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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
Gretta C.
0Wonderful recipe that I have made 4 times now and each time successfully with a delicious outcome.
Susan Torres
0Thank you for your details on how to pan sear halibut. I can’t thank you enough.
Elizabeth "Mimi" Baldwin
0My daughter just had a new baby and I’m with her family, helping with the 3 older siblings, so I’m in charge of meals. Made this for my granddaughters (9, 7, 2) with Sole, adjusting the cooking time since it’s much thinner fish. And I used smoked paprika since that’s all my daughter had in the spice cabinet. Then I made this with halibut for the 3 adults… My 7 year old granddaughter doesn’t really care for fish, but when she tried this recipe, she literally said”Mimi, you’ve changed my life”! So funny and what a compliment! We all enjoyed the dish and I’m planning on making it over and over again because it’s so simple and so good. I served the fish with Rice Pilaf and steamed zucchini with some parmesan and butter. Huge hit! Thank you for sharing this recipe!
Jess H.
0I somehow completely overlooked the brown butter sauce in the recipe haha. Even though I didn’t finish the sauce the recipe was great! I am trying to eat more fish and have probably cooked it less than 5 times in my life so this was a great recipe for a newbie. Thanks!
Jan Robinson
0I reviewed the feedback before choosing this recipe for some beautiful fresh (expensive) halibut. We are experienced cooks, love flavours, and cook fish regularly.
Unfortunately, we didn’t like the spice combo (at all) – the paprika ruined it (badly). In our opinion, not the right spice for this recipe, particularly with a lemon butter.
Maya | Wholesome Yum
0Hi Jan, Sorry this recipe didn’t meet expectations. There is only 1/2 a teaspoon of paprika in the whole spice mixture, but you can leave it out next time if you’re not a fan of it.
Rich
0You did not list amounts of ingredients to use / measurements. 2 sticks or 4 onces of butter for example. Size and thickness and weight of fish.
Maya | Wholesome Yum
0Hi Rich, Of course I always list the ingredients and measurements. It wouldn’t be a recipe without those. You can find all the info on the recipe card, right above where you left this comment.
Linda
0Delicious!!! Cooked perfectly. My husband loves it!! Will definitely make it again
MMLB
0Fantastic! Company worthy! I brushed Olive oil on the top sides of the Halibut steaks in the pan, then sprinkled half the spices (mixed together) on the fish. Flip the fish and sprinkle the remaining spices. Since we were cooking thick Halibut steaks, we flipped them more than once. The fresh Halibut was light and flakey for a dense fish. Enjoy:-)
Tre
0Needed an easy recipe fast, found this one, had all the ingredients on hand and it was absolutely amazing. The fish melted in our mouths and the seasoning was on point. Made it with roasted sweet potato and garlic sautéed bok choy. Totally delish. Thnx.
Myrriah
0This may be the most delicious halibut I’ve ever had! And it was so simple. Thank you.
Marti
0This is a great recipe! Delicious! We had it with jasmine rice and a spinach strawberry salad.
Parin
0Excellent recipe. I served it over grits with a side salad. The only downside is spattering of oil on the stove. Cleaned up well after this great dinner.
Nanci Freudenburg
0The recipe was great. The fish was delicious. I did not have a lemon and was too lazy to go to the store so I used half an orange in the sauce and it was great. Thank yo so much for recipe.
Sharon
0I’m just starting to eat Alaska fish and halibut was one of the choices. This pan seared was restaurant quality. And I made it!! Which is more surprising. Will be getting other recipes for salmon, cod and rock fish. Thanks for sharing!!
Pamela
0Do you remove the skin from the fish before cooking?
Maya | Wholesome Yum
0Hi Pamela, My halibut didn’t have any skin, but I recommend leaving it on if yours has it. It’s great for flavor, and will get nice and crispy!
Carole
0This was excellent! So delicious. The halibut was so moist, and the lemon butter sauce was outstanding. It came together so easily. I will be making this again.
Dianne
0I have an Alaskan fish subscription that I adore and wanted to find the best recipe possible for my Halibut. This was a very good recipe for such a delicate fish! I actually followed the instructions instead of doing my own thing to “tweak” it. The nutty aroma of the butter, while it browned, was very nice. I was using a cast iron skillet and did not have any issues with the lemon splattering, however, my flame was medium low. The fish came out great and the sauce was used on my green beans. I am not a lemon fan usually but I loved this recipe as written!
Rosabella Mills
0Absolutely delicious with the lemon butter sauce, mmm…
Liz L
0Wow and wow! Simply delicious. 5 Star meal. We are fortunate to get fish directly from a local troller. So the combination of really fresh halibut, and Wholesome Yum’s fabulous recipe and clear instructions, this was a tremendous hit. Thank you!
Tracy west
0Wow…this recipe is amazing. I am not one to usually post a comment after I try a recipe but this is truly a keeper. I’m a travel nurse in Alaska so I have a freezer full of Halibut. I do not like lemons on fish, nor in my water. I’m a lime kinda gal but thought I’d give this a try as I did have some lemons in the apt. The searing of the Halibut first was easy peasy and adding the few other ingredients….wow…this has now become my favorite Halibut recipe. I was truly not sold any most of the other recipes I’ve tried but really this….is amazing!! Thank you so much for that. Who would have thought it would be this easy for a great tasting halibut!!
Meissa C.
0Absolutely delicious and so easy to make with not a lot of clean up! I placed the halibut over a bed of garlic mashed potatoes and roasted green beans. My family liked it so much last night, they want it again tonight. I’m excited to try it with other white fishes, too. The only request I had was to try to make the lemon butter sauce a little more lemony, so I might try adding some lemon zest with a little more lemon juice next time.
Muriel
0Really really good. I used fresh garlic on the fish and in the lemon sauce. I love the lemon sauce really brown.
