How to cook salmon on stove with butter

Ingredients

2 x 150g salmon fillets (about 4cm thick), skin on
½ tbsp olive oil
20g unsalted butter
½ lemon, juiced

Method

STEP 1
Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
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This pan seared salmon is tender salmon fillets coated in the most delicious garlic butter sauce. A super easy dinner option that can be on the table in less than 20 minutes!

Salmon is a quick and healthy meal that takes minimal effort to cook. I often find myself making marinated salmon, salmon foil packets and this fabulously delicious pan seared salmon.

When I’m looking for a simple meal that I know everyone will love, I turn to pan seared salmon. Salmon takes just minutes to cook, and the sauce for this dish only contains 5 ingredients! It doesn’t get much easier than this.

How do you make pan seared salmon?

This recipe starts with salmon fillets. The salmon fillets get seared to golden brown in a little olive oil until they’re cooked through. The next step is to remove the salmon from the pan and make a sauce of melted butter, garlic and lemon. Add the salmon back to the pan and spoon the sauce over the top. The finishing touch is a sprinkling of parsley and then you’ll be ready to eat!

Tips for pan seared salmon

To get the best golden brown crust on your fish, you’ll want to make sure your pan is very hot and that the salmon fillets are patted dry before they are added to the pan. Let your salmon cook undisturbed for about 5 minutes for the best results.
I like to use wild salmon when possible, as it’s more flavorful and has more nutrients than farmed salmon
Be sure not to overcook your fish! Your salmon is done when it’s opaque and easily flakes. This typically takes about 5 minutes per side for an average sized salmon fillet.
Serve your salmon over rice, pasta or mashed potatoes to soak up all that delicious butter sauce. I also add a green vegetable on the side such as asparagus, broccoli or zucchini.

Pan seared salmon variations

This is a basic recipe for pan seared salmon, but there are so many different ingredients you can add to customize this dish to your tastes!

Vegetables: You can cook some vegetables in the garlic butter sauce before you spoon it over the salmon. Some great options include spinach or mushrooms. You can also add a handful of halved cherry tomatoes to the finished dish.
Seasonings: Try adding some sun dried tomatoes, olives or minced shallots to the sauce.
Finishing Touches: Instead of parsley, try chives or dill. You can also add a sprinkling of feta cheese or cooked crumbled bacon.

IS SALMON HEALTHY?

Salmon is a great choice for a healthy diet. This fish is high in protein and low in carbohydrates. Salmon is full of vitamins and minerals including Vitamin B12, potassium and selenium. Salmon is also a great source of omega-3 fatty acids which have numerous health benefits. It’s recommended to eat salmon about once a week if possible.

When I’m looking for a recipe that’s hassle free yet totally satisfying, I turn to this salmon. It just can’t be beat!

More great salmon recipes

Honey Mustard Salmon
Honey Garlic Salmon
Salmon with Avocado Salsa
Salmon in Foil
Greek Salmon Salad

This pan seared salmon is tender salmon fillets coated in the most delicious garlic butter sauce. A super easy dinner option that can be on the table in less than 20 minutes!

Course Main

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 349kcal

▢ 4 salmon fillets 4-6 ounces each
▢ 1 tablespoon olive oil
▢ 3 tablespoons butter
▢ 1 1/2 teaspoons minced garlic
▢ 2 teaspoons lemon juice
▢ salt and pepper to taste
▢ 1 tablespoon chopped parsley

Heat the olive oil in a large skillet over medium high heat. Season the salmon fillets with salt and pepper to taste.
Place the salmon fillets, skin side up, in the pan. Cook undisturbed for 5 minutes, or until a golden brown crust forms.
Carefully flip the salmon and cook for an additional 5-6 minutes or until fish is opaque and easily flakes.
Remove the salmon from the pan. Add the butter to the pan and melt.
Add the garlic to the pan and cook for 30 seconds, stirring constantly. Stir in the lemon juice and salt and pepper to taste.
Place the salmon back in the pan. Spoon the sauce over the top.
Sprinkle the parsley over the salmon, then serve.

How long should you cook salmon for on the stove?

Cook the fillets. Cook the salmon undisturbed until the lighter-colored flesh has moved about 3/4 of the way up the fillets. This will come to a total time of 8 to 9 minutes for thick fillets and 6 to 7 minutes for thinner fillets.

Is it better to cook salmon in the oven or on the stove?

Roasting salmon fillets in the oven gives you beautiful, succulent fish that doesn't require constant attention. This method, which we recommend if you're cooking four or fewer fillets, has you sear the fish in a pan on the stovetop first, which crisps the skin delectably.

What is the best way to cook salmon at home?

Heat the oven to 275°F. Place a salmon fillet in a baking dish. Rub all over with olive oil, and season with salt and pepper. Roast until salmon flakes easily, or a thermometer inserted in the thickest part reads 120°F (about 30 minutes for a 6-ounce fillet).

What should I season my salmon with?

Salmon—a nutrient-dense source of protein—goes well with many spices and herbs: parsley, dill, basil, tarragon, thyme, oregano, chili powder, cumin, citrus…it's hard to choose.

How salmon should be cooked?

To ensure full safety, the FDA recommended temperature for seafood is 145 degrees, or well done. Alternate: flake with a fork. Cook the fish until the salmon just starts to flake when pricked with a fork. Either way, be careful not to overcook.