{"id":1881455,"date":"2023-05-09T10:08:56","date_gmt":"2023-05-09T15:08:56","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1881455"},"modified":"2024-05-17T00:01:58","modified_gmt":"2024-05-17T05:01:58","slug":"pan-fried-salmon","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/pan-fried-salmon\/","title":{"rendered":"How to Make Pan-Fried Salmon"},"content":{"rendered":"Need dinner on the table in less than 10 minutes? This easy pan-fried salmon recipe has your back! The dish is quick, healthy and only calls for a few staple ingredients.\r\n\r\nOnce you know how to cook pan-seared salmon on the stovetop, you can dress the fish up in dozens of different ways. Keep reading to see some of our best ideas.\u00a0(And if you're looking for something deep-fried instead, this guide explains <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fried-walleye-with-tartar-sauce\" rel=\"noopener noreferrer\">how to fry fish<\/a>.)\r\n<h2>How to Pan-Fry Salmon<\/h2>\r\n<h3>Ingredients<\/h3>\r\n<img class=\"size-large wp-image-1882656 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/05\/How-to-Make-Pan-Fried-Salmon-TOHcom23_272831_DR_04_26_8b.jpg?fit=700,467\" alt=\"Overhead Shot Of All Ingredients for pan fried salmon On The gray wood surface\" width=\"700\" height=\"467\" \/>\r\n<ul>\r\n \t<li>4 salmon fillets (6 ounces each)<\/li>\r\n \t<li>1\/2 teaspoon kosher salt<\/li>\r\n \t<li>1\/4 teaspoon freshly ground pepper<\/li>\r\n \t<li>2 tablespoons olive oil<\/li>\r\n<\/ul>\r\n<h3>Directions<\/h3>\r\n<h4>Step 1: Season the fish<\/h4>\r\nPat both sides of the salmon with paper towels to remove moisture, and sprinkle with salt and pepper.\r\n<h4>Step 2: Heat the pan<\/h4>\r\n<img class=\"size-large wp-image-1882657 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/05\/How-to-Make-Pan-Fried-Salmon-TOHcom23_272831_DR_04_26_9b.jpg?fit=700,467\" alt=\"Salmon Skin Side Up Cooking In Electric Skillet\" width=\"700\" height=\"467\" \/>\r\n\r\nHeat oil in large skillet over medium-high heat. When the pan is hot and the oil shimmers, add salmon skin side up and cook 4 minutes.\r\n<h4>Step 3: Flip the salmon<\/h4>\r\nTurn fish and cook until fish flakes easily with a fork, 3-4 minutes longer. For easy turning, use a <a href=\"https:\/\/smithey.com\/products\/spatula\" target=\"_blank\" rel=\"noopener\">nice, wide spatula<\/a>.\r\n<h4>Step 4: Serve it up!<\/h4>\r\nPan-seared salmon is a stellar accompaniment for all kinds of vegetables. The salmon would be particularly good with crisp, lightly cooked veggies such as green beans, bell peppers, or zucchini. It's also a perfect partner for hearty salads. Pair it with any of our\u00a0favorite<a href=\"https:\/\/www.tasteofhome.com\/collection\/sides-for-fried-fish\/\" rel=\"noopener noreferrer\"> sides for fried fish<\/a>.\r\n\r\nSalmon is great with potatoes, pasta, Asian noodles and rice, too. Have a little extra time? Make <a href=\"https:\/\/www.tasteofhome.com\/collection\/creamy-risotto-recipes\/\" rel=\"noopener noreferrer\">risotto<\/a> to serve on the side.\r\n<h2>Tips for Pan-Frying Salmon<\/h2>\r\n<ul>\r\n \t<li>If you want this recipe to be completely no-fail, cook the salmon in a <a href=\"https:\/\/www.tasteofhome.com\/article\/cast-iron-cooking-guide\/\" rel=\"noopener noreferrer\">seasoned cast-iron pan<\/a> or a nonstick pan. No matter what pan you're using, make sure the oil is nice and hot before you add the salmon, and don't turn it until it releases easily from the pan.<\/li>\r\n \t<li>Not feeling confident about your fish cookery? Here are the <a href=\"https:\/\/www.tasteofhome.com\/article\/cooking-fish-properly\/\" rel=\"noopener noreferrer\">secrets to cooking fish properly<\/a>!<\/li>\r\n \t<li>Pan-seared salmon is practically begging for a delicious sauce. It would be great with something light and citrus-y, like the <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-piccata-with-lemon-sauce\/\" rel=\"noopener noreferrer\">lemon sauce<\/a> that goes with chicken piccata. Or serve the salmon with this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-dill-dressing\/\" rel=\"noopener noreferrer\">creamy dill dip<\/a>.<\/li>\r\n \t<li>If you like meal-prepping, this salmon can be refrigerated once cooked and used cold. Use salmon in place of tuna in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/nicoise-salad\/\" rel=\"noopener noreferrer\">Ni\u00e7oise salad<\/a>, sub it for the canned fish in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/speedy-salmon-patties\/\" rel=\"noopener noreferrer\">salmon patties<\/a> or serve it over <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cold-sesame-noodles\/\" rel=\"noopener noreferrer\">sesame noodles<\/a>.<\/li>\r\n<\/ul>\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>This simple pan-fried salmon is perfect for weeknight meals, but can easily be jazzed up for special occasions.<\/p>\n","protected":false},"author":7801,"featured_media":1882658,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[307049,303887,306848,307051,303883],"categories-v2":[310085,308478,309603,310091,308476],"coauthors":[341951],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin_file":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Easy Pan-Fried Salmon Recipe | Taste Recipes<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/pan-fried-salmon\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Easy Pan-Fried Salmon Recipe | Taste Recipes","description":"Need dinner on the table in 10 minutes? 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She\u2019s also a traveling retreat cook and loves feeding artists to help fuel the creative process.","twitter":"","instagram":"https:\/\/www.instagram.com\/havenhearthandhomestead\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/vermontfood","tiktok":"","youtube":"","location":"Burlington, VT","school_and_year":"University of Vermont","education":"University of Vermont, bachelor's in interdisciplinary food studies","highlights":"<ul>\r\n \t<li>20 years working as a professional food writer and editor with more than a decade of experience teaching cooking classes focused on seasonal ingredients<\/li>\r\n \t<li>Owner and operator of Salt Cafe in Montpelier, Vermont, which received mentions in The New York Times, EveryDay with Rachael Ray, Yankee magazine and Smithsonian magazine<\/li>\r\n \t<li>Food editor, then freelance writer for <em>Seven Days<\/em> newspaper<\/li>\r\n \t<li>Winner of the AltWeekly Award for Best Food Writing in 2008<\/li>\r\n \t<li>Cooked for artists from Octavia E. 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