Pan-Fried Wild Salmon Recipe

Name: Pan-Fried Wild Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 (3 ounce) fillets salmon, with skin; sea salt to taste; 2 tablespoons olive oil

Cook Time: 15 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

2 (3 ounce) fillets of salmon, with skin
Sea salt, to taste
2 tablespoons olive oil

Directions

Step 1: Gather all ingredients. Rinse the salmon fillets under cold water and pat them dry thoroughly using paper towels. Season both sides with sea salt.

Step 2: Heat olive oil in a large skillet over medium-high heat.

Step 3: Once the oil is hot, place the salmon fillets skin-side up in the skillet. Cook the fillets for 5 to 7 minutes, or until the flesh turns golden brown.

Step 4: Carefully flip the fillets and continue to cook for another 5 minutes, or until the skin is slightly browned.

Step 5: Use a slotted spatula to remove the salmon fillets from the skillet, leaving the drippings behind.

Step 6: Remove the skin from the salmon fillets. Place the skin in the skillet and cook it in the remaining drippings for 2 to 3 minutes, until it becomes crispy.

Step 7: Serve the crispy skin alongside the salmon fillets.

Nutrition Facts (per serving)

Calories	241
Total Fat	19g
Saturated Fat	3g
Cholesterol	38mg
Sodium	195mg
Protein	18g
Vitamin C	1mg
Calcium	31mg
Iron	2mg
Potassium	302mg

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pan-Fried Wild Salmon Recipe

Origin and History

Pan-fried wild salmon is a timeless dish that showcases the natural flavors of the fish without overpowering it with heavy seasonings. The method of pan-frying fish has its roots in European and North American culinary traditions, where fresh fish was commonly cooked on a stove or open flame. While salmon itself is native to the northern Pacific and Atlantic Oceans, the technique of pan-frying is global, with many cultures adopting it as a quick and flavorful way to prepare fish.

Regional Variations

Depending on where you are in the world, the preparation of pan-fried wild salmon can vary. In the Pacific Northwest of the United States and Canada, salmon is often caught fresh from the wild, and it's not unusual for chefs to keep seasoning to a minimum to highlight the fish's natural flavors. On the other hand, in Scandinavian countries like Norway and Sweden, pan-fried salmon is commonly paired with dill, mustard, and even a squeeze of lemon, reflecting regional flavors and a love for herbs and spices in Nordic cuisine.

What Sets It Apart from Other Fish Dishes?

Pan-fried wild salmon is distinct from other fried fish dishes due to its rich, oily texture and delicate flavor. Unlike other fried fish like cod or haddock, which are often battered, wild salmon is typically cooked without batter, allowing the fishs inherent richness to shine through. The skin, which can be crisped in the pan, also adds a unique element that many other fish dishes lack. This dish emphasizes simplicity, where the focus is solely on the quality of the fish itself.

Where Is It Typically Served?

Pan-fried wild salmon is a versatile dish, making it suitable for a variety of dining settings. It is often served in casual home dinners, especially in regions with easy access to fresh salmon. This dish also appears on upscale restaurant menus, where it is presented as a premium, yet simple option. In homes, it may be paired with side dishes like rice pilaf, sauted vegetables, or a fresh green salad. Its the perfect choice for those seeking a light but satisfying meal that can be prepared quickly and enjoyed with family or friends.

Interesting Facts About Pan-Fried Wild Salmon

The skin of the salmon, when fried, becomes crispy and delicious, providing a contrast to the tender flesh.
Salmon is considered one of the healthiest fish, being high in omega-3 fatty acids, which are beneficial for heart health.
Wild salmon, unlike farmed salmon, is leaner and typically has a richer flavor due to its natural diet and lifestyle in the wild.
While this dish is simple, its flavor can be enhanced by adding herbs like dill or lemon, or by using flavored oils like sesame oil for an extra twist.
Pan-fried wild salmon can be served not only for dinner but also as part of a brunch or a sandwich filling, offering endless versatility.

FAQ about Pan-Fried Wild Salmon Recipe

Leftover pan-fried salmon can be stored in an airtight container in the refrigerator for up to 2 days. To keep the fish from drying out, wrap it in plastic wrap or aluminum foil before placing it in the container. If you prefer, you can freeze the leftover salmon for up to 1 month. Reheat gently to avoid overcooking.

Yes, a non-stick skillet can be used for this recipe. However, using a well-seasoned cast iron skillet or a stainless steel pan is recommended for achieving crispy skin and a perfect sear.

If you want to reduce the amount of oil used, you can opt for a lighter cooking oil, such as avocado oil. You can also reduce the oil by using a smaller amount to coat the pan, ensuring that the salmon is cooked at a higher heat for a quicker sear.

Yes, you can use skinless salmon fillets in this recipe. However, keep in mind that the crispy skin adds flavor and texture to the dish. If you're using skinless fillets, the cook time may be a bit shorter, so monitor the salmon carefully to prevent overcooking.

Absolutely! You can experiment with additional seasonings such as garlic powder, black pepper, paprika, or fresh herbs like thyme or rosemary to customize the flavor to your liking.

Yes, after removing the skin from the fillets, you can fry the skin separately in the pan with the drippings until crispy. This will give you a delicious, crunchy side to serve with the salmon.

Wild-caught salmon, such as sockeye or coho, tends to have a richer flavor and firmer texture compared to farmed varieties. If you can't find wild salmon, farmed salmon can also work well for this recipe.

Yes, this pan-fried salmon pairs wonderfully with a variety of sides, such as a fresh green salad, steamed vegetables, rice, or roasted potatoes. You can also add a squeeze of lemon or a drizzle of vinaigrette for extra flavor.

