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 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. Salmon takes just minutes to cook, 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 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 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.
- Be sure not to overcook your fish! Your salmon is done 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.
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 chives or dill. You can also add a sprinkling of feta cheese or cooked crumbled bacon.
Recipe FAQs
Salmon is a great choice for a healthy diet. This fish is high in protein and low in carbohydrates. Salmon is full of vitamins and minerals including Vitamin B12, potassium and selenium. Salmon is also a great source of omega-3 fatty acids which have numerous health benefits. It’s recommended to eat salmon about once a week if possible.
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.
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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!
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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 pan seared salmon is incredibly delicious and amazing. Even the kids super love it! It was perfectly seasoned and cooked. Such a keeper!
My kids have been really into salmon lately, and I think this has been our favorite recipe so far! Delicious and easy!
It’s crazy how something so simple can be so delicious! My family is already asking when I’m going to make this salmon again. Definitely going into our regular rotation!
Enjoyed this for dinner last night and it was a savory success! Turned out perfectly tender, juicy and packed with flavor; easily, the best way to enjoy salmon!
All your recipes are tasty and easy to make. Thank you! I am a bug fan!
This was an awesome and tasty dish. I am new to cooking, so I had no idea how this would turns out. The instructions were great and easy to apply, and the outcome was delicious. This will be a go to recipe for me!
Yes, I made it.
Yes, I accidentally changed it, my bad.
I misread a couple steps. My heat was too high, I finally reduced the heat in time .
I sliced the garlic instead of dicing it. I used lemon juice concentrate, didn’t have real lemon. I used dried dill and dried parsley . Gotta use what you got these days.
I used 3 tablespoons olive oil ( made it too greasy). I mixed up the butter amount with the olive oil amount. Made my dish too heavy. My bad.
Yes, I saved it.
Yes I will make it again.
I will have leftover salmon in my salad for lunch tomorrow.
My Hubby hates any fish that tastes fishy. This is definitely a me dish. Yes, I will learn from my mistakes. Yes, I will enjoy this dish again. Thanks for sharing.
Everyone LOVED this!
What kind of skillet /size do you recommend ?
You’ll want a 10 or 12 inch pan!
I love this salmon recipe!!! It’s so delicious!!! I’ve made it nemesis times now in the past year since I discovered it.
Thankyou!!!
I didn’t realize I did not have any salmon today, so I used just the sauce portion of the recipe to baste and bake some trout. It turned out absolutely amazing. Everyone kept wanting to go back for more, including the ones in my family that aren’t a big fan of trout! Awesome recipe, thank you!
This recipe was awesome!!! I couldn’t believe that o made it. Will definitely make again.
Made this tonight and it so easy and tasty. Will make again
I tried this recipe for the first time, and it was delicious! I’ve tried other salmon recipes and they all came out really dry. This is definitely a recipe than I intend to save and make again!
I took this recipe and improved on it. I marinated the salmon in salt/pepper and milk for about 20 minutes, then rinsed the pieces off, and followed the recipe. I added an extra tbsp of fresh chopped parsley after melting the butter and garlic, and then added about 2 tbsp of capers, and tsp of the brine juice from the capers. It came out absolutely flavorful and delicious. Served with basmati rice with a touch of parsley on top with fresh asparagus. Plated beautifully. I’ve never made salmon before because of the fishy aroma, but by marinating in the milk, it was tender and did not have that nasty aroma.
We loved this! Will definitely make it again.
I made this for dinner and it came out really good. Thank you for sharing this easy and delicious recipe.
Will definitely make it again.
OMG! Ii was gonna take a picture but ate the whole thing! Thank you!,