Who needs fast food when this homemade dish is ready in fifteen minutes? Even the leftovers are good, especially in a salad.
I enjoy salmon recipes such as salmon steak, baked salmon, and grilled salmon. This pan-fried salmon is especially good because the skin becomes wonderfully crispy when seared in butter in a hot skillet.
The bonus: it’s an easy meal to prepare, making it suitable for a quick weeknight dinner.
Instructions
Recipe Card
Salmon fillets: I prefer skin-on fillets. Salmon skin is delicious, especially in this recipe, when it becomes crispy. To season: Kosher salt, black pepper, garlic powder, and dried thyme. For frying: I use a mix of olive oil and butter. Optional additions: Lemon slices and chopped parsley.
Your first step is to season the salmon with salt, pepper, garlic powder, and dried thyme: Next, heat olive oil and butter in a large skillet. You can use a nonstick skillet or a well-seasoned cast-iron skillet. When the butter starts foaming, add the salmon fillets, skin-side-down. You can add lemon slices, too, if the skillet is large enough to accommodate them. Transfer the cooked salmon to a plate, drizzle it with the pan juices, garnish with lemon and parsley, and serve. I prefer to avoid reheating them because reheating can dry them out. Instead, I crumble them cold (removing the skin first) over a salad such as this arugula salad. Or I use the cold salmon in this Cobb salad instead of chicken. Sometimes, I chop the leftovers up, mix them with cream cheese, and have that for my lunch the next day on thick slices of almond flour bread. It’s delicious!
