{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/pan-seared-salmon","markdownUrl":"https://trevorfarias.com/recipes/pan-seared-salmon/recipe.md","name":"Pan-Seared Salmon Recipe with Lemon Butter","description":"Pan-seared salmon with a crisp golden crust, a tender, moist center and a quick lemon garlic butter sauce. Fifteen minutes, one skillet, and no sticking.","summary":"To pan-sear salmon, pat 6-ounce fillets very dry, season with salt and pepper, and lay them presentation side down in a hot skillet with a thin film of oil. Cook without moving for 4 to 5 minutes until a deep golden crust forms and the fish releases on its own, flip, and cook 2 to 3 minutes more until the center reaches 125°F to 130°F. Finish with butter, garlic and lemon.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-01","dateModified":"2026-10-01","category":"Dinner","cuisine":"American","keywords":["pan seared salmon","salmon recipe","how to cook salmon","lemon butter salmon","crispy skin salmon","easy salmon dinner","15 minute salmon"],"prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT15M","yield":"4 fillets","servings":4,"ingredientGroups":[{"name":"For the salmon","ingredients":[{"amount":"4","name":"salmon fillets","note":"about 6 ounces each and 1 inch thick, skin on or off","text":"4 salmon fillets, about 6 ounces each and 1 inch thick, skin on or off"},{"amount":"3/4","unit":"teaspoon","name":"fine salt","text":"3/4 teaspoon fine salt"},{"amount":"1/2","unit":"teaspoon","name":"black pepper","text":"1/2 teaspoon black pepper"},{"amount":"1","unit":"tablespoon","name":"neutral oil","note":"such as avocado or canola","text":"1 tablespoon neutral oil, such as avocado or canola"}]},{"name":"For the lemon butter","ingredients":[{"amount":"3","unit":"tablespoons","name":"unsalted butter","text":"3 tablespoons unsalted butter"},{"amount":"2","name":"garlic cloves","note":"thinly sliced","text":"2 garlic cloves, thinly sliced"},{"amount":"2","unit":"tablespoons","name":"lemon juice","text":"2 tablespoons lemon juice"},{"amount":"1","unit":"tablespoon","name":"chopped fresh parsley or dill","text":"1 tablespoon chopped fresh parsley or dill"},{"name":"lemon wedges","note":"for serving","text":"lemon wedges, for serving"}]}],"steps":[{"step":1,"name":"Dry and season","text":"Take the salmon out of the refrigerator 15 minutes before cooking. Pat the fillets very dry on all sides with paper towels and season both sides with the salt and pepper.","tip":null},{"step":2,"name":"Heat the pan","text":"Heat a large stainless-steel, cast-iron or nonstick skillet over medium-high heat for 2 minutes. Add the oil and swirl to coat. The oil should shimmer.","tip":null},{"step":3,"name":"Sear the first side","text":"Lay the fillets in the pan presentation side down (or skin side down), laying them away from you to avoid splatters. Cook without moving for 4 to 5 minutes, until the bottom is deep golden and the fish releases easily when you slide a thin spatula under it. If it sticks, give it another 30 seconds.","tip":null},{"step":4,"name":"Flip and finish","text":"Flip the fillets, reduce the heat to medium-low, and add the butter and garlic. Cook for 2 to 3 minutes, tilting the pan and spooning the foaming butter over the fish, until the thickest part reads 125°F to 130°F on an instant-read thermometer.","tip":null},{"step":5,"name":"Add lemon and serve","text":"Move the salmon to plates. Stir the lemon juice and herbs into the butter in the pan, then spoon the sauce over the fillets. Serve right away with lemon wedges.","tip":null}],"equipment":["Large skillet (stainless steel, cast iron or nonstick)","Thin flexible fish spatula","Paper towels","Instant-read thermometer"],"notes":["Dry fish browns; wet fish steams and sticks.","Do not move the fillets for the first 4 minutes. They release when the crust is ready.","Pull the salmon at 125°F to 130°F for a moist center."],"storage":["Refrigerate leftovers in a covered container for up to 2 days.","Eat leftovers cold, flaked into salads or grain bowls, or rewarm gently in a covered pan over low heat with a splash of water. Microwaving tends to dry it out."],"variations":["Honey garlic: replace the lemon juice with 2 tablespoons honey and 1 tablespoon soy sauce, and simmer for 30 seconds until glossy.","Cajun: season the fillets with 2 teaspoons of Cajun seasoning in place of the pepper.","Capers: add 1 tablespoon of drained capers with the lemon juice."],"faqs":[{"question":"How do I keep salmon from sticking to the pan?","answer":"Pat the fish completely dry, heat the pan and oil until shimmering before adding the fish, and do not try to move it until a crust has formed, about 4 minutes. Properly seared salmon releases from the pan on its own."},{"question":"What temperature should salmon be cooked to?","answer":"For moist, tender salmon, 125°F to 130°F in the thickest part. The USDA guideline is 145°F, which is firmer and flakier. Use a thermometer to hit the doneness you prefer."},{"question":"Should I cook salmon skin side up or down first?","answer":"Skin side down. The skin protects the flesh from the heat and turns crisp. Cook it about 80 percent of the way on the skin side, then flip briefly to finish."},{"question":"Can I use frozen salmon?","answer":"Yes. Thaw it overnight in the refrigerator, or seal it in a bag and submerge it in cold water for about an hour. Pat thawed salmon especially dry, as it releases more moisture."}],"nutritionPerServing":{"calories":370,"fatGrams":25,"saturatedFatGrams":8,"carbohydrateGrams":1,"fiberGrams":0,"sugarGrams":0,"proteinGrams":34,"sodiumMilligrams":520,"cholesterolMilligrams":115}}