How to Cook Salmon in a Frying Pan, by Dave Hales on YouTube. 6 min 24 s.
- Video length
- 6 min 24 s
- Time to do it
- 15 minutes
- Difficulty
- Easy
- Steps
- 6
What you need
Steps
Pat 1 or 2 salmon fillets dry and season the meat side with salt and pepper. Wash your hands and any board or knife that touched the raw fish.
Heat 4 tablespoons olive oil in a frying pan over medium heat, just below the smoke point. If the oil starts to smoke, lower the heat slightly.
Place the fillets meat side down in the hot oil. Cook for 4 to 5 minutes without moving or disturbing them.
Flip the fillets over with a spatula. Add 1 chopped garlic clove and 2 teaspoons lemon juice to the pan.
Cook for about 2 to 5 minutes more. Check the thickest part with an instant-read thermometer and stop at 145 F.
Serve each fillet and spoon about 1 teaspoon of the pan oil over the top for extra flavor.
Tips and common mistakes
Do not crowd the pan; use a pan large enough for the fillets to sit in a single layer.
Keep the heat below the oil's smoke point so the garlic and lemon do not burn.
If you use butter instead of olive oil, lower the heat because butter browns quickly.
Wash hands, board and knife with hot soapy water after handling raw salmon.
Questions
How do I know when salmon is done?
Use an instant-read thermometer in the thickest part. It should reach 145 F.
Can I use butter instead of olive oil?
Yes. The recipe allows 4 tablespoons olive oil or butter, but keep the heat lower so the butter does not burn.
Should I flip salmon only once?
Yes, cook it meat side down for 4 to 5 minutes, then flip and finish. Moving it too soon can tear the fillet.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
