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    Home » Seafood Recipes » Pan-Fried Salmon Steak

    Pan-Fried Salmon Steak

    Last updated: Sep 6, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This salmon steak is ready in 15 minutes. Seasoned with sage and cooked in butter, it's a delicacy.

    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.

    Salmon steak served on a white plate, garnished with lemon and parsley.

    Salmon is one of my favorite fish. It's fatty and flavorful, and I prefer it to white fish such as baked cod or grilled mahi mahi.

    I typically use salmon fillets in recipes such as baked salmon or pan-fried salmon. But when I spot big, thick salmon steaks at the fishmonger, I can't resist. There's something extra satisfying about them!

    Jump to:
    • Ingredients
    • Salmon Steak vs. Fillet
    • Variations
    • Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Salmon Recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • 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 part of this recipe, so make sure it's fresh.
    • Unsalted butter: For frying the fish.

    Salmon Steak vs. Fillet

    You get a salmon steak when you slice the whole fish crosswise, including the bone. In contrast, 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 below with skin. But fillets are often sold skinless, while steaks always come with the skin.

    Two salmon fillets.
    Salmon Fillets.
    A salmon steak.
    Salmon Steak.

    Variations

    • Add more spices. I sometimes add half a teaspoon of garlic powder.
    • For an entirely different flavor profile, I like to cook the fish pieces in olive oil instead of butter and season them 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:

    Sprinkle, then rub both sides of the salmon with salt, pepper, and sage.

    Salmon steak seasoned with spices.

    Melt the butter in a large nonstick skillet over medium-high heat. Swirl to coat. When the foaming subsides, add the salmon. Cook it for three minutes on the first side.

    Salmon steak in skillet.

    Turn the fish to the other side.

    Turning salmon steak in the skillet.

    Lower the heat to medium, and cook until the steak is cooked through - about three more minutes.

    Cooked salmon steak in a skillet.

    Transfer the salmon to plates, spoon the pan juices on top, and serve.

    Salmon steak served on a plate.

    Expert 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

    What is salmon steak?

    It's the cut you get when you slice the whole salmon crosswise, including the bone. In contrast, a salmon fillet is a cut you get when you slice the fish lengthwise, away from the bone.

    What is the best method to cook salmon?

    There's no one "best" method! I like it sauteed, as we do here; baked - check out this baked salmon recipe; grilled salmon is juicy and flavorful; poached salmon is tasty and moist. And it's also excellent when broiled - here's a good recipe for broiled salmon.

    When is salmon fully cooked?

    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.

    Serving Suggestions

    This versatile main dish 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

    It also goes well with salads, including coleslaw, cucumber salad, tomato salad, and arugula salad.

    Storing Leftovers

    You can keep the leftovers in the fridge, in an airtight container, 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.

    Salmon steak served on a white plate with a slice of lemon.

    More Salmon Recipes

    • Paprika salmon served with lemon slices.
      Paprika Salmon
    • Asian salmon served on a white plate with chopsticks.
      Asian Salmon
    • Blackened salmon served with lemon slices.
      Blackened Salmon
    • Teriyaki salmon served on a white plate with chopsticks.
      Teriyaki Salmon

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Salmon steak on a white plate.
    4.98 from 280 votes
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    Pan-Fried Salmon Steak

    This salmon steak is ready in 15 minutes. Seasoned with sage and cooked in butter, it's a delicacy.
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 2 servings
    Calories: 364kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 2 (6 oz) salmon steaks 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 steaks with salt, pepper, and sage.
    • Melt the butter in a large nonstick skillet over medium-high heat. Swirl to coat.
    • When the foaming subsides, add the steaks.
    • Fry them for 3 minutes on the first side.
    • Turn to the other side, lower the heat to medium, and cook until the steaks are cooked through - about 3 more minutes.
    • Transfer the salmon steaks to plates, spoon the pan juices on top, and serve.

    Video

    Notes

    • This recipe was written for 6-ounce salmon steaks. 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 the fridge, in an airtight container, 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.

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    Nutrition per Serving

    Serving: 1salmon steak | Calories: 364kcal | Protein: 36g | Fat: 24g | Saturated Fat: 10g | Sodium: 411mg
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    More Seafood Recipes

    • Grilled scallops served with lemon slices.
      Grilled Scallops
    • Grilled mahi mahi served on a white plate with lemon slices.
      Grilled Mahi Mahi
    • Sautéed shrimp served on a white plate with a napkin.
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    • Bacon-wrapped scallops served on a white plate.
      Bacon-Wrapped Scallops

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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