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Get It Now- Why You’ll Love My Pan Seared Halibut Recipe
- Ingredients & Substitutions
- How To Cook Halibut
- How To Make The Sauce
- My Recipe Tips
- Recipe Variations
- Storage Instructions
- Serving Suggestions
- More Easy Fish Recipes To Try
- My Tools For This Recipe
- Halibut Recipe (With Lemon Butter Sauce) Recipe card
- Recipe Reviews
Halibut is the fish I make when I’m craving more than “just fish”. Baked salmon or air fryer cod are my go-tos for weeknights, but when I want a special seafood dinner at home, it’s this pan seared halibut recipe all the way. You’ll feel like you’re at a high-end restaurant!
The light, bright lemon butter sauce absolutely makes the dish. I also love the large, moist fish flakes. And while I have recipes to bake halibut and grill halibut, they can’t beat this pan seared version with sauce. It’s my very best way to cook halibut. You’ll get it when you try it. 😉
Why You’ll Love My Pan Seared Halibut Recipe
- Tender, flaky texture – This is a firm, lean fish, but that doesn’t mean it can’t be moist and flaky! The method I use for cooking halibut gives you exactly that. I won’t settle for anything less.
- Irresistible lemon butter sauce – This dish is the one that prompted me to create the lemon butter sauce that I now make on repeat for all kinds of seafood. I use variations of it for garlic butter shrimp and seared scallops, but there’s a reason I’m always thinking about the next time I can use it for my halibut recipe. This one started it all — and it’s still the best.
- Mild fish flavor – If you have any hesitations about fish, halibut recipes are a good place to dip your toes in, because they taste mild and not too fishy. This one just might turn you into a fan. (My flounder recipe is another good one to try for this — and halibut is actually a type of flounder!)
- Easy to make – This fish could totally pass for a special meal at a fancy restaurant, but it’s surprisingly fast and easy. It takes just 20 minutes, using only a few ingredients.
- Perfect for a special day, or any day – Since halibut is fairly pricy, it’s a natural choice for your date nights or special occasions. But since the prep is actually very simple, who says you can’t have a special dinner “just because”?
Ingredients & Substitutions
This section explains how to choose the best ingredients for my halibut recipe, what each one does, and substitution options. For measurements, see the recipe card below.
Halibut Fish:
- Halibut – This is a mild type of white fish. It’s a little similar to cod, haddock, or Chilean sea bass, but firmer. My recipe calls for 4 halibut fillets (6 ounces each), but you can also get one large 1.5-pound fillet and cut into 4 smaller ones. I can usually only find halibut without skin in my area, but if you can get it with skin, it will get irresistibly crispy!
- Spices – I keep it simple with just garlic powder, paprika, sea salt, and black pepper. (See below for variations.)
- Oil – I usually use this olive oil, but any heat-safe oil (such as avocado oil) will also work. You can even use extra virgin olive oil for extra flavor.
Lemon Butter Sauce:
- Butter – I used salted butter just for simplicity. Feel free to use unsalted and add salt to taste instead.
- Lemon Juice – Since the sauce has only 2 ingredients, I highly recommend juicing a fresh lemon for this halibut recipe. But, technically bottled lemon juice will work.
How To Cook Halibut
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
Cooking halibut in a pan is straightforward, similar to any other fish. Here is how I do it:
- Dry. Use paper towels to pat the halibut fillets dry. This will ensure even browning, so don’t skip this step!
- Season. Sprinkle the fish generously on both sides with garlic powder, paprika, sea salt, and black pepper.
- Sear. Heat the olive oil in a large skillet. Add the fillets in a single layer, and sear, without moving, until the fish is golden brown on the bottom and the edges are opaque. Carefully flip over, and sear for another 2-4 minutes, until the fish flakes easily with a fork. (See my tips below to make it perfectly!)
Hang on, this halibut recipe is not done yet. Cover it with foil to keep warm while you make the best part… the sauce!
How To Make The Sauce
Once your pan fried halibut is done cooking, you can re-use the same pan to make the lemon butter sauce:
- Brown the butter. Reduce pan to medium-low and add the butter. Once it melts, cook, stirring occasionally, until the butter turns brown and frothy. It will smell a little nutty… mmm.
- Add the lemon juice. Squeeze all the juice from both halves of the lemon into the pan. Bring the mixture to a simmer and cook, stirring occasionally, until the volume is reduced by half.
