For extra crispy skin, start skin-side down (if using skin-on fillets) and press gently with a spatula to ensure even contact with the pan. Avoid overcooking the salmon, as it will become dry. The internal temperature should reach 145°F (63°C). A squeeze of lemon at the very end really brightens the flavors. Consider adding a pinch of red pepper flakes to the butter for a touch of heat.
Pan-Fried Salmon
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PREP TIME5 mins
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COOK TIME5 mins
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TOTAL TIME10 mins
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SERVING4 People
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VIEWS18
Experience the sublime simplicity of perfectly seared salmon. A crisp, golden crust gives way to a moist, flavorful interior, enhanced by a bright lemon-butter sauce. This elegant dish comes together in mere minutes, making it ideal for a weeknight indulgence or a sophisticated dinner party starter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol65 mg
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Protein21 g
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Saturated Fat5 g
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Sodium132 mg
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Sugar0 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the salmon: Pat the salmon fillets dry with paper towels. Season generously with sea salt and freshly ground black pepper. (2 minutes)
02
StepMelt the butter (and optional olive oil): In a large, heavy-bottomed skillet (preferably cast iron) over medium heat, melt the butter. If using olive oil, add it to the pan along with the butter. Swirl the pan to coat. (2 minutes)
03
StepSear the salmon: Once the butter is melted and the pan is hot, carefully place the salmon fillets, flesh-side down, into the skillet. Ensure the fillets aren't overcrowded; cook in batches if necessary. (1 minute)
04
StepCook and baste: Cook the salmon, undisturbed, until the flesh is deeply golden brown and releases easily from the pan, about 3-4 minutes. Baste the tops of the fillets with the melted butter using a spoon. (4 minutes)
05
StepFlip and finish: Gently flip the salmon fillets using a thin, flexible spatula. Cook for another 1-2 minutes, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork. (2 minutes)
06
StepAdd lemon juice: Add the fresh lemon juice to the pan during the last 30 seconds of cooking. Tilt the pan and spoon the lemon butter sauce over the salmon fillets. (1 minute)
07
StepServe: Transfer the salmon fillets to serving plates. Spoon any remaining lemon butter sauce over the salmon. Serve immediately with fresh lemon wedges.
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RECIPE REVIEWS
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Please Rate
Nels Von
Jun 30, 2025Make sure not to overcook the salmon! A little under is better than dry.
Mike Moore
Jun 23, 2025This recipe is so easy and delicious! My family loves it.
Emmie Conroy
Jun 15, 2025Quick, easy, and a great weeknight meal. Thanks for sharing!
Fleta Roberts
May 28, 2025I added a pinch of red pepper flakes for a little heat, and it was perfect.
Kelly Kulas
May 12, 2025I've never pan-fried salmon before, but this recipe made it so simple and the salmon came out perfectly cooked.
Sylvan Wunsch
May 11, 2025The lemon-butter sauce is amazing. I will make this again!