This crispy pan seared salmon recipe brings an excellent culinary experience. There are several ways to prepare this fantastic fish. My favorite version is a pan seared salmon.
Pan seared salmon is excellent thanks to the crispy skin. Not everyone likes skin on fish, but the skin cannot be as soft as when baking fish in an oven. On the contrary, if you fry the fish in a pan, you will get amazing crunchy skin.
How to prepare pan seared salmon fillets
You need to use, of course, salmon fillets. Firstly, pat dry the fillet well with kitchen paper (you do not need to wash it with water at all). Secondly, take a sharp knife and cut fine, about an inch cuts along the fillets.
This guarantees even crispier skin. Season the fish on both sides and in cuts with salt and pepper. In addition, you can also put some fresh rosemary in these cuts.
Rosemary is also important. It gives the fish a wonderful taste and fragrance. Besides that, when you put it in the pan, it gets nice and crispy.
Searing the salmon in a pan
Be sure to remove the fish from the refrigerator at least 20 minutes before cooking or baking. Not only with this recipe, but whenever you prepare fish.
Salmon must be at room temperature. Get a frying pan over medium-high heat, add olive oil and place the salmon skin-side down. First, we want to sear the skin nicely, so it needs to be fried on this side for about 4 minutes.
It is important not to turn the fillet all the time. Just leave it alone. You only turn the fillet once.
Watch the color of the salmon change slowly. The color will tell you when the salmon needs to be turned. If only the top half is raw, turn the fillet over, reduce the heat and add butter and fresh rosemary or thyme.
Tilt the pan and baste the skin with a mix of herbs-flavored butter and oil. It needs only about one minute on this side.
Pan-seared salmon fillets can be served with crushed, baked potatoes, or potato puree. Enjoy the best crispy salmon recipe!Print
Crispy Pan Seared Salmon With Crushed Potatoes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- 2 salmon filets with skin (250g each)
- 2 tablespoons olive oil
- 300 g potatoes
- 2 tablespoons of butter
- 1 spring onion
- 1 lemon
- 2 teaspoons thyme (fresh)
- 1 clove of garlic
- 2 sprigs of rosemary (fresh)
- Salt and pepper to taste
- Cut potatoes in quarters, season with salt, and cook them until soft. Drain them, heat on, olive oil in.
- Crush them but keep the texture. Turn off the heat and add chopped spring onion. Season with salt and pepper.
- Score the salmon (not too deep), season with salt, black pepper, and rosemary (into the cuts too).
- Heat the olive oil in a pan on medium-high heat and place the salmon skin-side down. Fry for about 5 minutes.
- If the color of the salmon in the middle starts to change, turn the fillets, add rosemary, one whole garlic, and butter to the pan.
- Then fry for about a minute and baste the salmon with oil and melted butter.
- Turn off the heat and let the fish rest for at least 3 minutes. Serve with potatoes and drizzle with some lemon juice.
You don’t need to wash the salmon before cooking.
After adding the butter, tilt the pan and start basting the salmon with melted butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-fry
- Cuisine: European
- Serving Size: 2 servings , Amount per serving:
- Calories: 496
- Sugar: 2.7g
- Sodium: 762mg
- Fat: 32g
- Saturated Fat: 10.5g
- Carbohydrates: 30g
- Fiber: 6.7g
- Protein: 43g
- Cholesterol: 139mg
Keywords: pan seared salmon, crispy salmon, salmon with crushed potatoes, crispy pan seared salmon with skin, pan-seared salmon fillets