Pan-seared lemon herb salmon is a quick skillet recipe where wild salmon fillets are coated in a bold dry spice rub, seared on both sides, then finished with fresh lemon juice and a garlic, chive, and rosemary compound butter spooned right over the top. The whole thing is done in under 20 minutes.
We are making a lemon herb salmon, and let me tell you, I personally love wild salmon. It is so flavorful, super easy, and comes together in just a few minutes.
Always start by cleaning your salmon with some key lime. I know everyone has their own method, but that is how I do it. Just make sure that you take all the excess water off afterwards. Always dry it, and then do it again just to double check.
Table of Contents
Why You Will Love This Lemon Herb Salmon
- It is seriously so fast. We are talking less than 10 minutes of cooking time in the pan!
- The flavor is unreal. We are building layers of flavor with dry seasonings, fresh lemon juice, and a rich lemon herb butter right at the end that glazes the entire fillet.
- You can improvise! Do not have fresh dill? Use dry! Missing a specific seasoning? Swap it out! Use what you have, and use what is on hand. This recipe is super forgiving.
If you love a quick, buttery seafood dinner like this, you will also want to check out our One-Pan Garlic Lemon Salmon and Veggies, it is another fast weeknight salmon recipe with an incredible pan sauce.
What You Will Need
Special Equipment
- Large skillet or frying pan
- Fish spatula (for easy flipping)
- Paper towels (essential for drying the fish)
- Prep gloves (optional, for rubbing in the seasoning)
The Ingredients
- Wild salmon: 4 fillets (about 6 oz / 170g each), skin removed
- Key lime: 1 lime, cut in half (used for cleaning the fish)
- Oil: 2 tablespoons (30ml) neutral or olive oil, divided (1 tbsp for rubbing the fish, 1 tbsp for the pan)
- Lemon pepper seasoning: 1 tablespoon (15g)
- Lemon and herb seasoning: 1 teaspoon (5g)
- Smoked paprika: 1 teaspoon (5g)
- Dry dill: 1 teaspoon (2g), or substitute fresh dill if you have it
- Himalayan pink salt: ½ teaspoon (3g), or to taste
- Fresh lemon: 1 large lemon, cut into quarters
- Unsalted butter: 1 tablespoon (14g), for the initial sear
- Herb butter: 2 tablespoons (28g) compound butter made with minced garlic, chopped chives, and rosemary
Let’s Get Cooking
1. Clean and Prep
First thing is to cut the fillets into portions and take the skin off the bottom for this recipe. Clean the wild salmon fillets with the key lime. Pat the salmon entirely dry with paper towels to remove all excess water. Always dry it, and then do it again just to double check!
2. Get That Oil On
The next step is always going to be the oil. Pour 1 tablespoon of oil directly on the fish so all the seasoning sticks properly. Rub it in well, flip it over, and do the other side. You do not have to start on any particular side, just pick one and go for it.
3. Seasoning (And Seriously, Be Generous!)
Now it is time to add the spices. Start first with some lemon pepper. Be generous with your seasoning! When it comes to salmon, you want to make sure that you season it. Like, seriously. We are throwing on the lemon pepper, a lemon and herb blend, smoked paprika, some Himalayan pink salt, and dry dill. If you forgot to get some fresh dill at the store, dry dill works fine. Sometimes you have to improvise!
4. Lemon Juice and The Rub
Put on a fresh prep glove. Go in with some fresh lemon. I cut them in quarters just because they were too big to squeeze otherwise. Squeeze a quarter of the fresh lemon juice over the fillets. Take your hand and just rub everything in thoroughly. Get your sides, flip, and repeat on the other side. Make sure every inch of that salmon is covered in goodness.
5. Time to Sear!
Make sure your pan is nice and hot over medium-high heat. Add your remaining 1 tablespoon of oil to the pan, plus 1 tablespoon of regular butter just to start. Add your seasoned salmon to the pan. We are going to let that sear nicely and undisturbed for about 4 minutes to develop a nice crust.
6. The Flip and That Delicious Herb Butter
Now flip each piece. Go in with a little more fresh lemon juice squeezed right over the top, and then add your special herb butter. This is a compound butter that includes fresh garlic, chives, and rosemary. As it melts, that fresh garlic gets all over your salmon and creates a gorgeous, glossy lemon herb glaze right in the pan.
