Pan Seared Salmon with Lemon Butter (VIDEO)

A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Master this easy (10 minute) method for how to cook salmon in a pan. You won’t believe the easy ingredients!

Plated Pan Seared Salmon recipe drizzled in a lemon browned butter sauce

Searing the salmon forms and irresistible exterior which seals in the salmon juices resulting in a flaky, tender salmon filet. The sauce is so zesty, fresh and makes every bite memorable.

The inspiration for this pan cooked salmon came from Ina Gartens “Easy Sole Meuniere” from her Back to Basics cookbook (one of my all-time favorites cookbooks from Ina). We changed it to a Salmon Meuniere and simplified it even further, removing the dredging step to make it gluten free and grain free!

Flaky juicy center of pan seared salmon

Ingredients for Pan Seared Salmon:

P.S. Watch the video tutorial on how to make Pan Seared Salmon and get the Print-Friendly Recipe below. 

Use wild-caught salmon whenever you can get your hands on it. Read more about the differences between wild caught and farm raised salmon here. You can use 1 to 1 1/2 lbs of salmon for this recipe; whatever the size of your pan allows. Ours was a 10″ skillet and we used 1 1/4 lbs, but there is enough sauce to use a slightly larger filet. Literally all you need is: salmon, lemons, butter, salt, pepper and parsley!

Ingredients for pan seared salmon - everything needed for how to cook salmon on stove

Cooks Tips on How to Cook Salmon on Stove:

  • This recipe moves fast so have your ingredients ready before you start the stove.
  • When zesting the lemon, make sure you are only getting the yellow portion of the skin and avoid the white pith underneath which can add bitter tones to your recipe.

How to cook salmon on stove showing skillet seared salmon filets

Can I use Skin-On Salmon?

We used skinless salmon here, but if you prefer to use skin-on, sear with the skin-side down first then flop and finish cooking the second side.

How to Make Brown Butter and Prevent Splattering:

  • Use a light colored pan (such as stainless steel or white enamel coated) so you can watch the color changing.
  • Add the butter as the pan is heating up. DO NOT add butter to a very hot empty pan or it will be likely splatter.
  • Stir and swirl often, otherwise the milk solids and water can pool under the butter and erupt/ splatter as the pressure builds up.
  • The browned butter is ready when it turns light brown in color and the solid bits turn a darker brown
  • Browned butter takes 3-7 minutes depending on your stove and pan.
  • Keep a close eye on it as it can quickly burn once it is ready. Do not walk away from your browned butter.

Upclose juicy pan seared salmon filets garnished with lemon slices and fresh parsley and drizzled with brown butter from how to make brown butter

Watch How to Make Pan Seared Salmon:

Watch Natasha make this pan-seared salmon. You will be surprised how quick and easy it is to make Salmon “Meuniere.” P.S. Subscribe to our cooking channel and Be the FIRST to see all of our new video recipes.

Print the Pan Seared Salmon Recipe Here:

Pan Seared Salmon with Lemon Butter (VIDEO)

4.91 from 11 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Searing the salmon results in a flaky, juicy salmon filet. Master this easy (10 minute) method for how to cook salmon in a pan and learn how to make brown butter.
A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Searing the salmon forms and irresistible exterior which seals in the salmon's moisture resulting in a flaky, juicy salmon filet.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies by Season and Price of Salmon
Calories: 307 kcal
Servings: 4 people

Ingredients

  • 1 1/4 lb skinless boneless salmon filets cut into 4 filets (5 oz each about 1" thick)
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 4 Tbsp unsalted butter
  • 1 tsp grated lemon zest
  • 4 Tbsp freshly squeezed lemon juice from 2 lemons
  • 1 Tbsp fresh parsley, minced

Instructions

How to Make Pan Seared Salmon:

  1. Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper. Grate 1 tsp of lemon zest then squeeze 2 lemons for 4 Tbsp lemon juice. 

