How To Cook Salmon Fillet With Skin In Pan

Salmon fillets that are 6 to 8 ounces in weight will need to cook for a total of about 4 minutes. Use a paper towel or clean kitchen towel to pat each fillet dry on the top and bottom to prevent them from sticking to the pan. You can use a regular spatula too or.

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Once the butter starts bubbling add the salmon fillets to the pan skin side down and fry for 3 mins until crisp.

How to cook salmon fillet with skin in pan. Heat a good sized frying pan over medium heat add the vegetable oil and when hot place the fish skin side down in the pan. Heat the butter in a large nonstick skillet over medium high heat about 2 minutes. Heat a skillet over medium high heat.

Place the fish skin side down in the pan pressing down firmly with a fish spatula. Add the salmon fillets skin side down. You want the skin to have 100 per cent contact with the heat of the pan so that it will crisp.

Dry the salmon fillets. Generously season the salmon fillets with salt and pepper. Use an egg flipper or a flat saucepan lid to press the salmon firmly down into the pan to stop it from curling up.

Cook until skin is browned and crisp about 3 minutes. If your fillets are pretty thick on one end and taper to thin on the other end consider pan frying the large wide sides for 1 1 2 minutes each and 30 seconds on each narrow small side. Heat a skillet until very hot before adding some vegetable oil and salt.

When the oil is shimmering lay one fillet of salmon skin side down into the pan and immediately do two things. Use a spatula to carefully turn the fillets. Place a medium stainless steel or cast iron skillet over medium high heat and let the pan heat up for a couple minutes.

Press the fillet against the skillet with your fish spatula and turn the heat down. If you have thin fillets cook each wide side for 2 minutes. Put the oil and butter in a non stick frying pan over a medium heat swirling around the pan until melted and foaming then turn up the heat.