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
- 4 boneless or bone-in pork chops
- ½ cup all-purpose flour
- 2 eggs
- ¼ cup milk
- 1 ½ cups panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil or melted butter for drizzling or spraying
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment or lightly grease it.
- Set Up Dredging Station
- Dredge the Pork Chops
- Coat each pork chop in milk, then flour, then dip into the egg mixture, then press into the panko until fully coated.
- Place on baking sheet and drizzle or spray lightly with oil or butter.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and internal temperature reaches 145°F.
- Let rest 3–5 minutes before serving.
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: 460kcal | Carbohydrates: 30g | Protein: 37g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 849mg | Potassium: 638mg | Fiber: 2g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 0.01mg | Calcium: 87mg | Iron: 3mg
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