Pan Fried Salmon Filets
Pan fried salmon with crispy skin and a tender, flaky center—an easy stovetop method for perfect salmon every time.
Servings: 4 people
Cost: 15
Ingredients
- 2 –4 salmon fillets skin-on preferred
- 1 –2 tablespoons olive oil
- Salt to taste
- Freshly cracked black pepper to taste
- Optional:
- 2 tablespoons butter
- 2 cloves garlic smashed
- Lemon medallions
- Fresh herbs parsley, dill, or thyme
Instructions
Prep the Salmon
- Pat salmon completely dry with paper towels—this is key for crispy skin. Season with salt and pepper.
Heat the Pan
- Heat olive oil in a skillet over medium-high heat until shimmering.
Cook Skin Side Down
- Place salmon skin-side down in the pan. Press gently for the first 10–15 seconds to ensure even contact.
- Cook for 4–6 minutes, without moving, until the skin is crispy.
Flip and Finish
- Flip and cook another 2–4 minutes, depending on thickness, until salmon is just cooked through.
Optional Finish
- Add butter, garlic, and herbs to the pan and spoon over the salmon for extra flavor.
Serve
- Remove from heat, squeeze fresh lemon over top, and serve immediately.
Video
Notes
- Pat salmon dry for crispy skin
- Don’t move fish while cooking
- Use high heat
- Don’t overcook
- Let rest before serving
Nutrition
Calories: 175kcal | Carbohydrates: 1g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 83mg | Potassium: 424mg | Fiber: 0.03g | Sugar: 0.02g | Vitamin A: 209IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 1mg
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