Pan Fried Salmon with Crusted Spicy Mayo and Eel Sauce

The Best Pan Fried Salmon

If you’re a fan of fish and you love Salmon, this recipe is going to blow your mind; especially if you like sushi. With the exception of rice and Nori, this dish has almost everything you would expect in and on a traditional salmon or “Vegas” roll(no cream cheese either). The main difference is that this recipe uses a 4 oz pan fried salmon fillet instead of the itty-bitty pieces of fish, thinned out through the center portion of a sushi roll. Then the addition of spicy mayo, crushed french onions and eel sauce top off the best pan fried salmon, garnished with sliced cucumber.

Fresh or Frozen Salmon

Most of you don’t know much about my background, where I come from or what I’ve accomplished in my life. I’ve stayed very private because, for me, this is about the food, not me and my life. You might care to know, however, that I spent some time in the fishing industry and fished commercially for a living in Alaska for while so, I know a thing or two about seafood. I’ve also been trained professionally and my wife loves salmon. That means this recipe has to be top notch if I’m going to spend my valuable time writing, filming and posting about it.

Salmon is one of those commercialized fish that’s sold fresh or frozen. I will always recommend buying fresh, when it comes to fish because the freezing actually changes the filet’s drastically and they’re never the same again once they’re thawed. But, that being said, if you purchase your salmon frozen this recipe will still be amazing. Just know that, if you have the option and it’s affordable, you should always buy fresh. Your results and the quality, in my opinion, will always be 3 to 4 times greater than cooking with pre-frozen fish.

The Secret to Pan Fried Salmon

The average salmon filet portion size, per person, is cut 3 to 4 ounces but you can cut yours as big or as small as you like. Just season with kosher salt and pepper, pre-heat a non-stick pan to medium heat, add a couple tablespoons of olive oil to the pan and sear each filet, meat side down first for, approximately, 2 minutes. Flip and sear for an additional 3 minutes to crisp up the skin and reach a medium to medium rare filet. If you prefer your salmon cooked less, just reduce your cooking time by a minute on the first side. Then remove from the heat and add the toppings.

If you don’t like spicy mayo, try using my Oriental Dressing instead. It will make an excellent substitution because it isn’t spicy and it has Asian ingredients, too.

Pan Fried Salmon with Crusted Spicy Mayo and Eel Sauce – poormansgourmet

Pan Fried Sushi Style Salmon

1 lbs Salmon Filet, cut 4 oz portions
1 tbs Spicy Mayo
1 tbs Unagi or Eel Sauce, per filet
1/2 cup French Onions, crushed
Kosher Salt and Pepper to taste
Olive Oil for pan frying

Spicy Mayo
2 tbs Mayonnaise
2 tbs Sriracha

Eel Sauce
1/4 cup Soy Sauce
1/4 cup Mirin
2 tbsp Sugar
2 tbsp Sake

Kosher salt and pepper the salmon, pan fry in olive oil(both sides 2 to 3 min), smear top of Salmon with Spicy Mayo, add crushed French Onions and drizzle eel sauce. Watch the short video tutorial and I’ll show you exactly how it’s done.

Pan-Fried Ribeye Steak with Butter

16 oz. Pan Fried Ribeye Steak with Garlic, Rosemary and Butter.

The Best Ribeye Steak is Pan-Fried

In my opinion, the ribeye steak reigns supreme when it comes to balancing price and quality. Whether sliced thick or thin, ribeyes are incredibly versatile. They can be aged, smoked, grilled, broiled, pan-fried, and prepared in countless other ways. You can savor each bite as a whole steak or slice it thin for fajitas, quesadillas, sandwiches, stir fry, and a variety of other dishes. After trying ribeye steaks cooked every way imaginable, I firmly believe that pan-frying is, without a doubt, the best method for cooking a whole steak.

