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Pan Fried Salmon Steak

Contributed by: News Canada

Salmon basics

  • Keep salmon refrigerated until ready to cook

  • Leave skin on during cooking; it helps to hold fish together while turning or moving it and prevents the fish from curling during cooking. The skin comes off easily after cooking.
    Pan Fried Salmon Steak with Fiery Green Curry Aioli

  • Cook salmon just until meat begins to change color and becomes flaky

  • Salmon will continue to cook after being removed from heat source, so be careful not to overcook.

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  • 2/3 cup mayonnaise (150 ml)
  • 1/4 cup extra virgin olive oil (50 ml)
  • 2 tsp green curry paste (10ml)
  • 1 tbsp extra virgin olive oil (15 ml)
  • 8 4-5 oz. salmon steaks (120 g -150 g)


Place mayonnaise in a small bowl. Slowly whisk the extra virgin olive oil into the mayonnaise to emulsify. Whisk in the green curry paste. Heat a frying pan with the extra virgin olive oil over medium heat. Add salmon steak and cook approximately 2 minutes each side. Remove from pan and top with aioli.

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