Perfect Pan Seared Salmon

This Pan Seared Salmon Recipe is the fastest way to make restaurant-quality salmon at home with a crisp, golden exterior and tender, flaky center. It cooks in one skillet and gets finished with a bright garlic butter sauce made with fresh lemon, dill, parsley, and plenty of flavor.

The key to perfect Pan Seared Salmon is simple: start with dry salmon, use a hot skillet, and let the fish cook undisturbed long enough to form a crust. Once you master that easy technique, this becomes one of the best quick dinners for busy weeknights.

Ingredients for Pan Seared Salmon

• Salmon: Use 4 salmon fillets that are about 4 to 6 ounces each and similar in thickness so they cook evenly. Skin-on salmon gives you the crispiest result and helps protect the fish from overcooking, but skinless salmon will also work.
• Seasonings: Kosher salt, garlic powder, and black pepper keep the flavor simple and savory. You can also add onion powder, smoked paprika, Cajun seasoning, or lemon pepper.
• Olive oil: Helps the salmon sear and prevents sticking.
• Butter: Adds richness to the pan sauce. Use unsalted butter if you want more control over the seasoning.
• Garlic: Fresh minced garlic gives the butter sauce the best flavor.
• Lemon: Use both lemon zest and fresh lemon juice for brightness.
• Fresh herbs: Dill and parsley add fresh flavor and color. Chives or thyme also work well.

For the full ingredient list and exact measurements, see the recipe card below.

How to make Pan Seared Salmon

Grab you skillet and let’s get to searing the BEST salmon with garlic butter sauce with this simple cooking technique!

1. Pat the salmon dry. Use paper towels to remove as much moisture as possible. This helps the salmon sear instead of steam.
2. Season both sides. Mix together the garlic powder, salt, and pepper, then season the salmon evenly.
3. Heat the skillet. Warm a large cast iron or stainless steel skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
4. Sear the salmon. When the oil is shimmering, add the salmon skin-side down. Increase the heat to high and cook undisturbed for about 3 minutes, or until the skin is crisp.
5. Flip and finish. Carefully flip the salmon and cook for another 4 to 5 minutes, depending on thickness, until the salmon flakes easily with a fork or reaches your desired internal temperature.
6. Make the garlic butter sauce. Transfer the salmon to a plate. Add the remaining butter to the skillet, then stir in the garlic and cook for about 1 minute. Stir in the lemon zest, lemon juice, dill, and parsley.
7. Serve. Spoon the garlic butter sauce over the salmon and serve with extra lemon wedges and fresh herbs.

Troubleshooting Pan Seared Salmon

• If the salmon sticks: Do not force it. Let it cook for another 30 to 60 seconds. Once the crust forms, the salmon will release more easily.
• If the salmon tears: Use a thin fish spatula and flip only once.
• If the outside browns too fast: Lower the heat slightly after the first side sears.
• If the salmon is dry: It was likely cooked too long. Use a thermometer and pull it from the pan around 125°F to 130°F for a tender center.
• If the salmon steams instead of sears: The fillets may have been too wet or the pan may not have been hot enough.
• If the garlic burns: Lower the heat before making the sauce and cook the garlic only until fragrant.

How to Store, Freeze, and Reheat Leftovers

• Store leftover pan seared salmon in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm the salmon gently in a skillet over low heat or microwave it at 50% power until heated through. For the best texture, reheat in a 275°F oven until warm.
• To freeze cooked salmon, let it cool completely, wrap each fillet tightly, and place it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.