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This salmon steak is ready in 15 minutes. Seasoned with sage and cooked in butter, it's a delicacy.
It's a delicious and seemingly fancy restaurant-level dish that is very easy to prepare, making it the ideal choice for a weeknight dinner.
Salmon is one of my favorite fish. It's fatty and flavorful, and I prefer it to white fish such as baked cod or grilled mahi mahi.
I typically use salmon fillets in recipes such as baked salmon or pan-fried salmon. But when I spot big, thick salmon steaks at the fishmonger, I can't resist. There's something extra satisfying about them!
Jump to:
- Ingredients
- Salmon Steak vs. Fillet
- Variations
- Salmon Steak Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Salmon Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Salmon steaks: Available at the fish counter at most supermarkets and at Whole Foods Market.
- Sea salt and black pepper: Freshly ground black pepper has the best flavor.
- Dried sage: It's an important part of this recipe, so make sure it's fresh.
- Unsalted butter: For frying the fish.
Salmon Steak vs. Fillet
You get a steak when you slice the whole salmon crosswise, including the bone. In contrast, a salmon fillet is a cut you get when you slice the fish lengthwise, away from the bone.
In the photos below, you can see the bone in the center of the steak. The fillets only have pin bones if those were not removed by the fishmonger.
Both of these cuts are shown with skin. But fillets are often sold skinless, while steaks always come with the skin.
Variations
- Add more spices. I sometimes add half a teaspoon of garlic powder.
- For an entirely different flavor profile, I sometimes cook the salmon in olive oil instead of butter and season it with a teaspoon of smoked paprika and half a teaspoon of ground cumin.
- Enjoy spicy food? Add a pinch of cayenne pepper or ¼ teaspoon of red pepper flakes.
Salmon Steak Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Sprinkle, then rub both sides of the salmon with salt, pepper, and sage.
Melt the butter in a large skillet over medium-high heat. Swirl to coat. When the foaming subsides, add the salmon. Cook it for three minutes on the first side.
Turn the fish to the other side. Use two wide spatulas, as shown in the photo below:
Lower the heat to medium, and cook until the salmon is cooked through, for about three more minutes.
Transfer the salmon to a plate, spoon the pan juices on top, and serve.
Expert Tip
This recipe was written for 6-ounce pieces. If your salmon pieces are bigger, you'll need to fry them for longer, about 4-5 minutes per side, reducing the heat to medium after the first 3 minutes.
Recipe FAQs
What is salmon steak?
It's the cut you get when you slice the whole salmon crosswise, including the bone. In contrast, a salmon fillet is a cut you get when you slice the fish lengthwise, away from the bone.
What is the best method to cook salmon?
There's no one "best" method! I like it sauteed, as we do here; baked - check out this baked salmon recipe; grilled salmon is juicy and flavorful; poached salmon is tasty and moist. And it's also excellent when broiled - here's a good recipe for broiled salmon.
When is salmon fully cooked?
Salmon is fully cooked when its color changes from translucent to opaque. Its internal temperature, measured by an instant-read thermometer inserted into the thickest part (without touching the bone), should reach 145°F.
Serving Suggestions
Salmon steak pairs well with almost any side dish. I often serve it with one of the following:
- Butternut squash souffle
- Roasted peppers
- Steamed spinach
- Roasted radishes
- Steamed broccoli
- Roasted cauliflower
- Sauteed broccolini, as shown in the photo below.
- Mashed cauliflower, as shown in the photo below.
It also goes well with salads, including coleslaw, cucumber salad, tomato salad, and arugula salad.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently so that they don't dry out. I usually reheat them in the microwave, covered, at 50% power.
More Salmon Recipes
- Paprika Salmon
- Asian Salmon
- Blackened Salmon
- Teriyaki Salmon
Recipe Card
4.98 from 286 votes
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Pan-Fried Salmon Steak
Thissalmon steakis ready in 15 minutes. Seasoned with sage and cooked in butter, it's a delicacy.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 364kcal
Author: Vered DeLeeuw
Ingredients
- 2 salmon steaks 6 ounces each, about ½ inch thick
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon dried sage
- 1 tablespoon unsalted butter
Instructions
Sprinkle, then rub both sides of the salmon with salt, pepper, and sage.
Melt the butter in a large nonstick or cast-iron skillet over medium-high heat. Swirl to coat.
When the foaming subsides, add the salmon steaks. Fry them for 3 minutes on the first side.
Turn to the other side, lower the heat to medium, and cook until the salmon steaks are cooked through, for about 3 more minutes.
Transfer the salmon steaks to plates, spoon the pan juices on top, and serve.
Video
Notes
- This recipe was written for 6-ounce salmon steaks. If yours are bigger, you'll need to fry them for longer, about 4-5 minutes per side, reducing the heat to medium after the first 3 minutes.
- Salmon is fully cooked when its color changes from translucent to opaque. Its internal temperature, measured by an instant-read thermometer inserted into the thickest part (without touching the bone), should reach 145°F.
- You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently so that they don't dry out. I usually reheat them in the microwave, covered, at 50% power.
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Nutrition per Serving
Serving: 1salmon steak | Calories: 364kcal | Protein: 36g | Fat: 24g | Saturated Fat: 10g | Sodium: 411mg
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.