Pan-Seared Salmon with Lemon Butter and Fresh Dill
Restaurant-quality salmon with a crispy skin and tender, buttery interior. Garlic-infused butter creates a golden pan sauce while fresh lemon and dill brighten each bite. Perfect for weeknight dinners or impressive enough for guests. This version nails the balance between high heat searing and gentle cooking to keep the fish moist.
Ingredients
- 1 ⅓ lbs salmon, 4 fillets, patted dry
- salt, to taste
- pepper, to taste
- 3 tablespoons butter, unsalted
- 1 tablespoon garlic, minced
- 1 medium lemon, juiced
- 1 ½ tablespoons fresh dill, chopped
Instructions
- 1
Pat salmon dry with paper towels to remove surface moisture.
- 2
Season salmon generously with salt and pepper.
- 3
Heat butter and garlic in a large nonstick skillet over medium-high heat until fragrant.
- 4
Place salmon skin-side up in the pan and sear for 4 minutes without moving.
- 5
Flip and cook for 3-4 minutes until barely pink in the center and internal temperature reaches 145°F.
- 6
Transfer to a plate and rest for 5 minutes.
- 7
Top with fresh lemon juice and dill before serving.
Tips
Pat the salmon completely dry before seasoning. Moisture prevents browning and creates steam, resulting in pale, rubbery skin instead of the crispy exterior you want.
Don't move the salmon while searing skin-side up. Let it cook undisturbed for the full 4 minutes to develop a golden, crispy skin.
Good to Know
Refrigerate leftover salmon in an airtight container for up to 3 days. Do not freeze cooked salmon as the texture becomes mushy upon thawing.
Prepare salmon by patting dry and seasoning up to 2 hours before cooking. Store covered in the refrigerator. Cook just before serving for best texture.
Serve immediately with roasted vegetables, rice, or a crisp salad. Pairs well with white wines like Sauvignon Blanc or Pinot Grigio.
Common Mistakes
Overcook salmon to avoid dry, flaky fish; cook only until barely pink in the center at 145°F
Skip moving the salmon during the first sear to avoid tough, pale skin
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use salmon skin-side down first instead?
Starting skin-side up helps render fat from the skin and prevents curling. You can flip skin-side down for the final 30 seconds for extra crispness, but the traditional method keeps the skin intact and golden.
What if my salmon is thicker or thinner than 1.33 lbs?
Thicker fillets (1.5+ inches) may need 1-2 extra minutes per side. Thinner fillets (under 0.75 inches) reduce cooking time to 2-3 minutes per side. Always check internal temperature at 145°F rather than relying solely on time.
How long can I keep cooked salmon?
Refrigerate cooked salmon in an airtight container for up to 3 days. Reheat gently in a 275°F oven for 5-8 minutes. Do not freeze cooked salmon as texture deteriorates significantly.