Hey y’all, it’s me again, Anne from BeyondTheBayouBlog! I’m excited to share another tasty keto recipe with you today. This pan fried salmon is a longtime favorite in my household.
Not only is it super quick and easy to make, but it’s also packed with healthy fats and protein that’ll keep you feeling satisfied.
I know what some of you might be thinking – fish can be kinda tricky to cook right? Trust me, this fool-proof method ensures perfect, flaky salmon every single time.
No fancy ingredients or complicated techniques required! Just a hot skillet, a few simple seasonings, and about 10 minutes of your time.
Whether you’re following a strict keto diet or just looking for a nutritious meal, this pan fried salmon definitely deserves a spot in your regular rotation.
It’s versatile enough for busy weeknights but also makes a great centerpiece for impressing company. Let’s get cooking!
Why You Will Love This Recipe?
- Buttery and Flaky: Imagine sinking your fork into tender, buttery salmon that’s never dry inside. Yep, that’s what you’ll get!
- Crispy Skin, Crunchy Top: Picture this: crispy, golden skin on the bottom and a perfect crunchy crust on top. It’s a texture fiesta!
- Irresistible Herb Lemon Butter Sauce: Let’s talk flavor! This sauce is like a flavor bomb that explodes in your mouth with every bite. Tangy lemon, savory herbs, and rich butter—need I say more?
- Quick and Easy: Got 15 minutes? That’s all it takes to whip up this masterpiece. Perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen.
- Delicious and Healthy: It’s a win-win situation! You get all that mouthwatering flavor without sacrificing your health goals. Who said healthy food has to be boring?
Pan-fried Salmon Recipe
Equipment
- Non-stick skillet
- Spatula
- Tongs
- Paper Towels
- Knife
Ingredients
- 1 ½ lb salmon boneless and skinless,
- 2 oranges peeled, and segmented
- 2 tbsp orange juice
- 1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish
- 1 tsp sea salt
- 4 tbsp olive oil
Instructions
- Slice fennel bulb in half, core it, and thinly slice. Reserve fronds.
- Segment oranges, remove peel and pith, and squeeze membranes for juice.
- Whisk orange juice, olive oil, and 1/4 tsp salt for dressing.
- Pat dry salmon, cut into eight 1-inch strips, and season with salt.
- Heat oil in a skillet over medium-high, sear salmon 1-2 minutes per side.
- Toss fennel and oranges with dressing, arrange on platter, top with salmon, and garnish with fronds and sea salt.
Nutrition
Tips You Must Try!
- Quality Matters: Opt for wild-caught salmon over farmed when possible. Wild-caught has a richer flavor and better texture, which will make a noticeable difference in your dish.
- Room Temperature: Let the salmon come to room temperature for about 15 minutes before cooking. This helps it cook more evenly and prevents the exterior from overcooking while the interior is still raw.
- Preheat Your Pan: Make sure your skillet or non-stick pan is preheated before adding the salmon. A hot pan ensures a nice sear and helps to lock in the moisture.
- Oil Smartly: Use a high smoke point oil like avocado or canola oil. This will help achieve a perfect sear without burning the oil or the fish.
- Butter Finish: Just before the salmon is done, add a pat of butter to the pan. This adds richness and helps to create a beautiful, glossy finish on the fish.
- Resting Time: Let the salmon rest for a few minutes after cooking. This allows the juices to redistribute throughout the fillet, keeping it moist and flavorful.
- Consider the Skin: If you enjoy crispy skin, cook the salmon skin-side down first and press it down gently with a spatula to ensure even contact with the pan. Flip it only once the skin is crispy and golden brown.
What To Serve With Pan-fried Salmon?