- Plate your pan seared halibut with lemon butter sauce. Drizzle a little of the sauce over your plate, top with fish, then drizzle more sauce on top. I like to garnish with a little fresh parsley, but that’s optional.
My Recipe Tips
- A non-stick skillet works best. I love my cast iron, but it’s not my favorite for fish, which can stick and fall apart too easily. A non-stick skillet (this one is my fave) is your best bet here!
- If you get halibut with skin, cook skin side down first. This makes it easier to flip and also reduces the chance of overcooking. I always do this when cooking fish with skin — see more details in my pan seared salmon post.
- Don’t crowd the pan. The fish fillets should be in a single layer and have small spaces between them. If they don’t all fit, you can cook them in batches.
- Avoid moving the fish around. Keeping it one spot prevents tearing and helps it get a nice, browned sear. Move it only when it’s time to flip. If it doesn’t release easily, it needs to cook for longer before flipping.
- There are easy ways to tell when halibut is done. It’s time to flip when you see the edges are opaque, and it’s browned underneath. On the second side, it’s time to remove from the pan when the whole fillet is opaque and flakes easily with a fork. I’m kind of obsessed with cooking halibut perfectly though, so I always use a meat thermometer. The ideal internal temperature for fish is 135-140 degrees F — this is when it’s moist and flaky, but not dry yet.
- Be careful not to burn the sauce. My top tips for this are keep the heat low (just high enough to barely simmer), and remove the sauce from the pan quickly once it’s done.
- Not a fan of browned butter? Just cook the sauce for less time. My plain lemon butter sauce recipe doesn’t brown the butter, so it’s more mild, while this one does and has a deeper flavor. I love both! You could do either for this halibut recipe based on your preference.
Recipe Variations
Like I often do, I pared my halibut recipe down to the essentials, so there aren’t too many ingredients! If you want to add a little something, here are some ways to elevate this dish:
- Herbs – I think the browned lemon butter and the spices are enough, but you can certainly take it up a notch and add dried or fresh herbs to the fish itself or the sauce if you like. If you do want to add some, my recommendations are dill weed, parsley, or thyme.
- Garlic – I don’t usually add it because I use garlic powder to season the halibut, but you can also add 2-3 minced garlic cloves to the sauce before simmering.
- Lemon Zest – If you’re squeezing a fresh lemon anyway, might as well use the zest! It will become bitter if you cook it, though, so I add it to the sauce after removing from heat when I want to use it.
- White Wine – For a different flavor, use the juice from only half the lemon and add a splash of white wine to the pan at the same time.
- Different Sauce – If you don’t feel like lemon butter sauce, halibut would also taste amazing with a drizzle of my chimichurri sauce, or pesto sauce thinned out with olive oil.
Storage Instructions
- Store: Fish tends to dry out when it’s reheated and overcooks easily, so I always recommend making this pan seared halibut recipe fresh. However, if you have leftovers, store them in an airtight container in the fridge for up to 3-4 days.
- Reheat: Warm gently on the stove over medium heat, or in the oven at 350 degrees F. I usually remove from heat when the fish is barely warm, as that’s a better alternative than overcooking.
- Freeze: You can freeze raw halibut for up to 3 months, but I don’t recommend freezing cooked halibut recipes like this one. It’s just not the same after thawing.
Serving Suggestions
This easy halibut recipe is pretty versatile, so you can go in many different directions to serve it. And I’ve got them all! Try it with one of my fresh side dishes below. If I’m really feeling fancy, I start the meal with my creamy lobster bisque for a complete seafood theme.
- Vegetables – Before you make your pan seared halibut on the stove, get started on roasted asparagus (one of the best pairings for fish), roasted green beans with garlic and parmesan, or even a whole roasted cauliflower head in your oven. My personal fave with this dish is roasted zucchini!
- Starches – Potatoes, pasta, or rice are common options, but you can also opt for one of my lighter veggie alternatives, like roasted rutabaga, zucchini noodles, or cauliflower rice.
- Salads – If you eat with the seasons like me, this will largely depend on the time of year. Make my asparagus salad in the spring, tomato cucumber avocado salad or Caprese salad in the summer, or beet salad in the fall or winter. When I don’t have something very seasonal around, I just toss some cherry tomatoes into my arugula salad anytime of year and call it a day!
