Salmon-Pan Fried

Posted byNoriePosted inRecipe, Seafood

This recipe is for about 1 ½ pounds of salmon fillet.  I sliced it in half for 2 generous servings.

Ingredients:

  • Salmon fillet with or without skin
  • Salt, pepper
  • 2 TBS Lemon Juice squeezed from fresh lemons (save some thin slices for garnish)
  • 1 TBS Olive oil
  • 1 TBS Butter (salted) cut in fourths
  • Garnish (as you like):  lemon slices, chopped fresh parsley, etc.

Cut salmon fillet in serving pieces or leave whole.  Wash and then dry with paper towels.  Generously sprinkle both sides with salt and pepper and leave for about 15 to 30 minutes.

Heat a well-seasoned cast iron pan or a non-stick skillet on medium heat.  Drizzle about 1 TBS. olive oil when the pan is hot and let the oil get hot again.  Fry the salmon skin side up for about 7 minutes then turn over when the bottom looks golden brown.  Fry the skin side for 2 minutes.

Drop in the quartered one tablespoon butter in the skillet around the fish. Let the butter melt and when it starts to brown, add the lemon juice and tilt the pan to spoon the liquid over the top of the fish. (note:  You can add about ¼ tsp. salt to the lemon juice or according to taste.)

Serve warm. The skin is crisp and savory. I like to eat it with the meat too.