It’s 6pm, you’re tired, and everyone’s hungry. You need a meal that feels special but takes minimal effort to pull together. This pan fried salmon is the perfect solution for those busy evenings when you want something fresh and healthy.
In just 20 minutes, you can have a dinner that looks like it came from a fancy bistro. The skin gets perfectly crispy while the inside stays tender and flaky. It is a total win for your weeknight rotation.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy spring weeknights when the days get longer. It uses simple ingredients you likely already have in your kitchen. You don’t need fancy equipment to get restaurant-quality results at home.
The garlic butter sauce adds a rich, savory finish that even picky eaters enjoy. It’s a balanced meal that feels light yet satisfying. You will love how easy the cleanup is with just one pan.
Simple Cooking Method
Making pan fried salmon is much easier than it looks. The secret is starting with a very hot pan and leaving the fish alone. This ensures the skin gets that satisfying crunch you crave.
Once the fish is cooked, the sauce comes together in the same skillet. You just melt the butter and toss in the garlic for a quick flavor boost. Even if you are new to cooking fish, you can master this.
Ingredients You’ll Need
These pantry staples come together to create a bright and zesty flavor profile.
- 2 (6 oz) salmon fillets, skin on
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh parsley, finely chopped
Step-by-Step Directions
- Pat the salmon fillets completely dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering.
- Place salmon fillets skin-side down in the pan; press down lightly with a spatula to ensure even contact.
- Cook undisturbed for 5 minutes or until the skin is golden and crispy.
- Flip the fillets and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
- Transfer salmon to a plate and reduce skillet heat to medium.
- Add butter to the skillet; once melted, add minced garlic and sauté for 1 minute until fragrant.
- Stir in the lemon juice and parsley, then remove from heat.
- Spoon the garlic butter sauce over the salmon fillets and serve immediately.
Best Ways to Enjoy It
Serve this warm with a side of roasted asparagus or a crisp green salad. It also pairs beautifully with fluffy white rice or buttery mashed potatoes. The sauce is so good you will want crusty bread to soak it up.
For a lovely date night, set the table and pour a glass of chilled white wine. It’s an impressive meal that doesn’t keep you stuck in the kitchen. Enjoy the fresh flavors together.
Storage & Reheating
Keep any leftovers in an airtight container in the fridge for up to two days. Salmon is best enjoyed fresh, but it makes a great cold salad topping. To reheat, use a low heat in a skillet to avoid drying it out.
Avoid the microwave if you can to keep the skin crispy. A few minutes in a 300°F oven also works well. This recipe is best made fresh rather than frozen.
Tips for Best Results
- Don’t skip drying the salmon with paper towels for the crispiest skin.
- Avoid moving the fish once it hits the pan so it develops a crust.
- Swap the parsley for fresh dill if you want a more herbal flavor.
- Use a non-stick skillet to ensure the skin doesn’t tear or stick.
- For Mother’s Day, serve this with a side of lemon-herb couscous.
- Add a pinch of red pepper flakes to the butter for a spicy kick.
- Check the internal temperature early to ensure the fish stays tender and moist.
Easy Flavor Ideas
- Use ghee or vegan butter for a dairy-free version.
- Add a teaspoon of honey to the sauce for a touch of sweetness.
- Swap lemon for lime juice during the summer months for a tropical twist.
- Top with toasted almonds for an extra crunch.
Quick Answers
Can I use frozen salmon?
Yes, you can use frozen fillets for this meal. Just make sure to thaw them completely in the fridge overnight first. Pat them very dry before seasoning.
How do I know when it’s done?
The salmon should be opaque and flake easily with a fork. Using a meat thermometer is the most reliable way to check. Aim for 145°F for the best texture.
Will kids eat this?
Most kids love the mild flavor of salmon and the buttery sauce. You can serve the sauce on the side if they are extra picky. It’s a great way to introduce seafood.
I hope this simple salmon dish brings a little ease to your busy weeknights. There is nothing like a fresh, home-cooked meal that comes together in minutes. Happy cooking!
— Alex
Ingredients
- 2 (6 oz) salmon fillets, skin on
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic , minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh parsley, finely chopped
Instructions
- Pat the salmon fillets completely dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering.
- Place salmon fillets skin-side down in the pan; press down lightly with a spatula to ensure even contact.
- Cook undisturbed for 5 minutes or until the skin is golden and crispy.
- Flip the fillets and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
- Transfer salmon to a plate and reduce skillet heat to medium.
- Add butter to the skillet; once melted, add minced garlic and sauté for 1 minute until fragrant.
- Stir in the lemon juice and parsley, then remove from heat.
- Spoon the garlic butter sauce over the salmon fillets and serve immediately.