7. Baste and Serve
Let it cook for about 3 minutes on this second side. Flip them back over one last time, and they are done! Turn your fire off. Take your spoon, scoop up some of that amazing buttery pan sauce, and spoon it right over the top of the fish to baste it. That is literally it! Serve immediately and enjoy.
Love buttery, garlicky seafood? Our Spicy Honey Garlic Butter Shrimp Pasta uses the same rich garlic butter base and comes together just as fast on a weeknight.
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FAQs
What temperature should salmon be cooked to?
The USDA recommends cooking salmon to an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). However, to keep it juicy and prevent it from drying out, many home cooks and chefs prefer to pull the salmon from the pan at 135 to 140 degrees. If you let it rest for a few minutes, the residual heat in the pan and the fish will bring it right up to a perfect medium well!
Should I leave the skin on salmon when cooking?
For this specific recipe, I take the skin off so the seasonings can coat the entire fillet and sear directly in the pan! However, leaving the skin on is totally fine too. If you are baking or pan roasting, the skin actually acts as a great natural heat barrier between the hot pan and the delicate flesh. This helps to lock in moisture.
Which herbs pair best with salmon if I do not have dill?
Dill is the absolute classic because its flavor cuts right through the rich fat of the wild salmon. But like I always say, improvise and use what you have! Fresh parsley gives a bright and grassy finish. Thyme or rosemary, which is already in our compound herb butter, adds a beautiful woody depth.
How do I keep my cooked salmon from drying out?
Salmon dries out quickly if the heat is too high for too long. To keep it moist, make sure you generously coat it with oil and butter. Stick to the 4 minute and 3 minute searing rule, and hit it with a squeeze of fresh lemon juice right at the end for a burst of moisture. Basting it in that herb butter right off the heat is the ultimate secret to juicy salmon!
What should I serve with lemon herb salmon?
This salmon pairs beautifully with simple, clean sides that do not compete with the herb butter flavor. Think roasted root vegetables, steamed rice, a simple green salad, or garlic bread to soak up that amazing pan sauce.
The Best Pan-Seared Lemon Herb Salmon
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings10
minutes7
minutes340
kcal17
minutesSuper easy, perfectly seasoned wild salmon seared to perfection and basted in a rich garlic, chive, and rosemary lemon herb butter sauce. Ready in under 20 minutes!
Ingredients
- Equipment Needed:
Large skillet
Fish spatula
Paper towels
- Ingredients:
4 wild salmon fillets (6 oz / 170g each), skin removed
1 key lime (for washing)
2 tbsp (30ml) olive oil, divided
1 tbsp (15g) lemon pepper seasoning
1 tsp (5g) lemon and herb seasoning
1 tsp (5g) smoked paprika
1 tsp (2g) dry dill
½ tsp (3g) Himalayan pink salt
1 large lemon, quartered
1 tbsp (14g) unsalted butter
2 tbsp (28g) herb butter (compound butter with garlic, chives, and rosemary)
Directions
- Clean the wild salmon with the key lime. Pat the fillets completely dry with paper towels, twice, to remove all excess water.
- Pour 1 tablespoon of oil over the salmon fillets and rub it in on both sides.
- Generously season the fillets on all sides with the lemon pepper, lemon and herb seasoning, smoked paprika, dry dill, and Himalayan pink salt.
- Squeeze fresh lemon juice over the fillets and rub the seasonings and juice into the fish thoroughly on both sides.
- Heat a skillet over medium-high heat. Add the remaining 1 tablespoon of oil and 1 tablespoon of regular butter.
- Add the salmon and sear undisturbed for 4 minutes.
- Flip the salmon. Squeeze a little more fresh lemon over the top and drop the herb butter into the pan.
- Cook for 3 more minutes.
- Flip the salmon back over, turn off the heat, and immediately baste the fish by spooning the melted herb butter pan sauce over the top. Serve hot!
Notes
- Use What You Have: If you do not have dry dill, use fresh! Or swap it out for whatever you have on hand. Parsley and tarragon also work great.
- The Dry Pat is Crucial: Double-check that your fish is dry before oiling it. This prevents the fish from steaming in the pan and gives you that beautiful, flavorful crust.
- Temperature Check: Pull the salmon from the pan when the internal temperature hits 135°F to 140°F. The carryover heat will finish cooking them to a perfect medium as they rest. USDA safe temperature is 145°F.
- Thick Fillets: If your fillets are extra thick, add an extra minute on each side and always check the temperature before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep it from drying out.
