A few weeks back, I posted an instagram photo of the pan-fried salmon I whipped up at Jon’s house for a simple fuss-free dinner! Some of my friends asked me about the recipe and method, so I figured I’ll post about it! It’s not really a recipe, since there’s only 2 ingredients. So this post will kind of be like a real basic intro for beginners! (even though i’m not an expert myself lol)
So here’s the 2 ingredients: Salmon Fillet & Garlic Salt
For the salmon fillet, I always get the ends of the fish as seen above, instead of the thicker portions. This is for more even cooking!
So the first step would be to rub garlic salt on both sides of the fish. The portion is really up to you! I prefer saltier fillets so I normally put 0.5 teaspoon for the whole fish. But you can adjust accordingly.
Next would be to start pan frying it! I normally use 1 teaspoon of olive oil to grease the pan so that the salmon won’t stick. Slide the salmon with the skin facing down once the oil is hot. Turn the heat to high if you want a crispy skin.
Wait till the salmon is about 1/2 cooked (you can tell from the color of the salmon, just like in the first photo), and flip the salmon over. Remember to monitor your fillet and make sure that the skin doesn’t burnt.
Once you flip it over, turn the heat down to slowly cook through the fish, so as to retain the moisture. Then make sure the color changes in the middle and serve! AND THAT’S IT! EASY PEASY!
Salmon with moist, succulent flesh and a crispy skin.. it’s the perfect pan-fried salmon ever! And the key is really the garlic salt rub! It really goes so so well with salmon! And of course, cooking the skin first to make it crispy and monitoring your fish such that it does not overcook! YUMS.
I placed the salmon on a bed of grilled asparagus (I air-fried it instead), and some homemade dill sauce. If you are interested, the dill sauce is really easy to make as well! Here’s the ingredients, just mix them all up:
1⁄2 cup non-fat greek yogurt
1⁄2 cup sour cream
1 pinch salt
2 tablespoons dill, finely chopped (I used the dried ones)
*Note that this makes a lot of sauce, probably for 10 fishes. So do remember to proportion it correctly!
Till then, stay hungry! ❤