Pan-Fried Salmon II

October 18, 2025

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Here's an easy week-night dinner recipe for you!

Salmon is our favourite fish and the one we make most often.

I recommend cutting your portions in half lengthwise or butterflying them to make them thinner - if they're too fat the outside may burn before the inside is cooked.

This is yet another recipe that I don't have measurements for, but I know you can do this anyway!

Pan-Fried Salmon II

Ingredients

salmon filet cut into portions
pink salt
pepper
plain or Italian seasoned breadcrumbs
all purpose flour
oil for cooking
lemon wedges for serving

Directions

Prep your salmon by patting it dry with paper towel. Sprinkle it with salt and pepper on both sides.
Combine breadcrumbs and flour with a fork - start with 1/2 cup of each. The amount you need depends on how much fish you're cooking.
Heat a deep pot (to minimise splattering) over medium heat and put in some oil (I use olive or avocado) just to cover the bottom of the pot. The fish will release some oil as it cooks.
Once the oil is hot, drop in a tiny sprinkle of flour to see if it starts sizzling. If it sizzles, add a few pieces of fish to the pot. Do not overcrowd - you can do this in batches.
Cook for a few minutes on both sides until golden and cooked through.
Transfer the cooked pieces to a plate and cover with foil to keep warm if you have more than one batch. You should not need to add any more oil to the pan - there should still be enough for a second batch.
I also like to put mine on a little rack (see picture above) so it doesn't get soggy on the bottom.
Serve with rice and lemon wedges.