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 love the simple ingredients.
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If you appreciate the simplicity and speed of cooking skillet dinners like Pan-Seared Steak, Pan-Seared Cod, or Shrimp Scampi then you’ll love this salmon recipe. The inspiration for this pan-cooked salmon came from Ina Garten’s “Easy Sole Meuniere” from her Back to Basics Cookbook. We changed it to a Salmon Meuniere and simplified it even further, removing the dredging step to make it gluten-free, keto and paleo-friendly.
Pan-Seared Salmon Video
Watch Natasha make this pan-seared salmon. You will be surprised how quick and easy it is to cook salmon on the stove. P.S. Subscribe to our Cooking Channel and click the bell icon to be notified when we share new videos.
Ingredients for Pan Seared Salmon
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 for a slightly larger fillet. Literally, all you need is:
- Salmon
- Lemons
- Butter
- Parsley
- Salt and pepper
How to Buy Salmon
- Farmed Raised Salmon – Most ‘Atlantic salmon’ is farm-raised and tends to be thicker fillets with a higher fat content so it is more forgiving and can be baked longer without drying out. It does usually have color added.
- Wild Caught Salmon (Sockey or Coho Salmon), tends to be thinner and less fatty (with the exception of thicker Wild King Salmon). Wild salmon is easier to overcook since it’s leaner so aim for the lower end of the time range. We buy wild salmon when possible.
- Can I use Steelhead? Wild steelhead is actually a type of rainbow trout, but is usually less expensive and will work great in this recipe.
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 flip and finish cooking the second side.
Tips for Pan Fried Salmon
- Have ingredients prepped: This recipe moves fast and salmon takes just minutes on the stove, so have your ingredients ready before you turn on the stove.
- When zesting lemons, 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.
- Check for doneness – Since salmon can vary in size, thickness, and even fat content, it’s best to use an instant-read thermometer and cook to an internal temperature of 145˚F.
- Remove from pan right away so it doesn’t continue to cook over residual heat from the skillet.
Tips for Making Brown Butter:
- Use a light-colored pan (such as stainless steel or white enamel coated) so you can watch the color changing.
- DO NOT add butter to a very hot empty pan or it will be likely splatter. Add the butter as the pan is heating up.
- Stir and swirl often, otherwise, the milk solids and water can pool under the butter and erupt/ splatter as the pressure builds up.
- Watch the color – browned butter is ready when it turns light brown in color and the solid bits turn a darker brown
- Set a timer – browning butter takes 3-7 minutes depending on your stove and pan.
- Do not walk away from your browned butter. Keep a close eye on it as it can quickly burn once it is ready.
Serve With
Pan-seared salmon is one of the easiest dinners you’ll make. Pair it with these quick sides and salads to complete the meal.
- Roasted Asparagus
- Instant Pot Mashed Potatoes
- Fluffy White Rice
- Avocado Cucumber Salad
- Caprese Salad
- Instant Pot Corn on the Cob
Have Leftover Salmon? Break the pan-seared salmon into bite-sized pieces and use it in Salmon Cobb Salad or make Salmon Cakes.
More Easy Salmon Recipes
If you are a fan of salmon recipes, try these next:
- One Pan Salmon and Asparagus with our famous flavored butter
- Baked Salmon with Garlic and Dijon – our #1 salmon
- Teriyaki Salmon with a sweet sticky glaze
- Grilled Salmon with garlic lime butter
- Apricot Dijon Salmon and Broccoli – easy weeknight meal
Pan Seared Salmon with Lemon Butter Sauce (VIDEO)
Ingredients
- 1 1/4 lb skinless boneless salmon fillets, 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
- 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.
- 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).
- Add seasoned salmon and cook uncovered on the first side 3-4 minutes until golden brown then flip salmon and cook another 2 to 3 minutes or until flaky and fully cooked through with an internal temperature of 145˚F.
- 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.
Nutrition Per Serving
Filed Under
It was too sour! I followed the recipe.
Hi Baneng, While the sauce is tangy because it is lemon based, it does mellow out when mixed with the pan juices and cooked in the last 2 minutes. Be sure to add the juice before it finishes cooking to give it a chance to simmer a little bit on the stove. I hope that helps!
I’ve watched your video three times and made this twice. Once using wild caught salmon and the second time farm raised. I followed the recipe exactly and the fish stuck like crazy to the pan ruining the crust. I used a high quality stainless steel pan like you. Any suggestions?
When cooking with stainless steel, I always make sure to coat the bottom adequately with oil and add the salmon to the oil once it’s hot (but not smoking). Also, once the fish is on, if you let it sear before moving it, I have found it’s less likely to stick. Finally, a stiff/strong spatula helps to get the fish off the pan in the case the crust does adhere to the pan. I hope that helps!
I’m making this recipe tonight for dinner…using my all clad stainless steel. Can you clarify when to add the butter, if oil is needed to keep from sticking? Thank you in advance!
Jennifer
Hi Jennifer, we used a nonstick pan, but I recommend fully pre-heating your all-clad pan first and adding some oil so it doesn’t stick.
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
I’m so happy you enjoyed that. Thank you for sharing that with us!
Why you guys don’t put temperature and time all the time on everything you cook
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”
Hi,Natasha. Thanks for this recipe. We really liked it. Thanks for sharing recipes with us. God bless u.☺🌹💖
Thank you Olga! You’re so nice! God bless!
Made this tonight, served with watermelon and corn on the cob. Weird combination but so good.
I’m so happy you enjoyed that, Cindy!
With hair down or not your recipes are so good! You are a very nice and humble woman Natasha!
We love you for that ❤
You’re so welcome Migena! I’m happy you are enjoying these!
Thank you Migena 🙂
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.
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.
Salmon recipe was delicious. Please tie your hair when working around food. Thank you.
She is not cooking your food and not working for a restaurant. She is simply sharing her recipes with you and doing an amazing job at it. Leave her alone
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.
I’m so happy to hear that! Thank you for sharing your great review, Jeanie!
This was a easy and yummy salmon recipe thank you Natasha, love ur recipes😋
That’s just awesome!! Thank you for sharing your wonderful review, Tatyana 🙂
El YumYum! This is the best salmon I ever made. Definitively something I will make again.
Awesome, I’m so glad to hear that! Thanks for sharing your excellent review!
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 🙂
My pleasure Kelli, I’m glad you love it! Thanks for sharing your excellent review!
Lovely! looks sooo… appetising!!
It’s delicious, I hope you try it Sheeba!
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?
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.
Oh and my kids really liked it and they normally aren’t big on fish. Thanks again!
That is just the best!! I’m so happy to hear that!
Ok now this was good and you are right – too easy! Thanks for another great recipe!
Awesome!! I’m so glad you enjoyed it 🙂 Thank you for the amazing review!
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.
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 🙂
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 😉
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! 😉
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.
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.
I am not a big fan of salmon. How would another type of fish work?
Hi Lisa, the original recipe from Ina that inspired this was for Sole.