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Learn how to make restaurant quality Pan Seared Salmon with a garlic lemon butter sauce, crispy skin, and a tender flaky center.

Fillets inside a pan

Pan-Seared Salmon Recipe  

Pan searing salmon is a simple cooking technique with minimal ingredients that always yields flakey and delicious salmon. Cooking salmon couldn’t be easier than with my go-to recipe for a delicious salmon dish.

The key to perfect pan-seared salmon lies in the thickness of the fillets, cooking the salmon skin side down, seasoning the salmon, and not disturbing the salmon until it’s time to turn it over – These techniques, especially leaving the salmon untouched in the hot oil, ensures a beautiful and golden that elevates salmon to a restaurant quality. 

Tender salmon fillets cook in a hot skillet pan with a lemon garlic & parsley butter sauce. This easy cooking method is actually very simple and yields incredible results each time. Let’s learn how to pean sear salmon that is perfectly seasoned with a buttery fresh lemon sauce. 

A plate of salmon and green salad
Side view of salmon on a plate with a fork

Simple Ingredients For Perfect Pan-Seared Salmon

  1. Salmon Filets : You want to use salmon filets that have the skin side on them. The skin will get really crispy in the hot skillet pan while the salmon flesh remains tender and soft. I recommend using fresh salmon that has already been cut or you can cut slices from a whole piece of salmon. If you are using frozen salmon then I recommend letting it completely thaw before beginning. 
  2. Salt & Black Pepper : I prefer using kosher salt but sea salt, table salt, or Redmond salt can be used – whichever salt you prefer. 
  3. Olive Oil : I use extra-virgin ‘light tasting’ olive oil because it has a very mild taste and not a thick heavy taste like regular olive oil does. 
  4. Butter : Use unsalted butter or salted butter in this salmon recipe. 
  5. Garlic Cloves : Use fresh garlic cloves for the best flavor that have been minced or pressed. You could also use chopped garlic from a jar or garlic paste from a tube. 
  6. Fresh Lemon Juice
  7. Fresh Lemon Zest
  8. Chopped Fresh Parsley
Ingredients on a sheet pan

How To Make Pan Seared Salmon In A Large Skillet Pan (Printable Recipe Card)

Season each salmon filet, on both sides, with salt and black pepper. 

Heat the olive oil in a large nonstick skillet pan (or large cast iron skillet) over medium-high heat. Once hot, add the salmon fillets skin side down. Cook for 4-5 minute or until the skin is crispy.

Flip the salmon over and cook for an additional 3-4 minutes or until desired doneness is reached. Remove the salmon from the pan and set aside. 

Process images

In the same pan, reduce the heat to medium. Add the butter and garlic, sautéing for 1 minute until the garlic is fragrant. Stir in the lemon juice and lemon zest, and bring to a gentle boil. Cook for 2 minutes or until the sauce is slightly thickened. 

Process images

Stir in the chopped parsley, salt, and pepper. Place the salmon fillets back into the skillet pan and spoon the lemon garlic butter sauce over top. Serve immediately. 

Process images
Process images
Process images

How To Store Leftover Pan Seared Salmon

Any leftover salmon should be stored in the refrigerator, in an airtight container, for 2-3 days. Reheat gently in the oven at 275 degrees F covered with foil, or you can microwave with a damp paper towel covering the salmon. 

Process images

Serving Suggestions For Salmon

  • Flavorful and nutty Rice Pilaf pairs beautifully with this salmon dish. 
  • Light seasoned with salt, pepper, garlic powder, and olive oil; Roasted Asparagus is the perfect healthy side dish. 
  • Start with a base of mixed greens (lettuce, arugula, spinach) and add your favorite fresh toppings like shredded carrots, cherry tomatoes, sliced cucumbers and your favorite vinaigrette for a healthy and colorful side dish. 
  • Try some Cream Cheese Mashed Potatoes for a comforting element to the meal. Or Parmesan Roasted Potatoes for a healthier potato side dish. 
  • A simple Sautéed Spinach Recipe is a quick and very nutritious side dish. 
Overhead pic of the salmon on a plate

Recipe FAQ’s

Can I Use Frozen Salmon?

