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Pan-Fried Salmon

Love this version, but wanna switch up the flavors? Try swapping limes for lemons and cilantro for dill. Now you've got a latin-inspired salmon that would be perfect served atop cilantro lime rice!

Prep Time

    •    Prep and cook time: 10 minutes
    •    Yield: Serves 4


    •    kosher salt
    •    2 tbsps butter
    •    1/4 c. white wine
    •    2 cloves garlic, sliced
    •    Pinch red pepper flakes
    •    2 tbsps extra virgin olive oil
    •    freshly ground black pepper
    •    juice of 1 1/2 lemons, divided
    •    1 lemon, cut into rounds, for serving
    •    2 tbsps freshly chopped dill, for garnish
    •    4 (6 oz.) salmon fillets, patted dry with a paper towel


  1. In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over.
  2. Add wine, juice of 1 lemon, garlic, and red pepper flakes. Bring to a simmer and cook, basting salmon occasionally with a spoon. When salmon is opaque, remove from skillet. Add butter and remaining lemon juice to pan and whisk to combine with the sauce. Let simmer until thickened slightly, 2 minutes.
  3. Serve fish drizzled with pan sauce and topped with fresh lemon slices and dill.

This great family recipe is thanks to delish Recipes at


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