Keep cooking the salmon for 3-5 minutes on the skin until done. It only has to be near-cooked since we'll reheat it in the sauce. 145-degree salmon done.
Digital thermometers in the salmon's thickest portion help determine its inner temperature. Time depends on salmon fillet thickness and skillet temperature.
Thicker and colder fillets take 4-5 minutes per side, whereas smaller ones need 3-4 or 2-3. Measure interior temperature using a meat thermometer for best results.
Salmon fillet plates. Reduce heat to medium-high and return the skillet to the stove. Garlic should be aromatic after 1-2 minutes.
Mix canned coconut milk, paprika, onion powder, vinegar, and sun-dried tomatoes in the skillet. Stir occasionally while the sauce thickens with 8–12 minutes of boiling.
Let heavy cream sauces simmer. Sun-dried tomato sauce over salmon in skillet after seared. Low simmer heats fish for minutes.
Fried fish can be prepared with or without the addition of chopped green onions and basil.