This Pan-Fried Salmon recipe from Food Network Kitchen is all about the method: Start with a hot skillet for crispy skin and to prevent sticking.

Pan-Fried Salmon

salmon

olive oil

salt and black pepper

Food Network Kitchen’s Pan-Fried Salmon.

Bring the salmon to room temperature 10 minutes before cooking. 

Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. 

The skin can be served or removed easily with a knife or spoon. 

Transfer to a plate and serve as desired.

I had to comment on the video. So awkward to watch and she was annoying. Good recipe though

Super easy to make! First time making salmon (and I’m new to cooking!) and it came out really good. The only downside (could be my mistake) is that I had to put it a little bit longer to cook since my salmon was super thick so it was still slightly coral colored in the center. I put it back on the skillet for 3 more minutes and it came out perfect!

She did way too much talking. It was distracting, trying to hear him speak too. Fish kind of looked undercooked. 

Awfully awkward video; delicious recipe! Leave the skin on &amp; enjoy. Perfection! 

I thought the same thing about these two it was painful to watch. Salmon was good

I've been cooking salmon like for years. I put Emeril's Southwest seasoning and lemon juice on it before cooking it. The recipe for his seasoning can be found online at food.com.

Have made this exact recipe 10-12 times now and it comes out perfect every time! I buy the frozen wild Alaskan salmon fillets at Costco. Thaw them overnight night before and then follow directions when ready to make dinner. I actually made it tonight and this time used garam masala in addition to my salt and pepper. Next time I'll go more liberally with the gm. My go to is Curry powder added to the salt and pepper. The other one that I often do is a very dense/fine garlic powder that I have that I add to the s &amp; p. The one tip that I have is to either serve it skin side up (against the rules) or pull the skin off just as soon as it comes out of the pan and serve immediately so that the skin can be eaten while it still has some crisp to it. I am creating a family cookbook for my kids' and this recipe will be in it. The last tip - I always pat each side dry with paper towels, especially the skin side. Helps it to crisp up a bit better. Bon Apetit!

Omg I can cook something healthy, tastes good and from the 99c store! Surprisingly, this actually worked. I used half olive oil and half butter. 4 minutes then flipped it over for 3 minutes. Skin peeled off perfectly, not over cooked, not undercooked. Melted butter and olive oil till it was well mixed  Seasoned filet with lemon pepper and dill (also from from 99c store).then placed the 4 oz salmon filet from the 99c store (defrosted in fridge overnight). In the pan  After it cooked, I put it on a sliced roll and added grilled scallions and horseradish mustard.  i will e cooking this again soon. Thanks for the recipe! 

I cooked in a cast Iron skillet.  Added thin slivers of fresh ginger,  smoked paprika and  garlic powder. 
Excellent taste. Will make this again. 

Simple, easy and effective cooking technique. I've followed this a number of times with excellent results (skin on). My only critique here, PLEASE wash your hands! That tea towel is not effective.

https://www.foodnetwork.com/videos/pan-fried-salmon-0238771

Frederic gives pointers on how to correctly prepare and fry fish.

pan-fried salmon

Prep Time: 10 minutes

Cook Time: 7 minutes

Total: 27 minutes

Servings: 4

Author : Food Network Kitchen

Ingredients

Instructions

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