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GET IT NOWMy Pan Seared Salmon Recipe Has A Crispy Crust And The Best Sauce
Ready for the best salmon you’ve ever made? This pan seared salmon has always been mine! Here’s why:
- Buttery, flaky inside with super crispy skin – Grilling salmon is great if you want to get outside and baking salmon is perfect for a hands-off approach, but of all my (many) salmon recipes, I love the texture of this one the most. Cooking salmon on the stove makes the skin incredibly crisp, the other side gets a golden brown crust, and the inside is so moist and buttery. And while I don’t usually think of pan searing as the top method for moist results, my my tips will give you just that.
- Herby lemon butter sauce – It gives your fish so much flavor! This simple sauce is similar to my homemade lemon butter sauce, but with an extra burst of fresh herbs.
- Quick and easy – You can have this pan seared salmon on the table in just 15 minutes! It’s the perfect healthy dinner recipe for busy weeknights, but also elegant enough for special occasions.
Make this easy pan seared salmon recipe with me and see why I love it so much!
Ingredients & Substitutions
Here I explain the best ingredients for my pan seared salmon recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Salmon – I’ve got a couple tips for choosing your fish:
- Species – It makes a difference in flavor and texture! My recommendations in order are king salmon (also called chinook — the most expensive), coho and pink (two good middle-of-the-road options), sockeye (brighter red and stronger flavor), and Atlantic (always farmed, but buttery and mild). The USGS salmon guide covers more about the different varieties.
- Skin – I highly recommend pan searing salmon with skin, which protects the flesh from overcooking, makes flipping easier, and seals in flavor. The crispy skin is delicious, but you can remove it after cooking if you’re not a fan (or just make my poached salmon that tastes as good without it). Still, my method here will work just fine using fish without skin.
- Cut – I created this recipe for regular salmon fillets. Salmon steaks will work, but take longer to cook.
- Olive Oil – For searing. Avocado oil works, too.
- Garlic Herb Butter – This includes butter (I use this brand of salted, but you can use unsalted and add a scant 1/4 teaspoon of salt), minced garlic, lemon juice, and fresh herbs. I chose dill and parsley, but chives also go well, or you can pick other combinations of compound butter. I don’t recommend dried herbs for this pan seared salmon, but if that’s all you have, use 1 teaspoon of each. For something different, use my salmon marinade instead.
- Sea Salt & Black Pepper
How To Pan Sear Salmon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the garlic herb butter. In a small bowl, mash together the butter, lemon juice, garlic, dill, and parsley. (The lemon juice might separate, which is totally fine.)
- Dry and season the fish. Pat the salmon fillets completely dry, which helps them form a nice crust when searing. Add oil to a large skillet, and while it preheats, sprinkle both sides of the fish with salt and pepper.
- Sear salmon skin side down. Add the fish to the pan, skin side down, and press on top with a fish spatula. Pan fry until mostly (80-90%) cooked through.
- Flip and add the garlic butter. Add it to the pan around the salmon and let it melt. Cook for another minute or so, until the fish reaches your desired doneness. See my tips below!
- Serve your pan seared salmon with lemon butter sauce. Flip it over again (or don’t if you want even crispier skin!), and spoon the sauce over it. Remove from the pan immediately, so it doesn’t overcook.
My Recipe Tips
- Dry the fish well, and season only right before searing. Salt pulls water out of the fish and makes the outside wet again, so only season right before adding to the pan. This will get you super crispy pan seared salmon!
- Use a heavy bottomed pan. Heavier pans distribute heat more evenly, for more even cooking. I often use this heavy nonstick skillet, but a cast iron skillet also works great.
- Have your garlic butter ready near the stove. Salmon cooks fast, so you’ll need to add it to the pan immediately after flipping.
- Press on the salmon fillets for 10 seconds to avoid curling. They will naturally curl up while cooking, and pressing at first will avoid this.
- Sear salmon skin side down (flesh side up) for most of the time. The skin provides a protective barrier between the hot pan and the flesh, which helps avoid overcooking. But even if your fish doesn’t have skin, cooking mostly on one side first prevents sticking and makes it easier to flip.
- Don’t move the fish around. This will prevent a good sear from forming, plus your fish can stick and fall apart. Don’t touch until it’s time to flip!
