Easy Pan Seared Salmon Recipe with Lemon Butter: Restaurant-Quality in 15 Minutes

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Let’s be honest salmon can be intimidating. Maybe you’ve overcooked it before. Maybe you’ve under-seasoned it. Maybe you’re just not sure how to make it taste like something you’d order at a fancy seafood spot. But here’s the good news: this Easy Pan Seared Salmon Recipe with Lemon Butter is about to change everything you thought you knew about cooking fish.

What if I told you that in just 15 minutes using only one skillet and a few pantry staples — you could serve up golden, crispy salmon with a flaky center and a silky, lemony butter sauce that drizzles like a dream?

It’s not just possible. It’s easy. And it’s absolutely delicious.

Why You’ll Fall in Love with This Pan Seared Salmon Recipe

This dish is everything a weeknight dinner should be: simple, quick, flavorful, and foolproof. Whether you’re cooking for one, feeding your family, or trying to impress a dinner guest, this lemon butter salmon hits all the right notes.

Here’s why you’ll love it:

Crispy skin, tender inside – You’ll learn how to pan sear salmon like a pro.
Minimal ingredients, maximum flavor – A buttery lemon-garlic sauce brings everything to life.
Quick cleanup – One pan means less mess and more time to relax.
Healthy & satisfying – High in omega-3s, low in carbs, and loaded with protein.
Versatile – Serve it with salad, rice, pasta, or veggies. It works with almost anything.

Ingredients You’ll Need

You don’t need anything fancy to make this pan seared salmon. Most of the ingredients are likely already in your kitchen.

For the Salmon:

4 salmon fillets (6 oz each, skin-on preferred)
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter (for searing)

For the Lemon Butter Sauce:

3 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon (about 2 tablespoons)
Zest of 1 lemon
1 tablespoon fresh parsley, chopped (plus more for garnish)
Optional: 1 teaspoon capers or a pinch of red pepper flakes for added flavor

Tip: Always pat your salmon dry with paper towels before cooking. This helps you get that beautiful, crisp crust on the outside.

Tools You’ll Need

Cast iron skillet or stainless steel pan (avoid non-stick for the best sear)
Fish spatula or wide metal spatula
Tongs (optional)
Zester or fine grater
Small bowl for sauce ingredients

Step-by-Step: How to Pan Sear Salmon with Lemon Butter

Let’s break it down. This method works every time and gives you restaurant-worthy results — golden crust, juicy interior, and a bright, buttery sauce that ties it all together.

Step 1: Prep the Salmon

Remove your salmon from the fridge 15–20 minutes before cooking to bring it to room temperature. This helps it cook evenly.

Pat each fillet dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.

Pro Tip: If you’re cooking skin-on salmon, don’t season the skin side with salt until just before it hits the pan — this prevents drawing out moisture too early.

Step 2: Heat the Pan

Place your skillet over medium-high heat and let it get hot — really hot. This is the secret to a beautiful sear.

Add olive oil and 1 tablespoon butter. Swirl the pan to coat.

When the butter stops foaming and starts browning slightly, you’re ready to add the salmon.

Step 3: Sear the Salmon

Place the salmon fillets skin-side down in the pan. Don’t move them once they hit the skillet. Let the skin crisp and naturally release from the surface — this takes about 4–5 minutes, depending on thickness.

Once the edges begin to turn opaque and the skin is golden brown and crispy, use a fish spatula to gently flip the fillets.

Cook on the second side for another 2–4 minutes, or until the center is just cooked through (internal temp should be about 125–130°F for medium, 145°F for well done).

Pro Tip: Don’t overcrowd the pan. Cook in batches if needed to maintain high heat and crisp results.

Step 4: Remove Salmon and Rest

Transfer your cooked salmon to a plate and tent with foil while you make the sauce. Resting allows the juices to redistribute and keeps your salmon moist and tender.

Step 5: Make the Lemon Butter Sauce

Lower the heat to medium. In the same pan, melt 3 tablespoons butter.

Add the garlic and sauté for 30 seconds until fragrant.

Stir in the lemon juice, zest, and chopped parsley. If you’re using capers or red pepper flakes, add them now.

