Pan Fried Salmon Recipe

5 from 1 vote

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.

Prep Time10

Cook Time5

Total Time15

Course: Dinner, Main Course

Cuisine: American

Keyword: pan fried salmon

Servings: servings

Calories: 418kcal

Author: Lena Gladstone

Ingredients

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

Instructions

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.

Dressing

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.

Video

Notes

Bring the salmon to room temperature about 10 minutes before cooking so it cooks evenly.
Pat the salmon dry before seasoning to help achieve a golden, crispy crust.
Once the salmon hits the pan, let it cook undisturbed for 1 to 2 minutes per side to develop a proper sear.
The salmon is done when it turns opaque on the outside and just slightly pink in the center. It should flake easily with a fork.
Cut the fennel as thinly as possible using a mandolin or sharp knife to keep the salad light and crisp.
Toss the fennel and citrus just before serving to keep the textures fresh.
Serve with low-carb sides like cauliflower mash, asparagus, or avocado salad, or pair with risotto, gnocchi, or rice for a more filling option.
Store any leftover salmon in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a pan or microwave.

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Nutrition