FRESH SALMON FRIED

Dredging salmon in flour creates a protective barrier that prevents the delicate fish proteins from sticking to the pan while promoting even browning through the Maillard reaction. The coating also absorbs surface moisture, allowing direct contact between the fish and hot oil for optimal crust formation. The three-quarter-inch thickness ensures the exterior browns before the interior overcooks, as salmon's low connective tissue content means it firms up quickly once internal temperatures exceed 120°F.