Pan-Fried Sockeye Salmon
A simple and delicious pan-fried sockeye salmon recipe that delivers crispy skin and tender, flavorful flesh. Perfect for a quick and healthy meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 1x
Ingredients
2 skin-on sockeye salmon fillets, about 6 ounces each
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 lemon, cut into wedges
Instructions
Pat the sockeye salmon fillets dry with paper towels to remove excess moisture.
Season both sides of the salmon fillets evenly with kosher salt and freshly ground black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Place the salmon fillets skin-side down in the skillet and cook without moving for 5 to 6 minutes, until the skin is crisp and the salmon is cooked about two-thirds of the way through.
Flip the salmon fillets carefully using a spatula and add the unsalted butter to the skillet.
Cook the salmon for an additional 2 to 3 minutes, spooning the melted butter over the fillets as they cook, until the salmon is opaque and flakes easily with a fork.
Remove the salmon from the skillet and transfer to serving plates.
Serve immediately with lemon wedges on the side for squeezing over the salmon.