A terrific method for salmon fillets, it's quick and easy and develops a crispy, crunchy skin, too. In its simplest form, pan-fried salmon is simply salt-and-pepper seasoned fish, a little butter or olive oil, and a hot skillet over medium-high flames. Here's how:
Start skin-side up in the hot skillet with a little butter or oil. Don't touch it. Let the fillet sizzle for about 5 or 6 minutes. Then slip a wide spatula underneath the salmon, turn it, and cook skin-side down for about 3 minutes. A little squeeze of lemon, and you're golden.
Sautéed salmon fillets are a secret weapon for fast weeknight dinners. Here are several salmon fillet meals that are ready in less than 30 minutes:
- Pan Seared Salmon I
- Blackened Salmon Fillets
- Chef John's Salmon
Tip: If you find a good deal on flash-frozen wild salmon fillets, buy a bunch; store them in your freezer, and thaw them during the work week for quick meals. No time to thaw? Here are tips on how to cook with frozen seafood.
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