There is something truly irresistible about a perfectly cooked salmon filet, especially when bathed in a rich, tangy lemon butter sauce. This Pan Seared Salmon with Lemon Butter Sauce Recipe combines a crisp golden crust with a luscious, zesty sauce that brightens every bite. It’s a simple yet elegant dish that feels like a treat but comes together in just minutes, perfect for impressing guests or turning a weeknight dinner into something special.
Ingredients You’ll Need
This recipe uses a handful of everyday ingredients that each play a crucial role in creating the perfect balance of flavors and textures. From the delicate salmon fillets to the fresh zing of lemon and the velvety butter, everything works together to make this dish shine.
- Skinless boneless salmon fillets (1 1/4 lb): Choose fresh, firm fillets about 1 inch thick for even cooking and a buttery texture.
- Salt (1/2 tsp): Enhances the natural flavors of the salmon without overpowering it.
- Black pepper (1/8 tsp): Adds a gentle spice that perfectly complements the richness of the fish.
- Unsalted butter (4 Tbsp): The backbone of the sauce, it browns gently to create nutty, aromatic richness.
- Grated lemon zest (1 tsp): Infuses bright, refreshing citrus notes that elevate the butter sauce.
- Freshly squeezed lemon juice (4 Tbsp): Adds acidity and brightness for a perfectly balanced sauce.
- Fresh parsley, minced (1 Tbsp): Provides a fresh, herbaceous finish that adds color and flavor contrast.
How to Make Pan Seared Salmon with Lemon Butter Sauce Recipe
Step 1: Prepare the Salmon
Start by seasoning your salmon fillets generously on both sides with salt and black pepper. Don’t rush this step because the seasoning enhances the salmon’s natural flavor and helps in forming a delicious crust when seared. While you season, grate the lemon zest and squeeze fresh lemon juice from two lemons. These fresh citrus elements are key to the bright, tangy notes your sauce will have.
Step 2: Brown the Butter
Heat a large, preferably light-colored pan over medium heat, then add the butter right away. Stir and swirl frequently to prevent burning and let it brown gently until you see those golden-brown bits forming. This usually takes between 3 to 7 minutes depending on your heat source. Browning the butter develops a nutty aroma that forms the flavorful base of the sauce—a step you cannot skip!
Step 3: Sear the Salmon
Add the seasoned salmon to the pan, skin side down if it had skin, and cook uncovered for 3 to 4 minutes. You’re looking for a gorgeous golden crust to form. Then flip the fillets and cook them another 2 to 3 minutes until the salmon flakes easily with a fork and has reached an internal temperature of 145˚F. This short, high-heat cooking keeps the salmon moist inside while giving that lovely sear on the outside.
Step 4: Finish with Lemon Butter Sauce
In the last two minutes, add the lemon zest and lemon juice directly to the pan. Spoon the bubbly lemon butter sauce over the salmon repeatedly as it finishes cooking. This allows the sauce flavors to meld perfectly with the fish. Once done, transfer the fillets to plates, drizzle with the remaining sauce, and sprinkle with fresh parsley and a touch more black pepper before serving.
How to Serve Pan Seared Salmon with Lemon Butter Sauce Recipe
Garnishes
Simple garnishes can turn this dish into something truly memorable. A sprinkle of freshly chopped parsley adds a pop of green and a fresh, herbaceous touch that contrasts beautifully with the richness of the butter sauce. For a little extra zing, you can add thin lemon slices or a dash of black pepper right before serving.
Side Dishes
This Pan Seared Salmon with Lemon Butter Sauce Recipe pairs wonderfully with a variety of sides. Think light and fresh such as garlic sautéed spinach, roasted asparagus, or a crisp mixed green salad. Creamy mashed potatoes or herbed rice pilaf make excellent accompaniments if you want something a bit heartier. The bright sauce on the salmon complements most simple vegetables and starches beautifully.
Creative Ways to Present
Presentation matters, especially if you’re serving this to guests or celebrating a special occasion. Try plating the salmon over a bed of wilted greens or tossed pasta, using a spoon to drizzle the luscious lemon butter sauce artistically around the fish. Garnish with lemon wedges and a fresh herb sprig to elevate the look. You can even serve it family-style with the skillet brought to the table for an inviting, rustic touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover salmon, store it in an airtight container in the refrigerator. The key is to keep it cool and covered to maintain moisture. Leftover salmon is best eaten within 2 days for maximum freshness and flavor. Keep the lemon butter sauce separate if possible to prevent the fillets from becoming soggy.
