Pan-Fried Fish Fillets Or Steaks

Name: Pan-Fried Fish Fillets Or Steaks
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: World
Ingredients: 1½ to 2 pounds skin-on fish fillets or steaks, at least 1 inch thick; Salt (if not brined) and black pepper; 2 tablespoons vegetable oil; 1 (Salsa Verde, Yogurt-Dill Sauce, or Fruit Salsa)

10m Prep Time
10m Cook Time
20m Ready In

Cuisine : World
Course : Dinner

4 servings Our favorite way to cook salmon fillets. Most of the frying occurs on the skin side, which gets nice and crispy.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(4 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1½ to 2 pounds skin-on fish fillets or steaks, at least 1 inch thick
Salt (if not brined) and black pepper
2 tablespoons vegetable oil
1 (Salsa Verde, Yogurt-Dill Sauce, or Fruit Salsa) (opens in new tab)
- 1 cup packed fresh parsley leaves
- ½ cup extra-virgin olive oil
- 3 tablespoons drained capers
- (Up to 6 anchovy fillets)
- 2 garlic cloves, chopped
- 1 tablespoon red wine vinegar or lemon juice
- ½ teaspoon whole-grain mustard
- (½ teaspoon red pepper flakes)
- Salt to taste
Sub-recipe steps
1. Combine in a food processor: 1 cup packed fresh parsley leaves; ½ cup extra-virgin olive oil; 3 tablespoons drained capers; (Up to 6 anchovy fillets); 2 garlic cloves, chopped; 1 tablespoon red wine vinegar or lemon juice; ½ teaspoon whole-grain mustard; (½ teaspoon red pepper flakes); Salt to taste
2. Blend to a uniform consistency, but do not process to a puree. Adjust the seasonings. The sauce will keep, covered and refrigerated, for up to 1 week. Serve at room temperature.

Let's Prepare

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Gather these ingredients — no prep needed yet.

1½ to 2 pounds skin-on fish fillets or steaks, at least 1 inch thick
Salt (if not brined) and black pepper
2 tablespoons vegetable oil
1 (Salsa Verde, Yogurt-Dill Sauce, or Fruit Salsa)

Let's Cook

Step 1.

Have ready: 1½ to 2 pounds skin-on fish fillets or steaks, at least 1 inch thick
Step 2.

Brine or dry-brine, if desired, and pat dry. Sprinkle with: Salt (if not brined) and black pepper
Step 3.

Heat in a large skillet over medium-high heat until shimmering: 2 tablespoons vegetable oil
Step 4.

For fillets: Lay the fish skin side down in the skillet and press gently on the top of the fillets with a spatula for the first 30 seconds. Cook until the skin is deep brown, 5 to 7 minutes. Turn the fish and cook for about 1 minute more for medium-rare to medium or 2 minutes for well-done.
Step 5.

For steaks: Cook the fish on one side for 4 minutes, turn, and cook for 4 minutes more, or until the internal temperature in the center of the fish reads 125° to 130°F. If desired, serve with: (Salsa Verde, Yogurt-Dill Sauce, or Fruit Salsa)