If the salmon skin isn’t crispy enough, increase the heat slightly and continue cooking it in the pan until it reaches the desired level of crispiness. You can also press the skin gently with a spatula to ensure it cooks evenly.

Yes, you can reheat salmon, but it's best to do so gently to prevent it from drying out. Use a low heat on the stovetop or microwave for a few seconds, adding a little bit of oil or butter to retain moisture.

Comments

Elizabeth Duckworth

10/06/2025 01:52:54 PM

This recipe is perfect if ........A). you don't know how to cook, B). your imagination has dried up, C). your camping, D). you have a really fresh (freshly caught) piece of salmon and you don't want to adulterate it with any diverting seasonings. In my past, I have utilized all categories A to D. I did pan fry my salmon two nights ago, I used salt and pepper, two tablespoons unsalted butter and a splash of sesame oil to the burning (smoking). Served with a rice pilaf, a green salad with a vinaigrette dressing. With a cold crisp white sauvignon, it's a meal to serve a queen!

lisa meehan

01/11/2021 02:51:29 AM

I added a little garlic powder and pepper with the sea salt and took the advice on a comment to cut down the time frying on the flesh side (fried about 2-3min instead). It turned out great and I have a 19 month d and a 4yr old who agreed! Served with asparagus and garlic shell noodles.

Melody

01/05/2022 06:32:27 PM

Only thing I did differently is I covered the skillet while the salmon cooked, it does not dry out this way in my opinion! Great easy and quick recipe. Thank you!!

Wicksy

02/22/2013 02:56:18 AM

This is my favourite way to cook salmon! I use rice bran oil (it tolerates higher heat than olive oil) and a little butter. Altho I sort of do it the opposite...cook skin side down for about 7 min. then turn it just to brown the top. Then you don't have to mess around taking the skin off to make "crackle". The crackle is delish!

Malice

11/18/2016 01:26:17 PM

Like the reviewer said, this is PERFECT to those who are new and fresh to cooking. The great aspect about this recipe is that it teaches to how to cook salmon, and only mentions the bare ingredients you CAN NOT go without to achieve that. Is you are like me and like some more flavor, go with this: saute onions w/ garlic in the pan before adding the salmon and then last, after the salmon is added, place some freshly cut tomatoes within the same pan. This will add a LOAD of extra flavor for a family favorite. :)

Mom of 3

01/01/2019 01:14:20 AM

Just made this for my husband. He doesn’t like added salt so just pepper. I also cooked it a bit less because he had a thinner piece with no skin. I made it into a sandwich with a mayonnaise recipe I found here (Valerie’s sauce), lettuce and tomato on wheat toast. He was raving!

marthacook

07/04/2018 08:58:32 PM

This is my go-to method for quick salmon filets or steaks. I use butter not oil and add sliced fresh garlic to the cast iron pan while cooking. Flavour! Goes with all side dishes.

OhioWolverine

03/12/2021 03:06:57 AM

it was very good. Like another reviewer I substituted Old Bay for the salt and pepper. the fish itself was excellent and I will make it this way again. My only drawback was it took longer than expected to make the skin crispy. and the skin just isn't as good as crispy chicken skin but what is? but I didn't deduct stars because it wasn't chicken skin! I will make salmon this way again but might skip the skin.

mlsund

02/07/2020 03:50:56 AM

This is really good for any fresh fish. The trick? Use regular light olive oil not virgin or evoo, and be patient and pay attention, the non skin side will brown nicely and release from the pan.

Lins

01/14/2020 05:19:24 PM

Had zero success oven baked in foil and was about to give up on salmon. This turned out perfect. I did mine without the skin though. So simple!

Joe Haywood

01/03/2020 10:06:28 PM

I used Tony Chachere’s season on a few filets and it was better with just the sea salt.

Daniel White

01/24/2025 02:32:32 AM

I’ll definitely make this again.

Martin Rosen

11/23/2023 05:59:42 AM

Yum!!!!! I used Johnny's Seasoning Salt!!!!!

Secretariat

10/19/2023 11:26:34 AM

I have been making salmon this way since I first read this recipe. This is a really good one. Thank you Peter.

Janice W Davis

02/09/2022 01:58:07 AM

This is a very simple delicious receipe, just the basics, but the cook time is a little off. As you can see I had thicker salmon steaks, I cooked Med-High, 5-7 Min; flip 5 Min. This way off, a better gage is by looking at the center of the steak sideways. I wish I had used my better judgement, they were still tasty and mosit but the fish on the decline was a little dry

Rebecca Diaz

02/08/2022 06:20:15 PM

It was good, my daughter loved it.

Cecelia

12/20/2021 12:47:07 AM

It was so good. I added a garlic herb seasoning. I never knew fried salmon skin could taste so wonderful. This was amazing and I will definitely be cooking it again.

crgoldner

11/15/2021 12:32:53 AM

Simple and quick! Sauteed mushrooms to put on top! Yumm

Avneet Kaur

10/03/2021 01:33:19 AM

Easy and flavorful. I used a salmon rub instead of the salt. It tasted great!

Tony P

07/12/2021 09:42:56 PM

Love simple recipes bought some fresh sockeye salmon from Costco best salmon I ever ate?

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Pan-Fried Wild Salmon Recipe

Ingredients

Directions

Nutrition Facts (per serving)

Origin and History

Regional Variations

What Sets It Apart from Other Fish Dishes?

Where Is It Typically Served?

Interesting Facts About Pan-Fried Wild Salmon

FAQ about Pan-Fried Wild Salmon Recipe