Fish facts · 28 September 2026 · 3 min
Cooking salmon: pan or oven?
Want a crisp surface, or prefer to let the oven do the work? Choose the method that suits your salmon and your evening.
By Schaap’s Vishandel · fishmonger since 1938
The pan: for a fried crust
Pat the salmon dry before you start: a wet surface will not brown as well. Choose a pan that holds the pieces side by side. Let the fish cook undisturbed at first, then turn carefully with a wide spatula. The time depends on fillet thickness and your heat source.
Is the skin still on? Ask us how best to cook it when you buy the fish. We are happy to discuss portion size and preparation.
The oven: useful for several portions
Place the fillets side by side in a baking dish. Lemon and dill add flavour without overpowering the salmon. Check the fish as it cooks: the time varies with thickness and oven. Our lemon and dill recipe guides you step by step.
Fresh or smoked salmon?
Choose fresh salmon fillet for frying or baking. Smoked salmon is a different product: it works in salads, on bread or added to pasta at the last moment. Choose the dish first, then the appropriate salmon.
Choosing your salmon in Leiden
Find Schaap’s Vishandel at Herenstraat 48. The shop is open Tuesday to Saturday. Ask about current availability on WhatsApp or visit for advice. Please arrange seafood platters with us via WhatsApp.
Read more and try a recipe