Pan‑Seared Salmon with Lemon Butter
A quick weeknight dinner of crispy pan-seared salmon finished with a silky lemon butter sauce. This elegant restaurant-style dish comes together in just 10 minutes with perfectly crispy skin and tender, flaky flesh. The bright lemon butter sauce adds richness and sophistication to this simple yet impressive meal.
Ingredients
- 4 salmon fillets, skin on
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 lemon, zested and juiced
- 2 tablespoons chopped parsley
Instructions
- Pat the salmon dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium‑high heat. Place salmon fillets skin‑side down and cook without moving for 4–5 minutes until the skin is crisp.
- Flip and cook another 2 minutes until the salmon reaches desired doneness. Remove to a plate.
- Reduce heat to low and add butter to the skillet. Once melted, stir in lemon zest and juice.
- Return the salmon to the pan, spoon the lemon butter over the top and sprinkle with chopped parsley.
- Serve immediately.
Equipment Needed
- Large stainless steel or cast iron skillet
- Fish spatula or thin metal spatula
- Paper towels
- Tongs
- Instant-read thermometer (optional)
Tips & Variations
- Pat dry thoroughly: Dry salmon is the secret to crispy skin. Use paper towels to remove all moisture before seasoning.
- Hot pan is key: The pan must be hot before adding salmon to prevent sticking and ensure crispy skin.
- Don't move it: Let the salmon cook undisturbed skin-side down. Moving it will prevent proper crisping.
- Press gently: Use a spatula to gently press down on the fillet for the first 30 seconds to ensure even contact with the pan.
- Add herbs: Fresh thyme, dill, or tarragon can be added to the butter sauce for extra flavor.
- Capers and wine: Transform this into piccata-style salmon by adding capers and a splash of white wine to the sauce.
Nutritional Information
Per serving (1 fillet):
- Calories: 325
- Protein: 34g
- Fat: 21g (Saturated: 8g)
- Carbohydrates: 1g
- Fiber: 0g
- Omega-3 Fatty Acids: 2.2g
- Sodium: 260mg
High in protein and heart-healthy omega-3s. The butter adds richness while lemon provides vitamin C and brightens the flavors.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 2 days. The lemon butter sauce will solidify but melts when reheated.
Freezer: Not recommended for freezing as the texture changes and the crispy skin softens.
Reheating: Reheat gently in a skillet over low heat for 2-3 minutes to maintain the texture. You can also reheat in a 275°F (135°C) oven for 8-10 minutes. Avoid microwave if possible as it makes the skin rubbery.
Best served fresh: This dish is best enjoyed immediately after cooking when the skin is at its crispiest.
Serving Suggestions
This pan-seared salmon pairs beautifully with:
- Vegetables: Roasted asparagus, sautéed green beans, broccolini, or wilted spinach
- Starches: Garlic mashed potatoes, risotto, polenta, or roasted fingerling potatoes
- Salads: Arugula salad with lemon vinaigrette, Caesar salad, or mixed greens
- Grains: Quinoa, couscous, or wild rice pilaf
- Pasta: Angel hair pasta tossed in the lemon butter sauce
Recipe Notes
Skin-on is essential: The skin protects the delicate flesh and becomes wonderfully crispy. Don't skip it for this recipe.
Pan choice matters: Stainless steel or cast iron works best. Non-stick pans don't get as crispy and require gentler heat.
Temperature check: Salmon is done when it reaches 125-130°F (52-54°C) for medium-rare, or 145°F (63°C) for fully cooked.
Resting time: Let the salmon rest for 2-3 minutes after cooking to allow juices to redistribute.
Common mistake: Cooking too long on the flesh side. The majority of cooking should happen skin-side down.
Scale the skin: If you notice any scales, scrape them off with a knife before cooking.