Salmon in a frying pan

In a hurry, very tasty, easy, healthy - for dinner! You will fry salmon in a frying pan for 10 minutes maximum. This is the easiest way to cook any red fish. Serve it by itself, with a side dish, salad of fresh vegetables, herbs, pickles.

naniki

Recipe author

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Composition / ingredients

Servings:

Salmon

300

Salt

to taste

Ground black pepper

to taste

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 70 % 19 g

Fats 30 % 8 g

Carbohydrates 0 % 0 g

217 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 10 min

Step 1:
How to fry salmon in a frying pan? Prepare the ingredients. Pre-defrost the fish at room temperature. Do not peel off the skin from it, otherwise the finished fish will fall apart right in the pan. Wash and dry the salmon with a paper towel.
Step 2:
Rub the thawed fish with salt and pepper. Do not use a lot of salt and pepper, since a piece of fish is relatively small, you can easily over-salt or pepper it, thereby spoiling the taste of the finished dish.
Step 3:
Cut the fish into portions of the desired size.
Step 4:
Pour vegetable oil into a frying pan and heat it up. Make a moderate heat and put the steaks in a frying pan. How much salmon to fry? This question worries even experienced housewives, who often make the mistake of thinking that the degree of readiness of fried fish is determined by its color. In fact, and this should be clearly remembered, salmon steaks 2 centimeters thick are fried for about 3-4 minutes on each side! Fry the fish for 3-4 minutes and turn it over.
Step 5:
Fry the salmon on the other side for the same amount of time. In total, it will take about 6-8 minutes to roast the steaks. But still determine the exact time on your plate, taking into account its variety and features.
Step 6:
When serving, you can pour lemon juice over the fish, season it with a suitable sauce.

Keep in mind that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

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.