This post may contain affiliate links. Read my disclosure policy. If you appreciate the simplicity and speed of cooking skillet dinners like Pan-Seared Steak, or Shrimp Scampi then you’ll love this salmon recipe. The inspiration for this pan-cooked salmon came from Ina Garten’s “Easy Sole Meuniere” from her Back to Basics Cookbook. We changed it to a Salmon Meuniere and simplified it even further, removing the dredging step to make it gluten-free, keto and paleo-friendly.
Pan-Seared Salmon Video
Watch Natasha make this pan-seared salmon. You will be surprised how quick and easy it is to cook salmon on the stove. P.S. Subscribe to our Cooking Channel and click the bell icon to be notified when we share new videos.
Ingredients for Pan Seared Salmon
You can use 1 to 1 1/2 lbs of salmon for this recipe; whatever the size of your pan allows. Ours was a 10″ skillet and we used 1 1/4 lbs, but there is enough sauce for a slightly larger fillet. Literally, all you need is:
SalmonLemonsButterParsleySalt and pepper
How to Buy Salmon
Farmed Raised Salmon – Most ‘Atlantic salmon’ is farm-raised and tends to be thicker fillets with a higher fat content so it is more forgiving and can be baked longer without drying out. It does usually have color added. Wild Caught Salmon (Sockey or Coho Salmon), tends to be thinner and less fatty (with the exception of thicker Wild King Salmon). Wild salmon is easier to overcook since it’s leaner so aim for the lower end of the time range. We buy wild salmon when possible.Can I use Steelhead? Wild steelhead is actually a type of rainbow trout, but is usually less expensive and will work great in this recipe.
Can I use Skin-On Salmon?
We used skinless salmon here, but if you prefer to use skin-on, sear with the skin-side down first then flip and finish cooking the second side.
Tips for Pan Fried Salmon
Have ingredients prepped: This recipe moves fast and salmon takes just minutes on the stove, so have your ingredients ready before you turn on the stove.When zesting lemons, make sure you are only getting the yellow portion of the skin and avoid the white pith underneath which can add bitter tones to your recipe.Check for doneness – Since salmon can vary in size, thickness, and even fat content, it’s best to use an instant-read thermometer and cook to an internal temperature of 145˚F. Remove from pan right away so it doesn’t continue to cook over residual heat from the skillet.
Tips for Making Brown Butter:
Use a light-colored pan (such as stainless steel or white enamel coated) so you can watch the color changing.DO NOT add butter to a very hot empty pan or it will be likely splatter. Add the butter as the pan is heating up. Stir and swirl often, otherwise, the milk solids and water can pool under the butter and erupt/ splatter as the pressure builds up.Watch the color – browned butter is ready when it turns light brown in color and the solid bits turn a darker brownSet a timer – browning butter takes 3-7 minutes depending on your stove and pan.Do not walk away from your browned butter. Keep a close eye on it as it can quickly burn once it is ready.
Serve With
Pan-seared salmon is one of the easiest dinners you’ll make. Pair it with these quick sides and salads to complete the meal.
Roasted AsparagusInstant Pot Mashed PotatoesFluffy White RiceAvocado Cucumber SaladCaprese Salad Instant Pot Corn on the Cob
Have Leftover Salmon? Break the pan-seared salmon into bite-sized pieces and use it in Salmon Cobb Salad or make Salmon Cakes.
More Easy Salmon Recipes:
One Pan Salmon and Asparagus with our famous flavored butterBaked Salmon with Garlic and Dijon – our #1 salmonTeriyaki Salmon with a sweet sticky glazeGrilled Salmon with garlic lime butterApricot Dijon Salmon and Broccoli – easy weeknight meal
