Pink Salmon Fillet in a Frying Pan
Pink Salmon Fillet in a Frying Pan - juicy, aromatic, and easy to cook! A quick dish that's perfect with any side or a fresh vegetable salad.
Updated : 17 May, 2025
About 30 min.
Ingredients
500 grams
Pink salmon fillet
2 tablespoon
Vegetable oil
10 grams
Butter
to taste
Dry spices
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
How to properly fillet a whole fish? Remove the tail, head, and fins. Cut along the spine down to the backbone, then turn the fish on its side. Use a sharp knife to slice the meat off the backbone. Flip it over and do the same on the other side. Clean the inside thoroughly and remove the black membrane, as it tastes bitter and can ruin the dish. Rinse and dry the fillets well.
Preparation
Step 1
You can use pre-cut fillet or fillet the fish yourself. It’s better if the fillet has skin – this helps it hold its shape during frying. Use refined, odorless vegetable oil. Choose any spices suitable for fish – here, lemon pepper is used.
Step 2
Rinse the fillet pieces and dry them very well with paper towels. This step is crucial – excess moisture will prevent proper searing. Salt the fillets on both sides, but add spices only on the skinless side.
Step 3
Preheat a non-stick skillet over medium heat. Pour in some vegetable oil, then add a piece of butter. The vegetable oil raises the smoke point so the butter doesn’t burn, while the butter adds a pleasant aroma. Let the butter melt. Place the fillet pieces skin side down into the pan.
Step 4
Fry the fillet for about 5 minutes on one side. You can monitor the doneness by watching the side of the fish – the color will change halfway up. Then flip and cook the other side for another 5 minutes or until fully cooked.
Step 5
Serve the juicy fried pink salmon fillet with any side dish or a vegetable salad. Enjoy!