This is one of those recipes I make on busy weeknights when I want something that feels restaurant-quality but doesn’t take much time. Picture tender, flaky salmon with a crisp, golden crust, bathed in garlicky butter and brightened with lemon. It’s fast, foolproof, and always hits the spot.
I’ve cooked this for friends who claim they don’t even like fish, and by the end of dinner they’re asking for seconds. It’s that good.
What You’ll Need to Cook This Salmon
You don’t need fancy ingredients—just the right ones in the right balance. I keep these staples on hand so salmon dinners are always in reach:
- Salmon fillets – I try to get wild-caught if I can. The flavor is deeper, and it flakes so beautifully. But farmed salmon works fine too, especially if it’s fresh.
- Olive oil – For searing at high heat and getting that beautiful crust.
- Butter – This is where the magic happens. It carries the garlic and lemon flavors all over the fish.
- Garlic – I love fresh cloves, minced by hand. They mellow in the butter without burning.
- Fresh lemon juice – It’s non-negotiable. It brightens the richness of the butter sauce.
- Kosher salt and black pepper – Simple seasoning that lets the fish shine.
- Fresh parsley – Adds color and a little herbal finish at the end.
When I’m in a hurry, I skip the parsley, but that final sprinkle always makes dinner feel a little special.
How I Make This Quick Salmon Dinner
I’ve cooked salmon so many ways, but this pan-seared method is my weeknight go-to because it’s so fast and the texture is unbeatable.
- Pat the salmon dry. This is the trick to getting that crispy crust. I use paper towels and press gently to soak up any extra moisture.
- Heat the pan well. I use either stainless steel or nonstick, depending on what’s clean, but my old cast iron is fantastic for this if it’s well seasoned.
- Season simply. Just salt and pepper on both sides.
- Sear skin side up first. About five minutes, untouched, so it can really develop that crust. It feels hard to wait, but it’s worth it.
- Flip and finish. The second side cooks faster. I usually peek with a fork to check if it flakes easily.
- Make the sauce. Remove the salmon, melt the butter in the same pan, add garlic and lemon, then pour it right over the fish. That way all the browned bits in the pan get pulled into the sauce.
When I’m making this for the family, I’ll double the sauce so there’s plenty to spoon over rice or potatoes.
My Best Tips for Great Results
I’ve had my share of overcooked salmon or fish that stuck to the pan. Here’s what I’ve learned the hard way:
- Get your pan hot. Don’t rush this. The oil should shimmer before you add the salmon.
- Keep it dry. Water on the surface steams the fish instead of crisping it.
- Leave it alone while it sears. Resist moving it for those first few minutes.
- Don’t overcook. The salmon should look opaque and flake with gentle pressure. Overcooked salmon is tough and dry.
- Use good butter. The sauce is simple, so better butter really shines here.
If you have leftovers (rare at my house), they stay nice in the fridge for a day or two. I often crumble leftover salmon over a salad or mix it with rice and veggies for lunch.
How I Love to Serve It
This salmon needs something to soak up that garlicky lemon butter sauce. My go-to sides:
- Rice pilaf – Perfect for catching every drop of sauce.
- Mashed red potatoes – Rich and creamy, a great match for the salmon.
- Angel hair pasta – Tossed in a little olive oil or butter.
- Seasonal greens – I like sautéed asparagus, roasted broccoli, or even a fresh cucumber salad when it’s hot outside.
Some nights I roast a tray of mixed vegetables in the oven while the salmon cooks. Makes it a one-pan meal without extra fuss.
Simple Ways to Make It Your Own
This recipe is wonderfully adaptable. I’ll often switch it up depending on what’s in my fridge or pantry.
Veggies in the sauce:
- Sauté some spinach or mushrooms in the butter before adding the garlic.
- Add halved cherry tomatoes at the end for a pop of color and sweetness.
Extra flavor:
- Minced shallots or sun-dried tomatoes add complexity.
- A few olives give it a briny kick.
Finishing touches:
- Fresh dill instead of parsley for a classic pairing.
- A sprinkle of crumbled feta or crispy bacon on top if you’re feeling indulgent.
This flexibility is why I come back to this recipe all the time.
Common Questions I Get
What does “seared salmon” mean?
It just means you cook it in a hot pan until it forms that beautiful golden-brown crust. The hot oil or butter helps it brown evenly and taste incredible.
Which side should go down first?
I always sear skin side up first. That way the presentation side gets the crust. Even if you don’t eat the skin, it helps protect the fish from overcooking.
Is pan-searing better than baking?
Both are great. Baking is more hands-off, but you miss out on the crispy crust. I use the oven for big batches or if I’m making salmon with a glaze. For quick weeknight meals, pan-searing wins every time in my kitchen.
I hope you try this salmon recipe. It’s saved dinner more times than I can count, and it always makes me feel like I’m eating at a nice restaurant without leaving home. Let me know how you make it your own!
Pan Seared Salmon Recipe
Perfectly golden and flaky, this pan-seared salmon is finished with a rich garlic butter sauce and a bright touch of lemon.
Ingredients
- 4 salmon fillets (4 to 6 ounces each)
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 teaspoons fresh lemon juice
- 1½ teaspoons minced garlic
- Salt and pepper, to taste
- 1 tablespoon chopped parsley
Instructions
- Pat the salmon fillets dry with a paper towel to ensure a crisp sear. Season both sides generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, place the salmon fillets into the pan, skin side up. Let them cook undisturbed for about 5 minutes, or until the bottom develops a golden brown crust.
- Carefully flip each fillet and continue cooking for another 5–6 minutes, or until the salmon is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside.
- Reduce the heat slightly and add the butter to the same pan. Once melted, stir in the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the lemon juice and adjust salt and pepper to taste.
- Return the salmon to the skillet and spoon the garlic butter sauce over the top.
- Finish with chopped parsley before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 576Total Fat 40gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 25gCholesterol 166mgSodium 282mgCarbohydrates 1gFiber 0gSugar 0gProtein 50g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
