Pan Fried Salmon (Printable)

Crispy-skinned salmon fillets with herby butter sauce and seasonal vegetables

# What You’ll Need:

→ Fish

01 - 2 skin-on salmon fillets (about 6.5 oz each)
02 - Sea salt, to taste
03 - Freshly ground black pepper, to taste

→ For Frying

04 - 2 tbsp olive oil
05 - 1 tbsp unsalted butter

→ Sauce & Garnish

06 - 1 garlic clove, crushed
07 - 1 tbsp capers, rinsed
08 - Juice of ½ lemon
09 - 2 tbsp chopped fresh parsley
10 - Lemon wedges, to serve

→ Vegetables

11 - 7 oz tenderstem broccoli or asparagus
12 - Sea salt, to taste

# How-To Steps:

01 - Pat the salmon fillets completely dry with kitchen paper. Season both sides generously with sea salt and freshly ground black pepper.
02 - Heat olive oil in a large non-stick frying pan over medium-high heat until shimmering but not smoking.
03 - Place salmon fillets skin-side down in the hot pan. Press firmly with a spatula for 10 seconds to prevent curling and ensure even contact with the pan.
04 - Cook skin-side down for 5 to 6 minutes until the skin is golden and crispy. The fish should be cooked about two-thirds up the sides.
05 - Carefully flip the salmon fillets. Add butter and crushed garlic to the pan. As butter melts and foams, tilt pan and continuously spoon the aromatic butter over the fish for 1 to 2 minutes until just cooked through.
06 - Add rinsed capers and fresh lemon juice to the pan. Spoon the pan sauce over the salmon to coat evenly.
07 - Remove from heat. Sprinkle with chopped fresh parsley. Let rest briefly while preparing vegetables.
08 - Blanch broccoli or asparagus in boiling salted water for 2 to 3 minutes until just tender. Drain well.
09 - Arrange salmon fillets on plates with the blanched vegetables. Spoon remaining pan sauce over the fish. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • The skin gets impossibly crispy while the inside stays perfectly moist
  • That buttery caper sauce transforms simple salmon into something elegant
  • Ready in under 25 minutes but tastes like a restaurant dinner
02 -
  • Patting the salmon completely dry is non-negotiable for crispy skin, any moisture creates steam instead of crunch
  • Dont move the fish while the skin sears, that initial contact time is what creates the restaurant-quality crust
  • The salmon is done when it feels slightly firm to the touch, any longer and it will dry out
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before cooking
  • A cold pan creates soggy skin, so make sure that oil is properly hot before adding the fish
  • Let the fish rest for 2 minutes after cooking to keep it juicy

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