- I love this fish spatula for easier flipping. It has a larger surface, so your pan seared salmon won’t break as easily. I also find it helpful to use a second spatula (of any kind) to assist with my other hand.
- Don’t force it if the fish resists flipping. If it doesn’t flip easily, it’s not ready! One sign that it’s time to flip is most of the bottom half of the fish will be opaque.
- I highly recommend using a meat thermometer to check the internal temperature every 30 seconds or so after flipping. You want 125 degrees F for medium rare, 130 degrees F for medium (I think this tastes best for moist, flaky fish!), or 140 degrees F for medium well. You can also test by flaking the fish with a fork, but this is less foolproof and it’s easier to overcook this way.
Pan Seared Salmon (15-Min Recipe)
My pan seared salmon recipe has a moist, flaky inside, super crispy skin, and irresistible lemon butter sauce. An easy 15-minute dinner!
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Ingredients
Tap underlined ingredients to see the ones I use.
Salmon:
Garlic Herb Butter:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small bowl, mash together the butter, lemon juice, garlic, dill, and parsley. Set aside.
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Use paper towels to pat the salmon fillets very dry. This will ensure a good crust and crispy skin.
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Heat the olive oil in a large, heavy bottomed skillet over medium-high heat for 2 minutes, until shimmering and hot. (You can test that it’s hot enough by adding a drop of water to the pan; if it sizzles, the pan is ready.)
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Once the pan is hot, right before you are ready to cook, season both sides with sea salt and black pepper.
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Add the fish fillets to the pan in a single layer, skin side down. Use a fish spatula to press down on top of each fillet for the first 10 seconds immediately after adding it to the pan, to prevent curling. Sear, without moving, for 5-6 minutes, until the salmon is 80-90% opaque; only the top will be not quite done.
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Use the fish spatula to flip the salmon fillets. Working quickly, immediately add the herb butter mixture to the pan near (but not on top of) the salmon. Cook the salmon for about 1 minute, stirring the butter around the salmon as it melts, but without moving the salmon, until the internal temperature reaches your desired doneness: 125 degrees F (51 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done. (I recommend checking with a meat thermometer, but otherwise you can flake with a fork.)
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Flip the salmon over and spoon the lemon butter sauce over it. Remove from the pan immediately to avoid overcooking.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 salmon fillet with lemon butter sauce
- Tips: Don’t miss my recipe tips above to help you get that golden crust, crispy skin, and moist, flaky inside, as well as prevent your fish from falling apart when flipping.
- The perfect timing: For tender, flaky results, I highly recommend pan searing salmon to medium doneness (130-135 degrees F). An instant-read thermometer is the best way to know!
- Storage: This dish tastes best fresh, but you can keep leftovers in an airtight container in the fridge for up to 3 days. I love using leftover pan seared salmon in my creamy salmon salad.
- Freeze: After cooling, wrap each fillet in plastic wrap, pop in a zip lock bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Sear salmon on the stovetop over medium heat, or wrap in foil and warm in the oven at 300 degrees F. It’s also great chilled or at room temp. I don’t recommend microwaving, as this will dry it out.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Pan Seared Salmon
Serving Ideas
All this pan seared salmon needs a simple side dish. I like to serve it with:
- Vegetables – Use the same pan to make sauteed zucchini after frying salmon, or roast broccoli or asparagus in the oven before you cook the fish. I also love it with ratatouille for a variety of veggies.
- Starches – For something more hearty, try my baked sweet potatoes, Instant Pot baked potatoes, or a simple side of rice. I’ve also got lighter options, like roasted rutabaga, mashed cauliflower, or cauliflower rice. All of these taste amazing with extra lemon butter sauce from the pan drizzled on top!
- Salad – Pair your fish with my creamy cucumber salad, simple arugula salad (pictured above — I added cherry tomatoes), spring salad, or if you want a little sweetness, kale salad.
More Easy Salmon Recipes
Salmon is my favorite fish, so I’ve cooked it so many ways! Here are some new ways for you to try:
67 Comments
Carrie
0This was so easy and so delicious!! Crispy skin, perfectly cooked salmon and yummy sauce!
Wholesome Yum D
0Carie, so glad it turned out that well for you. Love hearing the salmon came out crispy and the sauce hit the spot. Thanks for making it!
