Recipe

Best Savory Salmon

Tender pan-seared salmon with crisp edges and a silky garlic butter pan sauce that tastes restaurant-level but cooks in about 15 to 20 minutes.

By Matt Campbell

•

4.9

A real photograph of a golden pan-seared salmon fillet in a skillet, spooned with glossy garlic butter sauce and topped with lemon slices and chopped parsley

Jump to Recipe

Salmon can be a weeknight miracle or a sad, dry fish situation. This recipe is firmly in the miracle category: crisp-edged, buttery, and silky in the middle, with a savory pan sauce that you will absolutely want to spoon over rice, potatoes, and basically anything that sits still.

We are keeping ingredients easy to find, steps super clear, and vibes relaxed. The secret is not a secret; it is technique: dry the fish, heat the pan properly, and let the sauce do the heavy lifting. Also, yes, you get permission to taste the sauce like three times.

A real photograph of salmon fillets on a cutting board being patted dry with paper towels, with salt, pepper, and lemon nearby

Why It Works

Silky, smooth texture: A quick sear and gentle finish keep the center moist and tender.
Crisp edges without overcooking: Dry salmon plus a hot pan equals that golden crust.
One-pan sauce that tastes expensive: Butter, garlic, lemon, and stock build a glossy sauce in minutes.
Flexible for real life: Works with fresh or thawed frozen salmon and any side you have on hand.

Pairs Well With

Storage Tips

Fridge: Store salmon and sauce in an airtight container for up to 3 days. If you can, keep the salmon in one piece rather than flaked. It stays juicier.

Reheat (best method): Warm gently in a skillet over low heat with a splash of water or stock to loosen the sauce. Cover for 1 to 2 minutes, then uncover and spoon sauce over the top. You are aiming for warm, not piping hot.

Microwave (still fine): Use 50% power in 30-second bursts. Stop as soon as it is warmed through to avoid drying it out.

Freezing: You can freeze cooked salmon for up to 2 months, but the sauce can separate a bit. If freezing, freeze the salmon and sauce separately if possible.

Common Questions

How do I know when salmon is done?

The most reliable way is an instant-read thermometer. Many cooks pull salmon at 120°F to 125°F for a silky center, or around 130°F for a firmer, more opaque texture. Food safety note: The USDA recommends cooking fish to 145°F. Choose the temperature that matches your comfort level and the quality of your fish. If you do not have a thermometer, look for the salmon to flake easily and the center to turn from translucent to opaque.

Should I cook salmon skin-side down first?

Yes, if your fillets have skin on. Start skin-side down to help protect the fish from overcooking and to encourage crispy skin. If your salmon is skinless, start presentation-side down for the prettiest browning. If you love crispy skin, press gently with a spatula for the first 10 seconds so it lays flat.

Can I use frozen salmon?

Absolutely. Thaw overnight in the fridge, then pat it very dry. Moisture is the enemy of crisp edges.

My sauce broke or looks greasy. Can I fix it?

Usually, yes. Take the pan off the heat and whisk in 1 to 2 teaspoons of cold butter. If it still looks split, whisk in a small splash of warm water. Keep the heat low once the butter goes in, and whisk like you mean it.

What is the best salmon to buy for this recipe?

Look for center-cut fillets that are similar thickness so they cook evenly. Atlantic salmon is rich and forgiving. Sockeye is leaner and cooks faster, so watch the time, check temp early, and pull it sooner.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (stainless steel or cast iron)
Fish spatula or thin flexible spatula
Instant-read thermometer (recommended)
Paper towels
Microplane or fine grater (optional for garlic)

Note on nonstick: You can use a nonstick skillet in a pinch (especially if you are nervous about sticking), but you will get less browning and crispness. Keep the heat closer to medium and expect a lighter sear.

I used to think salmon was either “fancy dinner” or “why is this dry?” There was no in-between. Once I started treating it like steak, meaning I actually let the pan get hot and I stopped poking it every five seconds, it clicked. Not because salmon should be rare by default, but because heat control and timing matter, and thickness (and preference) call the shots. The sauce happened because I hate wasting the good browned bits in the pan, and also because I am not above spooning butter over dinner and calling it self-care. This one is what I make when I want something that feels special without turning my kitchen into a three-hour project.

Best Savory Salmon

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

4 salmon fillets (5 to 6 ounces each, skin on or off; about 1-inch thick is ideal)
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1 tablespoon olive oil (or avocado oil)
3 tablespoons unsalted butter, divided
3 cloves garlic, finely minced
1/2 cup low-sodium chicken stock (or vegetable stock)
1 tablespoon fresh lemon juice (plus lemon wedges for serving)
1 teaspoon Dijon mustard (optional but highly recommended for savory depth)
1 tablespoon chopped parsley (or dill)
Pinch of red pepper flakes (optional)

Optional add-ins: 2 teaspoons capers, or a handful of baby spinach wilted into the sauce at the end.

Instructions

Dry and season the salmon. Pat the fillets very dry with paper towels. Season all over with salt and pepper. If you have 5 extra minutes, let it sit uncovered on a plate while you prep everything else. Drier surface equals better sear.
Heat the pan like you mean it. Place a large skillet over medium-high heat and let it preheat for 2 to 3 minutes. Add olive oil. When the oil shimmers and moves easily in the pan, you are ready.
Sear for crisp edges. Add salmon skin-side down (for skin-on) or presentation-side down (for skinless). Sear 4 to 5 minutes for about 1-inch thick fillets without moving it. Thinner pieces can be ready sooner, so start checking at 3 minutes. If it sticks, give it another 30 seconds. It will release when it is ready.
Flip and finish gently. Flip the salmon and cook 2 to 4 minutes more, depending on thickness and how you like it cooked. Aim for 120°F to 125°F in the thickest part for a silky center, or cook longer for a more well-done, fully opaque center. Transfer salmon to a plate.
Build the silky pan sauce. Reduce heat to medium-low. Add 1 tablespoon butter. Add garlic and cook 20 to 30 seconds until fragrant, not browned.
Deglaze. Pour in stock and scrape up any browned bits. Simmer 2 minutes to reduce slightly.
Make it glossy. Turn the heat to low (or take the pan briefly off the heat). Whisk in lemon juice and Dijon. Whisk in the remaining 2 tablespoons butter until the sauce looks smooth and shiny. It should lightly coat a spoon. Taste and adjust with a pinch more salt, pepper, and optional red pepper flakes.
Serve. Spoon sauce over the salmon and finish with parsley and lemon wedges. If you are serving with rice or potatoes, spoon extra sauce over those too. No one is mad about it.

A real photograph of a spoon drizzling glossy garlic butter sauce over a plated salmon fillet with parsley

Nutrition information is estimated.

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