How To Make Pan-Fried Salmon Balls. Cut the salmon into chunks and pulse in a food processor until finely minced—don’t overdo it; you want small pieces, not paste.

Heat a nonstick frying pan over medium heat, then add the vegetable oil. Cook the salmon, skin-side down, until the skin is crisp, 45 minutes. Then place the fish in the oven for 34 minutes.

Turn the salmon over and add the onion to the pan. Cook the salmon and onion for an additional 3 minutes, until the onion starts to soften. Take the salmon out of the pan and place on a cutting board.

Place pan over medium heat and cook, skimming often to remove any fat rising to the surface, until liquid is reduced by about half and reaches a syrupy consistency, 15-20 minutes.

Remove baking sheet from oven. Place salmon over rice, skin side down. Spoon mustard sauce evenly over salmon. Toss asparagus with a drizzle of olive oil and 1/4 teaspoon salt and a pinch of pepper.

The easy-peasy pan-fried salmon filet recipe is a weeknight go-to. Make the sauce ahead and keep it in a jar in the fridge because you never know when you will be smacked with a craving for this ...

Everyone needs one nonstick pan. You may still be a holdout, but trust us: Once you’ve fried a perfect egg in zero fat or prepared a piece of perfectly cooked crispy-skinned salmon, you’ll be ...