How to Cook Pan Fried Salmon with Crispy Skin

Pan fried salmon fillet with crispy skin served with creamed leeks and Parmentier potatoes.

How to Cook Pan Fried Salmon with Crispy Skin

Knowing how to cook a perfectly pan fried or seared salmon fillet is a wonderful skill to have; it is way easier than you think, and it's a perfect star for a quick and easy meal.

Course Main Course

Cuisine European

Keyword crispy skin salmon, pan fried salmon, pan fried salmon fillet, pan seared salmon

Prep Time 3

Cook Time 7

Total Time 10

Servings Servings

Calories 477kcal

Author Brian Jones

Ingredients

2 Large Salmon Fillets 400g Total
1 tablespoon Vegetable Oil
35 g Butter 2 tablespoon
¼-½ teaspoon Salt
¼ teaspoon Black Pepper

Instructions

Dry the salmon with kitchen paper and then season well with salt and pepper; I love to use coarsely ground black pepper, but that isn't for everyone!
Heat a 30cm or 12" nonstick frying pan over a fairly high heat, and when it is hot, add the oil and butter.
The butter should melt quickly, begin to foam and start to go golden; if it goes too dark, it is too hot. Remove the pan from the heat for a moment and turn down the heat a little.
Place the salmon in the pan skin side down and hold it flat for 20-30 seconds to prevent the skin from contracting. Cook the salmon over this high heat for a total 60-90 seconds.
Reduce the heat to medium and cook the salmon for another 90 seconds to 3 minutes, depending on how much you like your salmon cooked.
Flip the salmon and cook for another minute or two (again, depending on how you like your salmon cooked), basting it with the foaming butter constantly, then serve immediately.

Nutrition