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GET IT NOWThis Is My Favorite Halibut Recipe Ever
Halibut is the fish I make when I’m craving more than “just fish”, and when I want a special seafood dinner at home, it’s this pan seared halibut recipe all the way. Unlike my usual weeknight baked salmon or air fryer cod, this one will make you feel like you’re at a high-end restaurant! Here’s why it’s special:
- Tender, flaky, and mild – Halibut is firm and lean, but my recipe leaves it moist and flaky! And if you have any hesitations about fish, this is a good one to dip your toes in, because it’s not too fishy. (My flounder recipe is another good one to try for this — and halibut is actually a type of flounder!)
- Irresistible lemon butter sauce – The sauce absolutely makes this dish, and I now make it on repeat for all kinds of seafood. I use variations of it for garlic butter shrimp, seared scallops, and even chicken paillard, 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.
- 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”?
While I have several other halibut recipes (I love to bake halibut and grill halibut as well), this pan seared version with sauce is the one I make most. It’s my very best way to cook halibut. Make it with me, and you’ll see what I mean!
Ingredients & Substitutions
Here I explain the best ingredients for my halibut recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Halibut Fish – It’s similar to other white fish, like cod, haddock, red snapper, or Chilean sea bass, except firmer. My recipe calls for 4 halibut fillets (6 ounces each), or you can cut a large 1.5-pound fillet into 4 smaller ones. I can usually only find skinless halibut in my area, but if you can get it with skin, it will get irresistibly crispy! (P.S. I’m so jealous of those of you using this recipe for your fresh Alaskan halibut — savor every bite.)
- Spices – Garlic powder, paprika, sea salt, and black pepper. I’ve got other variations below.
- Oil – For searing. I usually use this olive oil, but any heat-safe oil (such as avocado oil) will work.
- Lemon Butter Sauce – Just 2 ingredients: Lemon juice and salted butter (or feel free to use unsalted and add a little salt)! I highly recommend juicing a fresh lemon for this halibut recipe over the bottled stuff.
How To Cook Halibut
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
Sear The Fish:
- Dry. Use paper towels to pat the halibut fillets dry. This will ensure even browning and locks moisture inside, 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 until the fish flakes easily with a fork.
See my tips below to time it perfectly — and don’t miss the second (a.k.a. the best) part of this halibut recipe… the sauce!
Make The Sauce & Assemble:
Cover the cooked halibut with foil to keep warm, and use the same pan to make the sauce:
- Brown the butter. Reduce the heat to medium-low and add the butter. 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. (I use this lemon squeezer, pictured below.) 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 here. I love my cast iron, but it’s not my favorite for fish, which can stick and fall apart too easily. This non-stick pan is my fave and has lasted for years.
- 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.
- How to cook halibut to perfect doneness: 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.
- My fish turner makes flipping much easier. The shape fits entire halibut fillets on it so it’s easier to flip them without breaking. Worth having if you cook a lot of fish like I do!
- Be careful not to overheat the sauce. If your pan is too hot, it can burn or split (separate). Keep the heat fairly low for the sauce part (just high enough to barely simmer), and remove 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.
Serving Ideas
This easy halibut recipe is pretty versatile, so you can go in many different directions to serve it. Try it with one of my fresh side dishes below! If I’m really feeling fancy, I start the meal with 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, I just toss some cherry tomatoes into my arugula salad anytime of year!
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.
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Ingredients
Tap underlined ingredients to see the ones I use.
Halibut:
Lemon butter sauce:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 halibut fillet + 2 tablespoons lemon butter sauce
- Tips: Check out my recipe tips above to help you cook halibut perfectly every time, with a moist, flaky texture and the perfect sauce.
- Flavor variations: If you want to add a little something to change it up, see my variations here.
- Storage: Fish tends to dry out when it’s reheated, so I recommend making this pan seared halibut recipe fresh. But if you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. They make good fish tacos!
