Wild Alaskan Company
Get Started Login
Prefer to order by phone? 1-833-328-9453
  • How It Works How it Works
  • Our Story Our Story
  • Recipes Recipes
  • Gift Boxes Gift Boxes
  • Facts and Questions FAQ
  • Blog
  • Help
  • How it Works
  • Our Story
  • Gift Boxes
Login Get Started
Prefer to talk? Call us to order (833) 328-9453
pan-fried sablefish with nuoc cham
Blog Home | Cooking + Recipes
pan-fried sablefish with nuoc cham

How to Pan-Fry Sablefish

February 11th, 2021

Decadent Texture Meets Decadent Method

Knowing how to perfectly pan-fry sablefish is a skill that even newer seafood cooks can easily master. That’s because sablefish is a particularly fatty species of fish, making it a forgiving one to cook even when using high-heat cooking methods like pan-frying. Pan-frying is also the easiest way to transform sablefish’s fat-rich skin into a crispy, golden treat. 

Simple Tips for Perfectly Pan-Fried Sablefish

  • Pat the sablefish fillet dry to remove excess moisture.

  • Sufficiently heat your pan and oil (sizzling hot!) before adding the fillet. 

  • Ensure good skin to pan contact by pressing down firmly onto fillet with a fish spatula.

How to Pan-Fry Sablefish

Gather your materials: Your fillet(s), tea towel or paper towels, fish spatula, high-heat cooking oil, salt and pepper, skillet

 

prepping raw sablefish skin up

Heat a skillet over medium-high heat. Meanwhile, pat sablefish fillet dry with a tea towel or paper towel, then season with salt and pepper.

 

sablefish frying in pan with oil

Add just enough oil to cover bottom of skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place fillet skin side down into skillet. Using a fish spatula, press down firmly to ensure good skin to pan contact, holding for 15 seconds. 

 

pan-fried sablefish

Sear undisturbed until fillet releases easily with the help of the fish spatula, about 4 to 5 minutes. Flip carefully, then allow to cook until internal temperature of fillet reaches 130F at its thickest part for medium doneness, about 2 to 3 more minutes depending on thickness of fillet. 

 

pan-fried sablefish plated

Enjoy! Once you've mastered how to pan-fry sablefish, try our easy recipe for Pan-Fried Sablefish with Sweet & Sour Vietnamese Sauce or level up your skills to make Pan-Roasted Sablefish with Squash Succotash. 

 

Wild Alaskan Company delivers wild-caught, sustainable seafood directly to your door. Get Started. 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Print Recipe

How to Pan-Fry Sablefish

By Wild Alaskan Company

Prep time

5 minutes

Cook Time

10 minutes

Total time

15 minutes

Yield

1 serving

Ingredients

  • 1 (6 oz.) portion Sablefish
  • High-heat cooking oil
  • Salt and freshly ground black pepper

Instructions

1. Heat a skillet over medium-high heat. Meanwhile, pat sablefish fillet dry with a tea towel or paper towel, then season with salt and pepper.

2. Add just enough oil to cover bottom of skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place fillet skin side down into skillet. Using a fish spatula, press down firmly to ensure good skin to pan contact, holding for 15 seconds.

3. Sear undisturbed until fillet releases easily with the help of the fish spatula, about 4 to 5 minutes. Flip carefully, then allow to cook until internal temperature of fillet reaches 130F at its thickest part for medium doneness, about 2 to 3 more minutes depending on thickness of fillet.

4. Enjoy!


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

You May Also Like

salmon flatbread
Grilled Salmon Flatbread With Yogurt and Herby Green Sauce
grilled scallops with maple glaze
Grilled Weathervane Scallops With Sweet Maple-Bourbon Glaze
salmon on plate
Troubleshooting Your Seafood
wild-caught Salmon fillets
The Health Profile of Wild Salmon vs. Farmed Salmon
7 Perfect Weekday Seafood Bowl Recipes
7 Perfect Weekday Seafood Bowl Recipes
Ancient Grains with Slow-Roasted Coho Salmon
Ancient Grains with Slow-Roasted Coho Salmon
Wild Alaskan Company Logo
Live Wild!

How it Works Pricing Gift Boxes Our Mission Our Story Reviews

FAQ Seafood Recipes Blog Careers Contact

© 2025 Wild Alaskan, Inc.

Privacy Policy | Terms of Use