This is our guide for cooking tender pan fried salmon that’s perfectly cooked—with a crispy golden crust, and no more guesswork! Whether you’re enjoying your delicious fried salmon on its own, with salad or sides, or you’re adding a sauce or other flavors to it, this recipe is the perfect starting point.Perfectly Crisp, Tender Results I would say about 9 times out of 10, when someone tells us they’ve been cooking from the blog, they mention how much they love our Crispy Scallion Ginger Salmon.In fact, there have been multiple friends of friends I’ve met who—before they ever knew me—were making that salmon recipe.  It’s a fun feeling, and it genuinely makes me so happy knowing how many people I’ve guided in cooking pricey salmon fillets! Today, I’m shining a light on how to pan-fry salmon for any application, with this straightforward pan seared salmon recipe.

The keys to perfectly cooked salmon include:  Preheating the pan thoroughly before adding the oil and fish.If you’ve ever had your fish stick to your pan, not properly preheating it is the culprit.(Read more about why in my mom’s article on preventing food from sticking to a pan/wok.) Even if using a non-stick pan, preheating it will ensure that a crisp crust quickly forms on the fish.

You won’t need a lot of oil, as the salmon will release quite a bit of fat, but a small amount will help the salmon brown nicely.  Cooking it until it just turns opaque inside.This is what you might con

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