Let the sauce simmer for 1–2 minutes until slightly thickened.

Optional Twist: Add a splash of white wine or chicken broth to the sauce for extra body and flavor.

Step 6: Plate and Serve

Spoon the warm lemon butter sauce over your salmon fillets. Garnish with fresh herbs, lemon slices, or cracked pepper.

Serve immediately with your favorite sides — and don’t forget crusty bread to mop up the sauce!

What to Serve with Pan Seared Salmon

This salmon recipe pairs perfectly with a variety of side dishes, whether you’re going light or hearty. Here are some of our favorites:

Light & Healthy:

Steamed asparagus with lemon zest
Arugula salad with balsamic vinaigrette
Garlic sautéed spinach
Zucchini noodles

Comfort & Carb-Lovers:

Garlic mashed potatoes
Lemon herb rice pilaf
Creamy risotto
Buttered couscous

Low-Carb & Keto:

Cauliflower mash
Roasted broccoli or Brussels sprouts
Kale Caesar salad

Expert Tips for Perfect Pan Seared Salmon

1. Use skin-on salmon for best results
The skin acts as a barrier between the pan and the delicate flesh, helping prevent overcooking and giving you a crispy texture.

2. Don’t move the fish while it sears
Letting it sit undisturbed ensures a crust forms. Use a thin metal spatula to flip when it’s ready — it should release easily from the pan.

3. Cook based on thickness
Thicker fillets take longer — always go by visual cues and touch. A gentle press should yield slightly when it’s just right.

4. Don’t fear butter
Butter adds richness and balances the acidity of the lemon. You don’t need a lot, but it makes a difference.

5. Rest before saucing
Letting salmon rest for a few minutes before adding the lemon butter helps maintain texture and flavor.

Common Mistakes to Avoid

Overcrowding the pan – Crowding reduces heat and leads to steaming instead of searing.
Too low heat – You won’t get that golden crust. Wait until the pan is hot before adding the salmon.
Overcooking – Salmon continues to cook after it leaves the pan. Pull it off at 125–130°F for best texture.
Skipping the rest – Just 2 minutes of resting time makes a big difference in flavor and moisture.

Storing & Reheating Leftovers

Refrigerator: Store cooked salmon in an airtight container for up to 3 days.

Freezer: Freeze for up to 2 months. Wrap tightly in plastic and foil or use a vacuum sealer.

To reheat: Gently warm in a skillet over low heat with a splash of broth or water. Avoid the microwave if possible — it can dry out the fish.

Pro Tip: Leftover salmon is amazing in salads, wraps, or tossed into pasta the next day!

Variations You’ll Love

Garlic-Herb Crusted Salmon: Add a crust of breadcrumbs, garlic, and parsley before searing.
Creamy Lemon Sauce: Stir in a touch of cream or Greek yogurt at the end for a richer sauce.
Mediterranean Style: Add sun-dried tomatoes, olives, and basil to the lemon butter sauce.
Spicy Cajun Salmon: Coat the salmon in Cajun seasoning before pan-searing and add hot sauce to the lemon butter.

FAQs About Pan Seared Salmon

What kind of salmon should I use?
Atlantic, sockeye, or coho are all great options. Skin-on is preferred for searing, but skinless works if you’re careful.

Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry. Otherwise, it will steam instead of sear.

How do I know when salmon is done?
The flesh turns opaque and flakes easily. For best results, check with a thermometer — 125–130°F for medium doneness.

Do I need a cast iron skillet?
Not necessarily, but cast iron retains heat beautifully and gives the best crust. A stainless steel skillet also works well.

Final Thoughts: The Salmon Recipe You’ll Keep Coming Back To

There’s a reason pan seared salmon is one of those dishes that shows up in both fancy restaurants and cozy kitchens. It’s quick, easy, and incredibly rewarding — especially when finished with a bright lemon butter sauce that feels like sunshine on a plate.

Once you master this technique, you’ll never look at salmon the same way again. It becomes a go-to meal — for solo dinners, date nights, or when you want to wow someone without working overtime in the kitchen.

So give this Easy Pan Seared Salmon Recipe with Lemon Butter a try. You might be surprised just how gourmet your own kitchen can feel.