Introduction
Hey there, friend! Remember those busy weeknights when you wanted something healthy, delicious, and just felt fancy, but you only had about 20 minutes? Yeah, me too. For the longest time, I thought cooking fish at home was intimidating. Dry, flavorless, messy… bleh! But then I discovered the magic of pan-searing salmon. And let me tell you, it changed everything!
This recipe isn’t just easy and fast; it creates the most wonderfully flaky, moist salmon with crispy skin (if you’re into that, and trust me, you should be!) bathed in a simple, bright lemon herb butter sauce. It feels gourmet, but it’s so darn simple, you’ll wonder why you didn’t try it sooner. Get ready to impress yourself and everyone at your table with this absolute winner!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you’re looking at under 20 minutes. Perfect for those “what’s for dinner?!” moments.
- Easy: Minimal ingredients, straightforward steps. Even if you’ve never cooked fish before, you can totally nail this.
- Giftable: Okay, maybe not the cooked fish itself, but the seasoned butter mixture? Absolutely! Package it up with a fillet for a thoughtful food gift (with cooking instructions, of course!).
- Crowd-Pleasing: Who doesn’t love flaky, flavorful salmon? This recipe is a hit with grown-ups and even picky eaters often approve.
Ingredients
Gathering your ingredients is the first step to kitchen success! Here’s what you’ll need for this perfect pan-seared salmon:
- 4 (about 6-oz each) Salmon fillets: Aim for pieces about 1 inch thick, ideally with the skin still on! The skin helps protect the delicate flesh and gets wonderfully crispy.
- 1 tsp Sea salt: Or kosher salt. This is key for seasoning the fish properly.
- 1/4 tsp Black pepper: Freshly ground is always best for that pop of flavor.
- 1 tbsp Olive oil: Just a little bit to get that beautiful sear in the pan.
- 6 tbsp Salted butter: Make sure it’s softened! If you only have unsalted, just add a tiny pinch more salt with the butter mixture. The butter creates a luscious sauce for basting.
- 1 1/2 tbsp Lemon juice: Freshly squeezed, please! It adds brightness and cuts through the richness.
- 4 cloves Garlic: Minced finely. Because garlic makes everything better, right?
- 1 tbsp Fresh dill: Chopped. Dill and salmon are a match made in heaven!
- 1 tbsp Fresh parsley: Chopped. Adds freshness and a lovely green color to the sauce.
How to Make It
Alright, let’s get cooking! Follow these simple steps, and you’ll have perfect salmon in no time.
First things first, take your salmon fillets out of the fridge about 10 minutes before you plan to cook them. This helps them cook more evenly.
Next, grab those beautiful salmon fillets. The most important step for crispy skin and even cooking is to pat them super dry with paper towels. Get every nook and cranny! Moisture is the enemy of a good sear.
Season the salmon generously on both sides with the sea salt and black pepper. Don’t be shy!
Now, let’s make that amazing finishing sauce. In a small bowl, mash together the softened salted butter, fresh lemon juice, minced garlic, chopped fresh dill, and chopped fresh parsley. You can do this with a fork. Set it aside for a moment.
Place a good quality skillet (cast iron or stainless steel works best here) over medium-high heat. Let it heat up for a minute or two until it’s nice and hot. Add the olive oil to the hot pan.
Carefully place the salmon fillets in the hot pan, skin-side down. Always place the fish gently into the pan, laying it away from you to avoid splashes. If your pan is crowded, cook in batches. Don’t touch them for the first few minutes! This is where the magic of crispy skin happens. Let it cook for about 4-5 minutes, or until the skin is golden brown and crispy and you can see the flesh is cooked about halfway up the side of the fillet.
Now, gently flip the fillets. Reduce the heat slightly to medium. Add spoonfuls of your lemon herb butter mixture to the pan around the salmon. As it melts, tilt the pan slightly and use a spoon to baste the melting butter mixture over the top of the salmon fillets repeatedly.
Continue to cook, basting frequently, for another 3-5 minutes, depending on the thickness of your fillets and how you like your salmon cooked. It should be cooked through but still moist and flaky. An instant-read thermometer inserted into the thickest part should read around 135-145°F (57-63°C) for medium to medium-well.
Carefully remove the salmon from the pan and let it rest on a plate for a minute or two. Drizzle any remaining pan sauce from the skillet over the fillets before serving.
And there you have it! Perfect pan-seared salmon ready to enjoy.
Substitutions & Additions
This recipe is wonderfully flexible! Here are a few ideas to switch things up:
- Different Fish: This method works beautifully for other fish with skin, like arctic char, sea bass, or even trout fillets. Just adjust cooking time for thickness.
- Herb Swap: Don’t have dill and parsley? Try fresh chives, cilantro (for a different vibe), or a mix of whatever fresh herbs you love!
- Citrus Swap: No lemon? Lime juice works too, offering a slightly different tang.
- Spice It Up: Add a pinch of red pepper flakes to the butter mixture for a little kick.