Yes, you can use frozen salmon. Thaw it completely in the refrigerator before cooking to ensure even cooking. For the best flavor and I always recommend using fresh salmon fillets when making this pan seared recipe. 

How Do I Prevent The Salmon From Sticking To The Pan?

Use a well-oiled (the olive oil called for in the recipe is good), preheated heavy-bottomed pan, and do not flip the salmon until it’s ready to be flipped. A non-stick pan or a large cast-iron skillet is ideal for this recipe. It’s also a good idea to use a Fish Spatula when turning the salmon over. 

How Do I Know When Salmon Is Cooked Perfectly?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees F. The exterior should be golden and crisp, with a slightly translucent center. I highly recommend using an Instant-Read Thermometer to check the internal temperature accurately. 

What Can I Use If I Don’t Have Fresh Parsley?

Dried parsley can be used in pinch, but fresh dill or fresh chives (even dried chives as well), also make a great alternative for a fresh & herby flavor. 

Salad and salmon on a plate with a lemon wedge and a fork.
Salmon fillets in a skillet pan with a butter sauce over top

More Salmon Recipes To Try

Fillets inside a pan
Together As Family Logo

Pan Seared Salmon


Author Jessica – Together as Family
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Learn how to make restaurant quality Pan Seared Salmon with a garlic lemon butter sauce, crispy skin, and tender flaky center.

Ingredients
  

Pan Seared Salmon

  • 4 skin-on salmon fillets (about 6 oz each)
  • salt & black pepper
  • 2 tablespoons olive oil

Lemon Garlic Butter Sauce

  • 4 tablespoons butter
  • 2 cloves garlic (minced or pressed)
  • 1 teaspoon lemon zest
  • juice of 1 lemon (freshly squeezed)
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Season each salmon fillet, on both sides, with salt and black pepper. 
    4 skin-on salmon fillets, salt & black pepper
  • Heat the olive oil in a large nonstick skillet pan (or large cast iron skillet) over medium-high heat. Once hot, add the salmon fillets skin side down. Cook for 4-5 minute or until the skin is crispy.
    2 tablespoons olive oil
  • Flip the salmon over and cook for an additional 3-4 minutes or until desired doneness is reached. Remove the salmon from the pan and set aside. 
  • In the same pan, reduce the heat to medium. Add the butter and garlic, sautéing for 1 minute until the garlic is fragrant. Stir in the lemon zest and lemon juice.
    Bring to a gentle boil. Cook for 2 minutes or until the sauce is slightly thickened. 
    4 tablespoons butter, 2 cloves garlic, 1 teaspoon lemon zest, juice of 1 lemon
  • Stir in the chopped parsley, salt, and pepper. Place the salmon fillets back into the skillet pan and spoon the lemon garlic butter sauce over top. Serve immediately.
    2 tablespoons chopped fresh parsley, ½ teaspoon salt, ¼ teaspoon black pepper

Notes

Oil : Avocado oil or vegetable oil are other oils that can be used. 
Salt : I use kosher salt but you can use favorite salt; table salt, Redmond salt, pink salt, sea salt, etc. 
Butter : I use salted butter but unsalted butter can also be used. Adjust the salt accordingly if needed. 
TIP : The most important thing is to leave the salmon untouched while it’s cooking in the hot oil. Only disturb it once it’s ready to turn. This ensures a golden brown sear (especially on the skin side to get it crispy). 

How Do I Know When Salmon Is Cooked Perfectly?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees F. The exterior should be golden and crisp, with a slightly translucent center. I highly recommend using an Instant-Read Thermometer to check the internal temperature accurately.

Can I Use Frozen Salmon?

Yes, you can use frozen salmon. Thaw it completely in the refrigerator before cooking to ensure even cooking. For the best flavor and I always recommend using fresh salmon fillets when making this pan seared recipe. 
 

Nutrition

Calories: 407kcal | Carbohydrates: 1g | Protein: 34g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 457mg | Potassium: 857mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 587IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg

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