Pan Fried Salmon with Remoulade

An easy weeknight dinner, this Pan Fried Salmon with Remoulade looks fancy but is super simple! Panko crusted salmon is cooked on the stovetop with a simple, flavorful sauce.

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Looking for a great side dish for this salmon recipe? My favorite are these Glazed Carrots or these Sesame Green Beans!

We often get stuck in the chicken rut when it comes to dinner. Not that anything is wrong with chicken, because we love it! – but sometimes it’s good to branch out.

Especially when there are other delicious and easy weeknight dinner recipes – like this Pan Fried Salmon with Remoulade!

Really – fish should be on your short list when it comes to wanting to get dinner on the table quickly. I used to be intimidated by fish, but I quickly learned that it’s actually easier to cook than chicken is!

This pan fried salmon is an easy recipe with that can be on the table in under 30 minutes. And the sauce tastes amazing but literally takes minutes to make!

What is Remoulade

Let’s start with the sauce, because you might be asking what in the world is remoulade?

Traditionally it is a French sauce that has a mayonnaise base. It also usually has mustard and herbs. It will often have pickles or capers as well.

There are many different versions of this sauce, as well – like the Louisiana style remoulade that has paprika and cayenne pepper. You can find different versions of this sauce all over the world, but one thing is common with most of them – it is typically served with fish.

This remoulade recipe is super simple, with mayonnaise, parsley, capers, mustard, lemon juice and garlic. And it is so good.

How to Tell When Salmon is Done

I mentioned above that I think that cooking fish is easier than cooking chicken. Especially when it comes to pan frying.

This pan fried salmon cooks only a few minutes per side, so it’s super fast. The main thing you want to avoid is overcooking the fish.

There are a few ways to tell if your salmon is done.

• Use a meat thermometer. This is pretty inobtrusive, so it’s a great way to check if you are serving this to company and want it to look intact and perfect. The internal temperature for medium fish is 125ºF – this will be the temperature on the thickest part of the fish.
• The easiest way to see if the salmon is done is simply by pressing on the thickest part of the fish with you finger to see if it flakes easily.
• You can also take a knife and press it into the thickest part of the salmon. If the center of the fish is semi-translucent but not raw, then it’s done. Remove from the heat as soon as it’s close to done. It will continue to cook slightly.

More Easy Salmon Recipes

Soy Ginger Salmon
Salmon with Mango and Roasted Red Pepper
Panko Crusted Salmon with Homemade Tartar Sauce
Blackened Salmon Tostadas
Spicy Salmon Cakes with Mango Tartar Sauce

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Pan Fried Salmon with Remoulade

5 from 1 vote

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

Course: Main Dish

Cuisine: French

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An easy weeknight dinner, this Pan Fried Salmon with Remoulade looks fancy but is super simple! Panko crusted salmon is cooked on the stovetop with a simple, flavorful sauce.

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Ingredients

Remoulade:

• ▢ 1/4 cup mayonnaise
• ▢ 2 tablespoons chopped fresh parsley
• ▢ 2 teaspoons chopped capers
• ▢ 2 teaspoons dijon mustard
• ▢ 1 teaspoon fresh lemon juice
• ▢ 1 clove garlic, minced

Pan Fried Salmon:

• ▢ 1 1/4 cups panko breadcrumbs
• ▢ 1/3 cup all-purpose flour
• ▢ 1 large egg, lightly beaten
• ▢ 4 6 oz each skinless salmon filets
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon garlic powder
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 lemon, sliced

Instructions

• Mix all remoulade ingredients in a small bowl. Refrigerate until needed.
• Place the flour in a shallow dish.
• Place the egg in another dish.
• Place the panko in a third dish.
• Sprinkle the fish evenly with the salt and garlic powder.
• Heat the olive oil in a large skillet over medium heat.
• Working with one salmon filet at a time, dredge the filet in the flour, shaking off the excess. Then dip the filet in the egg, allowing the excess drip off. Coat the fish completely with the panko, pressing it lightly into the fish if needed. Repeat the procedure with the remaining fish.
• Add the fish to the hot pan. Cook for about 4 minutes, or until the panko is browned. Flip and cook on the second side until the fish flakes easily.
• Serve with the remoulade and the lemon wedges.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1salmon filet + remoulade, Calories: 541kcal (27%), Carbohydrates: 23g (8%), Protein: 41g (82%), Fat: 30g (46%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 12g, Cholesterol: 157mg (52%), Sodium: 587mg (26%), Fiber: 1g (4%), Sugar: 2g (2%)

Keywords: pan fried salmon, remoulade