This super easy pan seared salmon recipe produces deliciously tender and flaky filets with crispy skins.
Making pan seared salmon with skin only takes a little oil, butter, and some savory, citrusy seasonings to elevate salmon’s delicate flavor. Easy peasy.
You’ll Love This Pan Seared Salmon Recipe Because…
- Butter, lemon juice, and oil combine to make a zesty, savory, and buttery base for the sauce.
- The salmon skin becomes crispy and slightly crunchy while the flesh remains flaky and tender.
- The result is an entree that has a zesty, buttery, and satisfying flavor in every bite.
Ingredients and Variations
Salmon: Skin-on salmon creates a layer between the fish and the skillet and adds amazing flavor once it’s cooked in the lemony garlic butter. Fresh or frozen salmon filets can be used in this recipe. Thaw frozen filets in the refrigerator before using and pat away any excess liquid. Thinner filets will need less cooking time.
Seasonings: Likely, everything you need for this recipe is already in the pantry. Instead of lemon pepper seasoning, go for a homemade Italian blend if you like.
Variations
Whisk in a little honey in Step 2 for a sweeter lemony sauce. Garnish the finished filets with fresh lemon zest or lemon slices and sliced green onions for a restaurant-worthy presentation.
How to Make Pan Seared Salmon Filets
- Season salmon filets (recipe below).
- Heat oil in a skillet and add oil, butter, garlic, and lemon juice.
- Cook salmon skin side down until the skin is browned and it reaches the desired temperature.
- Season salmon filets with fresh lemon juice and salt and pepper before serving.
Leftovers?
Store leftover pan seared salmon filets in a covered container in the refrigerator for up to three days. Reheat them in the microwave at 30-second intervals to avoid overcooking.
Freeze filets in zippered bags for up to one month. Once frozen salmon is thawed it won’t be as firm, but it’s perfect for topping on homemade crostini as an appetizer or mixed into an omelet or dip.
Pan Seared Salmon Tastes Great With…
Did you enjoy this Pan Seared Salmon Filets recipe? Be sure to leave a comment and rating below.
Pan Seared Salmon Filets
Equipment
Ingredients
- 1 pound salmon 4 filets, skin on (about 4 ounces each)
- 1 Tablespoon lemon pepper seasoning
- ¼ -½ teaspoon paprika
- 1 Tablespoon fresh dill
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 cloves garlic minced, or 1 teaspoon garlic powder
- 1½ Tablespoon lemon juice
- 1 lemon cut in half
- salt and pepper to taste
Instructions
- Season both sides of salmon with lemon pepper seasoning and paprika. Sprinkle the top of the salmon with dill.
- Heat a medium skillet on medium high heat. Add oil, butter, garlic, and lemon juice to the skillet.
- To the skillet, add salmon, skin side down, and sear for 3-6 minutes or until the skin is nicely browned and the salmon reaches an internal temperature of 145°F.
- Remove skillet from heat and squeeze one lemon half over the salmon.
- Plate filets, squeeze with the other lemon half, and season with salt and pepper to taste before serving.
Notes
- Leftovers will keep in an airtight container in the refrigerator for 3 days and 1 month in the freezer.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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