When I think of weeknight meals that feel a little fancy but take less time than waiting for takeout, pan fried salmon is always at the top of my list. It’s fast, flavorful, and that golden crispy skin? Absolute magic when done right. Once you try it, you’ll wonder why you ever bothered baking salmon in foil.
Why I Love This Recipe
What makes this method shine is the contrast — crispy skin and buttery, tender fish inside. The trick is letting the skin do its thing in a hot pan without fussing with it too much. I used to be nervous about cooking fish on the stovetop (what if it stuck? what if I overcooked it?), but this method is incredibly forgiving once you get the hang of it.
And the best part? You don’t need anything fancy. A hot skillet, a bit of butter and oil, and you’re off to the races.
Ingredients You’ll Need (and Why They Matter)
- Salmon Fillets: I always buy skin-on fillets when I plan to pan-fry. The skin gets beautifully crisp and holds the fish together. If you’re using frozen salmon, just thaw it overnight and pat it completely dry before cooking.
- Seasonings: Just salt, pepper, garlic powder, and dried thyme — all pantry staples. I keep it simple to let the fish shine, but you could add a pinch of smoked paprika or lemon zest if you’re feeling fancy.
- Butter + Olive Oil: The combo gives you the best of both worlds — high heat from the olive oil and deep richness from the butter. If you want that deep golden crust with a hint of nuttiness, don’t skip the butter.
- Optional Add-ins: Lemon slices caramelize beautifully in the pan and make the whole dish feel bright and fresh. A sprinkle of chopped parsley at the end adds color and a fresh finish.
Tips for Crispy Skin and Juicy Salmon
- Start with dry skin. This one’s huge. Pat the salmon dry with paper towels before seasoning. Moisture is the enemy of crispness.
- Let it sear, undisturbed. Once that salmon hits the hot pan, resist the urge to poke or move it around. I usually set a timer for 4 minutes and walk away to prep a salad or slice some bread.
- Flip gently and lower the heat. After searing the skin side, I flip and drop the heat to medium. This gives the flesh time to cook through without drying out.
- Check internal temp. I always keep a thermometer nearby. You’re looking for 145°F in the thickest part. If your fillets are on the thicker side, you can tip them up and cook the edges for a minute or two, like little sides of a cube.
Serving Suggestions
Here’s how I like to serve this dish depending on my mood or what’s in the fridge:
- Quick and light: Pair with a lemony arugula salad and some steamed green beans.
- Comfort food vibe: Serve over garlic mashed potatoes with roasted broccoli on the side.
- Low carb option: Try it with sautéed spinach or cauliflower rice with a drizzle of lemony pan butter.
Sometimes I even flake the leftovers over a cold pasta salad or stuff them into a pita with cucumber and tzatziki. It’s a very forgiving fish!
FAQs
How do I know when it’s done?
The easiest way is to check the internal temp — 145°F is your goal. You can also gently press the top with your finger; it should feel firm but still springy, not hard.
How do I make the skin crispy?
Make sure the fish is dry, the pan is hot, and the skin is facing down. Leave it alone for at least 4 minutes — don’t peek! It needs uninterrupted contact with the pan to develop that beautiful crust.
Can I cook this without the skin?
You can, but I recommend using a nonstick pan. Also, be extra careful flipping, as the fillet is more delicate without the skin holding it together.
Can I use frozen salmon?
Yes — just thaw it fully in the fridge overnight and blot it dry before cooking. I buy frozen wild salmon in bulk and it works great for this.
Can I save leftovers?
Absolutely. Store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave on 50% power so it doesn’t dry out. Or eat it cold over salad — it’s honestly just as good.
Final Thoughts
Pan frying salmon is one of those simple kitchen wins that feels like a cheat code — minimum effort, maximum payoff. Whether it’s a Tuesday night dinner or part of a last-minute “fancy” meal, this recipe has never let me down.
The crispy skin is a treat in itself, and that golden pan sauce? Pure flavor. Just don’t forget to spoon some of those buttery pan juices over the top before serving — it brings everything together.
Crispy Pan Fried Salmon
When I think of weeknight meals that feel a little fancy but take less time than waiting for takeout, pan fried salmon is always at the top of my list.
Ingredients
- 4 salmon fillets - 6 ounces each, 1-inch thick, skin on, pin bones removed
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 lemon slices - ¼-inch thick
- 2 tablespoons parsley - chopped
Instructions
- Pat the salmon fillets dry using paper towels, then season generously with salt, pepper, garlic powder, and dried thyme.
- Place a large 12-inch cast iron skillet over medium-high heat. Once hot, add the olive oil and butter, swirling the pan so they coat the surface evenly. A nonstick skillet works fine here too if that’s what you have on hand.
- As soon as the butter begins to foam, carefully place the salmon fillets skin-side down into the pan. If you’re using lemon slices, go ahead and add them in at this stage.
- Let the salmon cook undisturbed so the skin crisps up and turns golden brown—this usually takes around 4 minutes. Then flip the salmon and lemon slices, reduce the heat to medium, and cook for another 3 minutes.
- For fillets that are about 1 inch thick, it’s helpful to also sear the edges—roughly 2 minutes per side—to make sure the fish is cooked through and hits an internal temperature of 145ºF.
- Once done, move the salmon to a serving plate and pour over any flavorful pan juices. Garnish with the lemon slices and a sprinkle of freshly chopped parsley before serving.
Notes
- If your salmon is frozen, thaw it thoroughly before using it in this recipe. You can thaw it overnight in the fridge.
- You can skip the olive oil and use two tablespoons of butter. The butter's milk solids have a blackening effect, making the salmon extra-crispy.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 410Total Fat 27gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 19gCholesterol 115mgSodium 893mgCarbohydrates 1gFiber 0gSugar 0gProtein 38g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
