This salmon steak recipe is ready in 15 minutes. Seasoned with sage and cooked in butter, it's a delicious and 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, 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
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Salmon steaks: Available at the fish counter at most supermarkets and at Whole Foods Market.
- Sea salt and black pepper: Freshly ground black pepper has the best flavor.
- Dried sage: It's an important component of this recipe, so make sure it's fresh.
- Unsalted butter: For frying the fish.
Salmon Fillet vs. Steak
You get a steak when you slice the whole salmon crosswise, including the bone. A salmon fillet is a cut you get when you slice the fish lengthwise, away from the bone.
In the photos below, you can see the bone in the center of the steak. The fillets only have pin bones if those were not removed by the fishmonger. Both of these cuts are shown with skin, but fillets are often sold skinless, while steaks always come with the skin.
Variations
- Add more spices. I sometimes add half a teaspoon of garlic powder.
- For an entirely different flavor profile, I sometimes cook the salmon in olive oil instead of butter and season it with a teaspoon of smoked paprika and half a teaspoon of ground cumin.
- Enjoy spicy food? Add a pinch of cayenne pepper or ¼ teaspoon of red pepper flakes.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Coat both sides of 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.
Turn the fish to the other side. Use 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 Tip
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.
Recipe FAQs
No. They are two different cuts. If you have fillets, you can use these recipes for pan-fried salmon, baked salmon, grilled salmon, poached salmon, or broiled salmon.
Yes. Use olive oil or avocado oil instead of butter. If you can tolerate ghee, that's another delicious option with a rich, nutty flavor.
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.
Yes. You can keep them in an airtight container in the fridge for up to three days. Reheat them gently so that they don't dry 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.
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 so that they don't dry 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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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.
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.