Pan Seared Salmon with Crispy Skin and Lemon Butter

Make this pan seared salmon in 30 minutes or less. The fillets are pan-seared in butter with garlic, finished with fresh lemon and dill. The method yields golden, crispy edges and moist, flaky flesh. This straightforward recipe is perfect for weeknight dinners, meal prep, or serving over a salad.

Quick overview: Start by searing the salmon skin-side up for about 4 minutes over medium-high heat, then flip and cook until the internal temperature reaches 145°F or the fish flakes easily.

Featured Comment

“I love that there was none of the ugly white ‘curd’ when I cooked salmon this way. This recipe is a keeper!” — Debra

Salmon is a go-to protein in many kitchens because it cooks quickly and pairs well with a variety of flavors. This lemon-butter pan seared salmon highlights simple ingredients—salt, pepper, butter, garlic, lemon, and fresh dill—to enhance the fish without overwhelming it. The result is a dish that’s elegant enough for guests yet quick enough for a busy weeknight.

Choose and Prepare the Salmon

The star of this recipe is fresh, high-quality salmon fillets. Use four portions that together weigh around 1.33 lbs (about 1/3 lb per fillet). If you buy one large fillet, slice it into equal portions with a sharp knife. If using frozen fillets, thaw them completely in the refrigerator before cooking—overnight thawing is best for consistent results.

Can I use a single large fillet?

Yes. If you find a whole fillet, cut it into equal portions before seasoning and cooking so each piece cooks evenly.

Can I cook salmon from frozen?

It’s not recommended to pan sear salmon straight from frozen. Thaw in the refrigerator overnight for the best texture and to ensure the center cooks through without overcooking the exterior.

How Long to Cook Salmon on the Stove

Cooking time depends on the thickness of the fillets. A typical pan-seared fillet takes about 7–10 minutes total: roughly 4 minutes on the first side and 3–4 minutes after flipping. Use a reliable instant-read thermometer: the USDA recommends an internal temperature of at least 145°F for safety.

Which Side to Sear First

Sear skin-side up first. This reduces sticking and encourages browning on the exposed flesh. After searing for about 4 minutes over medium-high heat, flip and cook another 3–4 minutes until the center is just cooked through and the fish flakes easily with a fork.

What to Serve with Pan Seared Salmon

• Greek yogurt dill-pickle sauce or a simple dill yogurt sauce
• Roasted red potatoes or crispy new potatoes
• A fresh arugula or mixed-green salad
• Oven-roasted asparagus or seasonal roasted vegetables

Leftovers and Storage

Allow leftover salmon to cool completely, then store in an airtight container in the refrigerator for 3–5 days. Use leftovers cold over a salad, flake into a scramble, or form into salmon patties.

Recipe: Perfect Pan Seared Salmon (with lemon and butter!)

Prep time: 10 mins · Cook time: 10 mins · Total time: 20 mins · Servings: 2

Ingredients

• 1.33 lbs salmon (four portions or one large fillet cut into portions)
• Salt and pepper, to taste
• 3–4 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1 medium lemon, juiced
• 1 1/2 tablespoons fresh dill, chopped

Instructions

1. Pat the salmon dry with paper towels to remove excess moisture. Season both sides with salt and pepper.
2. In a large nonstick or well-seasoned skillet, melt 3–4 tablespoons of butter over medium-high heat. Add 1 tablespoon minced garlic and let it sizzle briefly until fragrant—about 20–30 seconds—without burning.
3. Place the salmon in the pan skin-side up and sear for about 4 minutes. The surface should become golden and begin to crisp.
4. Flip the fillets and cook an additional 3–4 minutes, or until the salmon reaches an internal temperature of at least 145°F and flakes easily. Thicker fillets may need a bit more time; thinner fillets will cook faster.
5. Remove the salmon from the heat, squeeze fresh lemon juice over the fillets, and let them rest for 3–5 minutes. Sprinkle with chopped fresh dill before serving.

Tips and Variations

• For extra crisp skin, press the fillets gently when you first place them in the pan so the skin makes full contact.
• If you prefer less butter, reduce the amount and add a drizzle of olive oil to the pan to prevent sticking.
• Swap dill for parsley or tarragon if you prefer a different herb profile.
• If the garlic browns too quickly, reduce the heat slightly and spoon some of the melted butter over the fillets as they cook to baste and flavor the fish.

Nutrition (per serving, approximate)

Calories: 292 kcal · Carbohydrates: 3 g · Protein: 28 g · Fat: 18 g · Fiber: 0 g · Sugar: 0 g

Nutrition information is an estimate and should be used as a general guideline.

Want to Try Different Salmon Recipes?

If you enjoy this pan seared salmon, consider preparing it in other ways at home: baked in foil, grilled, made into patties, or turned into a salad or scrambled eggs with leftover pieces. Salmon’s versatility makes it ideal for many preparations and cuisines.