This Pan Seared Salmon Fillets is an easy recipe with garlic butter lemon sauce. The simplicity and speed at which you can make these skin-on fillets make this salmon recipe convenient for midweek meals. Equally appropriate for a dinner party and date night dinners!
Perfect Pan-Seared Salmon Recipe
This is my favorite way to prepare salmon, simple ingredients, medium heat, stove-top top style, and it always yeilds a cripsy exterior.
Personally I prefer cooking salmon with the skin on if I am looking for crispy salmon skin.
Finding salmon is not as easy in some places, and more especially it's not as affordable as perhaps a delicious tuna and pasta dinner.
For that reason, when you do buy salmon, it must be fresh. There is no use in skimping, seafood is highly dangerous when not fresh. Granted, we never know one hundred percent how the fish/salmon was caught and treated before reaching your table. The best you can do is buy from those who practise the benchmark of "reliably sourced and caught".
How To Tell If Salmon Is Fresh?
Each salmon color is different from species to species, but it doesn't cost much for you to check a few details before buying. Here are few points to consider.
Check the expiration date. You would be surprised at how many people buy fresh food without checking the date!
Color: The color of salmon will vary from species to speciesFresh salmon has a bright pink or orange color and it should not have any blemishes of any kind. Even the slightest discolored patch will make you sick.
Quick Note: You may see salmon fillets labelled "previously frozen" and in that case you wont be able to tell all the above signs however, it should still not look or smell funny.
Smell: Perhaps because I am anosmic and smelling it can be a challenge for me (I do anyway!) but quality in food is everything! To be honest, you could probably tell from the look of seafood that it's gone bad before it even smells.
3 Things To Check Before Buying Fresh Salmon
- Look at the color which should be a pink/orange full color
- Any unpleasant, strong odors should be noted and the salmon not bought
- Touch it and gently run your finger down the skin, it should not be sticky! You want a smooth finish to the salmon.
If you are buying fresh food then it must be fresh otherwise you may as well prepare a tasty meal with pantry staples.
For more information you can check the Foodnetwork website out. I've used them as a reference but this is my standard anyway when buying salmon. Referenced on Foodnetwork
Where To Buy Salmon
You can buy salmon at the sea food section (if available) at the supermarket and fisheries. There are also various online suppliers. The types would be wild salmon, Norwegian salmon and specifically in South Africa's Western Province, you also find Cape Salmon (Geelbek also knows as Cape Salmon).
Ingredients For Pan Seared Salmon
How to cook the best salmon with minimal ingredients, but first, let's take a look at what ingredients you will need.
Skin-on Salmon Fillets: One of the best sources of protein and omega3 is our key ingredient.
Garlic: Using butter and olive oil is a simple cooking technique that adds to the basting juices later on. The garlic is minced added after the butter for a very inviting garlic butter sauce aroma.
Olive oil: We use this extra virgin olive oil. Using olive oil helps prevent the salmon from sticking and it also flavors the salmon.
Butter: Adds a nice richness and great flavor.
Liquid: This recipe uses a combination of liquid which is fresh lemon juice and stock, and together they help create a sauce. You can use one or the other, even white wine is great!
Parsley: I love fresh parsley with salmon and don't suggest using dried. Keep it fresh for garnish or mixing it into the garlic butter sauce.
Salt and Pepper: Keep it simple with kosher salt or Himalayan pink salt, cracked black pepper and fresh lemon juice.
For A Spicy Salmon Recipe? Take a look at my Spicy Salmon Recipe.
How To Cook The Best Salmon
Dry the salmon: Use room temperature salmon fillets and dry them with a kitchen paper towel.
Season: Salt, pepper and a little red pepper flakes if you want otherwise just salt & pepper. Squeeze fresh lemon juice over each fillet.
Prep to cook: Heat the oil in a large skillet or non-stick pan over medium-high heat until hot.
Cook the salmon fillets: Give these tender salmon fillets the best sear! First side is skin-side down for roughly 5 minutes. Sear until crispy and golden. You can also use a pair of tongs but don't lift the salmon until it's done cooking.
Turn & Sear: Flip the fillets over and sear for 3 to 4 minutes.
Fat Flavor: Add in the butter, garlic, parsley and lemon juice and gently rotate the pan as the butter melts around the fillets. Use a spoon to baste while they are flesh side down. They cook for 3 to 4 minutes on this side.
Serve: You can transfer the salmon to a platter or you can serve directly from the pan to the plates. Pour the garlic lemon butter sauce over each fillet, add the lemon zest, and sprinkle with parsley and fresh black pepper.
- You can find the full recipe in the printable recipe card below.
- Gather all of your ingredients before you start because it goes quickly which is why it's perfect for busy weeknights.
There is also the option of mixing the garlic, herbs and oil in a small bowl and brush it onto the salmon fillets before cooking. This garlic butter salmon recipe can be adpated to suit your style of cooking.
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Easy Salmon Recipe Notes
Choose Fresh Salmon: As mentioned above, always check for freshness.
Thawed and Dried: Pat the salmon dry with a kitchen towel, it helps to brown the salmon. Thaw frozen salmon overnight in the fridge and dry them before cooking. They should be taken out the fridge 10 to 15 minutes before cooking, temperature dependant. Ensuring that the salmon is dry is success for browning and absorbing any seasoning and spices.
Cooking: Sear salmon in a good quality nonstick skillet or pan, in hot oil until golden brown with crispy skin.
Medium-High Heat: Heat is very important so heat the pan and oil. Do not add salmon to a cold pan this can lead to overcooking and no browning. Quiet the opposite to our end goal!
