Panfried Salmon

This preparation pairs nicely with a light salad of baby greens or arugula.

Serves 4


  • 1 to 1 1/2 pounds wild salmon fillet, cut into four portions

  • Spring mix or arugula - four large handfuls

  • Teardrop cherry tomatoes


Decide if you'd like to have a breading on your fish. Sometimes I enjoy a light cornmeal breading (1 T each cornmeal and flour, plus pinches of salt, pepper and paprika) and other times, like in the spring, I prefer to go without.

Choose a pan you're comfortable with - nonstick is somewhat easier and requires less oil, but cast iron is so fantastic for cooking fish. Choose a pan with lots of room to ensure proper cooking - at least a 10-inch pan for 2 - 3 fillets.

Preheat the pan and add some olive oil - 1-2 t for a nonstick pan and upwards of 2 T for cast iron.

Prep fillets: remove skin, rinse with icy cold water and pat dry. Dust with kosher salt and fresh ground pepper (or substitute a breading here).

When the oil is nice and hot, add the fish. Cook over medium high heat for about 3 minutes, then carefully flip and cook another minute or two. Allow the fillets to rest a bit before plating.


A light, lemony dressing works well here. I also like to have some delicious teardrop tomatoes with this meal, if I can get them.

In a large mixing bowl add

  • 5 T olive oil

  • 2-3 T fresh lemon juice

  • Salt and pepper

Add 4 large handfuls of arugula or spring mix (I buy it by the handful, estimating portions myself at the market) and mix to combine.

Using your hands or tongs, place a mound of greens in the center of each plate. Scatter a handful of tear drop tomatoes on each plate and top with a piece of salmon. Serve immediately.

copyright 2008-ad infinitum Katie Fairbank