More Easy Fish Recipes To Try
If you love fish like I do, try one of my other easy fish recipes next:
My Tools For This Recipe
- Non-stick Skillet – It’s not fancy, but my fish never sticks with this one and the non-stick surface hasn’t worn off after years of use. Can’t say the same for some others I’ve tried.
- Lemon Squeezer – This is the citrus press I use to help me get every last drop.
- Fish Turner – This special angled spatula will help flip your pan fried halibut without it flaking apart. Worth having if you cook a lot of fish like I do!
Halibut Recipe (With Lemon Butter Sauce)
Learn how to cook halibut that's perfectly flaky & tender! This easy pan seared halibut recipe with lemon butter sauce takes just 20 minutes.
Ingredients
Tap underlined ingredients to see where to get them.
Halibut:
Lemon butter sauce:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Use paper towels to pat the halibut fillets completely dry — this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper.
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Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
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Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
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Remove the fish from the pan and cover with foil to keep warm.
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Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.
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Squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and cook for 3-4 minutes, stirring often, until the volume is reduced by half. The lemon butter sauce will still be thin, which is normal.
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Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 halibut fillet + 2 tablespoons lemon butter sauce
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
223 Comments
Lynne Isom
0Quick and absolutely delicious! I added a few capers to the sauce just for fun.
John
0I’m an inexperienced fish chef who has only ever baked halibut before, and this recipe blows it out of the water. The sauce is to die for.
Ann
0This was the BEST fish my hubby & I have ever had! Delicious! Made on NYE for our family of 5 and my kids devoured it too. Thank you!
Ligita Welsh
0Simple & fabulous!
Maisavel Webb Saldivar
0This made for an easy but delicious meal that my whole family loved.
Thad Monteiro
0I went to the fish monger today to get sea scallops but they were sold out, so I purchased a beautiful Halibut steak instead. (I love seafood of any kind!) I followed your recipe for Pan Seared Lemon Halibut and it turned out AWESOME!!!!! One of the TASTIEST seafood dishes I’ve ever prepared. Thank you so much! I’ll return to Wholesome Yum again and again!
Cheers!!!
Thad Monteiro
Asheville, NC
Shibani Ray
0Somehow I was not successful with the lemon butter sauce…it became very dark with no flavor.
Wholesome Yum M
0Hi Shibani, I am sorry your sauce didn’t turn out as expected. It sounds like the heat may have been too high while simmering the sauce. That would cause it to get too dark and alter the flavors.
Monte
0Perfect Halibut Recipe!
Noe Prado
0Love the recipe and I thank you for a great post. I rated it with 3 stars and would have done 4 if not for this site. I have found that many recipes sites/blogs now subscribe to the same format with the recipes at the bottom buried under some notes of back story which is fine since is a blog. What makes this site hard to follow, especially on cell phones, is the plethora of pop ups, and ads all over the place. It makes scrolling a pian and I for one will screenshot what I need then promptly leave the site. I’d love to explore it more and find other great recipes but it’s too darn difficult to navigate on a phone with so much being thrown at you. I’m a parent and finding the time to sit down in front of a pc isn’t always possible and I assume browsing the site would be easier in thay format. Just some food for thought.
Thanks again for the recipe as it was very good and quick. I just wish I could say the same about the mobile site :/
Wholesome Yum M
0Hi Noe, Thank you for your feedback. The ads are used to keep the website running, and allow me to continue to post new recipes on the site for free. If you are enjoying the content and would like to browse the website without ads, then consider joining Wholesome Yum Plus!
Mariella
0I had difficulty getting to the recipe due to ads. The video cut off and went to the next, had trouble getting it back. I finally got my sauce just right but no warning to be careful to stop the heat else it separates and it’s ruined. Too bad. Maybe I’ll retry this recipe the next time my husband catches halibut.
Wholesome Yum D
0Hi Mariella, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Shannon Brady
0Excellent! Easy to prepare. Will definitely make again
Andrea
0I’ve made this for ourselves and guests. We all agree that it is delish!! To add to my delight is that it is a quick to make meal. Thank you!!
Bob Thompson
0Surely there is a way to be able to print your recipe without dodging all the popup ads. I don’t need a keto food list. I saw him in the Pink Panther (brilliant!), but I don’t care what he has for dinner.
