Pan Fried Salmon Recipe

Cook potatoes

Place peeled and cubed potatoes in a pot and cover with cold water. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12-15 minutes.

Drain and mash

Drain potatoes well and return to the hot pot to evaporate remaining moisture for 1 minute. Mash with butter, then gradually add warm milk until smooth. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm covered.

While potatoes cook, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and sauté 30 seconds until fragrant. Add broccoli, carrots and sugar snap peas. Season with 1 tsp salt and 1/2 tsp black pepper.

Stir-fry vegetables, tossing frequently, until just tender-crisp, about 4-6 minutes. Finish with 1 tsp lemon juice and remove from heat. Keep warm.

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub lemon zest over the flesh side.

Heat a large nonstick or stainless skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. Once butter foams and oil is shimmering, place salmon fillets skin-side down in the pan, spaced apart.

Press gently with a spatula for 10 seconds to ensure even contact with the pan. Cook skin-side down until skin is crisp and salmon is cooked about two-thirds of the way through, about 4-5 minutes depending on thickness.

Flip fillets carefully and cook flesh-side for an additional 1-2 minutes for medium (internal temp ~125-130°F / 52-54°C) or longer to desired doneness. During the last 30 seconds, baste with pan juices and remaining lemon zest. Transfer salmon to a warm plate and tent loosely with foil.

Using the same skillet used for salmon (leave any browned bits), reduce heat to medium. Add 2 tbs white wine (or chicken stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Let reduce 30-60 seconds.

Add 3 tbs heavy cream, 2 tbs lemon juice, 1 tsp Dijon mustard and 1 tsp lemon zest. Stir and simmer gently for 1-2 minutes until slightly thickened.

Whisk in 1 tbs cold cubed butter, one piece at a time, until sauce is glossy and emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon or salt if needed. Keep warm off the heat.

Divide mashed potatoes among 4 plates. Arrange a portion of mixed vegetables alongside. Place one salmon fillet on top or beside the mash.

Spoon the creamy lemon sauce over the salmon (and a bit onto the vegetables if desired). Garnish with chopped parsley and a lemon wedge. Serve immediately.