Pan Seared Salmon with Garlic Herb Butter
Pan seared salmon with crispy skin, tender flaky fish, and a rich garlic herb butter sauce made with fresh lemon juice, dill, parsley, and garlic. A flavorful skillet salmon dinner made with simple ingredients.
- Cook Time: 7 minutes
- Total Time: 7 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Searing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salmon:
4 salmon fillets (6 oz each, skin on, about 1 inch thick)
1 tsp sea salt
1/4 tsp black pepper
1 tbsp olive oil
Garlic Herb Butter:
6 tbsp salted butter (softened)
1 1/2 tbsp lemon juice
4 cloves garlic (minced)
1 tbsp fresh dill (chopped)
1 tbsp fresh parsley (chopped)
Instructions
1. In a small bowl, mash together the softened butter, lemon juice, minced garlic, chopped dill, and parsley. Set aside.
2. Pat the salmon fillets thoroughly dry with paper towels to help develop crispy skin and a golden crust.
3. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat for approximately 2 minutes, until hot and shimmering.
4. Immediately before cooking, season both sides of the salmon with sea salt and black pepper.
5. Place the salmon fillets in the skillet in a single layer, skin-side down. Gently press each fillet with a fish spatula for the first 10 seconds to prevent curling.
6. Sear without moving for 5–6 minutes, until the salmon is approximately 80–90% opaque and only the top remains slightly translucent.
7. Carefully flip the fillets. Immediately add the garlic herb butter to the skillet beside the salmon, rather than directly on top. Cook for approximately 1 minute, gently stirring the melting butter around the fish without moving the fillets. Check the internal temperature with an instant-read thermometer. The original recipe suggests 125°F for medium-rare, 130°F for medium, or 140°F for well done; however, the USDA recommends 145°F for food safety. Continue cooking as needed to reach 145°F.
8. Flip the salmon once more, spoon the melted lemon garlic herb butter over the fillets, and remove from the skillet immediately. Serve warm.
Notes
For the crispiest skin, thoroughly dry the salmon before seasoning and searing.
Use a heavy-bottomed skillet, such as cast iron or stainless steel, for consistent heat distribution.
Avoid overcrowding the skillet. Cook in batches if necessary.
Do not move the salmon during the initial sear. This helps develop a golden crust and crispy skin.
Add the garlic herb butter near the end of cooking to reduce the risk of burning the garlic.
The original recipe lists 125°F for medium-rare, 130°F for medium, and 140°F for well done. These temperatures are below the USDA-recommended safe minimum internal temperature of 145°F for fish.
Cooking time may vary depending on salmon thickness and skillet temperature.
Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Reheat leftovers to 165°F.
Serve with roasted vegetables, rice, mashed potatoes, or a fresh green salad.