Angie
0I made this recipe yesterday, and it was delicious! I love how healthy it is. Is cooking the same for both farm raised and wild caught salmon? Do you have recommendations for how to quickly thaw the salmon? Is salmon safe at medium doneness? Or does it need to be fully cooked and well done for safety?
Maya | Wholesome Yum
0I’m so glad you liked it, Angie! Yes, cook time is based on the thickness mainly. The quickest way to thaw is in a bowl of cold water. Regarding final temperature, cooking salmon to medium is similar to cooking your steak to medium. Hope this helps!
Ms. Cary Hice
0All your recipes are easy & good.
Thank you.
Wholesome Yum D
0Thanks so much, Cary! That means a lot, I’m really glad you’ve been enjoying the recipes!
Judy M
0This recipe is terrific. But I think you might want to add “best served immediately!”
Because we’ve tried to make it where we reheat it later in the evening, and it just isn’t as good. The herbs burn, and it wasn’t as hot as we’d like, because I didn’t want to risk it burning or get overdone.
Bravo to you for this terrific recipe, I gave it a five star in the past
Maya | Wholesome Yum
0I’m glad you like the recipe, Judy! Thank you for the suggestion, I added this to the storage notes.
Dina Kuykendall
0Thank you for this recipe, Maya! It is the best salmon I have ever made! I really appreciate everything you do…
Maya | Wholesome Yum
0Thank you so much, Dina, that means a lot to me! Appreciate you being here.
Pat Shaw
0WOW! Loved this recipe. The salmon was so tender, juicy, and full of flavor. I have never made salmon….always buy it when I’m in a restaurant. But now I can make it at home. This recipe will be saved forever! Thank you
Maya | Wholesome Yum
0Congrats on your first time making salmon, Pat! I’m so glad my recipe made it a success for you. Hope you make it again soon!
Nikki
0Thx so much, made it for the 1st time tonight… it was a hit
Maya | Wholesome Yum
0I’m so glad it was a hit, Nikki! Hope you make it again soon.
Mel Ryan-Roberts
0Very tasty and quick. It’s a keeper.
Maya | Wholesome Yum
0Thank you, Mel! Hope you make it again soon.
psalms1122
0I made this and it was delicious! Thanks for a great recipe!
Maya | Wholesome Yum
0I’m glad you liked it! Thank YOU.
Heather
0This taste wonderful ❤️ thanks for sharing all your recipes!
Maya | Wholesome Yum
0Thank you so much, Heather! Enjoy!
Dorothy Beckner
0Used this recipe for the 2nd time. The Salmon is so good. I will be using this one over and over.
Maya | Wholesome Yum
0I’m so glad you liked it, Dorothy! Thank you!
Robin Coffman
0I’m new at cooking Salmon. This sounds good, but when you leave the skin on do you eat the skin???
Maya | Wholesome Yum
0Hi Robin, Yes, I do eat the skin. It’s crispy and delicious! But you don’t have to if you don’t want to.
Lisa C
0This recipe was so easy to make and was delicious! Your video was so precise and easy to follow. My husband raved about the salmon!
Denise
0This was soooo good!!! Easy and delicious are the best recipes of all! Thank you Maya! ?
BillieSue
0Delicious crispy “ crust” and flavor. Highly recommend! I served with oven grilled asparagus. What a great meal!
Denise
0The herb butter mixture was perfect. I overcooked the salmon but the butter mixture saved it!
Tannis
0Melt in your mouth salmon! My husband and I raved the whole time we ate it! So good!!
Yvonne
0Great taste, salmon turned out wonderful! Just GREAT!!!
Lisa
0Easy and absolutely delicious! This truly is best crispy skin ever!
Geordon
0A bit of smoke in the kitchen and the garlic burned up, but still very flavorful. Sea salt on the skin is a nice addition.
Amber Egan
0Best salmon ever! Super easy to prepare and tastes like restaurant quality flavors.
Sigrid
0This is the best tasting salmon recipe – so flavor full. I have served salmon in many ways over the years, but my family chose this as the very best. Thank you so much for all your recipes.
Healing Tomato
0Gave this recipe to my neighbor and they loved it! It was easy to make and they said that it was very filling. You have 2 new fans to your website now because they loved your recipe.
Gina
0Great go-to salmon recipe. Easy and quick but super flavorful – the best kind of dinner!
Julianne
0It really doesn’t get any easier than this! The salmon was cooked perfectly, tender and had great flavor!
