To pan fry salmon, allow 6 to 8 minutes for a fillet that is 2.5 cm thick: 4 to 5 minutes on the skin, then 2 to 3 minutes on the other side. Is your piece thinner or thicker? Check the chart below.
How long should you pan fry salmon?
The cooking time depends on the thickness of the fillet. These times apply to medium to high heat, with the salmon skin side down first.
| Fillet thickness | Skin side | After flipping | Total |
|---|---|---|---|
| 1.5 cm (tail piece) | 3 min | 1 to 2 min | 4 to 5 min |
| 2.5 cm (fillet of about 150 grams) | 4 to 5 min | 2 to 3 min | 6 to 8 min |
| 4 cm (thick centre cut) | 6 to 8 min | 3 to 4 min | 9 to 12 min |
| Skinless fillet (150 to 170 grams) | 3 min on the presentation side | 3 to 4 min on low heat | 6 to 7 min |
Every pan and every hob responds differently. If in doubt, measure the core temperature at the thickest point of the fish. For help choosing a pan, read our guide which pan for which dish.
What internal temperature should salmon reach?
Salmon is juicy and light pink at an internal temperature of 52 to 55°C. Prefer it more translucent or fully cooked? Use this chart.
| Doneness | Internal temperature | What the salmon looks like |
|---|---|---|
| Translucent | 50 to 52°C | The centre is still glossy and soft |
| Juicy | 52 to 55°C | Light pink, the flesh just starts to flake |
| Fully cooked | 60°C | Opaque all over and firmer |
From 65°C, salmon turns dry. If you are pregnant, the US FDA advises cooking fish to an internal temperature of 63°C.
How do you get crispy salmon skin?
- Pat the salmon thoroughly dry with kitchen paper, especially the skin.
- Season both sides with salt and pepper, the skin a little more generously.
- Heat a splash of oil in the pan over medium to high heat.
- Place the salmon skin side down in the pan and press it briefly so the skin stays flat.
- Leave the fish in place until the skin is crisp and the salmon has changed colour about two thirds of the way up.
- Flip the salmon and cook the other side briefly, until the centre reaches the temperature you want.
Why does salmon skin stick to the pan?
The skin usually sticks for one of these three reasons:
- The skin is wet. Moisture steams the skin instead of frying it, so it stays soft and grips the pan.
- The pan is still too cold. In a pan that is not properly preheated yet, the fish loses moisture and the skin softens.
- You flip too early. Until the skin is crisp, it holds on to the pan.
Skin still sticking? Look at the pan: a worn nonstick coating holds on to the fish. Read how to make a nonstick pan last longer.
Which pan is best for salmon?
A frying pan with a nonstick coating makes pan frying salmon easiest: the skin releases as soon as it is crisp and the fish stays whole when you flip it. In the CuliStack 25 cm frying pan you can fry two fillets at once, with space between them so they fry instead of steam. The pan has a three layer nonstick coating and works on induction, gas, ceramic and electric hobs.
Cooking a thick piece? Crisp the skin in the pan, click off the ClickGrip detachable handle and let the fish finish in the oven until the core temperature is right. The pan goes in the oven up to 220°C once the handle is off. Find more pans for every job among our individual pans.
Frequently asked questions about pan frying salmon
Should you start salmon skin side down?
Yes, start on the skin. That is where most of the cooking happens: the skin turns crisp and the fish cooks gently from the bottom up.
Can you pan fry salmon without skin?
Yes. Fry the presentation side first for about 3 minutes over medium to high heat, flip the salmon and let it finish on low heat in 3 to 4 minutes. For an even gentler method, try poaching: read poaching fish and eggs step by step.
Should you fry salmon in oil or butter?
Start with oil over medium to high heat. For a buttery flavour, add a knob of butter on low heat at the end and spoon it over the fish.
