Main Page
Festive table
Grilled salmon in a frying pan

Grill-Pan Pink Salmon

One of the easiest, tastiest ways to cook fish! Grill-pan pink salmon comes out juicy — try it and see for yourself! It takes barely any oil, so it's a great method if you're watching what you eat.

Yulia M.

Recipe author

Composition / ingredients

Servings:

Pink salmon

600

Lemons

0.3

Olive oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 66 % 19 g

Fats 34 % 10 g

Carbohydrates 0 % 0 g

170 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you cook pink salmon in a grill pan? Gather the ingredients. For the grill pan you can use fish fillets, steaks, or a whole fish. Cut the fish lengthwise into 2 pieces or into steaks about 1 inch (2–3 cm) thick. It's easiest to cut the fish while it's still slightly frozen, then let it thaw completely once it's cut. For seasoning I use Herbes de Provence.
Step 2:

Rinse the fish under running water and pat it dry with a paper towel. I decided to cut the fish into individual steaks. Sprinkle each piece with a little lemon juice — this gets rid of that strong fishy smell.
Step 3:

Then season the fish on both sides with a little salt and spices. Let it sit for about 15 minutes to marinate a bit.
Step 4:

Before cooking, brush the fish with a little olive oil on both sides — a silicone brush makes this easy.
Step 5:

Set the grill pan over the heat and get it good and hot. Brush the pan lightly with oil using the same brush. Lay the fish steaks on the hot pan and cook 2–3 minutes per side.
Step 6:

If a piece of fish doesn't lift off the pan yet, it isn't done. Give it a little longer — well-cooked fish releases easily from the pan.
Step 7:

Serve the fish right away, hot. Grill-pan pink salmon is so good! Round out the steaks with fresh herbs, vegetables, or roasted potatoes. Enjoy!

Pink salmon is a fairly lean, dry fish, but cooking it over high heat and searing those grill marks keeps all the juices locked inside each piece.
If you use a store-bought spice blend, be sure to check the ingredients on the package. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.
Since everyone's tolerance for salt is different, always season to your own taste! If you're using a seasoning for the first time, remember that some spices are especially easy to overdo (chili pepper, for one).