how do you panfry salmon?

Answer 1

a little olive oil, add some melted butter, and let it warm on a low
flame

Answer 2

Get a skillet out, and put it on the stove. Turn on the stove. Put a little oil in the skillet. Maybe put a little salt and pepper on the fish, maybe even a little lemon pepper. Place the salmon in the skillet. Do not cook it for very long, because it is very easy to over-cook. Cook it on both sides. I would suggest serving the fish with some fresh fruit, a green salad, and maybe some potato salad, too. Key lime pie is a refreshing dessert that might also go well. Or maybe lemon bars.

Answer 3

mix in a pan 1 tsp. Olive oil,pinch of black pepper,lemon
Skin the salmon
then cook the salmon until the opaque color runs about halfway up the fish then flip it over and fry the other side

Answer 4

Dear Ivorie M,

I think you will enjoy this: in olive oil on medium heat--don't burn it. The salmon should still have that reddish color. You can add green onions if you so desire.

Answer 5

with 1/4 in olive oil

Answer 6

This salmon recipe is melt-in-your-mouth delicious! Fillets of marinated salmon are pan-fried (or barbecued), searing in the flavors and omega-3 goodness of the fish. The salmon is then served with a tangy Thai lemongrass-honey sauce that marries perfectly with salmon's natural flavors. A healthy, delicious, and easy recipe that can be made in under 30 minutes. Great for an everyday dinner entree that even your kids will love.
INGREDIENTS:
2-4 salmon fillets (if making more, double the marinade/sauce recipe) - if frozen, thaw in a bowl of cool water
1-3 Tbsp. canola oil (or other vegetable oil) for frying
MARINADE/SAUCE:
1/2 cup rice vinegar (or sustitute white vinegar, or apple cider vinegar)
1/4 cup honey
4 cloves garlic, minced
1 fresh red chilli (de-seeded for less heat), minced or finely sliced
1 Tbsp. fish sauce
1 Tbsp. soy sauce
1 tsp. dark soy sauce
1 Tbsp. prepared lemongrass (find in frozen sections of Asian grocers) - mince or slice finely if using fresh lemongrass
GARNISH:
handful of fresh coriander or flat-leaf parsley
PREPARATION:
To make the marinade/sauce, place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil. Reduce the heat to medium and allow to simmer for 10 minutes, uncovered.
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The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks. The scent always reminds me of my mother's canning, so for me the scent-memory is a good one!). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
Place salmon fillets in a flat-bottomed pan or cassarole dish (so that fillets aren't piled on top of each other). When the sauce/marinade has cooled slightly, spoon 2 Tbsp. over each fillet, 1 per side. Allow to marinate in the refrigerator several minutes while you heat up the frying pan (or several hours/overnight).
Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).
When pan is hot, add 1-2 Tbsp. oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.
Allow fillets to fry at least 1 minute before turning them. Tip: if you turn the fish too soon, it will stick - allow it to "sear", and it will come freely away from the bottom of the pan.
Fry the fish 3-5 minutes, depending on the thickness of the fish. Salmon is done when inner flesh is white and no longer transparent.
When fish is done, arrange on serving platter or plates. Spoon a little of the sauce over each fillet - enough to make it "shine". Place the rest of the marinade in a side dish and serve as a dipping sauce.
Serve with Thai jasmine-scented rice, or a Thai salad if you're watching your carbs. Enjoy!

or

Pan fried Salmon with Pancetta and Spring Vegetables with Basil Oil
Salmon together with pancetta ,spring greens and new potatoes make a main course that is certain to satisfy.

Recipe Information:
Serves: Salmon Portion Course Cooking Method Preparation Time:
2 Fresh Salmon, Fillet Main Fry Less than 30 minutes

Ingredients:
250g baby new potatoes
100g pack asparagus tips
100g purple sprouting broccoli or spring greens
20g pack fresh basil
2 x 15ml spoons olive oil
salt and freshly ground black pepper
300g pack of 2 skinless, boneless salmon fillets
1/2 x 100g pack sliced smoked pancetta
Method:
Cook the potatoes in lightly salted water until tender. Meanwhile, steam or boil the asparagus and broccoli for 5 - 8 minutes until tender.

Place 3/4 of the basil leaves in a blender with the oil and seasoning and blend until smooth. Alternatively, crush the basil in a pestle and mortar or simply finely chop with a sharp knife. Brush the salmon fillets with a little olive oil and panfry for 4 - 5 minutes each side until cooked through and golden. Fry the pancetta for 1 minute each side until crispy.

Serve each salmon fillet on a bed of the vegetables and remaining basil leaves and drizzle over the basil dressing. Season to taste and serve with the crispy pancetta on top.

Answer 7

I sprinkle Mesquite seasoning on mine, saute in olive oil, and my hubby loves it!

Answer 8

very slowly in a frying pan

Answer 9

Skin down to start....keep the lid on.......turn it only once.

Answer 10

why would you want to ruin it,, smoke it out