Martha
0Can I use olive oil instead of butter or half olive oil and half butter?
Wholesome Yum D
0Hi Martha, I would suggest using half oil and half butter to get that nice buttery taste in the end.
Hanah
0Yummy! I changed the recipe a little and added 1/2 tsp cayenne pepper.
I steamed some carrots and parsnips then added this to the lemon butter sauce along with minced garlic, some sliced closed cup mushrooms; let them char a bit and served the seared halibut on a bed of these vegetables garnished with chopped flat leaf parsley and a lemon couscous side! Divine or what!
Amely
0Hi! Any ideas on a substitute for at least some of the butter? trying to eat “heart healthy”….. Thanks
Maya | Wholesome Yum
0Hi Amely, You could reduce the amount of butter if you like (and reduce the lemon juice by the same proportion), you’ll just have less sauce.
Kimberly
0We caught halibut in Alaska last year. I have been making halibut every which way this past year. Tonight, I made your recipe! It got voted the best halibut recipe ever! The only thing I did differently was 1/4 a lemon because mine are huge! So delicious! I will be making halibut with this recipe from now on!
Kathleen
0Love love love it! Having it again tonight with rice pilaf and sautéed chard. Didn’t change a thing from recipe! Oh! And the halibut I’m using is fresh caught today! Wholesome yum….
Nicole Pelletier
0Loved this! Even my non fish eaters had some! Thank you!
Tony
0Perfectly yummy
Colleen
0Why can’t I print recipe?
Wholesome Yum M
0Hi Colleen, Are you using the ‘Print’ button on the recipe card?
Kathy Lewis
0I was looking for “quick, easy yum” and this was it!! Moist, tasty and best of all, quick. Thanks for sharing your recipe
Kate
0When you buy halibut filet, does it have skin on one side?
Maya | Wholesome Yum
0Hi Kate, Halibut can come with or without skin. You can absolutely use skin-on fillets, just place them in the pan skin down first.
Waltrr Schwartz
0Best presentation and intuitive explanation I have ever seen for a recipe online. Shared it with a friend because it was so well done. Can’t wait to try it when I get back home from Alaska trip. Thank you.
Conrad`
0I’ve made this a few times now and we both enjoy this recipe very much. My wife never liked halibut out (at a restaurant) until I made it using this recipe.
One question… You are pretty specific about your lemon squeezer… What kind of fry pan is your favorite… or recommend?
Thanks!
Maya | Wholesome Yum
0Hi Conrad, I have a few different pans that I really love. I made a list of my favorite kitchen tools here.
CONRAD
0Thank you, but at the risk of being a pain in the b***t… when you make this halibut… which is your fry pan of choice?
Wholesome Yum M
0Hi Conrad, No trouble. I like to use a large hard-anodized pan like this. Especially for fish, where even heat and nonstick options matter. Of course, this is a great staple piece to have in your kitchen arsenal; it has many uses! I hope this helps!
Ruthie
0It was perfect ❤️the while family loved it!
Theresa Mienie
0We paired this dish with Basmati rice and asparagus, the halibut made the meal complete. My husband has cooked along side some 5 start chefs, he didn’t talk the entire time he was eating. It brought back memories of cooking in South Africa with his chef friends. Will definitely make again!!! Thank you!!
Jason Korstad
0Skin on or Skin off? Making it tonight so I will probably skin it but if anyone has insight LMK, I have skin on fillets.
Wholesome Yum M
0Hi Jason, I used skinless filets, but if yours are skin-on, then yes, they will need to be cooked skin down first.
Carol
0Best halibut recipe ever. Simple, quick and delicious. I also use a bit of a mayo/cilantro sauce with it.
Sam
0I followed this recipe just as written and it was the best fish I have ever cooked! The browned butter sauce was delicious and works perfectly if it accidentally ends up on your asparagus or broccoli as well. My husband thought it was restaurant worthy and he is not a big fish fan. I might try throwing a few capers in the sauce at the end next time, just because I love them with butter, lemon and fish. Thank you for this great recipe that will be used again and again at my house.
Bernadette Moore
0Absolutely delicious. Thank you for recipe.
Tina S
0So simple and delicious
Michelle
0Absolutely delicious!!! Did not change the recipe at all, perfect as is.
Modest Chef
0With one exception, an excellent recipe. And easy, as promised. And a number of fine hints, such as to pat the fish dry for a better sear, and to not push it around in the skillet. The exception: the lemon added to the browned butter splatters like nobody’s business. I would have appreciated a warning about that.
Carol
0Delicious and easy to make. Will try this again.
Janis
0This is DELICIOUS! It was so simple to make but amazing results. I live in Alaska so have ready access to halibut (my fav fish) and I will be making this often. Subtle well melded flavors. I thought it would be bland because it had so few ingredients and was so easy to make. However, it was FABULOUS. We had it with artichokes. Yummm
Thank you for being such a great cook and passing it on.
I have never been disappointed in your recipes.
Thanks!!!
Bryan
0Simple and so delicious… will definitely become a regular at my house. Keto or not this is a winner!
Merilee Watling
0This halibut was sooooo good.. will be using this recipe again. Fish was delicious!!!
Gillian
0I made this with fresh caught halibut my friend gave me! It was SO easy (and usually my partner cooks most of the dinners) and SO delicious. Even my toddler liked it!
It was the first recipe that Popped up when I searched “how do I cook halibut” and I’m delighted!!! We had steamed broccoli and roasted potatoes on the side. YUM.
Marilyn Ricklin
0One of the best things I’ve ever eaten!!!
Patty Fish
0Very delicious and easy to prepare. Glad l didn’t need to chop fresh garlic for a change!
Gale
0Awesome! What a great taste!