Salmon fillet in a frying pan

This simple dish is a good candidate for inclusion in the cookbook, as the simplicity and speed of cooking make it ideal for a family menu. Especially if the main cook of the family does not have enough time to stay at the stove for a long time. Such fish is cooked quickly, it turns out very tasty, satisfying and nutritious.

Another important advantage of the dish is that the fish cooked in this way is combined with almost any side dish. You can cook potatoes for it - boil it, fry it or bake it. Cereals are also quite suitable - rice, wheat or bulgur. Pink salmon will be good and supplemented with pasta. Fresh. fried or baked vegetables will also be in place.

Do not forget about sauces suitable for fried fish. The site has a large number of recipes and you can choose any one to your taste.

So, let's start cooking. First of all, I wash the fish, and we need fillets, under running water and try to get wet as much as possible with paper towels so that there is no excess moisture left. Excess moisture can spoil fried fish. Cut the fillets into portions, put them in a deep bowl.

Sprinkle the fish with salt and crushed black pepper, add paprika. Smoked is better, but you can sprinkle it with ordinary or do without it at all. Mix everything well, rub the seasonings into the fish flesh with your hands, try to distribute all the additives evenly.

Put a large frying pan on medium heat, pour vegetable oil and a little butter into it, heat them. When both oils become hot, put the fish pieces in the pan. Fry the fillet for 5-6 minutes without shifting, then turn the fish over and fry for another 4-5 minutes. The time may be slightly different - we are guided by the desired degree of "zazharistosti".

That's it, the fish is ready! We serve the fried salmon fillet hot.

Bon appetit!

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .