Pan-Fried Coho Salmon Steak
Fragrant and very appetizing for everyday meals or celebrations. Pan-fried coho salmon stays tender and juicy with rosemary aroma—an easy quick dish.
Updated : 03 February, 2026
Easy
About 30 min.
Ingredients
1 kilograms
Coho salmon
30 milliliters
Vegetable oil
to taste
Salt
to taste
Ground black pepper
1 teaspoon
Dill
50 grams
Lemon
20 grams
Fresh rosemary
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 a coho salmon steak? Prepare all the ingredients. For this recipe it’s better to use fresh, not frozen fish, otherwise it may turn out dry. Choose spices and herbs to your taste - thyme and rosemary pair especially well with fish. Instead of dill seeds, you can use ground coriander or cumin.
Step 2
You can buy ready-made steaks or cut the fish yourself into portions 2-2.5 cm (about 3/4-1 in) thick. Rinse the steaks, pat them dry with paper towels, rub with salt and pepper on all sides, and leave to marinate for 5-10 minutes.
Step 3
For frying, a grill pan works best—then the fish will be not only tasty but also lovely looking. Brush the pan with vegetable oil and heat over medium heat.
Step 4
Put the rosemary sprigs into the oil and fry lightly for a couple of minutes so the oil absorbs the rosemary aroma.
Step 5
Move the rosemary to the edge of the pan and place the fish steaks in the pan. Sprinkle with dill seeds and fry over medium heat for 5-7 minutes.
Step 6
Flip the fish and fry for about 5 more minutes. To check doneness, pierce the steak with a wooden skewer or toothpick: if the juice runs clear, the fish is ready. Turn off the heat and let the steaks rest in the pan for 10 minutes.
Author note
Share the recipe
