Pan-Fried Wild Salmon
Pan-Fried Wild Salmon features tender, flaky fish seared in olive oil for a rich, savory crust, with the skin crisped separately for a crackling contrast. It tastes clean and buttery with a hint of sea salt, letting the wild salmon shine. Ideal for a quick weeknight dinner that still feels special.
- Prep5 mins
- Cook15 mins
- Serves2
- DifficultyEasy
- 1
Gather all the ingredients. Rinse the salmon fillets and pat them completely dry with paper towels; season with sea salt.
- 2
Heat olive oil in a large skillet over medium-high heat. Cook the salmon fillets, skin-side up, in the hot oil until the flesh turns golden brown, 5 to 7 minutes; flip and cook until the skin is slightly browned, about 5 minutes more.
- 3
Use a slotted spatula to lift out the salmon, leaving the drippings in the skillet.
- 4
Remove the skin from the salmon; fry the skin in the drippings in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.
- Calories 148.33 kcal Moderate
- Protein 6.68 g Moderate
- Carbs 0.0 g Moderate
- Total Fat 13.97 g Moderate
- Saturated Fat 2.07 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 15.31 mg Moderate
- Sodium 22.68 mg Low Source
- Fiber 0.0 g Low Source
- Sugar 0.0 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 3.35 mg Low Source
- Iron 0.14 mg Low Source
- Potassium 103.77 mg Low Source
- Vitamin A 6.64 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Fish 🐟