Who needs fast food, when this homemade dish is ready in just ten minutes? Even the leftovers are good, especially in a salad. 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. Although I usually make baked salmon, or grilled salmon in the summer, I have to say that pan-fried salmon is so delicious, especially when cooked in butter. And the bonus: it’s a very easy meal to prepare, making it very suitable for a quick weeknight dinner.
Ingredients
You’ll only need a few simple ingredients to make this easy salmon recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Salmon fillets: I prefer to use skin-on fillets - the skin is just so delicious. It’s the best part of the fish! To season: I use kosher salt, black pepper, garlic powder, and dried thyme. For frying: I use a mix of olive oil and butter. Optional additions: Lemon slices and chopped parsley. Optional, but they do add flavor and color to the dish.
Instructions
Pan-frying salmon is as easy as can be. The detailed instructions are included in the recipe card below. Here are the basic steps:
Your first step is to season the salmon.Next, heat some olive oil and butter in a large nonstick skillet.When the butter starts foaming, add the salmon fillets to the pan, skin-side-down.Sear the salmon, undisturbed, until the skin is crisp and browned, then flip it and cook it for 2-3 more minutes, until it’s cooked through.
Expert tip
Don’t forget to drizzle (or brush) the salmon with the pan juices after you’ve arranged it on plates. The pan sauce is amazing and adds tons of flavor to the dish.
Frequently asked questions
Variations
The best way to vary this recipe is to experiment with different spices and herbs. Good options include onion powder, paprika, and dried oregano. You can also choose to forego the butter and cook the fish in olive oil, using two tablespoons. I do feel, however, that the butter enhances the fish’s flavor.
Serving suggestions
This is such a versatile dish. It goes with anything, really. I often serve it with one of the following sides:
Zucchini casseroleSauteed cauliflowerBroiled tomatoes
Storing leftovers
You can keep the leftovers for 3 days in the fridge, in an airtight container. 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 them with some cream cheese and have that for my lunch the next day. It’s really good!
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