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Pan-fried Salmon

April 22nd, 2020

Prep: 3 minutes

Cooking: ~10 minutes, depending on the thickness of the salmon steak

Serves 1

Extremely simple crispy skin pan-fried salmon steak. The key to this recipe is the removal of any moisture from the surface of the salmon. That's how you get that super cripsy skin!

I have videos of me scraping that skin if you're interested in some softcore food porn

Method

1. Pat dry your salmon steak with your paper towels. Season all sides of your steak generously with salt and pepper. Pat dry again.

2. Add the oil to your frying pan and turn the heat to medium-high. Let your pan come up to temperature before laying on your dried and seasoned salmon steak, skin-side down. Make sure you lay your salmon AWAY from you unless you're looking for a date with some hot oil!

3. Fry your salmon skin-side down for around 3-4 minutes (until your skin is looking golden brown). Flip your salmon over and fry skin-side up for another 2-3 minutes. If your salmon is extra thick (like mine was) I suggest repeating this process again except maybe cutting a minute from each side. This part really depends on how you like your salmon! I prefer my salmon steak still a bit more pink in the middle. (If you have a meat thermometer, an internal temperature of around ~50°C is ideal).

4. Once your salmon is done, take it out of the pan, season with salt as needed and let the steak rest SKIN SIDE UP (this is very important! Or else your salmon juices will soak into the skin!) for 2 minutes. Keep the pan and oil on the stove if you have some vegetables to fry!

5. Serve and enjoy! If you want squeeze some lime over your salmon with your meal. I like to use the remaining oil in the pan to fry up some vegetables (I have spinach with garlic here!).

Ingredients
  • Salmon steak - 1 (mine was around 350g, ~1 1/2 inches thick)
  • Neutral oil - 2 tablespoons (I like lighter olive oil!)
  • Black pepper - 1 tablespoon
  • Salt - to taste
  • Lime - 1/2 (optional)
Tools
  • Frying pan
  • Kitchen paper towels