Pan-Fried Wild Salmon – Spanish Special
Pan-fried salmon cooked in a blend of butter and olive oil offers a delightful combination of crispy skin and juicy, flavorful flesh. It’s a homemade dish that surpasses fast food, and the leftovers are equally delicious, especially when incorporated into a salad.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
Pan-Fried Wild Salmon Recipe Ingredients :
- 4 salmon fillets, 6 ounces each, 1-inch thick, with skin
- ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon of any other salt)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon butter
Optional Ingredients:
- 4 lemon slices, ¼-inch thick
- 2 tablespoons chopped parsley
How to Make Pan-Fried Wild Salmon Recipe:
Pat the salmon fillets dry with paper towels. Season them with salt, pepper, garlic powder, and dried thyme.
Heat a large (12-inch) cast-iron or nonstick skillet over medium-high heat. Add olive oil and butter, swirling to coat the skillet.
Once the butter begins to foam, place the salmon fillets skin-side down into the skillet. If using, arrange the lemon slices around the fillets.
Cook the salmon without moving it until the skin is crispy and browned, about 4 minutes. Carefully flip the salmon and lemon slices, reduce the heat to medium, and continue cooking for an additional 3 minutes.
For fillets that are 1/2 inch thick or thicker, cook the edges for about 2 minutes per side until the internal temperature of the salmon reaches 145ºF.
Transfer the cooked salmon fillets to a serving plate. Drizzle them with the pan juices and garnish with lemon slices and chopped parsley before serving.
Receipe Note:
Ensure your salmon is completely thawed if using frozen. Thaw it overnight in the refrigerator for best results.
For a richer flavor and extra crispiness, you can substitute olive oil with two tablespoons of butter. The milk solids in butter enhance browning, giving the salmon a crispy texture.
Nonstick or well-seasoned cast-iron skillets are ideal for this recipe. Avoid using stainless steel skillets as the salmon skin may stick to them.
Remember to drizzle the salmon with the pan juices after plating. The sauce adds delightful flavor to the dish.
Store any leftovers in an airtight container in the refrigerator for up to three days. Avoid reheating to prevent the salmon from becoming dry and fishy-tasting. Instead, enjoy cold crumbled salmon over a salad.
