Irresistible Pan-Seared Salmon Fillet
If you want a dish that is simple, nutritious, and tastes like it came from a restaurant, this Pan-Seared Salmon Fillet is everything you need. Crispy edges, a tender flaky interior, and a bright lemon finish make it a weeknight winner.
Ingredients & Their Roles
- 2 salmon fillets (skin-on or skinless)
The star ingredient—rich in omega-3s, naturally flavorful and retains moisture during quick cooking. - 1 tablespoon olive oil
Enables an even, high-heat sear without burning and adds mild flavor. - 1 tablespoon butter
Adds richness, encourages browning, and forms the base of a silky pan finish. - 1 teaspoon garlic powder
Gives a savory backbone without overpowering the delicate fish. - ½ teaspoon paprika
Delivers warm color and a hint of smokiness. - Salt & black pepper, to taste
Essential for enhancing natural salmon flavors. - Half a lemon (for juice)
Brightens and balances the richness with acidity. - Fresh parsley (optional)
Adds fresh color and herbaceous lift.
Step-by-Step Instructions
- Pat the salmon dry. Use paper towels to remove excess moisture — dry salmon equals crispier searing.
- Season both sides. Sprinkle with salt, black pepper, garlic powder and paprika. Rub gently to coat evenly.
- Heat the pan. Place a nonstick or stainless-steel skillet over medium-high heat. Add the olive oil and wait until it shimmers.
- Sear skin-side down. If your fillets have skin, lay them skin-side down first. Press lightly with a spatula to avoid curling. Cook undisturbed for 3–4 minutes until a golden crust forms.
- Add butter & baste. Add the butter, let it melt, then tilt the pan and spoon the melted butter over the fillets for 1–2 minutes while the flesh finishes cooking.
- Finish and rest. Cook another 2–3 minutes (depending on thickness) until the salmon flakes easily but remains juicy. Turn off heat, squeeze lemon over the fish, and let rest 1–2 minutes.
- Garnish & serve. Sprinkle with chopped parsley and transfer to plates.
Pro Tips For Perfect Salmon
- Always dry your salmon—patting the fillet dry removes surface moisture that prevents browning.
- Don’t overcrowd the pan—give each fillet space so steam can escape and the surface can brown.
- Use medium-high heat for a quick sear that locks juices in the center while crisping the outside.
- Prefer skin-on if you want easier handling and extra flavor; remove the skin at the table if you prefer.
- Let it rest 1–2 minutes before serving so juices redistribute and the salmon stays moist.
Why This Recipe Is Loved
This dish is adored because it’s quick, healthy, and delivers restaurant-quality results with minimal effort. The balance of a crispy exterior and a buttery, flaky interior makes it an all-time family favorite and a perfect show-stopper for dinner guests.
Serving Suggestions — Complete the Meal
Pair your Pan-Seared Salmon Fillet with any of the following for a satisfying plate:
- Garlic mashed potatoes — creamy comfort that soaks up the pan sauce.
- Steamed jasmine rice — light and neutral to highlight the salmon.
- Roasted vegetables — broccoli, asparagus or carrots for color and texture.
- Herb quinoa — adds wholesome protein and a nutty note.
- Fresh green salad with lemon vinaigrette — keeps the meal bright and refreshing.