How long should you pan-fry salmon?

Salmon is best served pink in the middle so it needs very little cooking. Pan fry on medium-high for a maximum of 4 minutes so it doesn’t turn out dry.

Do you eat salmon skin?

Salmon skin is very thin and perfectly safe to eat. It's even more delicious when crisped up in the pan.

Are you supposed to wash salmon before cooking?

There is no need to wash your salmon before cooking, you may even risk breaking the skin if you do.

30-Minute Creamy Tuscan Salmon with White Wine

Ingredients

Pat the salmon fillets dry and season both sides generously with salt and black pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the salmon fillets and sear for 3-4 minutes on each side, or until golden and nearly cooked through. Transfer salmon to a plate and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant, then add the sun-dried tomatoes, stirring for another minute.
Pour in the white wine, scraping up any bits from the bottom of the skillet. Allow the wine to reduce by half, about 2-3 minutes. This will add a subtle acidity and depth to the sauce.
Lower the heat to medium and slowly stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 2-3 minutes until it begins to thicken slightly.
Stir in the chopped tarragon and dill, giving the sauce an aromatic boost. Add the baby spinach and cook until wilted, about 1 minute.
Place the salmon fillets back in the skillet, spooning the sauce over each fillet. Simmer for an additional 2-3 minutes, allowing the salmon to finish cooking in the sauce.
Transfer the salmon to plates, spooning extra sauce over each portion. Garnish with additional chopped tarragon and dill for a fresh, vibrant finish. Serve with lemon wedges on the side for a bright pop of flavor.