Fried salmon. How to cook salmon

salmon – 500 g;
melted butter – 2 tbsp. l.;
ground pepper and rock salt.

Perfectly seared and seasoned salmon, pan-fried without the skin. It is perfect for salads, pasta, cereals or simply for sandwiches. See how I usually cook and grill salmon fillets.

The process of cooking fried salmon.

  1. Wash the salmon fillet thoroughly under cold running water and immediately dry it with a paper towel.

Put the fillet with the skin on a board. Grasp the end and lightly cut the fish close to the skin. Grasp the protruding skin with one hand. Insert the knife and press it against the skin, slightly pointing the blade towards the board.

The most common mistake when frying salmon fillets is a poorly heated pan and cold fat. Often pieces of salmon fall apart or burn, even if the pan is too thin.

Prepare yourself a heavy pan with a thick bottom. Start heating the pan on medium heat. The pan should heat up gradually and evenly and not burn, so do not use too high a power of the stove. Put 2 tbsp. l. ghee or 2 tbsp. l. extra-class olive oil in a heated pan. Spread the fat over the surface of the pan and wait for it to heat up.

Lay out all the pieces of salmon. After approximately 4 minutes of frying, it can be turned to the other side. I recommend using a flat kitchen spatula for this. Fry the other side for about 3 minutes.

Cooking time: 5 minutes
Preparation time: 15 minutes
Kitchen: French
Description: Fried salmon – cooking recipe with step-by-step photos

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