This perfectly crusted Pan-Fried Salmon Recipe (Keto & Whole30) is a restaurant-worthy meal that’s ready in minutes. Beautifully caramelized on the outside and tender on the inside, enjoy the salmon and citrus fennel salad with a crowd or for a simple family dinner.Jump to Recipe
Recipe For Pan-Fried Salmon
Searing salmon fillets in a pan with just a little oil and salt is all it takes to create a restaurant-worthy dish. In minutes, this Pan-Fried Salmon Recipe is ready to be enjoyed with a simple, yet luxurious, citrus fennel salad. It’s one of the most delicious and nutritious keto-friendly meals you can serve to a crowd with a nice white wine or for a simple family dinner with cauliflower mash and avocado salad.
The caramelized outside and tender, flaky inside of the pan seared salmon are what dreams are made of. Sliced filets are seasoned with just a pinch of salt to help bring out their natural buttery and rich flavors. Finished with a golden-brown crust on the outside, it’ll be impossible to resist digging into the salmon right away!
Is Salmon Healthy?
Salmon not only tastes great, but it’s also super nutritious and full of vitamins and minerals. It’s a great source of omega 3’s, B vitamins, protein, potassium, and so much more!
Pan Fried Salmon Ingredients
- Salmon – I recommend using wild caught salmon because it’s usually higher quality and tastes much better than farmed salmon. Searing the skinless fillets in a pan with a little oil and salt helps form a beautiful golden crust.
- Fennel – Serving the salmon over a freshly shaved fennel salad helps this meal taste much more fresh and substantial. Fennel is crisp, just like celery, but is actually a member of the carrot family! All you need is one fennel bulb to serve this meal.
- Oranges – The peeled orange segments and fresh juice help dress salad and infuse bright citrus flavors without needing an elaborate salad dressing.
How To Sear Salmon Without Skin
- Make the fennel salad: Prep the fennel bulb using a mandolin or a sharp knife.
- Prep the oranges: Peel and segment the oranges. Squeeze the trimmings and membranes for extra orange juice.
- Prep the salmon: Dry the salmon with a paper towel before cutting it into strips. Season with salt on all sides.
- Pan fry the salmon: Heat some olive oil in a skillet over medium-high heat. Place the salmon cut side down and sear until browned. Flip and continue cooking until it’s opaque.
- Assemble and serve: Toss the fennel and citrus together in a bowl and arrange the salad on a platter. Top with seared salmon, fennel fronds, and sea salt, then enjoy!
How Can I Tell The Salmon Is Cooked?
You can tell the salmon is cooked when it looks opaque on the outside and slightly pink on the inside. Touch it with a knife to see if the salmon breaks into pieces; if it flakes, that means it’s slightly overdone.
Tips For Pan Seared Salmon
- Bring the salmon to room temperature 10 minutes before cooking. This will help it cook evenly.
- The fillets shouldn’t need more than 2 minutes per side on the heat.
- Feel free to use butter in the pan instead of oil.
- Once the fish hits the pan, leave it alone. Leaving the fillets to sit in the hot oil is what forms the beautifully caramelized crust on the outside.
- You can garnish or season pan fried salmon with simple seasonings like salt, pepper, lemon juice, and parsley.
- Store the leftover salmon in an airtight container for 3 to 4 days. It can be reheated for a few minutes in a pan on the stove or for a minute or two in the microwave.
What To Serve With Pan-Fried Salmon
Fried salmon is one of the best keto and low carb proteins you can serve alongside healthy side dishes, like cauliflower mash, baked asparagus, or broccolini. Talk about a filling and delicious lunch!
More Easy Keto Salmon Recipes
- Smoked Salmon Avocado Salad
- Baked Parmesan Crusted Salmon
- Homemade Salmon Patties
- Grilled Salmon and Tomato Skewers
If you give this Pan Fried Salmon Recipe a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!
Pan-Fried Salmon Recipe (Keto & Whole30)
- 1 ½ lb salmon, boneless and skinless, cut into equal 8-1” strips
- 2 oranges, peeled, and segmented
- 2 tbsp orange juice
- 1 small fennel bulb, (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish
- 1 tsp sea salt, divided
- 4 tbsp olive oil, divided
Fennel Citrus Salad
- Cut the fennel bulb in half lengthwise, core it, and thinly slice crosswise (using a mandolin or a sharp knife), fronds reserved for garnish.
- To segment an orange, slice off the ends. Following the curve or the orange, cut away the peel and white pith. Then, over a bowl, cut along the membranes to release the segments. Squeeze the membranes for extra juice.
- Using the juices from oranges, add olive oil and 1/4 tsp salt. Whisk together.
Pan Fry Salmon
- Pat dry salmon with a paper towel. Cut into equal 8-1” strips. Season with 3/4 teaspoon of salt on all sides. In a large nonstick skillet, heat olive oil over medium-high heat. Add salmon, cut side down; sear until browned, about 1-2 minutes. Turn salmon; cook until opaque throughout, 1-2 minutes more.
- Toss fennel and citrus together in a bowl along with the dressing. Then, arrange fennel and citrus on a platter. Top with seared salmon and garnish with fennel fronds and flaky sea salt.