Juicy Pan-Fried Pink Salmon Steaks
Perfect for a romantic dinner and for a festive table! Amazingly tasty and juicy pan-fried pink salmon - quick and simple. You won’t need many ingredients for the steaks: salt, a pepper mix, lemon, and fish - that’s basically it for a stunning result!
Updated : 23 December, 2025
Easy
About 20 min.
Ingredients
750 grams
Pink salmon steak
1
Lemon
to taste
Ground black pepper
to taste
Allspice
to taste
Red pepper, ground
to taste
Dried rosemary
1
Rosemary
2
Garlic
to taste
Salt
5 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to pan-fry pink salmon steaks? First, prepare the fish. If you have a whole fish, scale it, remove the innards and the gills (gills can make the fish taste bitter). Cut the fish into steaks about 2-3 cm thick (about 3/4-1 1/4 in). If you’re using store-bought frozen pieces, take them out in advance and thaw.
Step 2
Pat the salmon steaks dry on all sides with paper towels to remove excess moisture. Salt each piece on both sides and season with allspice and ground red pepper. Sprinkle with a pinch of dried rosemary - it pairs great with pink salmon. Let the fish marinate for 10-15 minutes.
Step 3
Pour refined vegetable oil into a heavy-bottomed, high-sided skillet and heat it well. If you like, add a couple of garlic cloves and a sprig of fresh rosemary to the oil. Add the salmon steaks, reduce the heat to medium, and fry uncovered until half-cooked for 3-5 minutes (I cooked about 3 minutes). When the garlic and rosemary turn golden, remove them - they’ve done their job.
Step 4
Flip the steaks and fry until done (another 3-5 minutes).
Step 5
Transfer the cooked steaks to a plate and drizzle with freshly squeezed lemon juice. Serve with fresh vegetables and salad.
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