A 2 Pan Roasted Salmon recipe that is absolutely delicious and super easy to make!

When it comes to a simple, quick meal of the week, salmon fillets are always in my regular lineup. These mega gourmet recipes and my impeccable technique will allow you to achieve extremely tender and delicious pan-fried salmon fillets with deliciously crispy pan-fried skin!

While it’s certainly not the only way, I prefer to stick to 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. The best results are obtained when the fish is cooked on a very hot surface, preferably using non-stick pans. The best thing about pan seared salmon (besides the hassle-free process and super-fast cooking time) is the skin. Allow about 8 minutes per side of the pad and you’ll be rewarded with perfectly crispy skin every time!

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

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

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

  • Do not start with a cold fillet: a cold salmon fillet straight from the refrigerator is not suitable for a hot pan. When cold fish is added to a hot dish, the fillets catch immediately and cook unevenly. Instead, take the fish out of the refrigerator about 15 to 20 minutes before you start cooking to bring it closer to room temperature.
  • Make sure the fillets are dry: Use a paper towel or clean kitchen towel to pat the salmon fillets dry before adding them to the pan. Fillets are more likely to stick to the pan when moist or wet, 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 to medium, but get the pan hot before anything touches it—really, really hot. Pour in a thin layer of oil and heat until shimmering. Make the perfect salmon with my tips.

Pan-fried salmon with lemon garlic and asparagus.

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

Healthy, fast and tasty. This Lemon-Garlic and Asparagus Salmon is ready in less than 10 minutes and is bursting with delicious lemon-garlic and buttery flavors. If you’re looking for a quick and easy weeknight meal, you’ve found it. This lemon-garlic and fatty salmon and asparagus is as simple as it gets. No preparation required and ready in minutes. Plus, it’s all made in one pot. Salmon, asparagus, and garlic are caramelized in a flavorful frying oil, then lemon takes this dish to the next level.


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

Only two preparation steps!

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

Pan-fried Curry Salmon Steak.

pan seared salmon pan seared curry salmon with lemon sauce recipe

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


  • 500 g of fresh salmon cut into 4 pieces
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • 1/2 medium onion chopped
  • 1 tablespoon of butter
  • 2 cloves of chopped garlic
  • two tablespoons of Thai red curry paste
  • 1/2 cup root matchsticks
  • 1 cup finely chopped broccoli
  • 1/2 teaspoon fish sauce (optional)
  • 150 g whole coconut milk
  • 1/2 teaspoon brown sugar
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime juice
  • 2 tablespoons torn/chopped fresh basil


  1. Cut the salmon into 4 equal pieces. Pat both sides dry with paper towels and season with salt and pepper.
  2. Add oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prepare the carrots and broccoli.
  3. Cook the salmon, skin side down, for 5 minutes. Turn it over and cook for another 2-3 minutes (the fish should be almost cooked). If the fish gets stuck 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 peel the salmon before putting it back in the pan.
  5. Pour a little oil into the pan, leaving about a tablespoon. Add the onion to the pan and fry for about 3 minutes (it should be lightly browned). Stir in the curry paste and garlic and cook for 1 minute.
  6. Add the fish sauce, coconut milk, sugar, carrots and broccoli. Lather gently for about 5 minutes. The vegetables should be slightly crispy, but if you like, you can cook them a little longer. Stir in the lime juice, then return the fish to the pan. Add more salt and pepper as needed. Allow to warm for a few minutes. Sprinkle with basil and cilantro and serve immediately.

Also read: Salmon and papillote and refreshing syrup

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