Pan-Fried Wild Salmon

Pan-Fried Wild Salmon

12 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Peter
Recipe by  Peter

“This is a simple way to prepare tasty wild salmon!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
  2. Heat the oil in a skillet over medium-high heat.
  3. Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
  4. Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.

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Reviews (12)

Rate This Recipe
LatinaCook
27

LatinaCook

Can't get any simpler than this. It works. It's straight forward. Crunchy skin, beautifully cooked inside. If all you want is plain salmon, this is it.

elizabeth32
22

elizabeth32

This recipe is perfect if ........A). you don't know how to cook, B). your imagination has dried up, C). your camping, D). you have a really fresh (freshly caught) piece of salmon and you don't want to adulterate it with any diverting seasonings. In my past, I have utilized all categories A to D. I did pan fry my salmon two nights ago, I used salt and pepper, two tablespoons unsalted butter and a splash of sesame oil to the burning (smoking). Served with a rice pilaf, a green salad with a vinaigrette dressing. With a cold crisp white sauvignon, it's a meal to serve a queen!

jjbondelie
19

jjbondelie

I made this last night and it was good, quick and easy. Very simple way to get dinner on the table quick.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 241 cal
  • 12%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 0 g
  • 0%
  • Protein
  • 18.1 g
  • 36%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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