This simple, fried salmon is finished in 15 minutes, which makes it perfect for dinner a week. It’s as simple as possible: Brush the fish with a simple mix of olive oil and spices and fry it for eight minutes. It comes perfectly cooked!
Whenever I want to make a little quick dinner, I have one of my trustworthy salmon recipes such as baked salmon, salmon steak or blackened salmon. This fried salmon is particularly good. It is one of my dinner a week because it is incredibly fast. I also love how brooding the spices caramelized, produces its taste and keeps the salmon juicy.
Ingredients
You can find precise measurements in the recipe card. Here are my comments on the ingredients.
- Salmon fillets: I use skin-on fillets. The skin is the best part of the fish! It also helps prevent the fish from drying out.
- olive oil: I use extra viregaranges olive oil. Instead, you can use melted ghee or avocado oil.
- To season: Kosher salt, black pepper, garlic powder and chilipulver (the secret ingredient!).
After trying about a million great recipes for salmon, I saw it and thought. “No, too easy to be very good.” Man I was wrong. This is a goalkeeper! The only thing I changed was that I put the salmon into my cast iron pan, poured the oil and the spices over the salmon, which spreads both sides and then directly into the oven. It saved me before cleaning a mixed bowl and a brush. So, my family and I enjoyed a wonderful dinner thanks to their fantastic recipe. Thank you very much!
Gary
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Recipe tips
- Fry is a quick cooking method. It leaves the food juicy and is far less chaotic than roast stove. However, you should pay close attention to the food and make sure that it does not burn. Sometimes it helps to keep the oven door easy.
- The skin does not become crispy with this method. The best way to get crispy skin is to produce pan fried salmon. Alternatively, you can hatch the fish for 4 minutes, turn it around and hatch it for another 4 more minutes.
- This recipe works with 1-inch thicker salmon fillets. If your salmon fillets are thin like those shown below, fry them only for 4 minutes below the heating element under the heating element.
Recipe -FaQs
No. The skin is the best part of the fish, especially salmon. It also helps prevent the fish from drying out during the cooking process.
NO! This is one of the reasons why this recipe is so easy. Just say the fish, put it in the pan and fry. It is not necessary to turn it through the cooking halfway.
Take a fork and train the upper part of the fish very gently. If it flips off slightly, it’s done. “Flak” means that the meat separates slightly. When the salmon is boiled down, its meat opposes the separation.
Nevertheless, the most reliable way is to ensure that the fish is carried out an internal temperature of 145 ° F. While some cooks recommend cooking it to 135 ° f, I prefer to cook all fish to medium fish. The photo below shows what it looks inside when it is finished.
I like to use a well -chosen cast iron discovery. It is a broiler safe, and it is unsurpassed that the salmon can be easily released when completion.
Saving and using the remains
You can store the remains in an airtight container in the refrigerator for up to 3 days. They dry out and taste fishing when warming up. The next day, for lunch, I remove the skin, flakes or cubes the cold salmon and mix into a salad (like this arugula salad).
Here is a new salad that I made with mixed green, cucumbers, radishes, cherry tomatoes and remaining fried salmon. I put on the salad with ranch dressing.
Recipe card
Light fried salmon
This simple, fried salmon is finished in 15 minutes, which makes it perfect for dinner a week. It’s wonderfully juicy and tasty!
Portions: 4 Portions
Calories: 371Kcal
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Instructions
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Set a six -inch oven shelf under the Broiler element (not directly below). Preheat the roast on high heating (500 ° F). Pat the salmon fillets with paper towels dry.
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Use a fork in a small bowl to mix olive oil, kosher salt, black pepper, garlic powder and chili powder. Mix well until completely combined.
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Place the salmon fillets on a cutting board or other work surface. Use a pastry brush to coat it with the olive oil and spice mixture on both sides.
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Arrange the salmon with the skin side down in a single layer in a surrounded broiler-safe pan. I like to use a 12-inch cast iron pan. If you use a sheet metal pan, you can escape it for easy cleaning with non -stable foil.
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Fry the salmon until it reaches an internal temperature of 145 ° F, about 8 minutes. Check it after about 5 minutes. If it darkens too much at the top, cover it easily with film and roast it until it is cooked.
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Take the salmon out of the oven, garnish it with the desired parsley and serve.
Notes
- I use extra viregin-containing olive oil, a delicious and stable Oil. You can replace it with melted ghee or avocado oil.
- I use skin-on fillets. The skin is the best part of the fish! It also helps prevent the fish from drying out.
- It is not necessary to turn the fish through the cooking halfway. However, the skin does not become crispy with this method. The best way to get crispy skin is to produce pan fried salmon. Alternatively, you can hatch the fish for 4 minutes, turn it around and hatch it for another 4 more minutes.
- This recipe works with 1-inch thicker salmon fillets. If your salmon fillets are thin, fry them only 4 minutes below the heating element under the heating element.
- I like to use a well -chosen cast iron discovery. It is a broiler safe, and it is unsurpassed that the salmon can be easily released when completion.
- You can store the remains in an airtight container in the refrigerator for up to 3 days. They dry out and taste fishing when warming up. The next day for lunch I remove my skin, flake or dice them cold and mix them into a salad.
Nutrition per serving
Portion: 1 Salmon fillet | Calories: 371 Kcal | Carbohydrates: 1 G | Protein: 34 G | Fat: 25 G | Saturated fat: 4 G | Sodium: 376 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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