Pan-Fried Salmon

You can pan-fry salmon fillets with or without the skin depending on what you like. When cooking the side with skin, allow salmon to cook a little longer.

INGREDIENTS | YIELDS 4 servings

  • 4 tablespoons olive oil
  • 1 large lemon
  • 4 8-ounce salmon fillets
  • salt and pepper to taste
  1. Heat olive oil in a large skillet on medium heat.

  2. Squeeze lemon liberally over salmon fillets on all sides.

  3. Season fish with salt and pepper and place on pan.

  4. Cook fish on both sides until it browns.

Per Serving

  • Calories: 685
  • Fat: 39 grams
  • Protein: 79 grams
  • Carbohydrates: 1 gram
  • Cholesterol: 218 milligrams

Choosing Salmon Fillets

You want to purchase a salmon fillet that is about 1″ thick, preferably a center cut. Salmon is naturally a rich pink color. The larger the fish, the more likely you will find bones in a fillet. Before cooking, hold a pair of pliers and run the finger of your other hand down the fillet, against the grain. Whenever you feel a bone, press down close to it. It will pop up, and you can then pull it out with the pliers.

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