Pan-fried salmon

Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper

  • Prep:1 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 524
  • fat 44g
  • saturates 15g
  • carbs 0.3g
  • sugars 0.3g
  • fibre 0.3g
  • protein 31g
  • salt 0.17g


  • 2 x 150g salmon fillets (about 4cm thick), skin on
  • ½ tbsp olive oil
  • 20g unsalted butter
  • ½ lemon, juiced


  1. Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

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