Pan-Seared Lemon Herb Salmon
Salmon is one of those ingredients that looks impressive but is actually incredibly forgiving. This recipe produces restaurant-quality results every time: crispy, golden skin on the outside, moist and flaky flesh inside, all finished with a simple lemon herb butter that brings everything together.
The key to perfect pan-seared salmon is starting with a hot pan and leaving the fish alone while it cooks. I know it is tempting to peek and poke, but trust the process. The skin will release naturally when it is perfectly crispy, and you will be rewarded with that satisfying crunch in every bite.
I serve this at least once a week in my house. It is healthy, it is quick, and it makes everyone feel like they are eating something special. Pair it with roasted vegetables, a simple salad, or some quinoa for a complete meal that is as nutritious as it is delicious.
Ingredients
- 4 salmon fillets (6 oz each), skin-on, pin bones removed
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 large lemon, juiced and zested (about 3 tablespoons juice)
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Lemon wedges, for serving
Instructions
- 1
Prep the Salmon
Remove salmon from the refrigerator 15-20 minutes before cooking to bring it to room temperature. Pat the fillets very dry with paper towels on both sides, paying special attention to the skin. Season generously with salt and pepper on both sides.
- 2
Heat the Pan
Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil shimmers and just begins to smoke. The pan needs to be hot enough that the salmon sizzles immediately when it hits the surface.
- 3
Sear Skin-Side Down
Carefully place the salmon fillets skin-side down in the pan, pressing gently with a spatula for the first 30 seconds to ensure full contact with the pan. Cook undisturbed for 4-5 minutes until the skin is golden and crispy and the salmon is cooked about two-thirds of the way up the sides.
- 4
Flip and Finish
Gently flip the salmon using a thin spatula. Cook for an additional 3-4 minutes for medium (slightly pink in the center) or 5-6 minutes for well-done. The internal temperature should reach 125-130 degrees F for medium. Transfer to a plate and tent loosely with foil.
- 5
Make the Lemon Herb Butter
Reduce heat to medium-low. Add butter to the same pan. Once melted and foaming, add the garlic and cook for 30 seconds until fragrant. Remove from heat and stir in the lemon juice, lemon zest, dill, and parsley. Season with a pinch of salt.
- 6
Serve
Spoon the lemon herb butter generously over each salmon fillet. Serve immediately with lemon wedges on the side. This pairs beautifully with roasted asparagus, rice pilaf, or a crisp green salad.
Bella Pro Tips
- Dry is key: Moisture prevents crispy skin. Pat salmon dry multiple times if needed.
- Hot pan: If the salmon does not sizzle immediately, the pan is not hot enough.
- Do not move it: Let the salmon cook undisturbed until it releases easily from the pan.
- Check doneness: The flesh should flake easily but still be moist. Use a thermometer for precision.
- Skin-on is best: The skin protects the flesh from overcooking and gets deliciously crispy.
Nutrition Information
Per serving (1 fillet with sauce)