Cooking Salmon: Once you place the salmon fillets down, leave them alone. Don't try and turn! Do not fiddle. Give them time to cook.
That lemon butter and garlic sauce combination is out of this world delicious!
Restaurant-Style Pan Seared Salmon
This is my go-to recipe for cooking salmon so that it looks and tastes like restaurant quality salmon. With these tips below, you can make your own restaurant quality salmon!
- Buy salmon that's reliably sourced and caught
- Make sure that the salmon is dry so use a kitchen towel to pat it dry. This step is very important to getting the salmon skin nice and crispy and preventing the salmon from sticking to the pan.
- Cook the salmon in oil on medium-high heat. Pour enough oil into your pan. If the recipe calls for 2 tablespoons of oil and that does not cover the surface of your pan, add more.
- Every stove is different, so adjust your stove heat. Start on medium-high for the skin and when you turn it over, drop the heat slightly. That's a guidline, go from there.
Why Cook Salmon Skin Side Down First?
Because you get the skin to crisp up first which means it will cook for a longer time to gain the crispy skin without the salmon drying out.
Always let your salmon rest for 5 minutes before eating for the temperature to equalize. Remember to place it skin-side up if you want to protect the crispy skin!
When To Flip?
The salmon will tell you when it's time to turn it over. How? Because if you try and turn it over before it's ready, it will stick. When it's ready to turn, and you begin to lift it, it will lift off the pan without hesitation!
Perfectly pink on the inside, soft and flaky not overcooked and crispy skin.
People always like to fiddle and fuss and I always say in most of my recipes, where applicable, do not fiddle! At most times, food cooks itself and our job is to look and take notes. If you place your tongs on the salmon and gently 'pretend' to lift it, and it doesn't move, leave it alone, it's not ready.
Why Is Basting Important?
And that's where the secret lies in any delicious recipe that can benefit from basting! Basting is a cooking technique by which we keep food like salmon or steak moist, tender, flavorful and juicy.
Use a spoon to scoop up the sauce in the pan by gently tilting the pan as you scoop up the sauce, then pour it over the salmon or meat. Loads of flavor in that and it helps create an evenly cooked salmon.
Check out these Steak Nibbles for another basting success recipe!
Can I Eat Salmon Skin?
Yes! I love crispy salmon skin not when it's not crispy. My family is divided on this but I love it! Besides, it holds the most nutrients.
How Long Does Salmon Cook In A Pan
This recipe, because of the crispy skin requirements, cooked for a full 5 to 6 minutes skin-side down. After turning, we probably did 3 to 4 minutes. Watch the sides of the salmon, because it will also depend on the thickness. The sides should cook but still maintain a nice light pink. You can also check the internal temperature with a kitchen thermometer.
Can I use a sheet pan and oven bake the salmon instead of stove-top? Absolutely! Check out this recipe for details.
Salmon Serving Suggestions
Serve these salmon fillets with fresh lemon slices, the remaining buttery lemon garlic sauce and a fresh herb to garnish. Add a side vegetable like green beans, mixed roasted vegetables or delicious carrots. Rice and salmon is how we eat it often it. Here are a few more ideas on what to serve salmon with.
Storing Lemon Garlic Pan Seared Salmon
If you are storing cooked leftover salmon, store it in an airtight container to maintain freshness. Salmon should be eaten fresh for many reasons so if you are storing it, eat it as soon as you can.
Best Salmon Recipes
- Salmon And Rice
- Smoked Salmon on Crackers
- Salmon Pasta Recipe Without Cream
- Oven Baked Healthy Salmon Recipe
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Pan Seared Salmon
Equipment
- Non-stick pan
- Fish spatula
Ingredients
- 4 salmon fillets, skin-on
- salt & pepper
- 3 Tbsps olive oil
- 60 grams unsalted butter 4 to 5 tablespoons
- 4 garlic cloves, minced
- 2 Tbsps lemon juice ( about ½ lemon or 2 to 3 tablespoons) plus slices for serving
- 1 teaspoon lemon zest
- fresh parsley, chopped
Instructions
- Room Temperature Salmon: Remove the salmon from the fridge 15 minutes before cooking.4 salmon fillets, skin-on
- Dry: Carefully pat the salmon dry with kitchen towel/paper.
- Season: Use sea salt and fresh black pepper for seasoning.salt & pepper
- Heat the oil: Heat the olive oil in a non-stick pan or skillet on medium-high heat until the hot is hot and shimmering.3 Tbsps olive oil
- Cook the salmon: Place the salmon skin-side down into the oil and leave the salmon to cook without fiddling or trying to turn it. When the salmon is ready to be turned, use a pair of tongs to gently hold the salmon. If you try and move it, and it sticks leave it to finish cooking, only when there is no resistance from the salmon, will it be ready to turn. This salmon cooked for 5 minutes before turning. The time will depend on the thickness but work on a guideling of 4 to 5 minutes.
- Flip: With the salmon flipped, add the butter, garlic and lemon (or wine) to melt in the oil and use a spoon to scoop the oil and baste the salmon. The salmon will cook for roughly 3 to 4 minutes.60 grams unsalted butter, 4 garlic cloves, minced, 2 Tbsps lemon juice ( about ½ lemon or 2 to 3 tablespoons) plus slices for serving
- Rest: Remove the salmon from the pan onto a plate or rack with the skin-side up and rest for 5 minutes.
- Serve and Garnish: Pour the remaining garlic butter and lemon sauce over the salmon fillets and garnish with fresh lemon slices, zest and fresh parsley.1 teaspoon lemon zest, fresh parsley, chopped
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