Wholesome Yum M
0Hi Bob, There is a print button located in the recipe card. It is just under the video for the recipe. I hope this helps!
rachelle
0This was top notch and yummy and fun making and it came out perfect! Highly recommend this delicious recipe. The butter lemon sauce is devine! Thanks for posting.
Linda
0I made this, added some garlic powder to the lemon sauce. It was delicious. Our first time eating halibut yum
Allison
0This was easy and absolutely delicious! A perfect amount of flavor for halibut.
Teri
0Do you use fresh fish or frozen?
That will make a decision in how often I can make it
Wholesome Yum M
0Hi Teri, This recipe can be made with either fresh or frozen halibut. I hope this helps!
Meredith
0I used my grill pan and this was delicious. My mouth is still watering ☺️
Margaret Epley
0Could you use this with cod or what other fish could you use? Maybe even use with shrimp?
Wholesome Yum M
0Hi Margaret, I think cod or shrimp will work fine. You may need to adjust the cook time with shrimp.
Lynne Herman
0If I use bottled lemon how many teaspoons or tablespoons would I use?
Wholesome Yum M
0Hi Lynne, You’ll want to use 3-4 tablespoons. Feel free to adjust to taste.
Jackie
0LOVED IT Husband raved about it! Thank you. Great recipe. Just can’t figure out how to print it from my phone.
Wholesome Yum M
0Hi Jackie, There is a ‘Print’ button in the recipe card. If your phone is wirelessly connected to your printer it should print out just fine.
Andrea
0Still thinking about the delicious-ness of this recipe. It is one of the best new fish recipes in a very long time. I look forward to making it again, soon! We’re very appreciative!
Suzanne
0Absolutely delicious! My fish was perfectly cooked at 3 minutes per side and the sauce is wonderful. I will definitely be making this again. Thanks for this great recipe!
Kristina
0My fish turned out super tasty, perfect seasonings. I sprinkled a bit too liberally so was a tad salty.
My pan was also a bit hot, browned quickly while not totally opaque. I’m wondering what amount of heat. (I thought it was somewhere in the post but couldn’t find it) I’m using an induction stove top, not sure if that makes a difference.
We used to live in Alaska but this is the first time I have pan seared fish! Husband says “Excellent!”
Wholesome Yum M
0Hi Kristina, The pan should be on medium-low when making the butter sauce. So glad to hear you enjoyed it!
Maureen Czelusniak
0Hi. This recipe looks perfect. I only have unsalted butter in the house. How do I balance the salt in the final butter sauce?
Thank you,
Maureen
Wholesome Yum M
0Hi Maureen, Feel free to salt the sauce to taste. The amount to equal salted butter is roughly a pinch.
Stephanie
0I tried this recipe since my boyfriend loves halibut, and it came out perfect, he loved it! I’m not a big fish eater, but this recipe really swayed me☺️
Ralph Niebuhr
0This is now my halibut recipe. I am making it now for the third time, and it is so simple that I only looked at the recipe briefly to make sure I wasn’t forgetting something. Easy to make but elegant on the plate and so-o tasty! People literally moan with pleasure when they taste that first bite. I think that with this type of fish, simple is best so as not to overwhelm the delicate flavor. It is truly elegant when served with asparagus and perhaps couscous or broiled new potatoes, but tonight my wife and I are tired and will just have some frozen organic potato puffs and a spinach salad to go with. Still a dinner to look forward to! Thank you for teaching me this recipe.
Jo-Anne
0Do I cook it skin down first?
Wholesome Yum M
0Hi Jo-Anne, I used skinless filets, but if yours are skin on, then yes they will need to be cooked skin down first.
Anna
0Delicious & easy! Thank you!
Barbara
0I really want to try this, but I can’t eat butter. Can I substitute ghee or olive oil, and if so, how would I change the cooking instructions?
Thanks
Barbara
Wholesome Yum M
0Hi Barbara, Ghee would work great! Feel free to use the same amount as listed in the recipe.
Annie
0Thank you for sharing this recipe it was a big hit with my family and now a forever favorite!
Linda
0Was fantastic! Husband not a big fish eater but said would have this again anytime. Its not a fishy tasting fish, very flakey. It’s definitely on top on my list to make again.