  2. Heat a large (10-12") light colored pan over medium heat and right away add 4 Tbsp butter, swirling and stirring frequently to prevent splatter until it starts to turn light brown and the bits of butter solids turn brown (about 3-7 minutes depending on your heat)*

  3. Add seasoned salmon and cook uncovered on the first side 3-4 minutes until golden brown then flip and cook another 2 to 3 minutes or until fully cooked through.

  4. In the last 2 minutes of cooking, add 1 tsp lemon zest and 4 Tbsp lemon juice to the pan. Spoon the sauce over the salmon as it cooks. Transfer salmon to plates, drizzle with sauce and sprinkle the pan cooked salmon with freshly chopped parsley and black pepper to taste. Serve right away.

Recipe Notes

*See recipe tips on NatashasKitchen.com on how to prevent butter from splattering. 

Nutrition Facts
Pan Seared Salmon with Lemon Butter (VIDEO)
Amount Per Serving
Calories 307 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 8g 40%
Cholesterol 108mg 36%
Sodium 355mg 15%
Potassium 710mg 20%
Total Carbohydrates 1g 0%
Protein 28g 56%
Vitamin A 9.8%
Vitamin C 9.4%
Calcium 2%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

More Easy One-Pan Salmon Recipes to Discover:

One pan salmon recipe for pan seared salmon

If you’ve tried it and loved it, let me know in a comment below! 🙂

Q: What is your all-time favorite, GO-TO Salmon recipe? Baked? Pan-Seared? Grilled? Poached?

A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Searing the salmon results in a flaky, juicy salmon filet. Master this easy (10 minute) method for how to cook salmon in a pan and learn how to make brown butter.

 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Paul Renaud
    November 3, 2018

    Ive made this dish four times now. It’s superb. So tasty. I added some fresh dill to the brown butter just before laying the filet in the pan. It’s a favourite of mine.

    Paul Reply

    • Natashas Kitchen
      November 3, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Helen Shiheiber
    October 13, 2018

    Why you guys don’t put temperature and time all the time on everything you cook Reply

    • Natashas Kitchen
      October 13, 2018

      Hi Helen! We definitely try on every recipe. This recipe specifically is pan made so we included this in the recipe “Heat a large (10-12″) light colored pan over medium heat” Reply

  • Olga
    October 10, 2018

    Hi,Natasha. Thanks for this recipe. We really liked it. Thanks for sharing recipes with us. God bless u.☺🌹💖 Reply

    • Natashas Kitchen
      October 10, 2018

      Thank you Olga! You’re so nice! God bless! Reply

  • Cindy
    August 26, 2018

    Made this tonight, served with watermelon and corn on the cob. Weird combination but so good. Reply

    • Natashas Kitchen
      August 26, 2018

      I’m so happy you enjoyed that, Cindy! Reply

  • Migena
    August 19, 2018

    With hair down or not your recipes are so good! You are a very nice and humble woman Natasha!
    We love you for that ❤ Reply

    • Natashas Kitchen
      August 19, 2018

      You’re so welcome Migena! I’m happy you are enjoying these! Reply

    • Natasha
      August 19, 2018

      Thank you Migena 🙂 Reply

  • Tonya
    July 20, 2018

    Natasha, your link for farm raised vs wild caught salmon doesn’t work. I wanted to read up on it. I tried looking online and most articles set they are both similar in nutrients, PCBs etc. Reply

    • Natasha
      July 22, 2018

      Hi Tonya, here is the article where I wrote more about the difference between wild caught salmon and farmed. I’m not sure it’s as in depth as what you are looking for. From what I’ve read, they are similar in nutrient, but wild caught doesn’t have hormones, or any other additives in the feed. Reply

  • Barbara Roberts
    July 7, 2018

    Salmon recipe was delicious. Please tie your hair when working around food. Thank you. Reply

  • Jeanie
    June 21, 2018

    The sauce truly is delicious! Because my salmon filet was fairly thin, I decreased the time to 2 minutes per side, watching the heating line on the sides of the filet. It’s beautifully plated with a green vegetable, the sauce—which flavored the garlic green beans, as well, that made them even yummier— and the parsley garnish. Thank you for such a quick easy entree after a very long day. Reply

