How to Pan Fry Salmon Perfectly Without Drying It Out

Cooking salmon can be intimidating, especially pan frying it It’s easy to overcook salmon and end up with a dry, flaky mess. But with a few simple tips and tricks, you can learn how to pan fry salmon to tender, juicy perfection every time.

In this article, I’ll share my best tips for cooking moist, delicious pan fried salmon fillets at home. You’ll learn how to buy the right cut of salmon, what equipment to use, how to season the salmon, and step-by-step instructions for pan frying. With my easy method, you’ll be able to pan fry salmon like a pro!

Why Pan Fry Salmon?

There are lots of ways to cook salmon – baking, broiling, grilling, and more. So why choose pan frying? Here are some of the benefits:

• A crispy sear Pan frying allows you to develop a beautiful, crisp, golden brown exterior or “sear” on the salmon This adds tons of flavor

• Cooks fast Compared to baking which can take 15-20 minutes, pan fried salmon cooks in just 6-8 minutes It’s a quick weeknight dinner solution.

• Uses minimal ingredients: To pan fry salmon all you need is salmon, cooking oil or butter, and seasonings. The flavor comes from the fish itself.

• Easy to get perfectly cooked salmon: Pan frying makes it easy to control the cook time and internal temperature for tender, flaky salmon.

How to Choose Salmon for Pan Frying

For the best pan-fried salmon, pick the right cut of salmon:

• Get skin-on fillets: The skin helps hold the salmon together, prevents sticking, and adds flavor.

• Aim for 1-inch thick: Thinner pieces will overcook. Around 1 inch is ideal.

• Pick center-cut fillets: These are the most even in thickness so cook evenly.

• Go for fresh: Fresh salmon works best. If using frozen, thaw completely first.

• Choose wild-caught: For better flavor and texture compared to farmed salmon.

Equipment Needed

Having the right gear makes pan frying salmon much easier:

• Non-stick or stainless steel skillet: Use a medium or large skillet with a tight-fitting lid.

• Fish spatula: A long, thin, flexible spatula helps flip salmon easily.

• Instant-read thermometer (optional): Helps check doneness, especially for beginners.

• Tongs: Helpful for maneuvering the salmon.

• Paper towels: For drying the salmon prior to cooking.

How to Pan Fry Salmon Perfectly

Follow these simple steps for tender, juicy salmon every time:

1. Pat the Salmon Dry

• Remove salmon from fridge and pat dry thoroughly with paper towels. Drying the surface helps ensure a crisp, browned exterior.

2. Season the Salmon

• Just before cooking, season both sides with salt, pepper, and any other spices you desire. Go light on salt since salmon is naturally salty.

3. Heat Skillet with Oil or Butter

• Add just enough oil or butter to coat the bottom of the skillet. Heat over medium-high heat until very hot. The oil should shimmer.

4. Add the Salmon Skin-Side Down

• Gently lay the fillets in the skillet skin-side down. Resist urge to move them. Let cook undisturbed for 4 minutes.

5. Flip and Cook Until Done

• Carefully flip fillets using a fish spatula. Cook for 2-3 more minutes until opaque and flakes easily.

6. Check Internal Temperature

• For beginners, use an instant-read thermometer to check the thickest part of the fillet reads 125°F for medium-rare salmon.

7. Rest and Serve

• Transfer salmon to a plate and let rest for 5 minutes before serving. This allows juices to redistribute.

And that’s it! Perfectly cooked, tender and flaky salmon ready in about 10 minutes.

Handy Tips for the Best Pan Fried Salmon

Follow these tips and you’ll be pan frying salmon like a pro:

• Pat salmon very dry before cooking for the crispiest sear. Moisture causes steaming.

• Use a non-stick skillet for easiest release when flipping. Stainless steel works too.

• Get the pan very hot before adding salmon. This ensures a good sear.

• Don’t move the salmon once added to the pan. Let it cook undisturbed to brown.

• Cook most of the way skin-side down for the crispiest skin. Do a quick flip at the end.

• Use a fish spatula to gently flip the salmon. A thin, wide one works best.

• Cook to 125°F internally for perfect medium-rare doneness. Use a meat thermometer to check.

• Let salmon rest before serving so juices redistribute inside for moist salmon.

Common Pan Frying Mistakes

Avoid these mistakes for the best pan fried salmon:

• Cooking at too low a heat so salmon steams vs. sears.

• Moving the salmon too much which prevents browning.

• Undercooking so the texture is gummy not flaky.

• Overcooking so the salmon is dry and tough.

• Letting skin stick and tear off rather than releasing from the pan.

• Serving right away rather than allowing to rest.

Top Tips for Preventing Dry Salmon

If dry salmon is your nemesis, these tips will help:

• Cook at a lower heat: High heat overcooks the outside before the inside cooks. Aim for medium.

• Use a meat thermometer: Take the guesswork out and cook to 125°F for moist salmon.

• Cook most of the way skin-side down: The skin insulates the flesh from overcooking.

• Go for thicker fillets: Thinner pieces overcook quickly. Get 1-inch thick fillets.

• Don’t overcrowd the pan: Too many pieces steam not sear. Cook salmon in a single layer.

• Let salmon rest before serving: This allows juices to redistribute so meat stays moist.

Expert Serving Suggestions

Salmon is very versatile. Here are some delicious ways to serve your pan fried salmon:

• On a bed of greens, rice, or pasta. Keep it simple!

• With roasted veggies like asparagus, broccoli, brussels sprouts, or green beans.

• Over a fresh salad like spinach salad, kale Caesar salad, or Greek salad.

• In tacos, sandwiches, flatbreads, or burgers for fun salmon cakes.

• Top with sauces like lemon garlic butter, chimichurri, or teriyaki.

• In bowls with grains like quinoa or farro and veggies.