These crispy pan-fried salmon fillets are quick, healthy, and full of flavour. With a golden crust and flaky inside, this easy recipe is perfect for weeknight dinners!
Pan-fried salmon fillets are one of my favourites - they're so quick and easy to prepare and cook, and it feels like you're enjoying a fancy restaurant dish at home! It's also very versatile and can be enjoyed with or without a sauce, with potatoes, rice, pasta or in a salad.
Tips
- Seasonings:
- Lemon garlic butter – finish cooking the salmon in a mixture of crushed garlic, lemon zest and melted butter for a classic flavour.
- Cajun – season with some cajun seasoning instead of salt and pepper for a kick.
- Asian inspired – glaze with a mixture of soy sauce, honey and sesame oil for a sticky, umami-rich coating.
- Toppings – garnish with fresh herbs or toasted almonds for extra flavour.
- This crispy pan-fried salmon fillets recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
The salmon should be opaque and flaky. For precise results, cook until the internal temperature reaches 52-54C (125-130F) for medium-rare or 60C (140F) for well-done.
Yes – but the skin helps prevent overcooking and adds crispiness. If skinless, reduce the cooking time slightly.
Use avocado oil, olive oil, or ghee, which have high smoke points and enhance flavour.
Ensure the pan is properly preheated, add oil before placing the fish, and avoid moving the fillets too soon.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over a low heat to maintain texture.
Yes - freeze for up to 2 months, but fresh is always best. Reheat gently to avoid drying out.
Serve with steamed rice, roast vegetables, quinoa, or a fresh salad.
Yes - marinate in lemon juice, olive oil, garlic, and herbs for 15 to 30 minutes for extra flavour.
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HOW TO MAKE THESE CRISPY PAN-FRIED SALMON FILLETS
Ingredients
- 2 salmon fillets (weighing approx. 120g each), patted dry with kitchen roll
- salt and freshly ground black pepper
- 1 tbsp olive oil
- wedges of lemon, to serve
Instructions
- Season the salmon fillets with salt and freshly ground black pepper.
- Heat a frying pan over a high heat and add the oil. Cook the salmon skin side down for 3 minutes, then turn them over and cook for 1 minute. Once finished cooking, turn the salmon back onto the skin side – set the pan aside off the heat for the fish to rest for 5 minutes. Serve with lemon wedges for squeezing and your choice of side dishes and maybe a sauce!
Serving Suggestions
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Crispy Pan-Fried Salmon Fillets
Ingredients
- 2 salmon fillets (weighing approx. 120g each) patted dry with kitchen roll
- salt and freshly ground black pepper
- 1 tbsp olive oil
- wedges of lemon to serve
Instructions
- Season the salmon fillets with salt and freshly ground black pepper.
- Heat a frying pan over a high heat and add the oil. Cook the salmon skin side down for 3 minutes, then turn them over and cook for 1 minute. Once finished cooking, turn the salmon back onto the skin side – set the pan aside off the heat for the fish to rest for 5 minutes. Serve with lemon wedges for squeezing and your choice of side dishes and maybe a sauce!
Notes
- Seasonings:
-
- Lemon garlic butter – finish cooking the salmon in a mixture of crushed garlic, lemon zest and melted butter for a classic flavour.
-
- Cajun – season with some cajun seasoning instead of salt and pepper for a kick.
-
- Asian inspired – glaze with a mixture of soy sauce, honey and sesame oil for a sticky, umami-rich coating.
- Toppings – garnish with fresh herbs or toasted almonds for extra flavour.
- This crispy pan-fried salmon fillets recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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