Pan-fried salmon recipe

Pan-fried salmon recipe with toasted pistachio and lemon butter – Salmone con pistacchi tostati e burro al limone

This dish is simple and takes moments to prepare. Make sure the salmon is fresh and from a sustainable source. It is best served with a light spring salad.

I used spinach with grated baby carrots and spring onions, dressed simply with extra-virgin olive oil and a splash of white wine vinegar.


➤ PREPARATION 10 minutes

➤ COOKING 8 minutes


• 4 wild salmon steaks

• 100g pistachio nuts, shelled

• 1 unwaxed lemon

• 50g unsalted butter

• 4 tbsp olive oil

• salt and freshly ground black pepper


  1. First, place a heavy-based frying pan onto the heat. Remove the shells from the nuts and add to the pan. Roll them about for a couple of minutes until they start to toast. Be careful not to burn them. Spoon the nuts onto a cutting board and chop roughly.
  2. Add the olive oil to the same pan and, once it is hot, add the salmon steaks. Fry the steaks for approximately 4 minutes, depending on their thickness, until you have a crisp golden colour, then turn them over and fry them for a further 3 to 4 minutes on the other side.
  3. Remove the steaks to a warmed plate while you make the sauce. Grate the lemon rind onto a plate and cut the lemon in half. Add the butter to the pan and, when it has melted, add the pistachio nuts. Squeeze the lemon juice into the pan.
  4. Arrange the salmon steaks on your plates and drizzle over the pistachio butter. Finish with salt and freshly ground black pepper and a sprinkling of lemon rind. Serve with a light salad and warmed ciabatta bread.

Recipe taken from Saturday Night In