Salmon Recipes Pan Fried

If you love salmon, then this restaurant-quality pan-seared salmon is a must-try. The cooking process is incredibly simple, and you can easily make it at home.

Many people know that making pan-seared salmon isn't complicated, but achieving a crispy exterior with a tender inside can be challenging. Don't worry, though—we’ll share all the tips and tricks you need to make the perfect pan-seared salmon, so you can easily master this dish and enjoy a delicious result.

1.About Pan-Seared Salmon

Pan-seared salmon is a classic way to cook salmon. Typically, salmon fillets are seared in a skillet with a small amount of oil or butter until the exterior turns golden and crispy, while the inside remains tender and juicy. This method not only locks in the salmon's natural flavors but also preserves its nutritional value. Common seasonings like salt, black pepper, and lemon juice enhance the taste even more. Pan-seared salmon is not only delicious but also very healthy, making it a popular and simple main dish on many family dinner tables.

2.Characteristics of High-Quality Salmon

High-quality salmon typically has the following characteristics:

Freshness: Choosing fresh salmon is essential. Fresh salmon has a delicate texture with a natural sweetness, offering a more enjoyable flavor.

Appearance: The color should be a vibrant, glossy orange-red. The flesh should be firm and elastic, bouncing back quickly when pressed, without appearing dry or dull.

Smell: Good salmon has a clean, mild ocean scent, without any strong fishy or off-putting odors.

Fat Content: An even distribution of fat enhances the salmon's tenderness and richness, with fatty areas remaining especially juicy after cooking.

Source: It's best to opt for wild-caught or high-quality farmed salmon, ensuring better quality and higher nutritional value.

3.Ingredients

To make pan-seared salmon, you'll need the following ingredients:

Salmon

Salt

Black pepper

Butter

4.Tips for Making the Perfect Pan-Seared Salmon

When selecting and cooking salmon, keep the following tips in mind:

Choose fresh salmon: Opt for salmon with a fine texture and vibrant color to ensure the best flavor and quality.

Remove scales and bones: Before cooking, make sure to remove any scales and bones to improve the texture.

Bring to room temperature: If your salmon is fresh from the fridge, let it sit at room temperature for at least 15-20 minutes. This ensures more even cooking.

Season: Before cooking, season the salmon with salt and black pepper to enhance its flavor.

Time it right: Start by placing the salmon skin-side down in a hot pan, searing for 2-3 minutes. Then flip and sear the other side for an additional 1-2 minutes. Avoid overcooking.

Control the heat: Use moderate heat to prevent burning the fish, but make sure it’s not too low, which may prevent the skin from crisping properly.

Avoid over-flipping: Minimize flipping the salmon during cooking to retain its texture and juiciness.

Let it rest: After cooking, allow the salmon to rest on a plate for 1-2 minutes to let the juices redistribute, ensuring a moist and flavorful bite.

5.Best Sides for Pan-Seared Salmon

To balance the richness of pan-seared salmon, you can pair it with fresh green vegetables. Try serving it alongside yardlong beans, cucumber salad, or mashed potatoes for a well-rounded meal.

This pan-seared salmon recipe is restaurant-quality and can be ready in just 15 minutes!

6.How to Store Pan-Seared Salmon

Short-term storage (1-2 days)

Refrigeration: Place the pan-seared salmon in an airtight container, such as a storage box or sealed bag. If using a sealed bag, try to remove as much air as possible to reduce oxidation. Keep it at around 4°C (39°F). This method helps preserve the texture and flavor for a short time, but be sure to consume it promptly to avoid spoilage.

Long-term storage (more than 2 days)

Freezing: Wrap the salmon tightly in plastic wrap, then place it in a sealed bag, removing excess air. Label the package with the date and store it in the freezer at -18°C (0°F) or below. Frozen salmon will maintain its quality for several months, although the texture might change slightly over time.

When ready to eat, remove the salmon from the freezer and thaw it slowly in the refrigerator. Avoid using hot water or a microwave to speed up the thawing process, as this can affect the texture and flavor of the fish.

7.More Delicious Recipe Recommendations

Steamed Fish

Chinese Pan-Fried Fish

Peacock Display Steamed Fish

Chinese Braised Fish (Hong Shao Yu)

Here’s the detailed tutorial for making pan-seared salmon—let’s get started!

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