Fried salmon

The most classic preparation method for salmon, with the success determined by whether it has been cooked to perfection.

Fried salmon

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!


As needed:


salmon fillet, with skin



salt and pepper



olive oil or clarified butter

Preparation method

  • Season the salmon fillets with salt and pepper.
  • Heat the olive oil or clarified butter in a frying pan.
  • First fry the salmon on the skin until crispy.
  • Turn over the salmon and briefly fry on the other side.
  • Turn off the heat and set aside in a warm place to cook to perfection.
  • The salmon can be pink.

Serving suggestions

  • Serve with classically prepared white asparagus, Hollandaise sauce, and potatoes.
  • In a composition with components of potatoes, tomatoes, and a tarragon sauce.

Previous page