Perfect Pan Fried Salmon with Spring Vegetables & a Simple White Wine Sauce
Perfect pan fried salmon with super crispy skin and moist and flaky meat served with tender spring vegetables and an incredibly simple and crazy delicious, 2 ingredient white wine sauce.
It’s WAY easier than you think, ready in about 20 mins (including prep time!) and will be the best salmon you have ever tasted!
Great for a dinner party or for a quick weeknight dinner with your family.
This post for perfect pan fried salmon & a simple white wine sauce was sponsored by Woodbridge by Robert Mondavi Wines. All opinions, as always, are our own. Enjoy and drink responsibly.
Why Pan Fried Salmon is the BEST
Pan fried salmon is my personal favorite way to eat salmon. In fact, its hard for me to eat it any other way, except maybe when it’s done on the bbq. I love how its crispy on the outside and tender on the inside. When I make salmon, this is always how I make it.
Not only does this method cook the salmon perfectly, its also super quick! This makes it a good choice for either dinner for the family after a long day at work and also for having friends over.
Either way, my job in the kitchen is done lickety split and I get to enjoy my company or relax on the couch and watch a show before bed.
This dish is restaurant pretty on the plate with its crispy skin, and its so easy that I know you will get it perfect the very first time! It looks impressive and fancy without being complicated to make. We LOVE recipes like that and I’m sure you do too.
Can You Eat Salmon Skin?
Yes! You can. Some people really love it and especially when its crispy. It is loaded with omega 3’s so its actually quite good for you as well. However, neither Debbie or I are a fan and so we choose not to eat it, but we still like to cook our salmon with the skin because it protects the salmon from drying out when you cook it.
Plus the crispy skin on top looks pretty fancy!
How to Pan Fry Salmon with Crispy Skin
- dry your salmon fillets well with paper towel or a clean towel. Sprinkle both sides liberally with salt and pepper. If you have the time, cover the salmon and let it sit in the fridge for an hour. If not, not to worry. Either way, make sure its completely dry when it goes in the pan.
- get out your frying pan. We LOVE our stainless steel frying pans for this recipe. They enable us to get a kick ass sear on any meat. Great for crispy edges which is exactly what we want here.
- heat up your pan and add some oil. Your pan should be hot, but not so hot that it burns the oil. Start with a medium heat. The oil should shimmer with the heat, but not be smoking.
- add the salmon, skin side down, in the pan, making sure to lower the salmon away from you so you don’t splatter oil on yourself. (picture 1)
- let the salmon cook for 6 mins, pushing down gently on the fillets with a flipper. DON’T be tempted to peek underneath. Let it alone to do its thing. After the time is up, flip the fillets carefully and cook for 2 mins on the other side. (picture 2)
- remove the salmon from the pan and let it rest, uncovered, for 5 mins while you make the white wine sauce and the vegetables.
- add the shallots and carrots. Then add the wine. (picture 3)
- let the wine reduce and then add the butter. (picture 4) Add the asparagus and peas and cook for 2 mins (picture 5). Add the tomatoes and cook for 1 min (picture 6)
How Long to Cook Salmon in a Pan
This method will give you the most tender and perfectly cooked pan fried salmon you have ever had. Our salmon was about 1 1/2 inches thick. If yours is thicker or thinner, you will need to adjust the time a little.
If in doubt, the internal temp of the thickest part of the salmon fillet should be 120 degrees when you take it out of the pan. It will finish cooking as it rests.
Best White Wine for Cooking
A crisp white wine, like a Pinot Grigio, Sauvignon Blanc or Chardonnay, is best. We used the Sauvignon Blanc from Woodbridge Wines by Robert Mondavi Wines which is marked by bright fruit flavours and smooth finishes made to complement food. It’s soooo good in this sauce and marries perfectly with the salmon and vegetables. It was also perfect in my glass!
We absolutely love how easy this white wine sauce is. It’s literally just wine and butter. That’s it! It’s very light tasting and it goes so well with the salmon and the veggies. Trust us, you will want to lick your plate!
Look for Woodbridge Wines by Robert Mondavi in the California section of your local liquor store. They have a white wine for everyone – Pinot Grigio is crisp and refreshing; Chardonnay is smooth and flavourful; White Zinfandel is light and versatile. Try them all to find the one that you like!
What to Serve with Your Pan Fried Salmon
- garlic baby potatoes with dill
- summer salad with champagne vinaigrette
- hibiscus lemonade rose sangria
For more delicious recipes made with Woodbridge Wines by Robert Mondavi Wines visit their website and check out their recipes here.
Perfect Pan Fried Salmon with Spring Vegetables and White Wine Sauce
Ingredients
FOR THE SALMON
- 4 fillets salmon about 1 1/2 inch thick
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp oil
SPRING VEGETABLES
- 2 tbsp shallots diced
- 1 bunch asparagus woody ends broken off
- 4 large carrots peeled and cut into spears
- 10 baby tomatoes halved
- 1/4 cup sweet peas
FOR THE WHITE WINE SAUCE
- 3 tbsp grass fed butter
- 1/2 cup Woodbridge Wine Sauvignon Blanc
Instructions
PREPARE THE INGREDIENTS
- dry your salmon fillets well with paper towel or a clean towel. Sprinkle both sides liberally with salt and pepper. If you have the time, cover the salmon and let it sit in the fridge for an hour. If not, not to worry. Either way, make sure its completely dry when it goes in the pan.
- This dish cooks quick so prepare your other ingredients ahead of time too. Peel and cut your carrots, dice your shallots, wash and snap the woody ends off your asparagus, get out your peas, and halve your tomatoes.
COOK THE SALMON
- Let out your frying pan. We LOVE our stainless steel frying pans for this recipe. They enable us to get a kick ass sear on any meat. Great for crispy edges which is exactly what we want here.
- Heat up your pan and add some oil. Your pan should be hot, but not so hot that it burns the oil. Start with a medium heat. The oil should shimmer with the heat, but not be smoking.
- Add the salmon, skin side down, in the pan, making sure to lower the salmon away from you so you don't splatter oil on yourself. Let the salmon cook for 6 mins, pushing down gently on the fillets with a flipper. Don't peek underneath until the time is up!
- Then flip the fillets carefully and cook for 2 mins on the other side. Remove the salmon from the pan and let it rest, uncovered, for 5 mins while you make the white wine sauce and the vegetables.
MAKE THE VEGGIES AND SAUCE
- Add the shallots and carrots to the same pan you cooked the salmon in. Cook for a min or so and then add the wine. Let the wine reduce for about 5 mins and then add the butter. Add the asparagus and peas and cook for 2 mins. Add the tomatoes and cook till they are just warmed through.
- To serve, place some veggies down on a plate with a little sauce. Set a piece of salmon on top. Skin side up or skin side down is up to you! Spoon a little sauce all around and serve!
Ummmm yammm tastes really good in my head I have not cooked it yet. Definitely to try
Hope you give it a shot! Its so good!