Pan Fried Salmon Steaks
Pan Fried Salmon Steaks are flavorful and easy to sear. The skin is crispy, and the inside is moist and tender. I’ll share how to cook salmon steaks like a pro in this recipe. Most people buy salmon fillets because they don’t have to remove the bones. Also, they don’t want the skin; the sad part is they are missing out on flavor!
why is salmon steak more flavorful compare to fillets
No doubt that salmon fillets are easier to prepare and cook but when it comes to flavor, salmon steaks are my number choice especially when done right. They have a firmer texture and stronger flavor compared to salmon fillets. And also have a bone running through the center which can add to their taste and nutrition. Ultimately, it comes down to personal preference and the recipe you are using.
Pan Fried Salmon Steaks are easy to make and the lemon butter sauce in this recipe is equally delicious. If you’re looking for quick dinner recipes and you like to try salmon, here are other ideas you might like:
ingredients
THE FISH:
- Salmon steaks – are flavorful. Season them well with salt and pepper before frying. The cooking time will depend on how thick your salmon is. For a 6 oz. it will take about 5 minutes on each side.
- Avocado oil – is a neutral oil. It’s ideal for frying and won’t burn easily unlike olive oil.
THE SAUCE:
- Unsalted butter: Melt 3 tablespoons of butter in the microwave.
- One lemon: Zest the lemon and squeeze the juice.
- Sea salt: If you’re using table salt, you might have to use a little less.
- Garlic powder: You can use fresh garlic by grating one clove and adding it to the melted butter.
- Red chili pepper flakes: For a little heat I like using dried chili flakes, but you can just use ground pepper.
- Dried parsley: You can use fresh chopped parsley (about a tablespoon)
how to make the perfect pan-fried salmon steaks
Time needed: 15 minutes
STEP-BY-STEP
- Season with salt and pepper
Generously season the salmon steaks with salt and pepper on both sides. Let them sit for 5 minutes before frying.
- Heat the pan with oil
I used a cast iron skillet, it distributes the heat evenly and gives a nice sear to the fish. Use about 2-3 tablespoons of any neutral oil (avocado or vegetable oil). Make sure the pan is hot enough before adding the salmon (300ºF).
- Frying
Fry the fish for 5 minutes, do not move them until after 5 minutes. Use a flat steel spatula, if the fish lift easily then it’s ready to turn.
- Cook the skin
Flip sideways for 2 minutes to crisp the skin. If the salmon steaks turn opaque and they move around the pan, that means they are ready.
- Cover
Remove the pan from the heat, and cover it with foil.
- The sauce
Meantime, make the lemon butter sauce. In a small bowl, combine melted butter, salt, garlic powder, red chili pepper flakes, and dried parsley, and stir to combine.
- Brush with the sauce
Uncover the pan, and use a pastry brush to brush the lemon butter on top of the cooked salmon steaks. Or if you don’t have a pastry brush, just pour the sauce over.
- Serve
Serve immediately. You can serve it with a side of potatoes or mixed veggies.
PRO tips
- HEAT THE PAN: Make sure the oil is hot enough before adding the salmon. Heating the pan with oil before frying the salmon helps to create a non-stick surface that prevents the salmon from sticking to the pan. It also helps to evenly distribute heat throughout the pan, which ensures that the salmon cooks evenly and develops a nice crust.
- WATCH FOR THE BONES: Be careful when eating salmon steaks with bones, you don’t want to choke on them. To remove the bones, you can use a pair of clean tweezers or pliers to grip the bones and gently pull them out. Alternatively, you can use a fillet knife to make a cut along the center of the steak, then remove the bones by hand or tweezers.
- THE SAUCE: Almost every time I cook salmon for dinner, I always make a sauce for it. Lemon Butter Sauce is my favorite to pair with any type of salmon dish. It complements the delicate flavor of pan-fried salmon by adding a tangy, creamy richness to the dish. The acidity of the lemon juice helps cut through the richness of the salmon, while the butter adds a smooth, velvety texture. Together, they create a delicious balance of flavors that enhance the overall taste of the dish.
recommended recipes
Pan Fried Salmon Steaks with Lemon Butter Sauce
Equipment
- Cast iron skillet
- Tongs
- Spatula
- Small prep bowl
Ingredients
- 2 6 oz. Salmon steaks
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 2 tablespoons avocado or vegetable oil
FOR THE LEMON BUTTER SAUCE
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon red chili pepper flakes
- 1 teaspoon dried parsley
Instructions
- Season the salmon steaks with salt and pepper. Heat a pan with oil.
- Fry the salmon for 5 minutes on each side. Do not move until after the 5 minutes is over (see NOTE #1).
- Use a flat-slotted spatula or turner, and carefully flip the fish. If it still sticking on the pan, don't move it and continue to cook for another 2 minutes or until golden brown and can be easily moved.
- Use tongs and a spatula to hold the salmon sideways and crisp the skin (see NOTE #2).
- When the salmon steaks are done cooking, immediately remove the pan from the heat and loosely cover it with foil for 5 minutes.
- Meantime, make the lemon butter sauce. In a small bowl, melt the butter. Add salt, lemon juice, lemon zest, red chili pepper flakes, and dried parsley. Stir to combine.
- Uncover the pan and brush or pour the lemon butter sauce over the salmon steaks.
Video
Notes
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Make sure to come back to this blog post and give us star ratings and reviewsfaq
Salmon goes well with a variety of side dishes. Some popular options include roasted vegetables, quinoa, brown rice, steamed asparagus, or mixed green salad with a light dressing.
Cooked salmon should be stored in an airtight container in the refrigerator. It can last for up to 3-4 days when properly stored.
Some common sauces to use when cooking salmon include lemon butter sauce, teriyaki, honey mustard, and dill. You can also try experimenting with different flavor combinations to find your favorite sauce for salmon.
According to USDA, the internal temperature should be 145ºF. Some people prefer their salmon a little bit undercooked between 125ºF to 135ºF.
equipment
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Hi there! Nice to meet you. My name is Jen.
I’m a mom and a wife, and just like you, cooking is something I love to do! Let’s make something delicious but let’s not make ourselves run around like a chicken without a head. The recipes I share are inspired by my grandma’s cooking. She also thought me how to save time and money, and eat better with fresh ingredients. I grew up in a household where home-cooked meals are part of our day-to-day life. Cooking is not a chore but a way of living and connecting with each other. I created these recipes to help everyday cooking simple and flavorful…