Pan Fried Lachs is delicious when it is cooked in butter and olive oil. The skin becomes wonderfully crispy and the meat is juicy and tasty. Who needs fast food when this homemade dish is finished in fifteen minutes?
I enjoy salmon recipes such as baked salmon and grilled salmon, but this fried salmon is particularly good because the skin becomes wonderfully crispy in a hot pan during water. The bonus: it is easy to prepare and make it suitable for a short dinner a week.
Ingredients and variations
You can find precise measurements in the recipe card. Here are my comments on some ingredients.
- Salmon fillets: I prefer skin-on fillets. Sales are delicious, especially in this recipe, where it becomes crispy.
- To season: Kosher salt, black pepper, garlic powder and dried thyme.
- To roast: I use a mixture of olive oil and butter. You can skip the butter and cook the salmon in two tablespoons of olive oil. However, butter improves the taste of the salmon. Alternatively, you can skip the olive oil and use two tablespoons of butter. The milk solids of the butter have a blackening effect (similar to blackened salmon), which makes the salmon extra crispy.
- Optional additions: Lemon slices and chopped parsley.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here is a brief overview.
Season the salmon with salt, pepper, garlic powder and dried thyme. Heat the olive oil and butter in a large pan. When the butter foams, add the salmon fillets to the skin down. You can also add lemon slices.
Fry the salmon undisturbed until the skin is crispy and browned, about 4 minutes. Turn it over, lower the heat to medium and cook it for 2-3 minutes or until it is cooked. The interior temperature should, measured in the thickest part, 145 ° F.
Transfer the cooked salmon to a plate, drizzle it with the pan juices, garnish with lemon and parsley.
This is a fantastic recipe. Excellent taste and easy to prepare. Thanks for sharing.
Alex
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Recipe -FaQs
When salmon is finished, it turns from red and translucent to pink and opaque.
The USDA Recommends cooking from fish to an internal temperature of 145 ° F. During Lots of cooks Feel better to cook salmon on an internal temperature of 125 ° F or 130 ° F and let it rest for five minutes, I prefer it. are wrong on the side of caution And cook the fish to an internal temperature of 145 ° F.
Apart from use A thermometerAnother way to look for Zug is to carefully press the fish with a fork. If the meat flakes flake slightly (separate), the salmon is completed. The only way to know safely is to use a thermometer.
Cook the salmon skin down for about four minutes on medium heat. Only turn it to the other side after you can see (if you lift the edge) that the skin is browned.
It is also helpful to add enough fat to use butter (its milk solids have a blackening effect) and use a well -seasoned cast iron pan.
Yes. I love salmon, especially when I’m fried and crispy. However, if you prefer it to cook it without skin, simply follow the same instructions and cook it about 3 minutes per side.
No. I recommend thawing the salmon before using it in this recipe. It is okay to use frozen salmon when baking salmon in the oven. But if the laughing roast is thawed, it should be thawed to ensure that it is evenly cooked.
Yes. You can hold them in an airtight container in the fridge for up to three days. I avoid avoiding them because it can dry it out and they can taste fishing. Instead, I crumble it cold (first remove the skin) via a salad like this arugula salad or use the cold salmon in this cobb salad instead of chickens. Sometimes I chopped the remains, mix them with cream cheese and have almond flour for my lunch the next day on thick slices.
Recipe card
Crispy pan fried salmon
Pan Fried Lachs is delicious when it is cooked in butter and olive oil. The skin becomes wonderfully crispy and the meat is juicy and tasty.
Portions: 4 Portions
Calories: 245Kcal
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Instructions
- Dry the salmon fillets with paper towels. Season with salt, pepper, garlic powder and dried thyme.
- Heat a large (12-inch) cast iron pan over medium to high heat. Add olive oil and butter and work to coat them. You can also use a non -stick pan.
- When the butter foams, add the salmon fillets with skin tea down. When used, add the lemon slices.
- Cook the salmon undisturbed until the skin is crispy and browned for about 4 minutes. Turn the salmon and lemon slices over, lower the heat to medium and cook for another 3 minutes.
- If your fillets are 1 inch thick, cook the edges for about 2 minutes per side. This helps ensure that the salmon reaches an internal temperature of 145ºF.
- Transferred the salmon fillets to a serving plate and drizzle them with the pan juices. Garnish the plate with lemon slices and chopped parsley.
Notes
- When your salmon is frozen, thaw it thoroughly before using it in this recipe. You can thaw it in the fridge overnight.
- You can skip the olive oil and use two tablespoons of butter. The milk solids of the butter have a blackening effect and make the salmon extra.
- The best pans for this recipe are not standing or well -chosen cast iron pans. I do not recommend using a stainless steel pan – the salmon skin continues.
- Do not forget to drizzle the salmon with the pan juices after arranging it on the plates. The pan sauce is delicious.
- You can store the remains in an airtight container in the refrigerator for up to three days. I avoid avoiding them because it can dry it out and they can taste fishing. Instead, crumble them cold over a salad.
Nutrition per serving
Portion: 1 filet | Calories: 245 Kcal | Carbohydrates: 1 G | Protein: 32 G | Fat: 12 G | Saturated fat: 3 G | Sodium: 164 mg
Liability exclusions
Most recipes are low in carbohydrates and gluten -free, but some are not. Recommended and linked products are not guaranteed to be gluten -free. Nutritional information is approximately. Please check it independently. The carbohydrate number does not rule out nutritious sweeteners. Please read these terms of use before using one of my recipes.
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