Perfectly cooked pan seared salmon is crispy on the outside but soft and tender on the inside. This recipe is ready to serve in less than 10 minutes.
I am often asked if you need to let salmon come to room temperature before frying it. Taking the salmon from the refrigerator 15-20 minutes before you want to start is a good idea, and this is why.
Letting the salmon get to room temperature will make the fish more tender and the cooking more even. Because fish is a delicate product, I don't recommend taking it out of the fridge for longer than 20 minutes before cooking.
Salmon - the fresher the fish, the better the result will be. Make sure to use sustainably caught fish!
Oil - sunflower oil has a neutral taste and can be heated well. You can also replace the oil with margarine or butter.
You can find the complete ingredient list and instructions on the recipe card below!
Remove the salmon from the refrigerator and pat it well dry with a piece of kitchen paper.
Heat the oil in a skillet and season on both sides with salt and pepper. This is also the time to add additional herbs, such as thyme or rosemary.
Place the salmon in the pan and fry for about 3-4 minutes over medium-high heat. Carefully turn the salmon and bake for another 3-4 minutes until cooked. The exact cooking time depends on the thickness of the fish, so it may take a little longer.
You could also use salmon with skin for this recipe. Salmon baked on the skin is delicious but also a bit trickier.
The skin causes the fish to cook less quickly, so the cooking times may differ.
- A heavy-bottomed skillet. It works best if you take a non-stick pan or a good cast iron skillet.
- Kitchen paper and a wide spatula.
Pan-seared salmon is best when freshly baked, but storing it in the refrigerator is okay. Properly covered, salmon will stay good for about two days.
Fish is susceptible to spoilage, so always check the salmon before cooking.
Leftover baked salmon can be reheated, but it is also delicious in wraps with salmon and vegetables or on bread with some lettuce, mayonnaise, or aioli!
More easy fish recipes to try next
- 2 6 ounce salmon filets
- 1 tablespoon oil
- Salt and pepper to taste
- Remove the salmon from the refrigerator and pat it dry with a
piece of kitchen paper.
- Heat the oil in a frying pan and sprinkle some pepper and salt
on both sides of the salmon. This is also the time to add additional herbs, such
as thyme or rosemary.
- Place the salmon in the pan and fry for about 3-4 minutes over
- Carefully turn the salmon over and fry for another 3-4 minutes
until nicely cooked. The exact baking time depends on the thickness of the
fish, so it may take a little longer.