Pan Fried Salmon

Article by Laura Denby

Cooking salmon in a pan might seem intimidating, but it’s an easy and efficient way to cook fish to perfection. Food Network Kitchen’s simple recipe contains just three ingredients, proving that pan fried salmon couldn’t be easier to master.

Pan Fried Salmon vs. Pan Seared Salmon

What's the difference between pan seared salmon and pan fried salmon? Trick question! These two methods of cooking salmon on the stove are one in the same. Pan frying salmon is the method of searing a piece of salmon in a hot pan with a bit of oil.

How to Make Pan Fried Salmon Like a Pro

Start skin side up or down? Our recipe calls for salmon that either has its skin on or off. You want to cook the presentation side – or side that you’ll put up on the plate – first to get it deeply golden brown

First, heat the oil over medium. If you’re cooking salmon with no skin, place the flesh side down against the pan and the side where the skin was removed (and therefore probably a bit uglier) up. If you’re cooking salmon with skin, place the filet skin-side down first to crisp up the skin and create a crust. Crispy skin is one of the best parts of cooking pan fried salmon, and it’s something you don’t achieve when cooking salmon in the oven or poaching it.

Cook until golden: Let the fish cook until you begin to see the sides get golden and cooked about halfway up. To ensure perfect pan fried salmon every time, we cook each piece for about four minutes on the first side to ensure that the salmon is tender and moist without getting overcooked.

Flip until crisp: Once the flesh of the fish is cooked (a good indicator: it’ll release from the pan easily), be sure to flip the piece to finish the cooking process.

How Long to Pan Fry Salmon

Cooking salmon on the stove is really quick, so it doesn’t take long to achieve perfectly crisp, golden seared salmon. In our expertly-tested recipe for pan frying salmon to perfection, we cook each piece for four minutes skin side down and then flip and continue to cook it for about three minutes.

Tips for Cooking Pan Fried Salmon

Look for center-cut fish: Salmon can vary in thickness, so for best results, look for center-cut pieces that are consistent in thickness. Center-cut pieces tend to be a bit thicker than some of the ends or edges, and they’ll cook more evenly throughout.

Bring it to room temperature before cooking: Before frying salmon, be sure to let the fish come to room temperature on the countertop for about 10 minutes. Letting the fish come to room temperature before searing it in a hot pan will ensure even cooking throughout. It’s essential to ensure that the meat isn’t too cold, so the heat of the pan transfers to the fish evenly and consistently throughout.

Use a nonstick skillet: If you’re wondering how to pan fry salmon without anything sticking to the pan, a nonstick skillet is our secret to success. These slick pans heat up quickly and transmit heat evenly, so fish can cook thoroughly and flip easily without anything getting left behind.

What to Serve with Pan Fried Salmon

This pan fried salmon recipe is simple and versatile, so it’s easy to pair with a variety of sides. Try serving it with mashed potatoes, steamed vegetables or a crisp salad.