Learn how to cook salmon on the stove with this simple 15-minute pan seared salmon recipe! It’s crisp on the outside, tender and flaky in the middle and coated in a delicious lemon garlic butter sauce.
If you’re craving a quick, flavorful dinner that feels fancy but requires minimal effort, this pan-seared salmon recipe is exactly what you need. Perfectly crispy on the outside, tender and flaky on the inside, and topped with a buttery garlic-lemon sauce, it’s a dish that impresses every time. Whether you’re a seasoned cook or just learning your way around the kitchen, this recipe is foolproof. And if you’re a fan of salmon like I am, you’ve got to try my honey glazed salmon or air fryer salmon next!
Why You’ll Love This Recipe
- Quick and easy – From start to finish, you can have this meal ready in under 20 minutes.
- Restaurant-quality results at home – Golden, crispy skin and buttery, garlic-lemon flavors make this dish taste gourmet.
- Healthy and satisfying – Packed with protein and omega-3s, this dish is as nutritious as it is delicious.
- Versatile – It pairs beautifully with so many sides like roasted veggies, rice, or even a fresh salad.
- Minimal ingredients – You only need a handful of pantry staples to pull off this delicious recipe.
Ingredients Needed
You only need a handful of simple ingredients to create this flavorful pan-seared salmon. Here’s what you’ll need:
- salmon filets – aim for 4-6 oz filets with the skin on for the best flavor and crispy texture. Wild-caught salmon is always my preference!
- fine sea salt & ground pepper – the basics for seasoning the salmon and bringing out its natural flavors.
- garlic – minced fresh garlic adds bold, aromatic flavor to the buttery sauce.
- olive oil – used to sear the salmon, giving it that perfect golden-brown crust.
- butter – adds richness and forms the base of the sauce.
- lemon juice – freshly squeezed lemon juice adds a bright, tangy touch to balance the butter.
- fresh parsley – optional, but highly recommended for a pop of color and freshness.
Variations
This pan-seared salmon recipe is like a blank canvas for your favorite flavors. Whether you’re craving something bold, spicy, or a little fancy, here are some ideas to switch it up:
- Herby goodness: Toss in some fresh thyme, rosemary, or dill to the butter sauce for a touch of fresh flavor.
- Turn up the heat: Sprinkle cayenne, chili flakes, or a dash of paprika on the salmon before cooking for a little kick.
- Citrus swap: Not a lemon fan? Try lime or orange juice instead. The bright, zesty flavor will totally change the vibe of this dish.
- Sweet and savory: Whisk a teaspoon of honey into the butter sauce for that irresistible combo of sweet and tangy. It’s chef’s kiss.
How to Make Garlic Butter Pan Seared Salmon
Step 1: Preheat oven to 425°f. pat the salmon dry and season both sides with salt and pepper.
Step 2: Heat oil in a skillet over medium heat. place salmon in the skillet skin side up and cook for about 3-4 minutes until golden. Flip, then cook on the other side for another 3-4 minutes.
Step 3: Remove salmon from the skillet. Reduce heat, add butter, garlic, and lemon juice, sauté briefly.
Step 4: Return salmon to the skillet and spoon the sauce over top. sprinkle with parsley before serving.
Brittany’s Tips
- Room temp is key: Let your salmon sit out for about 15 minutes before cooking. This helps it cook evenly and prevents the dreaded dry salmon situation.
- Pat it dry: Don’t skip patting the salmon dry with paper towels. Moisture is the enemy of a good sear, so dry salmon = crispy golden edges.
- Hot pan, happy salmon: Make sure your skillet is nice and hot before adding the salmon. A hot pan gives you that beautiful, golden crust. If it’s not sizzling when you add the salmon, wait another minute.
- Don’t touch it: Resist the urge to poke, prod, or flip the salmon too early. Let it cook undisturbed for those first 3-4 minutes so it can develop that perfect crust.
- Butter magic: When adding the butter and garlic, reduce the heat to low so the garlic doesn’t burn. You want it golden and fragrant, not bitter.
How to Serve
This is such a great recipe because it pairs with so many different sides! I love serving it with a grain and a veggie but feel free to get creative! Here are some ideas:
How to Store
Refrigerator: Store leftover salmon in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat or in the oven at 300°F to preserve its texture and avoid drying it out.
Freezer: If you want to freeze cooked salmon, let it cool completely first. Wrap each filet tightly in plastic wrap or aluminum foil and place in a freezer-safe container or bag. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm it gently in a skillet or oven.
Pro Tip: Avoid microwaving salmon for reheating—it can make the texture rubbery and diminish its flavor.
Frequently Asked Questions
Absolutely! Just make sure to thaw it completely in the fridge overnight before cooking. Pat it dry with a paper towel to remove any excess moisture for that perfect sear.
I recommend using a stainless steel pan for the best sear and even cooking. If you only have a nonstick skillet, that works too—just make sure it’s oven-safe if you plan to broil the salmon.
More Salmon Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Let the salmon come to room temp. Pat salmon dry and season both sides of the salmon with salt and pepper.
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Heat oil in a large skillet over medium heat.
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Add salmon to the skillet skin side up for about 3-4 minutes or until the flesh is golden brown.
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Flip salmon, and cook for another 3-4 more minutes or until cooked through. Remove salmon from heat.
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Reduce heat to a low and add butter. Let it melt then add the garlic and lemon juice and saute for about 1 minute.
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Turn off heat and add salmon back to the skillet, spooning the butter mixture over each salmon filet and sprinkling on fresh parsley before serving.
- Storage: Store leftover salmon in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, thaw if frozen, then warm gently in a skillet or in the oven at 300°F to maintain its texture.
Nutrition information is automatically calculated, so should only be used as an approximation.
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