Michelle
0The salmon turns out perfectly cooked with a crust on the outside and tender flesh on the inside, complemented by the delightful flavors of lemon and herbs. It’s a foolproof recipe that always delivers restaurant-quality results that impresses my friends.
Janice
0This pan-seared salmon was so delicious! I made this a few times, and it is still the family’s favorite! The flavors are bursting in every bite! I would not get tired of making this recipe!
Susan Haley
0can you do this if it is not skin on salmon?
Maya | Wholesome Yum
0Hi Susan, Yes, absolutely! The skin does help protect the delicate fresh for more moist, flaky results, but I’ve done it with skinless salmon, too.
Deborah Forester Smith
0Excellent! I never really liked the skin much, usually give it to my dog, but with this recipe, I absolutely loved the skin and my doggy…didn’t even get a tiny piece. The crispness with the salt and pepper was yum! Thank You.
Shannon
0I made this last night, and OH MY GOODNESS. My husband said it was the best salmon he’s ever eaten and was disappointed that I didn’t have another piece for him. Definitely a keeper!
Issa
0I’m typically not a fan of citrus-based flavors (as in: will actively avoid dishes with citrus), but I was trying to be adventurous and tried this recipe. Listen, I will be making this again! This salmon was so good, I wanted to make another piece just for myself. The only thing I didn’t use was the dill since I truly don’t like that, but this recipe was fantastic. This will be back on my plate tomorrow.
Katharine Nellons
0Do you have any vegan dishes or vegetarian recipes?
Maya | Wholesome Yum
0Hi Katharine, I don’t have very many vegan meals, but I do have vegetarian recipes.
Albert
0Wonderful? I used to make the Garlic butter Salmon myself several times but, now I’ve known my dish standing miles far away from behind WholesomeYum’s recipes. It surely soon be arranged on our family’s table a day. Appreciate WholesomeYum for sending the world your excellent detailed Recipes cooking with ??❤️?
Harold
0Skin side down for majority of cooking time is the best advice!
Great method!!!
Pokey Bonano
0Outstanding recipe for salmon! I made it exactly the same way, with more herbs and less butter. Thank you for this salmon recipe!
SHAWN GRICE
0U OUT DID YOURSELF WITH THIS SALMON. ☺☺☺☺ ITS OVER THE TOP!! KEEP UP THE GOOD WORK. THANKS
Elizabeth
0This was really good. Definitely a keeper, thank you.
Angela Waltman
0Thank you! Possibly one of the best methods of cooking salmon that I’ve ever run across! My grown son even wanted me to send him the site. That is saying a lot! I do say, for the sake of those who have to use frozen salmon patties instead of fresh, use a paper towel to dab off the worst of the wetness from the meat side itself. Whether because of the type of skillet, the fact that I was using an electric stove instead of a gas or the thickness of the salmon, the timetable for translucency was not quite the same. It took a little longer. But the descriptions that you gave made it possible to still achieve excellent and tasty results.
Tracey
0I tried this recipe as I was looking for a recipe to crisp the salmon skin. This recipe was excellent. I even slightly overcooked the filets and still was delicious. The butter garlic sauce was awesome and added flavor and elegance to the meal. I served with a tossed salad and oven fried potatoes. Will definitely add this to our family recipe rotation.
Lachone
0Yes thank you
Swathi
0This pan seared salmon looks delicous
Samantha
0I’m obsessed with garlic and lemon, so I am sold! Can’t wait to try this one.
Raquel
0We all loved it – tasty and it was easy to make!
Natasha
0The recipe is fantastic! My new favorite way to cook salmon, it was very easy to make and it turned out so delicious!
Beth
0Delicious and full of so much flavor!
Toni
0Everyone at my house loved this! Thanks for sharing the recipe!
Cindy
0This was such a helpful guide. Just follow directions for a perfect textured tasty salmon! Definitely recommend.
Amy L Huntley
0So many great tips on how to cook salmon. The flavor is perfection.
Kristyn
0Salmon is my favorite seafood. I could eat it weekly! This was an easy recipe & buttery. Love the sauce!
Natalie
0This is the easiest recipe to make such perfect salmon! It falls apart in your mouth!
Lisalia
0Living in the pacific northwest, we have AMAZING salmon. I loved this way to prepare such a delicious fish. Thanks for your delicious recipe. The whole family loved it.