If there’s one dish that saves me on those “I can’t think straight but I still want real food” kind of evenings, it’s this pan-fried salmon. Crispy on the outside, juicy inside, and ready in 15 minutes—this one’s always on standby in my kitchen. You don’t need fancy gadgets or chef skills. Just a hot pan, a couple of pantry spices, and some butter. Simple, fast, and so satisfying.
Honestly, I love baked salmon on a lazy Sunday and grilled salmon when I’m having friends over. But pan-frying? That’s the weeknight hero. The skin crisps up beautifully, and the whole house smells like something delicious is happening.
What You’ll Need (And Some Handy Substitutes)
Here’s what I keep on hand for this dish. You’ll probably already have most of it:
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Salmon fillets (skin-on): The skin turns golden and crackly in the pan, and it’s a texture I wouldn’t skip. I buy frozen skin-on fillets in bulk, thaw them overnight, and they work just fine.
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Salt, black pepper, garlic powder, dried thyme: Just the basics, but they give the salmon a balanced, flavorful crust. You could use paprika or chili flakes if you want a bit of a kick.
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Olive oil + butter: This combo gives you the best of both worlds. Olive oil helps prevent burning, while the butter gives that rich flavor and a touch of browning magic.
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Optional but great: Lemon slices and a sprinkle of fresh parsley before serving make the whole dish feel brighter and fancier than it really is.
Quick tip: If you’re dairy-free, skip the butter and use all olive oil. I’ve done that plenty of times, and it’s still delicious—just slightly less rich.
How I Make It (And How You Can Too)
Step-by-Step:
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Season the salmon. I pat it dry first, then sprinkle it with salt, pepper, garlic powder, and thyme. Nothing complicated, but it makes a huge difference.
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Heat the pan. I use a well-seasoned cast iron skillet or nonstick pan. Once the butter starts to foam, in goes the salmon—skin side down.
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Let it sear. This is the hard part: don’t touch it! Let the skin get crisp and golden, which takes about 4 minutes.
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Flip and finish. I flip it gently, lower the heat, and cook the other side for 2-3 minutes until the center hits 145°F. If the fillets are thick, I sometimes hold them on their sides with tongs to cook the edges too.
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Serve it up. Drizzle with the buttery pan juices, throw on some lemon slices and parsley, and that’s it. Dinner’s ready.
My Go-To Salmon Cooking Tips
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Always pat the salmon dry. Moisture is the enemy of crispy skin. Even if it’s thawed from frozen, just blot it with paper towels.
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Use the right pan. I swear by my cast iron. Stainless steel just loves to steal the skin.
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Don’t crowd the pan. Give the fillets space so they can sear instead of steam.
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Size matters. Sometimes, my fillets are all different shapes—especially with frozen packs. The thinner ones cook faster, so I just pull them off first and let the thicker ones finish up.
Real talk: Even the odd-shaped fillets turn out great. So don’t stress if they don’t all look like perfect cuts from a cooking show.
How to Know When It’s Done (No Guessing Game)
You don’t have to rely on intuition here—just check the thickest part with a thermometer. Once it hits 145°F, it’s done. No thermometer? Just press the top gently with a fork. If it flakes easily, you’re good to go.
What If You’re Not a Fan of Salmon Skin?
You can totally make this without the skin, but the texture just won’t be the same. I’ve done it a couple of times when I didn’t have skin-on fillets, and while it still tastes great, I did miss the crispy bit. If you skip the skin, just shorten the cooking time by 30 seconds or so per side.
Can You Use Frozen Salmon?
Absolutely. Most of the time, I use salmon from a big frozen pack. I thaw it overnight in the fridge or run it under cold water for a faster fix. Just make sure it’s fully thawed and patted dry before cooking.
Leftovers? No Problem
Leftover salmon keeps well in the fridge for up to 3 days. I usually flake it into a salad the next day or make quick salmon rice bowls with leftover veggies and a drizzle of sriracha mayo. You can also reheat it in a skillet over low heat with a splash of water or broth and a lid—just don’t microwave it or it’ll dry out.
What to Serve with Pan-Fried Salmon
This salmon works with almost anything. Here are a few of my favorite sides:
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Sautéed green beans or haricot verts: Just toss them with garlic and a bit of olive oil.
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Roasted broccoli: I roast mine at 425°F with olive oil, salt, and chili flakes until it’s crispy on the edges.
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Tomato and mozzarella salad: Cherry tomatoes, chunks of fresh mozzarella, and black olives with a drizzle of olive oil and balsamic. Super fresh and takes two minutes to put together.
Sometimes I even make a quick couscous or garlic mashed potatoes if I want it heartier. It’s a flexible kind of meal.
Final Thoughts
This pan-fried salmon is one of those recipes that lives on my fridge door. It’s quick enough for weeknights but feels special enough to serve to friends. The best part? Once you’ve made it once or twice, you’ll be able to cook it on autopilot.
Spicy Salmon Sushi Bake
Golden, crackly skin on the outside and juicy, tender flakes on the inside—this pan-fried salmon is everything you want in a quick and satisfying weeknight dinner. All it takes is a hot skillet, a bit of butter and olive oil, and just 15 minutes start to finish.
Ingredients
- 4 salmon fillets (about 6 oz each), skin on and pin bones removed
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ teaspoon kosher salt (use a little less if using fine salt)
- ¼ teaspoon freshly ground black pepper
Optional but Recommended:
- 4 thin lemon slices
- 2 tablespoons chopped fresh parsley
Instructions
- Start by patting the salmon dry with a paper towel—this helps the skin crisp up nicely. Sprinkle each piece evenly with garlic powder, thyme, salt, and pepper.
- Heat a large cast iron or nonstick skillet over medium-high heat. Add both the olive oil and butter, letting them melt and bubble together. Once the butter starts to foam, gently lay in the salmon, skin side down. If you're using lemon slices, nestle them into the pan alongside the fish.
- Leave the salmon undisturbed for about 4 minutes so the skin has time to turn beautifully golden and crisp. Flip the fillets (and lemons if you added them), then reduce the heat to medium. Let them cook for another 3 minutes or so, depending on thickness. If your fillets are on the thicker side, you might want to quickly sear the sides as well—just about 2 minutes per edge will do.
- Transfer the salmon to a serving platter and don’t forget the flavorful juices in the pan—spoon those over the top for an extra boost of richness. Garnish with the lemon and a sprinkle of parsley for a fresh finish.
Notes
- If your salmon is frozen, be sure to thaw it completely in the fridge before cooking.
- You can swap the olive oil for more butter if you like a deeper browned crust.
- Avoid stainless steel skillets unless they’re extremely well seasoned—nonstick or cast iron is your best bet for skin-on salmon.
- Leftovers keep well for up to 3 days in the fridge. I personally love flaking the cold salmon over a crisp green salad rather than reheating it.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 793Total Fat 50gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 35gCholesterol 232mgSodium 399mgCarbohydrates 1gFiber 0gSugar 0gProtein 79g
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.
If your weeknight dinner routine feels stuck, give this one a try. I promise, it’ll earn a regular spot on your table.
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