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GET IT NOWMy Pan Seared Salmon Recipe Has A Crispy Crust And The Best Sauce
Ready for the best salmon you’ve ever made? This pan seared salmon has always been mine! Here’s why:
- Buttery, flaky inside with super crispy skin – Grilling salmon is great if you want to get outside and baking salmon is perfect for a hands-off approach, but of all my (many) salmon recipes, I love the texture of this one the most. Cooking salmon on the stove makes the skin incredibly crisp, the other side gets a golden brown crust, and the inside is so moist and buttery. And while I don’t usually think of pan searing as the top method for moist results, my my tips will give you just that.
- Herby lemon butter sauce – It gives your fish so much flavor! This simple sauce is similar to my homemade lemon butter sauce, but with an extra burst of fresh herbs.
- Quick and easy – You can have this pan seared salmon on the table in just 15 minutes! It’s the perfect healthy dinner recipe for busy weeknights, but also elegant enough for special occasions.
Make this easy pan seared salmon recipe with me and see why I love it so much!
Ingredients & Substitutions
Here I explain the best ingredients for my pan seared salmon recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Salmon – I’ve got a couple tips for choosing your fish:
- Species – It makes a difference in flavor and texture! My recommendations in order are king salmon (also called chinook — the most expensive), coho and pink (two good middle-of-the-road options), sockeye (brighter red and stronger flavor), and Atlantic (always farmed, but buttery and mild). The USGS salmon guide covers more about the different varieties.
- Skin – I highly recommend pan searing salmon with skin, which protects the flesh from overcooking, makes flipping easier, and seals in flavor. The crispy skin is delicious, but you can remove it after cooking if you’re not a fan (or just make my poached salmon that tastes as good without it). Still, my method here will work just fine using fish without skin.
- Cut – I created this recipe for regular salmon fillets. Salmon steaks will work, but take longer to cook.
- Olive Oil – For searing. Avocado oil works, too.
- Garlic Herb Butter – This includes butter (I use this brand of salted, but you can use unsalted and add a scant 1/4 teaspoon of salt), minced garlic, lemon juice, and fresh herbs. I chose dill and parsley, but chives also go well, or you can pick other combinations of compound butter. I don’t recommend dried herbs for this pan seared salmon, but if that’s all you have, use 1 teaspoon of each. For something different, use my salmon marinade instead.
- Sea Salt & Black Pepper
How To Pan Sear Salmon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the garlic herb butter. In a small bowl, mash together the butter, lemon juice, garlic, dill, and parsley. (The lemon juice might separate, which is totally fine.)
- Dry and season the fish. Pat the salmon fillets completely dry, which helps them form a nice crust when searing. Add oil to a large skillet, and while it preheats, sprinkle both sides of the fish with salt and pepper.
- Sear salmon skin side down. Add the fish to the pan, skin side down, and press on top with a fish spatula. Pan fry until mostly (80-90%) cooked through.
- Flip and add the garlic butter. Add it to the pan around the salmon and let it melt. Cook for another minute or so, until the fish reaches your desired doneness. See my tips below!
- Serve your pan seared salmon with lemon butter sauce. Flip it over again (or don’t if you want even crispier skin!), and spoon the sauce over it. Remove from the pan immediately, so it doesn’t overcook.
My Recipe Tips
- Dry the fish well, and season only right before searing. Salt pulls water out of the fish and makes the outside wet again, so only season right before adding to the pan. This will get you super crispy pan seared salmon!
- Use a heavy bottomed pan. Heavier pans distribute heat more evenly, for more even cooking. I often use this heavy nonstick skillet, but a cast iron skillet also works great.
- Have your garlic butter ready near the stove. Salmon cooks fast, so you’ll need to add it to the pan immediately after flipping.
- Press on the salmon fillets for 10 seconds to avoid curling. They will naturally curl up while cooking, and pressing at first will avoid this.
- Sear salmon skin side down (flesh side up) for most of the time. The skin provides a protective barrier between the hot pan and the flesh, which helps avoid overcooking. But even if your fish doesn’t have skin, cooking mostly on one side first prevents sticking and makes it easier to flip.
- Don’t move the fish around. This will prevent a good sear from forming, plus your fish can stick and fall apart. Don’t touch until it’s time to flip!
- I love this fish spatula for easier flipping. It has a larger surface, so your pan seared salmon won’t break as easily. I also find it helpful to use a second spatula (of any kind) to assist with my other hand.
