Lemon Herb Salmon
Pan-seared salmon in garlic butter with parsley and lemon — elegant and ready in 15 minutes.
Ingredients
Serves 4
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- Juice of 1 lemon (about 3 tbsp)
- Zest of 1 lemon
- 3 tbsp fresh parsley, finely chopped
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Salt and black pepper to taste
- Lemon wedges to serve
Instructions
- 1Pat salmon fillets completely dry with paper towels — this is essential for crispy skin. Season generously on both sides with salt and pepper.
- 2Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- 3Place salmon skin-side down in the pan. Press gently with a spatula for the first 30 seconds to prevent curling. Cook undisturbed for 4–5 minutes until the skin is golden and crispy and the flesh has cooked about 2/3 of the way up the side (you can see it changing from translucent to opaque).
- 4Carefully flip the salmon. Cook for 2–3 minutes more until just cooked through — the center should be barely opaque (slightly pink in the very center is fine and indicates perfect doneness at 125°F internal temp).
- 5Transfer salmon to a plate. Reduce heat to medium-low. Add butter to the same pan.
- 6Once butter melts, add garlic and cook for 30–45 seconds until fragrant and just golden. Don't let it burn.
- 7Add lemon juice and zest — it will sizzle. Stir to combine, then add parsley and thyme. Swirl the pan for 30 seconds.
- 8Spoon the garlic-herb butter over each salmon fillet. Serve immediately with lemon wedges.
Pro Tips
- ✓
Start skin-side down and don't move it — the skin will stick to a properly preheated pan at first and release naturally once the crust forms (about 4 minutes). Fighting it before it's ready tears the skin.
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For the crispiest skin, make sure the pan and oil are fully hot before adding the salmon — a hissing sizzle the moment it hits the pan is what you want.
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Don't overcook: salmon is done when it flakes easily but still has a slightly translucent center. It continues cooking for a minute after leaving the heat — pull it just before it looks done.
Frequently Asked Questions
How do I know when salmon is cooked through?
Insert a fork or knife into the thickest part and twist gently — if it flakes easily into large, moist pieces, it's done. The color should transition from translucent/raw-orange to a lighter, opaque peach. For precision, use a thermometer: 125°F for medium (recommended, still moist), 145°F for fully cooked. Overcooked salmon is chalky and dry.
Can I make this recipe without skin-on salmon?
Yes — skinless fillets work fine. The skin-side-down technique is primarily about rendering the skin crispy; without it, just sear presentation-side down first for 3–4 minutes, then flip for 2–3 minutes. Skinless fillets are slightly more delicate, so use a thin spatula and be gentle when flipping.
What should I serve with lemon herb salmon?
Roasted asparagus or green beans go in the oven while you cook the salmon — perfect timing. Steamed rice or orzo soaks up the garlic butter beautifully. A simple arugula salad with lemon vinaigrette adds a fresh contrast to the rich fish. For a complete 15-minute meal, use a bag of pre-washed salad greens.
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