Pan Seared Salmon

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

Course Dinner, Main Course

Cuisine American

Keyword pan seared salmon, pan seared salmon recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 407kcal

Author Jessica - Together as Family

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