Pan Seared Salmon with Lemon Herb Butter Recipe
Introduction
Pan seared salmon is a quick and flavorful dish that delivers a crispy skin and tender, juicy flesh. With a rich herb butter sauce, this easy 15-minute recipe makes an impressive yet simple meal perfect for any night of the week.
Ingredients
- 4 6-oz Salmon fillets (skin on, about 1 inch thick)
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tbsp Olive oil
- 6 tbsp Salted butter (softened)
- 1 1/2 tbsp Lemon juice
- 4 cloves Garlic (minced)
- 1 tbsp Fresh dill (chopped)
- 1 tbsp Fresh parsley (chopped)
Instructions
- Step 1: In a small bowl, mash together the softened butter, lemon juice, minced garlic, chopped dill, and chopped parsley. Set this herb butter mixture aside.
- Step 2: Use paper towels to pat the salmon fillets very dry. This helps create a good crust and crispy skin.
- Step 3: Heat olive oil in a large, heavy-bottomed skillet over medium-high heat for about 2 minutes until shimmering and hot. Test by adding a drop of water—if it sizzles, the pan is ready.
- Step 4: Just before cooking, season both sides of each salmon fillet with sea salt and black pepper.
- Step 5: Place the salmon fillets in the pan skin side down in a single layer. Press each fillet gently with a spatula for 10 seconds to prevent curling. Sear without moving for 5-6 minutes until the salmon is mostly opaque on the sides and only slightly translucent on top.
- Step 6: Flip the fillets carefully using a spatula. Quickly add the herb butter mixture to the pan near the salmon, not directly on top. Cook for about 1 minute, spooning the melting butter around the salmon but keeping the fillets still, until you reach your preferred doneness (125°F for medium rare, 130°F for medium, 140°F for well done).
- Step 7: Flip the salmon back over and spoon the lemon butter sauce over the fillets. Remove from the pan immediately to prevent overcooking.
Tips & Variations
- Patting the salmon dry is key to achieving crispy skin. Don’t skip this step.
- Use a fish spatula if you have one; it makes flipping delicate fish much easier.
- Try adding a pinch of smoked paprika or cayenne to the seasoning for a subtle smoky heat.
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
Storage
Store cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave at short intervals to avoid drying out the fish. It’s best enjoyed fresh but can also be flaked into salads or sandwiches.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Fresh or thawed salmon works best for pan searing. If using frozen, fully thaw the fillets in the refrigerator overnight and pat them dry before cooking to achieve the best texture and crispy skin.
What if I don’t have fresh herbs?
Dried herbs can be used in a pinch, but reduce the quantity since dried herbs are more concentrated. Alternatively, fresh herbs add brightness and flavor that really elevate the dish.
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Pan Seared Salmon with Lemon Herb Butter Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and flavorful pan-seared salmon recipe that delivers a crispy skin and tender, juicy interior. This 15-minute dish features fresh herbs and lemon butter that enhance the natural flavor of the salmon, making it an ideal weeknight dinner option.
Ingredients
Salmon
- 4 6-oz Salmon fillets (skin on, about 1 inch thick)
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tbsp Olive oil
Herb Butter Sauce
- 6 tbsp Salted butter (softened)
- 1 1/2 tbsp Lemon juice
- 4 cloves Garlic (minced)
- 1 tbsp Fresh dill (chopped)
- 1 tbsp Fresh parsley (chopped)
Instructions
- Prepare Herb Butter: In a small bowl, mash together the softened butter, lemon juice, minced garlic, chopped dill, and chopped parsley. Set the mixture aside to allow the flavors to meld.
- Dry Salmon Fillets: Use paper towels to pat the salmon fillets very dry; this step is crucial for achieving a good crust and crispy skin during cooking.
- Heat Skillet: Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat for about 2 minutes, until shimmering and hot. Test the heat by dropping a small amount of water into the pan — it should sizzle immediately.
- Season Salmon: Just before cooking, season both sides of each salmon fillet evenly with sea salt and black pepper.
- Sear Salmon Skin-Side Down: Place the salmon fillets skin-side down into the hot skillet in a single layer. Press down gently on each fillet with a fish spatula for about 10 seconds to prevent curling. Let them sear undisturbed for 5-6 minutes until the salmon is mostly opaque but not fully cooked on top.
- Flip and Add Herb Butter: Flip the salmon fillets carefully using the spatula. Immediately add the prepared herb butter mixture to the pan near (not on top of) the salmon. Cook for about 1 minute, spooning the melted butter around the fillets, but do not move the fish to ensure even cooking. Check for doneness using a meat thermometer: 125°F (51°C) for medium-rare, 130°F (54°C) for medium, or 140°F (60°C) for well done. Alternatively, gently flake the salmon with a fork to check.
- Spoon Sauce and Serve: Flip the salmon once more and spoon the lemon butter sauce over the fillets. Remove from the pan immediately to prevent overcooking. Serve hot with your favorite sides.
Notes
- Patting the salmon dry is essential for crispy skin and a great sear.
- Use a fish spatula to handle the delicate fillets gently and avoid breaking them.
- The herb butter can be prepared ahead of time and refrigerated; bring to room temperature before use.
- Adjust cooking times slightly for thicker or thinner fillets.
- Serve with steamed vegetables or a light salad for a balanced meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: pan seared salmon, salmon recipe, quick salmon, crispy salmon skin, herb butter salmon, lemon butter sauce, healthy dinner
