Pan Seared Salmon Recipe

I finally mastered a reliably simple way to make Perfect Pan Seared Salmon, and I’m sharing the quick timing and herb lemon butter secrets that make it foolproof.

I’ve chased the perfect weeknight dinner for years and lately I keep coming back to Pan Seared Salmon. Using skin on salmon that crisps up like something restaurant-worthy and a bright squeeze of lemon to cut the richness, I swear it looks fancier than it is.

I call it my Perfect Pan Seared Salmon because the outside gets a golden crust while the inside flakes apart, but I still mess up sometimes and that’s part of the fun. I keep finding tiny tricks that change everything, so trust me you’ll be curious to try it.

Ingredients

• Salmon: Rich in protein and omega 3 fats, good for heart and brain, savory flavor.
• Lemon: Bright acidic note, provides vitamin C, cuts richness and lifts overall flavor.
• Butter: Adds creamy mouthfeel and browning, higher in saturated fat so use mindfully.
• Garlic: Pungent, builds savory depth, offers antioxidants and a warm aromatic kick.
• Avocado oil: Neutral high smoke point, full of monounsaturated fats, ideal for searing.
• Capers: Salty briny pops, tiny bursts of acidity and umami that brighten each bite.
• Parsley: Fresh herb, adds green brightness and vitamin K, simple finish for richness.

Ingredient Quantities

• 1 lb (about 450 g) skin on salmon, 2 to 4 fillets about 6 oz each, pin bones removed if you can
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons avocado oil or light olive oil
• 3 tablespoons unsalted butter, divided
• 2 garlic cloves, minced
• 1 lemon, zested and juiced (about 1 tablespoon juice)
• 2 tablespoons fresh parsley or dill, chopped
• 2 tablespoons dry white wine or low sodium chicken broth, optional
• 1 teaspoon capers, optional

How to Make this

1. Pat the salmon dry with paper towels, remove any pin bones if you can, then season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

2. Prep everything: zest the lemon and squeeze about 1 tablespoon juice, mince 2 garlic cloves, chop 2 tablespoons parsley or dill, measure 1 teaspoon capers and 2 tablespoons white wine or low sodium chicken broth if using, and divide 3 tablespoons unsalted butter into about 2 tablespoons + 1 tablespoon.

3. Heat a heavy skillet (cast iron or stainless steel) over medium high heat until hot, add 1 to 2 tablespoons avocado oil and heat until shimmering but not smoking.

4. Place salmon skin side down in the pan, press gently with a spatula for 10 to 20 seconds so the skin stays flat, then let cook undisturbed 4 to 6 minutes depending on thickness until the skin is crisp and the fish is cooked about two thirds of the way up the sides; if it browns too fast lower the heat a bit.

5. Flip the fillets, add the 2 tablespoons butter to the pan and tilt the pan and spoon the melted butter over the tops for about 1 to 2 minutes to baste, add the minced garlic in the last 30 seconds so it doesnt burn.

6. Optional sauce step: push the salmon to the side, pour in 2 tablespoons white wine or chicken broth to deglaze the pan, scrape up the brown bits, let it reduce for 20 to 30 seconds, then stir in the remaining 1 tablespoon butter, lemon juice, lemon zest, and capers, simmer 20 seconds to meld flavors.

7. Check doneness: remove when internal temp is about 125 to 130 F for medium rare (or 145 F if you prefer fully cooked), or when it flakes easily with a fork but still feels slightly springy; let rest 1 to 2 minutes.

8. Spoon the herb lemon butter sauce over the salmon, sprinkle the chopped parsley or dill, taste and add a pinch more salt if needed, serve immediately.

Equipment Needed

1. Heavy skillet, cast iron or stainless steel, gets super hot for crisp skin, dont overcrowd it
2. Fish spatula or sturdy turner, press the fillet flat then flip gently, youll thank me later
3. Tongs, silicone tipped if you got em, helps hold or move the fish without tearing it
4. Instant read thermometer, check for about 125 to 130 F for medium rare or 145 F if you like it well done
5. Chef knife and cutting board, for zesting, mincing garlic and chopping herbs, keep the knife sharp
6. Microplane or fine zester and a small bowl, zest then squeeze the lemon into the bowl so nothing goes to waste
7. Measuring spoons and a small measuring cup, for butter, capers and the wine or broth, simple but needed
8. Paper towels and a plate for resting the salmon, pat it dry first to get that good sear
9. Small heatproof spoon or wooden spoon, to baste with melted butter and to stir the quick pan sauce

FAQ

Pan Seared Salmon Recipe Substitutions and Variations

• Avocado oil or light olive oil: grapeseed oil (neutral taste, high smoke point), canola oil (cheap and good for searing), refined olive oil (higher smoke point than extra virgin), ghee (buttery flavor and great for browning)
• Unsalted butter: ghee or clarified butter (same butter taste but won’t burn), salted butter (just cut back on added salt), extra virgin olive oil (dairy free, adds fruitiness), vegan butter (plant based swap)
• Lemon zest and juice: lime (use same amounts for zest and juice), white wine or sherry vinegar (use a little less, gives bright acidity), bottled lemon juice (fine in a pinch), verjuice or a splash of apple cider vinegar mixed with a little water
• Capers: chopped green olives (briny and salty), cornichons or chopped dill pickles (tart and crunchy), a tiny anchovy or anchovy paste (for salty umami), or skip them and add extra lemon zest plus parsley for brightness

Pro Tips

1. Pat it dry then if you got the time pop the fillets skin side up in the fridge uncovered for 20–30 minutes. This tightens the skin so it crisps way better, and you wont get that soggy skin problem. If you dont have time just pat extra dry and let sit at room temp 10–15 minutes.

2. Get the pan smoking hot but not burning, use an oil with a high smoke point. Press the fillet onto the pan for about 10–20 seconds so the skin lays flat, use a thin fish spatula to flip once only, flipping a million times makes the crust fall apart.

3. Add minced garlic at the very end, like the last 20–30 seconds. Garlic burns fast and gets bitter, so either add a whole smashed clove early and remove, or wait and add minced garlic when you start butter-basting so it stays sweet not scorched.

4. Use cold butter in small cubes when you baste, tilt the pan and spoon slowly so the butter emulsifies with the pan juices. This gives a glossy sauce and makes the browning gentler, plus if you’re using capers rinse them first so they dont make the sauce too salty.

5. Check doneness with an instant read thermometer, pull the salmon at about 125–130 F for medium rare because carryover will finish it, rest 1–2 minutes before serving. If you like it more done wait till 145 F but dont overcook, salmon dries out super quick.