- Add Veggies: Want to make it a one-pan meal? You could quickly sauté some asparagus, green beans, or cherry tomatoes in the pan before or after cooking the salmon.
- Garlic Powder: In a pinch, you can use 1 tsp garlic powder instead of fresh minced garlic, but fresh is always better for that vibrant flavor.
Tips for Success
A few little tricks can make a big difference in your pan-seared salmon game:
- Pat Dry, Pat Dry, PAT DRY! I can’t stress this enough. Dry fish = crispy skin = happy cook.
- Hot Pan: Make sure your pan is properly heated before adding the oil and fish. This prevents sticking and ensures a good sear.
- Don’t Crowd the Pan: Give your fillets space. If they’re too close, they’ll steam instead of searing. Cook in batches if necessary.
- Hands Off (Initially): Resist the urge to move the fish as soon as you put it in the pan. Let it cook undisturbed for a few minutes to develop that crust. It will release easily from the pan when it’s ready to flip.
- Cook Mostly Skin-Side Down: About 70-80% of the cooking time should be on the skin side. This helps render the fat in the skin, making it crispy, and allows the more delicate flesh to cook gently.
- Prep Ahead: You can mix the lemon herb butter ahead of time and keep it in the fridge. Just let it soften slightly before using.
How to Store It
Cooked salmon is best enjoyed fresh, but if you have leftovers, you can store them!
Let the salmon cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat or in the oven at a low temperature (around 275°F or 135°C) until just heated through. Be careful not to overcook it, or it will dry out. I sometimes flake cold leftovers onto a salad or mix them into salmon cakes!
FAQs
Got questions? I’ve got answers!
Why cook with the skin on? Can I use skinless?
Cooking with the skin on helps protect the delicate fillet from overcooking and sticking to the pan. Plus, when cooked properly, crispy salmon skin is absolutely delicious! You can use skinless fillets, but they may cook faster and you need to be extra careful about them sticking. You’ll still get great flavor from the butter sauce!
How do I know when the salmon is done?
The easiest way is to check the internal temperature with an instant-read thermometer. Aim for 135-145°F (57-63°C) for medium to medium-well. Alternatively, you can gently flake the thickest part with a fork; it should flake easily but still look moist in the center.
What should I serve with this salmon?
Oh, the possibilities! It’s fantastic with simple sides like roasted asparagus, steamed green beans, a fresh salad, rice pilaf, quinoa, or mashed potatoes. Since the salmon is quick, pair it with a side that’s also fast or can cook while the fish does!
Happy Cooking, my friends! Let me know how your salmon turns out in the comments below!
Easy Lemon Herb Pan-Seared Salmon: Your New Weeknight Favorite!
Ingredients
Equipment
Method
- Take your salmon fillets out of the fridge about 10 minutes before you plan to cook them. This helps them cook more evenly.
- Pat the salmon fillets super dry with paper towels. Get every nook and cranny! Moisture is the enemy of a good sear.
- Season the salmon generously on both sides with the sea salt and black pepper.
- Now, let’s make that amazing finishing sauce. In a small bowl, mash together the softened salted butter, fresh lemon juice, minced garlic, chopped fresh dill, and chopped fresh parsley. You can do this with a fork. Set it aside for a moment.
- Place a good quality skillet over medium-high heat. Let it heat up for a minute or two until it’s nice and hot. Add the olive oil to the hot pan.
- Carefully place the salmon fillets in the hot pan, skin-side down. Always place the fish gently into the pan, laying it away from you to avoid splashes. If your pan is crowded, cook in batches. Don’t touch them for the first few minutes! Let it cook for about 4-5 minutes, or until the skin is golden brown and crispy and you can see the flesh is cooked about halfway up the side of the fillet.
- Now, gently flip the fillets. Reduce the heat slightly to medium.
- Add spoonfuls of your lemon herb butter mixture to the pan around the salmon. As it melts, tilt the pan slightly and use a spoon to baste the melting butter mixture over the top of the salmon fillets repeatedly.
- Continue to cook, basting frequently, for another 3-5 minutes, depending on the thickness of your fillets and how you like your salmon cooked. It should be cooked through but still moist and flaky. An instant-read thermometer inserted into the thickest part should read around 135-145°F (57-63°C) for medium to medium-well.
- Carefully remove the salmon from the pan and let it rest on a plate for a minute or two. Drizzle any remaining pan sauce from the skillet over the fillets before serving.
Notes
– Pat the salmon dry thoroughly.
– Ensure the pan is properly heated before adding oil and fish.
– Do not crowd the pan; cook in batches if necessary.
– Avoid moving the fish immediately after placing it in the pan.
– Cook mostly skin-side down (about 70-80% of the time).
– The lemon herb butter mixture can be made ahead of time and stored in the fridge (let it soften slightly before use). Storage:
– Let cooked salmon cool completely.
– Store in an airtight container in the refrigerator for up to 3-4 days.
– Reheat gently in a skillet over low heat or in an oven at 275°F (135°C) until just heated through to avoid drying out.