A healthy salmon platter that ready in under 30! It’s dinner in no time. And, pull out your pretty platters because we’re serving up yum!
How to Cook Salmon on the Stove
Cooking salmon on the stove is super simple. In fact, I do this quite often. Now I love my salmon, especially when thick cut, moist and translucent inside, so I’ll cook it for about 4 to 5 minutes on the first side then about 3 to 4 on the second side. Let it rest and it’s perfect. Salt and pepper to taste. Some fresh lemon juice. And, it’s Mediterranean eating at its best.
Building a salmon platter is the easiest. And, it’s the perfect meal to serve in a hurry. If you want to use another protein, then try chicken, pork or beef chunks. Design your platter with ingredients that you love to eat with your protein.
Smoked Salmon Platter
Smoked salmon is also great for this kind of platter. It’s easy to find delicious smoked salmon at the grocer or at Costco. Honestly, I always have some on hand in the refrigerator just in case I want a quick and healthy snack.
Platter Ideas for Dinner
Platter ideas for not only salmon but other meals are only limited by your imagination. Make it a meatless platter. Load up the platter with vegetables, cooked and raw. Salad platters are also perfect for serving a family. Each person can serve up each and every ingredient they love. No more picking out what you don’t like!
Simple Platter Ideas
Very simple platter ideas can be made with canned albacore tuna or even canned salmon. Pick up some cooked chicken wings at the grocer, then construct a dinner platter from there.
Who says we can’t use our beautiful platters every single day of the week for serving!
How to Cook Salmon in a Pan
Now cooking salmon in a pan is one of the quickest and easiest ways to prepare. I prefer my cast iron skillet because if I want to get a kind of crispy crust on the outside of the meat, I’ll get that skillet screeching hot. Then I’ll put some oil in the pan, usually coconut, olive oil, vegetable oil or others that are high heat conducive.
Pan sear on this high heat for about three minutes achieving a nice crisp like crust (not an actual crust mind you). Then flip the meat to the other side. This technique is really great when you leave the skin on because that salmon skin gets really crispy. Honestly, it’s quite yummmy to eat!
Continue to cook to your desired finish.
I do have quite a few salmon recipes, which is evidence that we eat a LOT of salmon!
Pan Frying Salmon
Here are some of my salmon recipes using pan frying!
Family Platter Meals
Family platter meals are a fun way to serve. If you’ve got a crowd, make several platters, of course. And, you can group about anything together on your platters that you like.
Fried Salmon Chunks
Salmon chunks cook fairly fast when you fry them. Sometimes leaving the skin on, cutting into chunks and then frying is best because the meat won’t shred as easily.
Perfect salmon bites come from the thickest part of the salmon filet. When you’re shopping try to get one that’s at least 1.5″ thick in the centermost part.
Baked Salmon Chunks
And, if you don’t want to pan sear/fry the salmon, then you certainly can put the chunks on a parchment paper lined cookie sheet or baking dish, and cook to your finished liking. With a preheated oven temperature of 400 degrees, those thick chunks would cook perfectly in about 7-8 minutes. Serve up with one of my ultimate caprese salads!
- 8 Tbl. extra virgin olive oil, divided
- 3 cups zucchini, cut into bite size pieces
- 1 1/4 lbs. fresh salmon, thick cut, cut into about 2" chunks, skin on or off is your choice
- 2 cups sweet onions, French cut, packed
- 3 Tbl. capers
- 3 cups fresh tomatoes, cut in wedges
- 1/2 cup feta cheese, crumbled
- 1/2 cup black olives, your choice pit or no pit
- 3 cups mini peppers, sliced thinly with seeds
- 2 cups fresh basil leaves, packed
- 1 lemon, divided
- Salt and Pepper to taste
In a 10" cast iron skillet over medium heat, put three tablespoons of olive oil. Add the zucchini. Saute about five minutes. Salt and pepper to taste. Remove to platter.
In the same skillet over medium heat, add two tablespoons of olive oil. Add the salmon chunks, salt and pepper to taste. Pan sear and cook about three minutes, then turn the chunk and cook another two to three minutes. (Cook longer to desired doneness.) Remove salmon chunks to platter.
Add one tablespoon of olive oil to the skillet. Keep heat on medium. Add the onions and sauté (salt and pepper to taste) until slightly tender and some al dente. Remove to platter. Sprinkle with the capers.
Finish building the salmon platter with the wedge tomatoes, feta cheese, olives, and peppers. Drizzle the remaining olive oil on these fresh ingredients, a spritz of lemon juice on them, salt and pepper.
Spritz of fresh lemon juice on the cooked salmon chunks. Serve immediately.