- 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 better than overcooking.
- Freeze: You can freeze raw fish for up to 3 months, but I don’t recommend freezing cooked halibut recipes like this. It’s just not the same after thawing.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Halibut Recipe
Flavor 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, 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.
More Easy Fish Recipes To Try
If you love fish like I do, try one of my other easy fish recipes next:
371 Comments
Nancy
0Fabulous, so delicious!!! And, so simple which makes it even more fabulous. I added a piece of Swordfish to this recipe and it was as delicious as the halibut. Thanks for this recipe!
Meredith Gindi
0This recipe was awesome!!! Cooked it exactly as directed and didn’t need anything else it was so delicious!! My husband loved it and kept repeating himself!!! Will look for more with you!!
Eileen
0Delicious and easy
Vickie Birney
0This was the best! Never cooked Halibut before and can’t wait to have it again! I felt like a real chef!!!!
Carol
0Great halibut recipe. Had thick piece of halibut. Had to cooks little longer but was yummy. Seasoning is good
Patty Cook
0We loved this dish! Served with roasted baby potatoes cut in half, at 350 for 15 – 20 minutes – then added pencil-thin asparagus for another 10 minutes, then grape tomatoes cut in half tossed in for another 10 minutes. I seasoned all the veggies with olive oil, salt, pepper, the potatoes with thyme, and the asparagus with Herbs de Provence.
I will share the recipe and photos with like-minded friends on social media. Many thanks!
Mary Henry
0This is a great recipe. We loved it
Heidi X Farr
0I bought some fresh Halibut at the Fish market today. Wow it was expensive so I wanted to make sure it prepared nicely. We just finished eating the most amazing Halibut dinner. The sauce was scrumptious. I added a bit of chopped parsley. It added some colour and pazzaz. Would highly recommend this recipe. Thanks for posting it.
Jo-Anne
0Fabulous recipe! I can’t have garlic, so left that out, but it was still delicious. Timing was perfect. Did reduce butter and lemon just a bit for personal preference. Have already shared recipe and will make again very soon.
Thanks!
Gord
0A great way to cook an expensive piece of fish (even in season on the West coast). The only change I made is that I used a splash or two of white wine to deglaze the pan to make the butter/lemon/parsley sauce. The suggested cook times are spot-on and the sauce made this piece of fresh halibut my list of meals I will make again, probably trying with other fresh fish or prawns.
Jon Holmquist
0Very lemony, overpowered the fantastic flavor of the fish. So, we tried this for the sauce: 1 small clove smashed/diced garlic, 1/2 Meyer lemon, 1/4 cup Sauvignon blanc with 1/3 cup unsalted butter. Salt to taste. For us, better!
We always cook our fish on the rare side.
Emanuella
0We LOVED this simple to make, delicious recipe. Perfectly cooked halibut and plenty of flavors. Will make again thanks
Mary Patchett
0Simple but delicious. Thank you.
Jamie
0This recipe was delicious… I had never cooked halibut , this recipe made me look like a pro to my family… haha … thank you for the excellent recipe
Teresa G
0I had a piece of Alaskan halibut from a friend and wasn’t sure how to prepare it. I was so tired tonight from all the physical labor today, and the last thing I wanted to do was cook! But that fish had to be cooked tonight, so I Googled for a recipe and found yours. It looked simple enough and sounded good. I followed your instructions exactly and it came out great!! We were so pleased with the taste, and the fish had just the right level of moisture–not dried out like sometimes happens. I’ve got one more piece of that fish in the freezer, and it’ll be cooked the same way next week! Thanks so much for sharing the recipe that was easy and quick to prepare and tasted great!
Mella Weaver
0I just made this recipe. We loved the flavor! This is the first time that I had halibut, so unfortunately, I did over cook it. Next time, I will be sure to use this recipe!!!
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.
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 :/
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.
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!
Monte
0Perfect Halibut Recipe!
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”!!