Spanish-fried salmon

various dates

Spanish-frying is a method of almost-deep-frying in 1/4 to 3/4" oil in a regular frying pan. Hot oil is constantly ladled over the food to speed up the cooking. It gives a crisp outside with a moist inside.

Take note that these fish look much harder cooked than with other methods, yet their insides are still moist. That is typical for Spanish-frying. On the other hand, the high oil temperature makes it easy to overcook the salmon. It takes less time than oven-baking and turning the fish every minute or so also helps to cook it more evenly.

Be careful for grease fires when cooking stovetop with this much oil and without thermostat.

A. Spanish-fried king salmon


A beautiful king salmon piece, the largest I ever received. But look at all those bones they left in...


This is what you need for 2 servings:

  • 1 lb. sockeye salmon (= ½ fillet)
  • S&P
  • Old Bay seasoning
Pic1: king salmon, Spanish-fried
served with refried beans



Pic2: start skin-side up
Pic3: turn, ladle hot oil
Pic4: beware them bones

B. Spanish-fried sockeye salmon fillet

2019-05-01 a.o.

Salmon is one thing that I’ll splurge on. I have it shipped in frozen directly from Alaska. Wild-caught sockeye looks and tastes so much better than farm-raised Atlantic salmon.

I like larger fillets (2 lbs. and up) because I like to have leftovers for salmon mousse, salad or spread.

 For pan-frying I often divide the large fillets down the middle (tail and belly) because otherwise they won't fit even in my oversize frying pan.

I also cut the belly flap. (Pic6) That flap is much thinner than the rest and doesn't need to cook as long as the thicker back pieces.



This is what you need for 4 servings:

  • 1 salmon fillet, 1 ½ - 2 lbs. preferably wild-caught S&P, seasoning of choice olive oil
Pic5: sockeye, Spanish-fried
served with mixed vegetables



Pic6: 3 pieces
Pic7: all done
Pic8: still moist inside— I removed the brown meat


Pic9: skin-side up first
Pic10: turn, ladle
Pic11: all done