How to Pan Fry Salmon

by Kyle Lee August 12, 2024

Pan-frying salmon is a cooking method where salmon fillets are cooked in a hot pan with enough oil or butter to partially submerge the fish. This method is slightly different from pan-searing because it involves a bit more oil and a slightly lower temperature, which allows the fish to cook more evenly throughout.

If you’re new to cooking salmon or prefer or prefer a more consistent cook throughout the fillet, pan-frying is an excellent method to try. We’ll discuss the process in this article.

Equipment Needed for Pan Frying Salmon

Pan-frying salmon requires minimal equipment. You will need the following:

Skillet or frying pan. A heavy-bottomed skillet or non-stick frying pan works best. A cast-iron skillet is great for achieving a crispy exterior, but any skillet that heats evenly will do.
Spatula. A fish spatula or a regular spatula is helpful for flipping the salmon without breaking it apart. A fish spatula is thin and flexible, making it easier to get under the fillet.
Tong (Optional). For easier handling of the salmon fillets, especially if they’re large or delicate.
Paper towels. This is to pat the salmon dry before cooking. Removing excess moisture helps achieve a crispy skin and prevents splattering.
Cooking oil. You’ll need some form of fat for cooking. Olive oil, vegetable oil, or butter works well. You can also use a combination of oil and butter for added flavor.

How to Season Salmon for Pan Frying

There are various seasonings you can use to enhance the flavor of salmon for pan-frying. The versatility of salmon means it pairs well with a wide range of seasonings so that you can tailor the dish to your taste preferences!

Here’s how to season salmon:

Use paper towels to pat the salmon fillets dry. This helps remove excess moisture and ensures a crispier exterior.
Lightly brush both sides of the salmon with olive oil. This helps the seasoning adhere and promotes even browning.
Sprinkle both sides of the salmon with salt and freshly ground black pepper. This basic seasoning enhances the natural flavor.
Depending on your taste preferences, add any additional spices or herbs. Some options include garlic powder, paprika, lemon zest, dried herbs, and mustard.
Allow the seasoned fillets to sit for about 5 minutes. This gives the flavors time to meld and ensures the seasoning sticks well.

How to Pan Fry Salmon

The process of pan-frying salmon is simple and straightforward, which makes it an excellent cooking method even for beginners. Here’s a step-by-step guide:

Heat a non-stick or cast-iron skillet over medium-high heat. Add a small amount of oil and let it heat until shimmering.
Add the salmon fillets to the hot pan, skin-side down if they have skin. Avoid overcrowding.
Cook for 4-5 minutes without moving the fillets to ensure a crispy skin and a good sear.
Carefully flip the fillets and cook for an additional 2-4 minutes, until the salmon is opaque and flakes easily with a fork.
The salmon should reach an internal temperature of 145°F (63°C). At this temperature, the salmon should be opaque throughout and will flake easily with a fork.
Let the salmon rest for a minute or two before serving to allow the juices to redistribute.

Enjoy your perfectly pan-fried salmon!

Frequently Asked Questions

Here are some common questions people ask about pan-frying salmon:

How long should I fry salmon on each side?

Cook the salmon skin-side down for about 4-5 minutes, then flip and cook the other side for an additional 2-4 minutes, depending on the thickness of the fillet and desired doneness.

This method helps achieve a crispy skin and allows the fillet to cook more evenly. The skin acts as a barrier to protect the flesh from overcooking.

Can I use frozen salmon for pan frying?

Yes, you can use frozen salmon for pan frying, but it's best to thaw it first for even cooking. If you cook it directly from frozen, the exterior may cook faster than the interior, which leads to uneven doneness.

Tip: If you’re short on time, you can place the salmon (still in its packaging) in a bowl of cold water. Change the water every 30 minutes until the salmon is thawed, which usually takes about an hour or so.

What should I do if the salmon sticks to the pan?

If the salmon sticks to the pan, it may not be ready to flip. Allow it to cook undisturbed a bit longer until it naturally releases from the pan. To prevent sticking in the future, make sure the pan and oil are properly heated before adding the salmon, and use a non-stick or well-seasoned cast-iron skillet.

What type of pan is best for pan frying salmon?

A non-stick skillet or a well-seasoned cast-iron pan is best for pan-frying salmon. These types of pans help prevent the salmon from sticking and facilitate a crispy skin while providing even heat distribution for consistent cooking.

What temperature should the pan be?

The pan should be heated to medium-high heat. The oil should shimmer but not smoke, indicating the pan is at the right temperature for achieving a crispy skin and even cooking. (If the oil starts to smoke, the pan is too hot, which can cause the salmon to burn or cook unevenly.)

Should I cover the pan while frying salmon?

Generally, you do not need to cover the pan while frying salmon. Keeping the pan uncovered allows the moisture to escape, helping to achieve a crispy skin on the salmon.

However, if the oil is splattering excessively, you can use a splatter guard or partially cover the pan with a lid to minimize mess.

How do I get crispy salmon skin?

To get crispy salmon skin, make sure the skin is thoroughly dried with paper towels before cooking. Any excess moisture on the skin will cause it to steam instead of sear, preventing it from becoming crispy.

Avoid moving the salmon around while cooking to allow the skin to crisp up properly.

Related: Can You Eat Salmon Skin?

Summary

Pan-frying salmon is a versatile and beginner-friendly cooking method that results in a delicious, evenly cooked fillet with a crispy exterior! Remember: you only need a few basic tools, proper seasoning, and the right cooking technique.

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