2 Pan Roasted Salmon Recipes that are absolutely delicious and super easy to make!

When it comes to an easy, quick meal of the week, salmon fillets always have a place in my usual lineup. These mega gourmet recipes and my foolproof technique will allow you to achieve super tender and flaky pan-seared salmon fillets with deliciously crispy pan-seared skin!

While this is certainly not the only way, I prefer to use a large stainless steel or cast iron pan when cooking pan seared salmon! Make sure the pan is large and wide enough to fit the fillet comfortably. Best results are obtained when cooking fish on a very hot surface, it is better to skip the non-stick pan this time. The best thing about pan-roasted salmon (besides the hassle-free process and super-fast cooking time) is the skin. Spend about 8 minutes on each side of the pad and you’ll be rewarded with perfectly crispy skin every time!

3 golden rules for crispy skin every time and 2 delicious and quick recipes!

A quick recipe for your choice of salmon cooking sauce

Who needs fast food when these homemade meals are ready in just ten minutes? Even leftovers are good, especially in salads. Unlike smoked salmon, always start the fillet skin side down when using the pan.

Follow these 3 golden rules to keep your salmon from drying out and get the perfect crispy skin:

  • Do not start with cold fillets: cold salmon fillets straight from the refrigerator are not suitable for a hot pan. When cold fish is added to a hot pan, the fillets instantly tear and are more likely to cook unevenly. Instead, take the fish out of the refrigerator about 15-20 minutes before cooking to bring it to room temperature.
  • Make sure the fillets are dry: Before adding the salmon fillets to the pan, use a paper towel or clean kitchen towel to dry them. When the fillets are moist or wet, they are more likely to stick to the pan and the skin won’t be as crispy.
  • Use a very hot pan: A hot pan and high heat do not necessarily go together. Keep the heat on medium-high, but before anything touches the pan, get it hot – very, very hot. Pour the oil in a thin layer and heat until it shines. Cook the perfect salmon with the tips we just gave you.

Pan-fried salmon with lemon garlic and asparagus.

Pan-fried salmon with lemon garlic and asparagus is a delicious recipe

Healthy, fast and delicious. This Lemon Garlic and Asparagus Salmon is ready in less than 10 minutes and bursts with delicious lemon garlic and butter flavor. If you’re looking for a quick and easy dinner, find it. This Lemon-Garlic-Butter Salmon and Asparagus is as easy as it sounds. No preparation required and ready in minutes. Plus, it’s all done in one pan. Salmon, asparagus, and garlic caramelize in savory brown butter, and then lemon takes this dish to the next level.


  • 1 large salmon fillet steak, cut into 2-3 fillets
  • A bunch of crushed satsura
  • 1 tablespoon of salted butter
  • 2 crushed garlic cloves
  • 1 tablespoon of olive oil
  • Zest and juice of 1/2 lemon
  • Salt and ground black pepper to taste

Only two preparatory stages!

  1. Heat a tablespoon of butter and a tablespoon of olive oil in a large skillet. Wait until the pan is hot and the butter is completely melted. Add salmon and asparagus, salt and pepper and cook on one side for about 3-4 minutes.
  2. Flip and cook on the other side for about 3-4 minutes. Add garlic and lemon zest. Cook the garlic for just 1-2 minutes or until it begins to brown. Turn off the heat and squeeze half a lemon into the dish and you’re good to go! It is so simple and easy to prepare that this recipe will impress everyone!

Pan-fried curry salmon steak.

Pan Seared Salmon Pan Seared Curried Salmon with Lemon Pave Sauce Recipe

With this recipe, you can be a chef every night! This absolutely delicious recipe is quick and easy to make, and it’s just what you need to avoid the temptation of ready meals.


  • 500 g of fresh salmon cut into 4 parts
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • 1/2 medium onion chopped
  • 1 tablespoon of butter
  • 2 crushed garlic cloves
  • Two heaping tablespoons of Thai red curry paste
  • 1/2 cup carrot matchsticks
  • 1 cup small chopped broccolini
  • 1/2 teaspoon fish sauce (optional)
  • 150 g of whole coconut milk
  • 1/2 teaspoon brown sugar
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime juice
  • 2 Tbsp torn/chopped fresh basil


  1. Cut the salmon into 4 equal parts. Pat dry on both sides with paper towels and season with salt and pepper.
  2. Add oil and butter to a pan over medium-high heat. Heat the pan for a few minutes. Prepare your carrots and broccolini.
  3. Cook the salmon, skin side down, for 5 minutes. Turn over and cook for another 2-3 minutes (the fish should be almost cooked). If the fish does feed at any point, give it a little more time to release naturally (don’t force it).
  4. Remove the salmon from the pan and transfer to a plate. If you don’t want to eat the salmon skin, you can easily remove the skin before putting the salmon back in the pan.
  5. Pour a little oil into the pan so that there is about a tablespoon left. Add the onion to the pan and cook for about 3 minutes (it should be lightly browned). Stir in the curry paste and garlic and cook for 1 minute.
  6. Add fish sauce, coconut milk, sugar, carrots and broccolini. Allow to bubble gently for about 5 minutes. The vegetables should be slightly crispy, but if desired, you can cook them for a while. Stir in the lime juice, then return the fish to the pan. Season with more salt and pepper as needed. Heat for a few minutes. Sprinkle with basil and cilantro and serve immediately.

Read also: Salmon and papillote and refreshing syrup

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