Pan-fried salmon with 2 easy sauces

About pan-fried salmon

This time it is about pan-fried salmon.  I think salmon is a fish that many people like.  It seems it is popular here in the Netherlands and you can buy it at most supermarkets. As my family likes it as well, I often buy salmon filet with skin.  As the salmon itself is a very delicious fish, you just cook it in a frying pan and add a simple sauce to make it a splendid dish. 

In addition salmon is a very nutritious fish and it is a good food to eat on a regular basis.  If you like to know more about nutrition and health benefits,  click the link below.

Keypoints when cooking

Sprinkle salt on both sides of the salmon and leave it for about 10 minutes. When water comes out on the surface after about 10 minutes, wipe it off with a paper towel.  By removing excess water, you can remove the odor.

Sprinkle with flour evenly. After sprinkling the whole filet with flour, tap it to remove excess flour, as excessive powder can easily come off during heating.

Fry salmon from the skin side. After a while, fat will come out, so wipe it off with a paper towel.  5 to 6 minutes after starting to fry the skin side, the skin becomes crispy and brown.  Then turn it over and fry the other side on medium heat.  After that, it depends on the shape of the fillet, but fry the remaining surface for about a couple of minutes each side.

2 very easy sauces

In this post, I’ll show you two very easy and delicious sauces. One is lemon cream sauce and the other is soy butter sauce.

For lemon cream sauce, warm the cream until just before boiling, add lemon juice, and season with salt and pepper. Usually the acid of the lemon naturally thickens the sauce. However, depending on the cream, it may not thicken enough. In that case, you can thicken it with corn starch resolved with water.

Soy butter sauce is also a super easy sauce that just melt butter and add soy sauce, but it is very delicious. This goes well with rice.

Print Recipe

Pan-fried salmon with 2 easy sauces

Pan-fried salmon is easy and delicious. You can make splendid dish with easy sauce. 2 sauce recipes are included. Try both.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Fish

Cuisine: European, Japanese

Keyword: Pan-fried salmon, Salmon

Servings: 2 people

Author: okawarishitene staff

Equipment

• a frying pan

Ingredients

• 2 Salmon fillet with skin
• 1/3 teaspoon Salt (about 1% of weight of salmon fillet)
• 1-2 tablespoon All purpose flour
• 1 tablespoon Oil
• Chopped chives or parsley (optional)
• ** 150 ml Fresh cream for lemon cream sauce
• ** 2 tablespoon Lemon juice for lemon cream sauce
• ** Salt and pepper for lemon cream sauce
• ** 1-2 teaspoon Corn starch (optional) for lemon cream sauce
• ** 1-2 teaspoon Water (optional) for lemon cream sauce
• ## 40 gram Unsalted butter for soy butter sauce
• ## 1-2 tablespoon Japanese soy sauce for soy butter sauce

Instructions

• Preparation of salmon ; sprinkle salt on the whole salmon, including the skin, and leave for 10 minutes. When water comes out on the surface after about 10 minutes, wipe it off with a paper towel. 
  
• Then sprinkle with flour. It's a good idea to apply the flour firmly to the whole salmon, then tap it lightly with a brush or hand to remove excess flour.
  
• Put the oil in a frying pan and heat it over a medium heat. Add the salmon fillets to the pan, skin-side-down, and fry for 5 -6 minutes or until the skin is crispy and brown. After a while, fat will come out from the salmon, so wipe it off with a paper towel. Then turn it over and fry on medium heat.  After that, it depends on the shape of the fillet, but fry the remaining surface for about a couple of minutes each side.
  
• Transfer the salmon filet to plates and make sauce. First clean frying pan with paper towel.
• If you make lemon cream sauce, warm the fresh cream until just before boiling, add lemon juice, and season with salt and pepper. If you like a more thick sauce, you can thicken it with corn starch resolved with water.
  
• If you make soy butter sauce, melt butter in a frying pan and when the butter begins to release fragrance and the color turns light brown, add soy sauce and remove from heat.
  
• Sprinkle the sauce and chopped chive / parsley (optional), and serve with mashed potato and vegetables if you like.
  

Notes

For the preparation, the recommended salt amount to sprinkle is about 1% of weight of salmon filet.  So if the salmon filet is 100g, the salt amount will be 1 gram. 

You can sprinkle the sauce over the salmon or lay it under the fish.

Last but not least, you can do the same with white fish as well as salmon. It’s very easy and delicious, so please try it.  If you like to see more fish / seafood dishes, click the link below.

Thanks for reading. Bon Appetit!