- Don’t force it if the fish resists flipping. If it doesn’t flip easily, it’s not ready! One sign that it’s time to flip is most of the bottom half of the fish will be opaque.
- I highly recommend using a meat thermometer to check the internal temperature every 30 seconds or so after flipping. You want 125 degrees F for medium rare, 130 degrees F for medium (I think this tastes best for moist, flaky fish!), or 140 degrees F for medium well. You can also test by flaking the fish with a fork, but this is less foolproof and it’s easier to overcook this way.
Pan Seared Salmon (15-Min Recipe)
My pan seared salmon recipe has a moist, flaky inside, super crispy skin, and irresistible lemon butter sauce. An easy 15-minute dinner!
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Ingredients
Tap underlined ingredients to see the ones I use.
Salmon:
Garlic Herb Butter:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small bowl, mash together the butter, lemon juice, garlic, dill, and parsley. Set aside.
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Use paper towels to pat the salmon fillets very dry. This will ensure a good crust and crispy skin.
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Heat the olive oil in a large, heavy bottomed skillet over medium-high heat for 2 minutes, until shimmering and hot. (You can test that it’s hot enough by adding a drop of water to the pan; if it sizzles, the pan is ready.)
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Once the pan is hot, right before you are ready to cook, season both sides with sea salt and black pepper.
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Add the fish fillets to the pan in a single layer, skin side down. Use a fish spatula to press down on top of each fillet for the first 10 seconds immediately after adding it to the pan, to prevent curling. Sear, without moving, for 5-6 minutes, until the salmon is 80-90% opaque; only the top will be not quite done.
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Use the fish spatula to flip the salmon fillets. Working quickly, immediately add the herb butter mixture to the pan near (but not on top of) the salmon. Cook the salmon for about 1 minute, stirring the butter around the salmon as it melts, but without moving the salmon, until the internal temperature reaches your desired doneness: 125 degrees F (51 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done. (I recommend checking with a meat thermometer, but otherwise you can flake with a fork.)
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Flip the salmon over and spoon the lemon butter sauce over it. Remove from the pan immediately to avoid overcooking.
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 salmon fillet with lemon butter sauce
- Tips: Don’t miss my recipe tips above to help you get that golden crust, crispy skin, and moist, flaky inside, as well as prevent your fish from falling apart when flipping.
- The perfect timing: For tender, flaky results, I highly recommend pan searing salmon to medium doneness (130-135 degrees F). An instant-read thermometer is the best way to know!
- Storage: This dish tastes best fresh, but you can keep leftovers in an airtight container in the fridge for up to 3 days. I love using leftover pan seared salmon in my creamy salmon salad.
- Freeze: After cooling, wrap each fillet in plastic wrap, pop in a zip lock bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Sear salmon on the stovetop over medium heat, or wrap in foil and warm in the oven at 300 degrees F. It’s also great chilled or at room temp. I don’t recommend microwaving, as this will dry it out.
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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Pan Seared Salmon
Serving Ideas
All this pan seared salmon needs a simple side dish. I like to serve it with:
- Vegetables – Use the same pan to make sauteed zucchini after frying salmon, or roast broccoli or asparagus in the oven before you cook the fish. I also love it with ratatouille for a variety of veggies.
- Starches – For something more hearty, try my baked sweet potatoes, Instant Pot baked potatoes, or a simple side of rice. I’ve also got lighter options, like roasted rutabaga, mashed cauliflower, or cauliflower rice. All of these taste amazing with extra lemon butter sauce from the pan drizzled on top!
- Salad – Pair your fish with my creamy cucumber salad, simple arugula salad (pictured above — I added cherry tomatoes), spring salad, or if you want a little sweetness, kale salad.
More Easy Salmon Recipes
Salmon is my favorite fish, so I’ve cooked it so many ways! Here are some new ways for you to try:
71 Comments
Natalie
0This is the easiest recipe to make such perfect salmon! It falls apart in your mouth!
Lisalia
0Living in the pacific northwest, we have AMAZING salmon. I loved this way to prepare such a delicious fish. Thanks for your delicious recipe. The whole family loved it.
Tracy
0Thank you for the information on the types available for purchase. That was very helpful.
Delsie
0This recipe was “Spot On” I followed it to the letter except I replaced lemon juice with lime juice (I ran out of lemon juice) All I can say is that it was “Wickedly Delightful”. Thanks a Million. Dqueen.