How Long Should You Deep Fry Salmon For Maximum Flavor and Texture?

Salmon is one of my absolute favorite fish to cook and eat. The rich, buttery flavor pairs so well with various seasonings and cooking methods. While baking and grilling salmon are popular ways to prepare this fish, deep frying can take salmon to the next level in terms of texture and taste.

When coated in a crispy, craggy breading and dropped into hot oil the salmon transforms into something special. The contrast of the crunchy exterior combined with the soft, flaky interior is hard to beat. Not to mention frying locks in moisture and infuses the salmon with even more flavor.

However, nailing the perfect cook time can be tricky when deep frying. Undercook the salmon and it will be soggy, gummy, and raw tasting. Cook it too long and you risk overcooking the fish, making it dry and tough.

So how long should you deep fry salmon to achieve the ideal texture and taste? Here’s what I’ve learned from my trial and error.

The Best Salmon Cuts for Deep Frying

Thicker salmon fillets tend to work best for deep frying I recommend using cuts that are at least 1 inch thick Thinner pieces will overcook too quickly in the hot oil and dry out.

Some good options are

• Salmon fillet steaks
• Center-cut salmon fillets
• Thick salmon fillet chunks

Seared salmon with skin on will have more crunch than seared salmon without skin. Just score the skin before breading and frying.

Bread and Season the Salmon Correctly

A proper breading is key for fried salmon. The coating should adhere well to the fish, seal in moisture, and get super crispy.

I like to use a simple combo of flour, egg wash, and panko breadcrumbs. For added flavor, season the flour and breadcrumbs with salt, pepper, paprika, garlic powder, dried dill, and any other spices you enjoy.

Make sure to coat the salmon fillets thoroughly and press the breading on firmly so it doesn’t fall off in the oil. Letting the breaded pieces rest for 10-15 minutes before frying allows the coating to further adhere.

Fry at the Proper Oil Temperature

Heating the oil to the right temp is also imperative. If the temperature is too low, the coating will absorb oil and turn out greasy. Too high and the breading will burn before the inside cooks through.

Ideally, heat your frying oil to 350-375°F. Use a deep fry or candy thermometer to monitor the temp.

Maintain the oil temperature by frying the salmon in batches. Don’t overload the pot with too many pieces at once.

Fry for 5-7 Minutes Per Side

Okay, now for the big question – exactly how many minutes should you fry salmon to get that perfect crispy crust and moist, flaky meat?

For 1-inch thick salmon fillets, I recommend frying for 5-7 minutes per side. Flipping halfway through ensures both sides get evenly crisp and golden brown.

I like to use tongs to gently turn the salmon. Be careful not to knock off the coating.

Check for Doneness

There are a couple ways to test if the salmon is cooked through:

• Use a meat thermometer – salmon is safely cooked at 145°F

• Flake the thickest part of the fillet with a fork – it should separate into moist, opaque flakes

• Cut into a piece and check that the interior is just opaque and flakes apart

If the salmon doesn’t seem quite done, you can gently fry it for another minute or two. But be careful not overcook.

Drain and Season the Fried Salmon

Once golden and crispy on both sides, remove the salmon from the oil and let excess drain off on a paper towel lined plate. I like to season immediately with a pinch of salt and pepper.

Serve the deep fried salmon right away while hot and super crunchy. Fried fish doesn’t reheat all that well, so enjoy any leftovers cold. Trust me, it’s still delicious straight from the fridge.

Tips for the Best Deep Fried Salmon

Here are a few additional pointers for achieving the perfect airy, crispy breading and moist salmon:

• Use very fresh salmon – this helps prevent the fish from drying out
• Pat salmon dry before breading to help the coating stick
• Allow breaded salmon to rest before frying so the coating adheres
• Use neutral tasting oil with a high smoke point like peanut or vegetable
• Maintain oil temperature – use a thermometer and fry in batches
• Don’t overload the fryer basket – be sure not to crowd
• Gently flip the salmon halfway through frying
• Drain fried salmon on a rack or paper towels
• Eat immediately for the crispiest texture

Pair Deep Fried Salmon with Fun Sides

The beauty of deep fried salmon is that it goes great with all different sides and condiments. Here are some of my favorites:

• French fries or homemade chips
• Coleslaw – try a lemony dressing
• Tartar sauce for dipping
• Lemon wedges
• Remoulade sauce
• Dill ranch dressing
• Sauteed greens like spinach or kale
• Roasted new potatoes
• Corn on the cob

So there you have it – everything you need to know to deep fry salmon to crispy, moist perfection. Follow these frying tips and times for the best salmon you’ve ever tasted. Just make sure to cook up a big batch, because this crunchy, flavorful fish will go fast!