    • Natashas Kitchen
      June 21, 2018

      I’m so happy to hear that! Thank you for sharing your great review, Jeanie! Reply

  • Tatyana S.
    June 5, 2018

    This was a easy and yummy salmon recipe thank you Natasha, love ur recipes😋 Reply

    • Natashas Kitchen
      June 5, 2018

      That’s just awesome!! Thank you for sharing your wonderful review, Tatyana 🙂 Reply

  • Wiebke
    May 14, 2018

    El YumYum! This is the best salmon I ever made. Definitively something I will make again. Reply

    • Natasha's Kitchen
      May 14, 2018

      Awesome, I’m so glad to hear that! Thanks for sharing your excellent review! Reply

  • Kelli
    May 10, 2018

    Another fantastic recipe! I have attempted many times to make salmon at home, but it never tasted this good!! Thank you for making it so easy to follow along 🙂 Reply

    • Natasha's Kitchen
      May 10, 2018

      My pleasure Kelli, I’m glad you love it! Thanks for sharing your excellent review! Reply

  • Sheeba
    May 10, 2018

    Lovely! looks sooo… appetising!! Reply

    • Natasha's Kitchen
      May 10, 2018

      It’s delicious, I hope you try it Sheeba! Reply

  • Chris
    May 9, 2018

    If you needed to make more salmon than would fit in one skillet, would you try to juggle two skillets simultaneously, or put the first four fillets in a low oven to keep warm while you did a second batch? Reply

    • Natasha
      natashaskitchen
      May 9, 2018

      Hi Chris, If you are making a double batch, it might be safer to cook in two pans since if you overcook or burn the brown butter, it can result in a bitter taste. Reply

  • Deen
    May 7, 2018

    Oh and my kids really liked it and they normally aren’t big on fish. Thanks again! Reply

    • Natasha
      natashaskitchen
      May 7, 2018

      That is just the best!! I’m so happy to hear that! Reply

  • Deen
    May 7, 2018

    Ok now this was good and you are right – too easy! Thanks for another great recipe! Reply

    • Natasha
      natashaskitchen
      May 7, 2018

      Awesome!! I’m so glad you enjoyed it 🙂 Thank you for the amazing review! Reply

  • Cherie
    May 6, 2018

    Love your videos and recipes, but PLEASE tie your hair back. No one cooks with that kind of hair at home. It’s not realistic. Reply

    • Natasha
      natashaskitchen
      May 6, 2018

      Hi Cherie, interestingly enough, I have found that my videos perform better (get more views), when I have my hair down. I agree with you – it’s more realistic to put it up when cooking at home and I often do also, but for filming, I do have my hair styled similar to what you would see on many cooking shows such as food network 🙂 Reply

      • May 8, 2018

        Haha really!? Of course Natasha needs to have beautiful hair for cooking videos!! You don’t have to post this comment. I just thought it was a funny remark 😉 Reply

        • Natasha
          natashaskitchen
          May 8, 2018

          Thanks Katy! I should start keeping track of how many people actually email me directly to tell me I should wear a hairnet – now those are the funny ones! 😉 Reply

  • Cathie G
    May 5, 2018

    I would really like to make this recipe a my husband and I really like shrimp. I am not able to eat have dairy. Would coconut cream work in this recipe for the cream? We like coconut and I may deep fried coconut shrimp a lot. Reply

    • Natasha
      natashaskitchen
      May 5, 2018

      Hi Cathie, this recipe does not have cream in it – are you referring to a different recipe possibly? If you are referring to the butter in this recipe – Are you able to have ghee? If you strain off the browned butter to remove and discard the milk solids before adding the salmon, you are essentially getting ghee. There are several articles online (like this one) that go into more detail on ghee. I haven’t tried this with coconut oil so I can’t speak to that substitution. Reply

  • Lisa D Wightman
    May 5, 2018

    I am not a big fan of salmon. How would another type of fish work? Reply

    • Natasha
      natashaskitchen
      May 5, 2018

      Hi Lisa, the original recipe from Ina that inspired this was for Sole. Reply

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