When I’m short on time but still want something that tastes like I put in real effort, Pan Seared Salmon is my go-to. It’s quick, healthy, and tastes like something you’d order at a fancy seafood spot. The golden sear on the outside, the flaky center, and that buttery garlic-lemon sauce — it’s magic in a skillet.
This is one of those recipes where less really is more. Just a handful of ingredients and one pan are all you need to turn fresh salmon into a restaurant-quality meal. Whether you’re making dinner for one or feeding a family, this recipe fits the bill.
Why You’ll Love This Recipe
- Quick and easy — ready in 20 minutes or less.
- Only a few simple ingredients.
- That golden sear and garlic butter sauce are irresistible.
- Great for weeknights, date nights, or whenever you need a no-fuss win.
Ingredients You’ll Need
- Salmon fillets – Wild-caught if possible for the best flavor.
- Olive oil – Helps develop that crispy crust.
- Butter – For a rich, velvety finish.
- Fresh garlic – Lots of it, because garlic butter is the heart of this dish.
- Lemon juice – Brightens everything up.
- Kosher salt & black pepper – The basics.
- Fresh parsley – For garnish and a touch of freshness.
How to Make Pan Seared Salmon
Prep the Salmon:
Pat your salmon dry with paper towels — this is key to getting a crisp sear. Season both sides with salt and pepper.
Sear:
Heat olive oil in a skillet over medium-high heat. Once it’s shimmering hot, place the salmon fillets skin side up in the pan. Let them sear undisturbed for about 5 minutes, until the crust is golden brown. Flip and cook the other side until the salmon flakes easily with a fork.
Make the Garlic Butter Sauce:
Remove the salmon from the pan and reduce the heat. Add butter, garlic, lemon juice, and a pinch of salt and pepper. Stir for a minute or so, just until the garlic is fragrant and the sauce comes together.
Finish:
Return the salmon to the pan and spoon the sauce over the top. Sprinkle with chopped parsley and serve immediately.
Serving Tips
- Pair with mashed red potatoes, rice pilaf, or angel hair pasta to soak up the garlic butter.
- Add a green veggie on the side — asparagus, sautéed spinach, or roasted broccoli work beautifully.
- This dish also works well with a simple cucumber salad for a lighter meal.
Pan Seared Salmon Variations
- Add veggies: Toss in spinach, mushrooms, or halved cherry tomatoes while the sauce simmers.
- Boost the flavor: Stir in chopped sun-dried tomatoes, olives, or a pinch of red pepper flakes.
- Fresh herbs: Swap the parsley for dill or chives. A sprinkle of feta or cooked bacon never hurts either.
Pro Tips
- Make sure your pan is hot before adding the salmon — it’s the only way to get that perfect crust.
- Don’t fuss with the salmon once it’s in the pan. Let it sear undisturbed for those first 5 minutes.
- Leftovers? Store in an airtight container in the fridge for up to 2 days and reheat gently on the stovetop.
FAQs
What does pan seared salmon mean?
It means the salmon is cooked quickly in a hot skillet with oil or butter until a golden crust forms on the outside while staying tender and juicy inside.
Should I cook salmon skin side up or down first?
Start skin side up so the presentation side gets that beautiful sear. Then flip and let the skin side finish cooking.
Can I use farmed salmon?
Yes! Wild salmon is more flavorful and nutrient-rich, but farmed salmon still works well, especially for weeknight cooking.
What if I don’t have lemon juice?
A splash of white wine or a little apple cider vinegar can work in a pinch — you just want that bit of acidity to balance the richness of the butter.
Is pan seared salmon better than baked?
They’re both great. Pan seared salmon has that crispy, golden crust and cooks faster, while baked salmon is more hands-off and ideal for feeding a crowd.
Final Thoughts
Pan seared salmon with garlic butter is one of those meals that proves simple cooking is often the most satisfying. You don’t need fancy ingredients or a long prep time — just a hot skillet, some fresh salmon, and a little love (and butter). Whether you’re cooking for guests or just trying to eat better during the week, this recipe’s always a winner.
Pan Seared Salmon
When I’m short on time but still want something that tastes like I put in real effort, Pan Seared Salmon is my go-to.
Ingredients
- 4 salmon fillets, about 4 to 6 ounces each
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 and 1/2 teaspoons minced garlic
- 2 teaspoons lemon juice
- Salt and pepper, to taste
- 1 tablespoon chopped parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper.
- Place the salmon in the pan, skin side up. Let them cook undisturbed for about 5 minutes, until a golden crust forms.
- Flip the fillets carefully and continue cooking for another 5 to 6 minutes, or until the salmon is opaque and flakes easily.
- Transfer the salmon to a plate. Add the butter to the same skillet and let it melt.
- Stir in the garlic and cook for about 30 seconds, stirring constantly. Add the lemon juice, and season with salt and pepper.
- Return the salmon to the pan and spoon the garlic butter sauce over the top.
- Sprinkle with chopped parsley before serving.
Notes
- To get that perfect golden crust, make sure the pan is nice and hot and the salmon is dry before you start cooking.
- Let the fillets cook without moving them for those first few minutes.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 575Total Fat 40gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 25gCholesterol 166mgSodium 282mgCarbohydrates 0gFiber 0gSugar 0gProtein 50g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
