Red fish fried in a frying pan

You can marinate and fry in this way any kind of red fish of the salmon family: salmon, trout, sockeye salmon, pink salmon, chinook salmon or chum salmon.
Since salmon itself is a rather fatty variety of red fish, the probability of drying out and burning is almost zero. Salmon after frying will turn out juicy and tender. It's hard to spoil it.
But with a drier pink salmon, for example, you should be more careful and constantly monitor the cooking process to avoid over-drying the meat. It is better to fry pink salmon not in a dry frying pan, but on a greased sunflower oil.
In any case, whatever kind of red fish you choose, the most important thing here is not to keep the noble fish on the fire for too long so that the meat does not become dry. Red fish, fortunately, is cooked quickly enough.
I served salmon with lemon slices. As a side dish there was a salad of fresh vegetables with olive oil.
If there is a need to make the dish more satisfying, then you can offer mashed potatoes, boiled rice (black or brown rice will look especially good) or couscous with a drop of olive oil and dried Provencal herbs (oregano, rosemary and basil) as a side dish.
Bon appetit!

For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks getting dry.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper). 

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.