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5 from 2 votes

Perfect Pan Fried Salmon with Spring Vegetables and 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, 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!
Course Main
Cuisine Canadian
Keyword crispy skin salmon, pan fried salmon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 439kcal
Author Julie & Debbie



  • 4 fillets salmon about 1 1/2 inch thick
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp oil


  • 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




  • 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. 


  • 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.


  • 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! 


Serving: 1fillet 1/4 of the recipe | Calories: 439kcal | Carbohydrates: 14g | Protein: 37g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 116mg | Sodium: 498mg | Potassium: 1405mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13490IU | Vitamin C: 23.8mg | Calcium: 78mg | Iron: 4.4mg