# Pan-Seared Salmon Recipe with Lemon Butter Source: https://trevorfarias.com/recipes/pan-seared-salmon Author: Trevor Farias (Trevor's Kitchen) Published: 2026-10-01 · Updated: 2026-10-01 Category: Dinner · Cuisine: American > 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. ## At a glance - Prep time: 5 minutes - Cook time: 10 minutes - Total time: 15 minutes - Yield: 4 fillets - Servings: 4 - Calories per serving: 370 ## Ingredients ### For the salmon - 4 salmon fillets, about 6 ounces each and 1 inch thick, skin on or off - 3/4 teaspoon fine salt - 1/2 teaspoon black pepper - 1 tablespoon neutral oil, such as avocado or canola ### For the lemon butter - 3 tablespoons unsalted butter - 2 garlic cloves, thinly sliced - 2 tablespoons lemon juice - 1 tablespoon chopped fresh parsley or dill - lemon wedges, for serving ## Instructions 1. **Dry and season.** 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. 2. **Heat the pan.** 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. 3. **Sear the first side.** 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. 4. **Flip and finish.** 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. 5. **Add lemon and serve.** 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. ## 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. ## Why this recipe works - Patting the fish dry lets it brown instead of steam. - Leaving it alone for the first 4 minutes builds a crust that releases cleanly from the pan. - Cooking most of the way on the first side keeps the thinner second side from overcooking. - Pulling it at 125°F to 130°F leaves the center moist and just opaque. - Butter basting at the end adds richness and makes a sauce with no extra pan. ## Skin-on or skinless? Either works. With skin-on fillets, start skin side down and press each fillet gently with a spatula for the first 15 seconds so the skin stays flat; cook it 5 to 6 minutes on the skin side for shatteringly crisp skin, then just 1 to 2 minutes on the flesh side. With skinless fillets, start with the rounded, presentation side down as written. Try to buy fillets of even thickness, about 1 to 1 1/4 inches, cut from the center of the side. The thin tail pieces cook much faster. ## How to tell when salmon is done For moist, tender salmon, cook it to 125°F to 130°F in the thickest part; it will rise a few degrees as it rests. At this point the center is just turning opaque and flakes when pressed with a fork. The USDA recommends 145°F, which gives firmer, drier fish; cook it longer if you prefer that or are serving anyone who is pregnant or immune-compromised. Those white beads that sometimes appear on the surface are albumin, a protein that is pushed out as the fish cooks. Lots of it is a sign the salmon is overcooked or was cooked too hot. ## 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. ## Frequently asked questions **How do I keep salmon from sticking to the pan?** 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. **What temperature should salmon be cooked to?** 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. **Should I cook salmon skin side up or down first?** 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. **Can I use frozen salmon?** 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. ## Nutrition (per serving, estimated) - Calories: 370 - Fat: 25 g - Saturated fat: 8 g - Carbohydrates: 1 g - Fiber: 0 g - Sugar: 0 g - Protein: 34 g - Sodium: 520 mg - Cholesterol: 115 mg --- Recipe by Trevor Farias. 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