This pan seared salmon is tender salmon fillets coated in the most delicious garlic butter sauce. A super easy dinner option that can be on the table in less than 20 minutes!
Salmon is a quick and healthy meal that takes minimal effort to cook. I often find myself making seafood recipes such as marinated salmon, salmon foil packets and this fabulously delicious pan seared salmon. Sprinkle on some homemade salmon seasoning to make this dish even more delicious!
When I’m looking for a flavor filled simple meal that I know everyone will love, I turn to pan seared salmon. It takes just minutes to sear salmon, and the sauce for this dish only contains 5 ingredients! The outside is crispy and brown and the inside is perfectly tender and flaky. It doesn’t get much easier than this.
Table of Contents
Pan Seared Salmon Ingredients
To make this recipe, you will need salmon fillets, olive oil, butter, garlic, fresh lemon juice, kosher salt, black pepper and parsley.
How Do You Make Pan Seared Salmon?
Pat your salmon fillets dry with a paper towel. Heat the oil in a large skillet, and season your salmon with salt and pepper. Place the salmon, skin side up in the pan. Cook for about 5 minutes or until a golden brown crisp crust forms. Flip the salmon and continue to cook it until it’s done. Take the salmon out of the pan, then add the butter, garlic, lemon juice, salt and pepper. Place the salmon back into the pan, then spoon the sauce over the top. Add a garnish of parsley, then serve and enjoy.
Tips For Pan Seared Salmon
- To get the crust on your fish, you’ll want to make sure your pan is very hot and that the salmon fillets are dry before you add them to the pan. Use a paper towel to pat the fish dry. Let your salmon cook undisturbed for about 5 minutes for the best results.
- Be sure not to overcook your fish! Salmon is ready to eat when it’s opaque and easily flakes. This typically takes about 5 minutes per side for an average sized salmon fillet.
- Leftovers will stay fresh in the refrigerator in an airtight container for 2 days.
- Serve your salmon over rice pilaf, angel hair pasta or mashed red potatoes to soak up all that delicious butter sauce. I also add a green vegetable on the side such as sauteed asparagus, roasted broccoli, cucumber salad or zucchini cassserole.
- I typically use a stainless steel or non stick pan for this recipe, but a well seasoned cast iron skillet will also work.
Quick Tip
I like to use wild salmon when possible, as it’s more flavorful and has more nutrients than farmed salmon
Pan Seared Salmon Variations
This is a basic recipe for pan seared salmon, but there are so many different ingredients you can add to customize this dish to your tastes!
- Vegetables: You can cook some vegetables in the garlic butter sauce before you spoon it over the salmon. Some great options include spinach, red onions, or mushrooms. You can also add a handful of halved cherry tomatoes to the finished dish.
- Seasonings: Try adding some sun dried tomatoes, olives or minced shallots to the sauce.
- Finishing Touches: Instead of parsley, try fresh herbs like chives or dill. You can also add a sprinkling of feta cheese or cooked crumbled bacon.
Recipe FAQs
Seared salmon means that the fish is cooked in a very hot pan until a golden brown crust forms on both sides. Typically there is oil or butter in the pan to help the fish brown properly.
It’s best to sear the salmon skin side up, as you don’t eat the skin so you want the side without the skin to have that great golden brown crust.
I find that you can pan sear or bake salmon with equally delicious results. Baked salmon won’t develop that same golden brown crust, but it’s also a more hands off cooking option for those busy weeknights.
FOLLOW ME
When I’m looking for a recipe that’s hassle free yet totally satisfying, I turn to this salmon. It just can’t be beat!
More Great Salmon Recipes
Honey Mustard Salmon
20 mins
Salmon with Avocado Salsa
25 mins
Honey Garlic Salmon
30 mins
Greek Salmon Salad
35 mins
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Pan Seared Salmon
Ingredients
- 4 salmon fillets 4-6 ounces each
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 1/2 teaspoons minced garlic
- 2 teaspoons lemon juice
- salt and pepper to taste
- 1 tablespoon chopped parsley
Instructions
- Heat the olive oil in a large skillet over medium high heat. Season the salmon fillets with salt and pepper to taste.
- Place the salmon fillets, skin side up, in the pan. Cook undisturbed for 5 minutes, or until a golden brown crust forms.
- Carefully flip the salmon and cook for an additional 5-6 minutes or until fish is opaque and easily flakes.
- Remove the salmon from the pan. Add the butter to the pan and melt.
- Add the garlic to the pan and cook for 30 seconds, stirring constantly. Stir in the lemon juice and salt and pepper to taste.
- Place the salmon back in the pan. Spoon the sauce over the top.
- Sprinkle the parsley over the salmon, then serve.
Notes
- To get the best golden brown crust on your fish, you’ll want to make sure your pan is very hot and that the salmon fillets are patted dry before they are added to the pan. Let your salmon cook undisturbed for about 5 minutes for the best results.
- I like to use wild salmon when possible, as it’s more flavorful and has more nutrients than farmed salmon
- Be sure not to overcook your fish! Your salmon is done when it’s opaque and easily flakes.
This is a great recipe! I live in the northwest and have easy access to VERY fresh salmon-this really enhanced the flavor! Thank you!
Loved the receipe simple and sooooo tasty!!!!
Great recipe! Best one I’ve found yet!
Great recipe. Flavors were just right. I usually bake my salmon but now I think I’m converted. The crust and garlic butter make it so tasty.
Thank you for this excellent recipe !
I like to use chopped shallots instead of garlic. Quick and easy dish that always is delicious. Everyone in my family loves it.
good
My husband loved it. He devoured it. Definitely a new favorite.
But l DO eat the skin so l usually pan fry that side first so l get a crispy skin!
Me too love the skin!