Pan Fried Salmon


Salmon is hands down my favorite fish – for its buttery flavor, flaky texture, and myriad of health benefits. It’s also super easy to cook! I like keeping frozen wild caught salmon on hand for quick weeknight dinners with a serving of vegetables, quinoa, skillet potatoes or salad. Its the perfect way to stick to my low carb diet.

I start with skinless filets, thawed in under 10 minutes in room temperature water.

Then I season both sides of my salmon generously with salt, pepper and Herbs de Provence. You can use whatever seasonings you like. Bourbon sugar is a good one too!


Warm up a pan over medium-high heat. Melt 1 tbs of butter in the pan, and add 1 tbs of extra-virgin olive oil. When the oil is shimmering, lay the salmon in the pan and tilt the pan to pool the butter and oil around it. Cook for about 5 minutes, depending on thickness, continuing to pool the butter and oil around the filet for nice, crispy edges.


You’ll see the color of the filet changing as it cooks through; its get lighter as it cooks. When its cooked about 3/4 of the way up, flip the salmon and cook for about a minute more, depending on thickness. You don’t need to cook this side nearly as long or you risk overcooking it.

Transfer salmon to a plate and let sit for 1-2 minutes before eating so the juices can settle.

Serve with lemon wedges for extra flavor.