Why Pan-Fried Ribeye Steak is a Great Choice

Pan-fried ribeye steak is a great choice because it combines simplicity with incredible flavor. Cooking it in a skillet allows for precise temperature control. This ensures a beautifully seared crust while keeping the inside tender and juicy. The ribeye cut, known for its marbling, delivers a rich, buttery taste that pairs perfectly with the flavors of garlic, herbs, and melted butter. Whether you’re cooking for a special occasion or a quick weeknight meal, pan-frying is a foolproof way to create restaurant-quality steak at home.

Raw ingredients to cook a Ribeye steak; garlic, rosemary and butter.

Pan-Fried Ribeye Steak Formula

The ingredients in this Ribeye Steak recipe are very simplified and there’s a real basic formula that can be applied to any size of steak: Salt, fat, sear and bake. It’s that simple and each step breaks down like this:

Salt = Seasoning, kosher Salt & Pepper + Seasoned Salt
Fat = Olive oil and Butter
Sear = Medium heat, 1 minute per 1/2 inch of Steak thickness Example: 1 inch steaks get 2 minute’s of sear per side
Bake: 350 degrees Fahrenheit for 5 to 7 minutes

Seared Ribeye Steak with olive oil, garlic, Rosemary and butter.

Step-by-Step Guide to Cooking Ribeye Steak with Butter

It’s important to let your Pan-Fried Ribeye Steak get to room temperature before cooking it. A cold steak will not turn out the same. Assuming the meat was refrigerated, a cold cooked steak will be more rare in the middle. So, give it at least a good half hour to a full hour on the counter.

Salt: Salt and Pepper all sides of the steak; top, bottom and the sides including the fat cap. I like to add Seasoned salt as well and I use kosher salt, not table.

Fat & Sear: Pan fry and sear over medium heat with olive oil, fresh garlic and rosemary. Then throw the butter in after the first and ONLY flip of the steak. Baste the steak with the melted butter for extra flavor. Sear for the remaining time and then remove from the burner.

Bake: Searing the steak is an essential first step as it creates a flavorful crust while rendering the fat. Moreover, adding seasoning, garlic, and rosemary further enhances the ribeye with bold, aromatic flavors. Afterward, baking ensures even heat distribution, which significantly affects the meat’s “rarity” in the final moments of cooking. For example, baking a 1-inch steak for 5 to 7 minutes typically results in a perfect medium-rare once rested. Nevertheless, since medium-rare preferences vary, it is important to adjust timing carefully. Additionally, every extra 30 seconds of baking moves the steak closer to well-done. Finally, avoid baking for more than 10 minutes unless you prefer your steak overcooked.

Pan Fried Ribeye Steak Ingredients:

1 16 oz Ribeye Steak
1 tbsp Olive Oil
1 tbsp Butter
1 Sprig Rosemary
4 Cloves Garlic
Kosher salt, pepper and seasoned salt to taste.

Pan fry and sear, both sides of your steak, over medium heat. Then bake at 350° Fahrenheit. Follow the instructions in the video tutorial and I’ll show you exactly how I make the best Pan-Fried Ribeye Steak.

More Steak Recipes

Grilled Tomahawk Ribeye, Top Sirloin Picanha Steak, Grilling Thick Steak, Ribeye Chicken Fried Steak, Steak & Cheese Sandwich, Beef Steak Rancheros.

Recommendations

Ribeye Steaks, Olive Oil, Butter, Garlic Cloves, Fresh Herbs, Frying Pans, Tongs, Meat Rack, Knives, Cutting Boards, grills.

Italian Seasoned Breaded Pork Chops

These are Italian seasoned Breaded Pork chops that smother with Mozzarella cheese and fresh Parsley. I pan fry each chop in Butter and Coconut oil to give it an added flavor that just melts in your mouth. I use Cushion Pork, which is a Picnic Shoulder Roast, that makes these chops so tender you won’t even need a knife to cut them. Plus, there is the added bonus, cutting your own chops instead of using the pre-packaged traditional Loin Chops saves you 2/3 the cost.

Pork Chop Ingredients:

1 pkg Cushion Pork(Shoulder Picnic) or cut Pork Chops
1 can Italian Seasoned Bread Crumbs
1 egg
1 tbsp Butter
1 tbsp Coconut Oil
1 cup Mozzarella Cheese