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Pan Fried Salmon Recipe

Here is our pan fried salmon recipe unfolding in detail. You need nothing but a good heart to recreate this divine dish at home.
Prep Time8 mins
Cook Time7 mins
Total Time15 mins
Course: Main Course
Cuisine: Global
Keyword: how to cook frozen salmon, how to make pan fried salmon, Pan Fried Salmon, Pan Fried Salmon Recipe
Servings: 4 servings
Calories: 452kcal
Author: Luna Regina


  • 26 oz boneless salmon cut into 4 fillets, thawed
  • 1/2 tsp salt divided into 2 equal portions
  • 1/2 tsp pepper divided into 2 equal portions
  • 3 tbsp olive oil divided into 2 and 1 (to make dressing and sear salmon)
  • 1/2 tbsp honey
  • 1/2 tsp traditional Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1 tbsp unsalted butter
  • 8 oz canned chickpeas
  • 1 oz arugula washed
  • 0.5 oz radish sliced
  • 8 oz fennel bulb sliced
  • 0.5 oz grated parmesan cheese
  • 2 tbsp parsley chopped


  • Combine 1/4 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil, 1/2 tbsp honey, 1/2 tsp mustard, and 1 tbsp lemon juice in a bowl.
    step 1: Make the dressing
  • Season 26 oz boneless salmon with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp oregano and let sit for 5 minutes.
    step 2: Season the fillets
  • While it’s marinating, melt 1 tbsp butter in a pan over medium heat and stir in 8 oz chickpeas. Cook them for 2 minutes or until they’re tender and fragrant.
    step 3: Cook the chickpeas
  • Place the chickpeas aside and in that same pan, heat 1 tbsp olive oil over low heat until it’s hot. Place the salmon skin side down and cook for 5 minutes or until the skin is crisp and golden brown. It helps to keep the slices close to each other so they don’t fall on their side. When it’s golden, turn off the heat and allow the residual heat to cook the fish thoroughly.
    step 4: Fry the salmon
  • In a large bowl, toss 1 oz arugula, 0.5 oz radish, 8 oz fennel, and chickpeas with the prepared dressing.
    step 5: Mix the salad
  • Plate by placing a measured amount of salad in the middle of a serving dish. Grate 0.5 oz parmesan on top of the salad. Place one salmon fillet on top and garnish with parsley. Serve hot and enjoy.
    step 6: Assemble and dig in


Serving: 1serving | Calories: 452kcal | Carbohydrates: 16g | Protein: 46g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 602mg | Potassium: 990mg | Fiber: 4g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 13mg | Calcium: 94mg | Iron: 2mg