Pan-Seared Salmon with Lemon & Rosemary
Servings
2–3 people
Preparation Time
10 minutes
Cooking Time
12–15 minutes
Ingredients
For the Salmon
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4 salmon fillets (about 150–180 g each, skin on or off)
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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3 cloves garlic, lightly crushed
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2 sprigs fresh rosemary
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1 lemon, sliced
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1/2 teaspoon salt (or to taste)
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon paprika (optional, for color)
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1/4 teaspoon chili flakes (optional)
Instructions
Step 1: Prepare the Salmon
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Pat the salmon fillets dry with paper towels.
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Season both sides evenly with salt, black pepper, paprika, and chili flakes (if using).
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Let the salmon rest at room temperature for about 5 minutes before cooking.
Step 2: Heat the Pan
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Heat a large skillet over medium-high heat.
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Add olive oil and allow it to heat until shimmering but not smoking.
Step 3: Sear the Salmon
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Place the salmon fillets into the pan presentation side down first.
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Do not move the fish. Let it sear for 4–5 minutes until a golden crust forms.
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Carefully flip the fillets using a spatula.
Step 4: Add Butter, Garlic & Aromatics
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Reduce heat to medium.
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Add butter, crushed garlic, rosemary sprigs, and lemon slices to the pan.
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As the butter melts, tilt the pan slightly and spoon the butter over the salmon continuously for 2–3 minutes.
Step 5: Finish Cooking
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Continue cooking until the salmon reaches an internal temperature of 50–52°C (medium) or 55–57°C (well-done).
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The flesh should flake easily but remain moist inside.
Step 6: Rest and Serve
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Remove salmon from the pan and let it rest for 1–2 minutes.
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Spoon extra lemon-butter sauce over the top before serving.
Serving Suggestions
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Serve with roasted potatoes, steamed asparagus, sautéed spinach, or creamy mashed potatoes.
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Pair with a light white wine such as Sauvignon Blanc or Chardonnay.
Chef’s Tips
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If using skin-on salmon, start cooking skin-side down for extra crispiness.
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Avoid overcrowding the pan to ensure proper searing.
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Fresh rosemary can be replaced with thyme if preferred.
Flavor Profile
Rich and buttery with bright citrus notes, subtle garlic aroma, and herbal freshness from rosemary.