Dear Readers, I’m standing in my kitchen today, and I’m thinking about you
You want the same things I do. You want to take care of yourself and your family with good food every day and you want your every day food to be good.
Many of you have limited time to do it all. You either work full time outside of the house, or you are work at home moms. While the idea of standing in the kitchen cooking long loving meals is appealing, it’s not real life. A family eats 21 times a week, 90 times a month, and I know sometimes you have to order pizza or get out cans of soup. Some of you are worried about your weight, your health, your mood swings, your family’s health and your food budget. I face these same things every day myself.
I think of you a lot and the food and kitchen trials and joys you face. Your life motivates me to try harder to simplify food, while keeping it wonderful. I don’t think this would be my 600th post if I didn’t care about you. You, my dear readers, are my driving force. You are out there in over 200 countries, and I can tell by my most popular posts what you are looking for the most. You really want the same things I want.
You need help with the basics. You want to eat healthy. You enjoy comfort foods, and you write me to tell me about your family’s happiness when a recipe works. You want homemade. You want your own cooking to improve. You love your family. You are looking for ways to save money and time in the kitchen, while still enjoying life’s food process.
This is why I took the time today to show you how to make something so simple, wonderful, healthy and surprisingly Pinterest worthy.
Pan Fried Salmon. It is fast and it is amazing and it really takes only ten minutes start to finish. I showed you here how to make salmon on the grill, but that’s not possible for everyone year round. For all the fancy fish recipes in which one could drool over, this is the one to put into your cooking rotation. Why?
Salmon is healthy, with good fat, which makes it satisfying and filling. It is readily available. Wild salmon can be found on sale. When I see that, I buy several pounds and freeze them. I’m no fool. This piece of salmon cost me $11. You may think that’s too much, but it is filling enough to feed 4 people.
This is an easy recipe that you can put your own spin on. I make mine with Zack’s jalapeno peach sauce. Some days I just use salt pepper and olive oil. You can add maple syrup or brown sugar. You can go very sultry and serve with an olive tapenade. You can use chile oil or a mixture of sriracha and olive oil. You can use a prepared mustard. All of these applications take only an extra minute or two.
The only tricky part of salmon is removing the bones. Please make sure to do that. If that is offensive, there is a Nova Scotia farmed salmon that Whole Foods sells. It’s the only farmed salmon I’ll eat and it’s divine, more fatty, very gentle flavor. Today I made wild coho salmon. I talk about wild salmon and the one kind of farmed salmon I will buy in this article on how to grill salmon perfectly.
So why pan fry instead of oven fry? I like the crispy skin that pan fried salmon affords. I put the salmon skin down in a hot pan, reduce heat to medium for five minutes and turn over for three minutes. Turn back over, and you should have a beautiful pan fried fish.
Here’s the best advice I can give you. Don’t over cook your pan fried salmon. Take it off at 8 minutes. You can always put it in the oven at 375 if it’s not done enough. However, overcooked salmon is dry and fishy tasting. Getting it exactly right might take a time or two, because different sizes will cook differently. This salmon was a full pound and an inch thick.
This salmon looks as good as it tasted. We ate it all, including the crispy skin. Serve with this healthy kale salad made with sweet potatoes and maple dressing. The salad can be made hours in advance, including dressing, so keep in mind that pan fried salmon can be also be a perfect dinner party idea for busy people.
More Salmon Recipes
- 1 pound salmon
- 1 tablespoon olive oil or coconut oil
- ¼ cup Zack's jalapeno peach sauce (can use peach preserves) optional
- Heat oil in pan on medium high heat.
- Remove bones from salmon. I run my finger up against the bones and they pop forward. Remove with tweezer or your fingers.
- Season with salt and pepper.
- Spread peach sauce on salmon. Let it rest at room temperature for 20-30 minutes, although this is not necessary if time is an issue.
- Place in hot pan skin side down. turn to medium. Cook 5 minutes.
- Turn over. Cook for 3 minutes.