Pan-Fried Salmon is ready in minutes and tastes like you’re enjoying some five-star dining! Serving this flaky, tender, extremely easy fillet ‘o fish as your main is the way to go whether you’re in a hurry or just don’t feel like spending a ton of time in the kitchen (we get it, it happens). So, gather your favorite simple sides or a big bowl of leafy greens and chow down on some Pan-Fried Salmon! You’ll be glad you did!

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  • 2 (3-ounce) fillets salmon, skin-on
  • sea salt, to taste
  • 2 tablespoons olive oil


Step 1 –Rinse the salmon fillets and pat them dry thoroughly with paper towels.

Step 2 –Season the salmon fillets with the sea salt.

Step 3 –Heat the olive oil in a large skillet over medium-high heat.

Step 4 –Cook the salmon fillets, skin-side up, in the skillet until the flesh is golden-brown, about 5-7 minutes.

Step 5 –Flip the salmon fillets and continue cooking until their skin is slightly browned, about 5 minutes.

Step 6 –Use a slotted spatula to transfer the salmon to a resting plate and leave the drippings in the skillet.

Step 7 –Peel the skin off the salmon fillets.

Step 8 –Fry the salmon skin in the drippings in the skillet until they are crispy, about 2-3 minutes.

Step 9 –Serve the salmon fillets with the crispy skin.