Freezing
Freezing cooked salmon can be a little tricky since it may lose some texture upon thawing. However, you can freeze the cooked fillets wrapped tightly in plastic wrap and then foil for up to one month. It’s better to freeze the salmon plain and prepare a fresh lemon butter sauce when you’re ready to enjoy it again—that way, the sauce remains vibrant and fresh.
Reheating
When reheating your pan seared salmon, do so gently to avoid drying it out. The best method is to warm it in a low oven (around 275°F) for about 10-15 minutes covered with foil. You can also reheat it briefly in a pan over low heat, spooning fresh lemon butter sauce over it to keep the fish moist and flavorful.
FAQs
Can I use salmon with skin on for this recipe?
Absolutely! If your salmon has skin, leave it on for searing. It adds extra flavor and helps keep the fillet moist. Just sear it skin-side down first to get a crispy texture before flipping.
What kind of pan is best for searing salmon?
A heavy-bottomed, light-colored skillet is ideal because it distributes heat evenly and lets you see the butter browning process clearly. Non-stick pans work too but make sure it’s well-heated before adding the fish.
Can I substitute lemon juice with another citrus?
Yes, fresh lime or orange juice can work if you want a twist. They’ll alter the flavor slightly but keep that fresh acidity which is essential for the sauce balance.
Is it necessary to brown the butter?
It is highly recommended! Browning the butter adds a deep, nutty flavor that plain melted butter can’t match. It elevates the sauce from simple to gourmet.
How do I know when the salmon is perfectly cooked?
The salmon should flake easily when tested with a fork and reach an internal temperature of 145ËšF. The flesh will appear opaque but still moist and tender inside.
Final Thoughts
Once you try this Pan Seared Salmon with Lemon Butter Sauce Recipe, it’s hard to go back to ordinary salmon dishes. The combination of the crisp golden crust, buttery tang, and bright citrus makes every bite memorable. It’s fast, elegant, and bursting with flavor—perfect whether you’re entertaining or craving something spectacular after a long day. I can’t wait for you to make this one your go-to salmon recipe!
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Pan Seared Salmon with Lemon Butter Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
This Pan Seared Salmon with Lemon Butter Sauce is a quick and elegant seafood dish featuring tender salmon fillets seared to golden perfection and topped with a bright, tangy lemon butter sauce. Ready in just 10 minutes, it’s perfect for an easy weeknight dinner or a special meal.
Ingredients
Salmon and Seasoning
- 1 1/4 lb skinless boneless salmon fillets (cut into 4 filets, approx. 5 oz each, about 1″ thick)
- 1/2 tsp salt
- 1/8 tsp black pepper
Lemon Butter Sauce
- 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 the Salmon: Season the salmon fillets on both sides with 1/2 tsp salt and 1/8 tsp black pepper. Grate 1 tsp of lemon zest and squeeze lemons to yield 4 Tbsp of fresh lemon juice.
- Brown the Butter: Heat a large 10-12 inch light-colored pan over medium heat. Add 4 Tbsp of unsalted butter immediately, swirling and stirring frequently to prevent splattering. Continue cooking until the butter turns light brown and the butter solids turn a nutty brown color; this will take about 3-7 minutes depending on your stovetop heat.
- Pan Sear the Salmon: Add the seasoned salmon fillets to the pan, skinless side down. Cook uncovered for 3-4 minutes until the bottom is golden brown and caramelized. Flip the salmon carefully and cook for another 2-3 minutes or until the salmon is fully cooked through and flakes easily with an internal temperature of 145°F.
- Add Lemon Sauce and Garnish: During the last 2 minutes of cooking, add 1 tsp grated lemon zest and 4 Tbsp fresh lemon juice directly to the pan. Spoon the melted lemon butter sauce over the salmon as it finishes cooking. Remove the salmon from the pan, plate it, drizzle extra sauce over the top, and sprinkle with freshly minced parsley and additional black pepper to taste. Serve immediately.
Notes
- Using a light-colored pan helps to monitor the browning of the butter for better flavor.
- Ensure the salmon pieces are evenly sized for even cooking.
- Do not overcrowd the pan to maintain a good sear on the fish.
- Freshly squeeze lemon juice rather than bottled for the best flavor.
- For extra crispiness, pat salmon dry before seasoning.
