Fried Salmon with Lemon Garlic Sauce

I warned you all that you would be seeing a lot of salmon recipes this year, as we enjoy the bounty of my hubby’s Alaskan fishing trip, and here’s another!  My husband was curious about frying salmon without the skin on, like other fish we eat.  He adapted this simple recipe from Café Delites and it was terrific!  It is a little crispy on the outside and moist on the inside.



  • 28 ounces skinless salmon filets, skin removed
  • Salt and pepper , to season
  • 3 tablespoons lemon juice , divided
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 8 cloves garlic , finely chopped or minced
  • 4 tablespoons fresh chopped Italian parsley leaves , divided
  • Lemon slices of half a lemon


  1. Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavor in.
  2. Remove skin from the salmon with a fillet knife like you would a walleye. Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
  3. Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices.  Stir the butter and garlic around each filet.
  4. Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your taste, and add more lemon juice if desired.

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