Pan-Seared Salmon with Garlic Herb Butter (15-Minute Dinner)

By Rossi Voss | November 30, 2024 | Prep: 5 mins | Cook: 8–10 mins | Servings: 4 | Cost: $6.80/serving

This **Pan-Seared Salmon with Garlic Herb Butter** is my go-to when I want a healthy, elegant dinner fast. Golden crust, flaky interior, and a luxurious sauce—all in one pan and under 15 minutes.

As someone who trained in French kitchens and now writes beginner-friendly cookbooks, I’ve perfected this method so you can serve a restaurant-quality meal without stress. Pair it with fluffy rice, roasted asparagus, or a crisp green salad.

Why This Recipe Works

• Fast & simple: Ready in 15 minutes with minimal cleanup.
• Balanced flavor: Rich butter, fresh herbs, and garlic elevate the natural richness of salmon.
• Beginner-friendly: Just follow the searing steps—don’t move the salmon until it releases naturally.

Ingredients

• 4 salmon fillets (6 oz each), skin-on
• Salt and pepper to taste
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest (optional)
• Lemon wedges (for serving)

Step-by-Step Instructions

1. Dry the salmon: Pat fillets dry with paper towels. Season both sides with salt and pepper.
2. Heat the pan: Use a stainless steel or cast iron skillet. Heat olive oil over medium-high heat until shimmering.
3. Sear skin-side down: Place salmon skin-side down. Press gently with a spatula for 30 seconds to prevent curling. Cook 6–7 minutes until skin is crispy.
4. Flip and finish: Flip and cook 2–3 minutes more until internal temperature reaches 125°F (medium).
5. Make the sauce: Remove salmon. Add butter, garlic, and thyme to the same pan. Stir 1 minute until fragrant.
6. Finish: Return salmon to pan. Spoon sauce over fillets. Sprinkle with parsley and lemon zest.
7. Serve: Plate with lemon wedges and your favorite side.

Serving Suggestions

• With grains: Serve over fluffy Instant Pot rice or quinoa.
• With veggies: Pair with air-fried green beans, roasted broccoli, or sautéed spinach.
• Meal prep tip: Double the batch and use leftovers in salads or grain bowls.

Storage & Reheating

• Fridge: Store in an airtight container up to 3 days.
• Reheat: Gently warm in a pan with a splash of broth or water to prevent drying out.
• Do not freeze: Fatty fish like salmon can develop off-flavors when frozen.

Internal Links & Resources

• More seafood recipes
• One-pan dinners
• Seared Scallops with Lemon Butter Sauce

Cookbook Pick: Want more one-pan perfection? Try my Stockpot Cookbook: 139 Simple and Hearty Recipes — includes easy seafood stews, chowders, and pan-seared dishes!

Frequently Asked Questions

Can I use frozen salmon?

Yes, but thaw it in the fridge overnight and pat dry thoroughly. Never cook from frozen if you want a good sear.

Should I remove the skin before cooking?

No! The skin protects the flesh and gets crispy—perfect texture contrast. It also helps the fillet hold together.

How do I know when salmon is done?

It should be opaque with slight translucency in the center. For precision, use a thermometer: 125°F for medium, 145°F for well-done.

Final Thoughts

This one-pan seared salmon recipe proves that healthy, elegant meals don’t have to be complicated. With just a few quality ingredients and proper technique, you can serve a dish that feels luxurious but takes less than 15 minutes.

Want more seafood mastery? Try my Stockpot Cookbook for easy chowders, stews, and pan-seared fish recipes — all under $3.50/serving.

What’s your favorite way to serve salmon? Share your creations with #RossiVossSeafood.

Happy Cooking!
Rossi Voss