Pan Fried Salmon Fillet with Crispy Skin

Perfect pan-fried salmon fillets must have crispy skin; achieving that is not as difficult as you may think, and it takes just 6 or 7 minutes.

All you need is a nonstick pan and a hob/stovetop, and then you are ready to cook. It's really quick, and it's a process you can transfer to other fish, too!

Perfectly Pan-Seared Salmon Fillets with Crispy Skin

I have to confess to being a bit of a fishy fiend when it comes to my favourite things to eat. And despite having a website dedicated to countless ways of cooking "stuff", I love simplicity when it comes to fish.

Pan-frying fish is so often my choice of cooking method when I have gone out and dropped my cash on a nice piece of fish!

I have instructions and recipes for pan-fried halibut, pan-fried hake, pan-fried cod, pan-fried lemon sole and pan-fried grey mullet.

Right here, we have a pan-fried or seared salmon fillet, and it incorporates many of the same techniques from my other recipes.

It's a beautifully simple and quick way of cooking, all you need is a nonstick pan, oil, butter, salt and pepper. 10 minutes later, you will have a perfectly cooked salmon fillet with wonderfully crispy skin.

Frequently Asked Questions

How do I tell when salmon is cooked?

Honestly, salmon is cooked when you are happy to eat it, and we all have different acceptable levels of "done".

The best way to learn is to use a meat thermometer. I like to cook my salmon to around 45-50°C, which is around 113-125°F. This is relatively common practice, and great salmon cooked in restaurants in Europe will be somewhere in this ballpark.

The USDA recommends the minimum temperature to be 145°F or 63°C. Which, as far as I am concerned, is so overcooked that it is practically inedible.

Do I have to use the butter?

Have is a strong word, but no, you could use just oil if you wish, but butter adds a beautiful flavour.

Do I have to cook salmon with the skin on?

No, this process works equally well with skinless salmon. But as far as I am concerned, you will be missing out on the best bit of the fish!

Serving Suggestions

Perfectly pan-seared salmon fillet is a gloriously versatile centrepiece for a meal; here it is pictured with creamed leeks and some roasted parmentier potatoes.

But you can go so many ways, it would be awesome with this roasted vegetable couscous, but equally good with miso roasted Brussels sprouts.

You could stick with the fennel thing and even swap out the duck on this fennel and orange salad with some nice crispy salmon. On a similar note, you could serve this on a bed of my fennel and orange pasta.

Pan-seared salmon works well with a whole host of salads. Everything from my samphire salad to a good quality tomato salad would be perfect.

Adding some of my air fryer asparagus and parsley sauce on the side would also be a lovely addition!

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 30cm or 12" nonstick frying pan.
• Weighing scales and measuring spoons.
• Fish slice or spatula.