Pan Fried Salmon with Pea & Citrus Crush

Crisp-skinned salmon on a bright, minty pea and citrus crush — fresh, fast and light, but full of flavour. A ten-minute supper that feels a good deal smarter than it is.

From Recipes to Bank — the original ring binder where this site began, circa 2008.

Why this works

• A hot pan and dry skin give crisp, golden salmon skin every time.
• A pea crush with lemon and mint is fresh and vivid, and doubles as sauce and vegetable.
• Citrus zest and juice cut the richness of the salmon and lift the whole plate.

Ingredient notes and swaps

• Salmon fillets — skin on for the crisp finish.
• Frozen peas — perfectly good here; quick to cook and always sweet.
• Lemon and a little orange — zest and juice for brightness.
• Fresh mint — the classic partner for peas.
• A knob of butter or splash of oil — to loosen the crush.

Pan Fried Salmon with Pea & Citrus Crush

Favourite Favourited

Check out our tasty pan fried salmon with pea and citrus crush fish recipe. A perfect, delicious dinner meal. Try it today!

Print Recipe Pin Recipe Start Cooking

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: British

Calories: 725

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Salmon

• 2 Tbsp Rapeseed Oil
• 4 x 175g Salmon Fillets
• 16 Cherry Tomatoes, stalks left on
• Juice of half a Lemon
• Sea Salt & Freshly Ground Black Pepper

For the Pea and Citrus Crush

• 750g Frozen Peas
• Juice & Grated Zest of 2 Lemons
• 2 Tbsp Rapeseed Oil
• A pinch of Sugar

Method

 

For the Salmon

1. Preheat the oven to 200 C
2. Heat the Rapeseed Oil in a large frying pan
3. Add the Salmon Fillets and cook for 1-2 minutes on each side
4. Transfer to a baking tray
5. Place the Tomatoes on the tray and drizzle over the the juices from the frying pan along with the Lemon Juice
6. Season well and roast in the oven for 10 minutes or until the Salmon is cooked

For the Pea and Citrus Crush

1. Boil the Peas in slightly salted water for 3 minutes
2. Drain and return to pan
3. When the Salmon is cooked drain the juices over the Peas
4. Add the Lemon Zest to the Peas, season well and crush lightly with a potato masher
5. In a small jug mix together the Rapeseed Oil and Lemon Juice with a pinch of Sugar
6. Place the Peas and Citrus Crush divided between 4 plates
7. Top with the Salmon Fillets
8. Garnish with 4 Cherry Tomatoes
9. Drizzle over the Lemon and Oil dressing

Nutrition

Calories: 725kcalCarbohydrates: 48gProtein: 47gFat: 38gSaturated Fat: 7gSodium: 130mgFiber: 15gSugar: 29g

Notes

Keep a close eye on the salmon while it's in the oven. Overcooking can lead to dry fish, so it's best to remove it as soon as it's opaque and flakes easily. Remember, it will continue to cook slightly with residual heat.
When crushing the peas, aim for a coarse texture rather than a smooth purée. This retains some bite and provides a more interesting mouthfeel, allowing the fresh pea flavour to really shine through.
Ensure your pan is hot enough before adding the salmon. A good sear will create a lovely crisp skin, but overcrowding the pan can lower the temperature and steam the fish instead of frying it.

Tried this recipe?

Let us know how it was!

Tips for success

• Score the skin lightly and dry it well for maximum crisp.
• Start the salmon skin-side down and cook most of the way through on that side.
• Crush the peas roughly — texture is nicer than a smooth purée.
• Season the crush well; peas take plenty of salt and lemon.

Make ahead, storage and reheating

• Best fresh — this is a quick, cook-to-order dish.
• Get ahead — the pea crush can be made an hour ahead and warmed through.
• Storage — leftovers keep a day; the crush is best fresh.

What to serve it with

• On its own for a light supper, or with new potatoes for something more filling.
• A crisp, dry white wine.

FAQ

Do I need fresh peas? No — frozen peas are ideal here, sweet and quick.

How do I stop the salmon sticking? Hot pan, a little oil, dry skin, and leave it alone until it releases.

Can I use other fish? Yes — any firm fillet such as cod or sea bass works well on the pea crush.

Try these next

Sear, rest and get the best from your pan

Salmon with Garlic Leaf Pesto, Crushed Jersey Royal Potatoes and seasonal British AsparagusServes 2 · Prep 15m · Cook 25mSalmon with a Champagne SauceServes 2 · Prep 14m · Cook 27m