Carla
0That halibut was so fantastic. I couldn’t believe all the raves about it – being such a simple recipe. My husband was disappointed it wasn’t going in the oven and I was trying something new. He LOVED it. He told me from now on – that’s the recipe. I love all your recipes. We had the roasted cauliflower, pesto and Mozzarella cheese with it. He was so surprised we were eating Keto! He had 3 mini Street Tacos with it tho. So so pleased. Thank you. Carla Ferong
Tracy Edwards
0Absolutely delicious. My husband said it was his favorite meal in recent memory. Thank you for making us all happy.
Brigid
0This sounds delicious! I don’t have a lemon but I do have a lime. Wonder if that could work?
Wholesome Yum M
0Hi Brigid, Yes, lime will work. Enjoy!
Lucy A Hansen
0Great recipe. It had just the perfect amount of spices. Loved it!! We will use it again.
Wendy Marx
0This was delicious and so easy to make. I struggle to make good fish and I was so pleased with the way this turned out and my husband also loved it.
stacy
0You do not say if fillets are skinned. You do not advise which side of fish to cook first- if skin is on. How much juice is in one lemon- and you don’t indicate size of lemon at all. What if one does not use fresh lemon (as referenced in your article) and wants to use juice. Your photo shows a cast iron pan- or is it teflon? This isn’t a bona fide recipe in my book. Details count.
Wholesome Yum M
0Hi Stacy, I feel like you probably aren’t seeing the recipe card. Make sure your browser’s ‘reader mode’ is turned off so you can see the recipe card and accompanying video for the recipe. The filets used in this recipe are skinless. Please use a medium-sized lemon, it is difficult to give an exact amount as the amount of juice in each lemon will vary, so pick a heavy medium-sized lemon and that will do nicely. If you do not want to use fresh, then 2-3 Tbsps of lemon juice will do fine depending on how strong you want the lemon flavor to come through. A skillet is the best option for this recipe. The pan looks like cast iron, but it actually is not. Thanks for clarifying that.
Celani Evans
0Made this for the first time tonight, and it was delicious! My husband loved it too! I made it with some rice and broccoli…which isn’t exactly healthy, but it was worth it. Mine was a little salty and overdone, but it can only get better next time!!! Thanks!!!
Sue
0Made this tonite – it was delicious. Very east. Highest compliment from my husband – “restaurant quality”!!
Mark Lavallee
0great!
Katherine Dorn
0This was absolutely delicious!! Tasted like it came from a high-end Seafood restaurant I will definitely be making this again.
Jo Lynn Ricks
0Easy recipe. It was delicious!!!
Terry
0Made this recipe last night – it was DELICIOUS!! Served it with oven baked JoJo potatoes a nice green salad. Will be making it this way from now on. Thank you.
Sallie Durette
0I made this last night. It was outstanding!! Absolutely amazing. It goes in my keeper recipe book which I save for my top 100 recipes. I served it with roasted fingerlings, cut in half (tossed with oil, salt, pepper, and rosemary) under a low broiler on the second shelf down, for about 8 minutes (until fork tender, and a little crispy); and steamed mushrooms and asparagus. The sauce complemented everything on the plate. We will make all our white fish with this recipe from now on. Thank you.
Gay Uhland
0First comment I have made thru Pinterest, but have to say I made this with tilapia and it turned out amazing!!
Brian Cioli
0It had excellent flavor. I cooked the fish for four minutes each side and the fish was a little dry. I’ll cook it for 3 minutes per side next time. Liked your recipe tips!
Beth
0Love the tips on cooking up the best halibut! Can’t wait to try that squeezer!
Tonje
0I swear every type of fish is way better with lemon. This is delicious!
Heidy L. McCallum
0I haven’t had Halibut in years–since I lived in Ohio perhaps the mid 90’s? I forgot how wonderful the texture and flavor was until I saw this recipe. Super excited to make this soon!
Farrah
0I love halibut! And I love easy pan seared recipes. An easy lemon butter sauce was the perfect pairing!
Rebecca
0thanks for sharing your tips on cooking the halibut! I don’t get mine dry enough…. need to work on that!
Sophie Heath
0I had fun trying out this new halibut recipe! I thought the lemon butter sauce REALLY pulled the whole dish together! A new family favorite! Thanks for the recipe!!
Erica Schwarz
0This dinner is fantastic! I love the healthy fish and my husband likes that it is low card. Came together so quickly!