Sometimes the simplest meals turn out to be the most satisfying. This pan-fried sockeye salmon is exactly that—easy to make but full of flavor and texture that feels anything but ordinary.
I remember the first time I seared salmon this way. The moment the fillet hit the hot skillet, a sizzle filled the kitchen. The aroma of olive oil mixing with the rich scent of fresh fish was instantly comforting. Pressing the skin down, I watched it slowly crisp up, turning a beautiful shade of golden brown. When it came time to flip the fillet, a gentle pop echoed, and the butter melting in the pan sent a nutty aroma that made my mouth water. The final touch of fresh lemon juice brought a bright zing that perfectly balanced the richness. Sitting down to that meal, the crisp skin gave way to tender flesh, each bite both flaky and juicy—it was a quiet moment of pure contentment.
- Crispy skin with tender, flaky flesh offers a beautiful mix of textures.
- Quick cooking time makes it ideal for busy weeknights.
- Minimal ingredients mean less fuss but maximum flavor.
- A healthy choice packed with omega-3s and protein.
- Bright lemon wedges add a fresh, vibrant finish.
If you’re worried about overcooking, just remember: patience during the skin sear and gentle basting with butter are your best friends for that perfect texture.
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Pan-Fried Sockeye Salmon
- Total Time: 18 minutes
- Yield: 2 1x
Description
A simple and delicious pan-fried sockeye salmon recipe that delivers crispy skin and tender, flavorful flesh. Perfect for a quick and healthy meal.
Ingredients
2 skin-on sockeye salmon fillets, about 6 ounces each
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 lemon, cut into wedges
Instructions
Remove the sockeye salmon fillets from the refrigerator and pat them dry with paper towels.
Season both sides of the salmon fillets evenly with kosher salt and freshly ground black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Place the salmon fillets skin-side down in the hot skillet. Press down gently with a spatula to ensure even contact with the pan.
Cook the salmon without moving it for 4 to 5 minutes, until the skin is crispy and the salmon is cooked about two-thirds of the way through.
Flip the salmon fillets carefully and add the unsalted butter to the skillet.
Cook for an additional 2 to 3 minutes, spooning the melted butter over the salmon to baste it, until the salmon is opaque and flakes easily with a fork.
Remove the salmon from the skillet and transfer to serving plates.
Serve immediately with lemon wedges on the side for squeezing over the salmon.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
FAQ
Can I use other types of salmon? Absolutely. While sockeye has a distinct flavor and vibrant color, this method works well with other fillets like Atlantic or coho.
How do I know when the salmon is done? Look for opaque flesh that flakes easily with a fork. The skin should be crisp and golden brown.
Can I prepare this ahead of time? It’s best enjoyed fresh, but leftovers can be stored in the fridge for up to two days and reheated gently.
What side dishes pair well? A simple green salad, roasted vegetables, or steamed rice complement the salmon’s richness beautifully.
Give this pan-fried sockeye salmon a try tonight—you might just find it becomes your go-to for satisfying seafood meals.