Pan fried salmon fillets are delicious when cooked in butter and sage. Who needs fast food, when this healthy dish is ready in just ten minutes?
This easy salmon recipe is so simple and so good.
I love salmon. It seems like people tend to either love strong-tasting fish such as tuna and salmon, or delicate white fish such as cod. Me? I belong to the first group. I adore salmon. Especially thick, fatty salmon steaks.
And the bonus: this is a very easy meal to prepare, totally suitable for a quick weeknight dinner. Who needs fast food, when this healthy dish is ready in just ten minutes?
The ingredients you’ll need
I love how short the list of ingredients is for this tasty salmon recipe. The exact amounts are listed in the recipe card below, but here’s what you’ll need:
- Skin-on salmon fillets
- Kosher salt and black pepper
- Spices: garlic powder and dried sage
- Unsalted butter
How do you cook salmon in a frying pan?
It’s as easy as can be. The detailed instructions are included in the recipe card below. Here are the basic steps:
- Melt some butter in a nonstick frying pan.
- Add the seasoned salmon fillets.
- Then cook them until done, about 3 minutes per side. That’s it!
How do I make crispy salmon?
To make sure the skin is nice and crispy, fry the salmon skin side down for about 3 minutes. Turn it to the other side only after you can see (when lifting the edge) that the skin is browned.
It’s also important to add enough fat to the frying pan. Butter works well, as does olive oil.
How do you pan fry salmon without skin?
Personally, I love salmon skin. Especially when pan-fried and crispy. But if you prefer to cook salmon without skin, simply follow the same instructions, cooking it for about 3 minutes per side.
How to serve this dish?
It’s such a versatile dish, it goes with anything, really. I often serve it with one of the following sides:
What about leftovers?
You can keep leftovers for 2-3 days in the fridge, in an airtight container. But they won’t be as good as when freshly made.
I prefer to avoid reheating the leftovers because reheating can dry them out.
Instead, I crumble them cold over a salad. Sometimes I chop them up and mix with some cream cheese and have that for my lunch the next day. It’s really good!
Pan Fried Salmon
- 2 (6 oz) salmon fillets, 1-inch thick, bones removed, skin on
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried sage or rosemary
- 2 tablespoons unsalted butter
- Dry the salmon fillets with paper towels. Sprinkle them with the salt, pepper, garlic powder and sage.
- Heat the butter in a large nonstick skillet over medium-high heat, about 2 minutes.
- Add the salmon fillets, skin side down. Cook until skin is browned and crisp, about 3 minutes.
- Use a spatula to carefully turn the fillets. Cook until browned on the second side and cooked through, 2-3 more minutes. Transfer the salmon to plates and pour the butter from the skillet on top. Serve immediately.