color changes from translucent to opaque. Its internal temperature, measured by an instant-read thermometer inserted into the thickest part (without touching the bone), should reach 145°F.
- You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them gently to prevent them from drying out. I usually reheat them in the microwave, covered, at 50% power. You can also freeze the completely cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge before reheating.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Stephen Frewer says
I can’t cook.
But I can now.
Great recipe.
I am a kitchen god!
Vered DeLeeuw says
Haha glad this was a success, Stephen!
Felisse says
Loved this simple recipe for salmon steaks! I covered mine with a lid while cooking and it was moist and not overcooked. I served it over salad with goat cheese and vinaigrette dressing.
Vered DeLeeuw says
Your meal sounds amazing, Felisse! I'm so glad you enjoyed this recipe. Thank you very much for the review.
Jperalta says
My family rated this recipe excellent. I purchased fresh salmon from the co op and asked my family to find a recipe, Yours! Very juicy, nice oils, everyone ate twice. Like I said- excellent and thank you
Vered DeLeeuw says
Yay! I'm so glad everyone enjoyed this recipe, Jperalta!
Sam says
This is a good recipe and I used it a few times so far, but I don't like sage, so I don't use it.
Vered DeLeeuw says
I'm glad you like this recipe, Sam! It's fine to omit the sage.