Pan-Seared Salmon with Lemon & Rosemary 

Servings

2–3 people

Preparation Time

10 minutes

Cooking Time

12–15 minutes

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Ingredients

For the Salmon

• 4 salmon fillets (about 150–180 g each, skin on or off)

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 3 cloves garlic, lightly crushed

• 2 sprigs fresh rosemary

• 1 lemon, sliced

• 1/2 teaspoon salt (or to taste)

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon paprika (optional, for color)

• 1/4 teaspoon chili flakes (optional)

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Instructions

Step 1: Prepare the Salmon

• Pat the salmon fillets dry with paper towels.

• Season both sides evenly with salt, black pepper, paprika, and chili flakes (if using).

• Let the salmon rest at room temperature for about 5 minutes before cooking.

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Step 2: Heat the Pan

• Heat a large skillet over medium-high heat.

• Add olive oil and allow it to heat until shimmering but not smoking.

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Step 3: Sear the Salmon

• Place the salmon fillets into the pan presentation side down first.

• Do not move the fish. Let it sear for 4–5 minutes until a golden crust forms.

• Carefully flip the fillets using a spatula.

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Step 4: Add Butter, Garlic & Aromatics

• Reduce heat to medium.

• Add butter, crushed garlic, rosemary sprigs, and lemon slices to the pan.

• As the butter melts, tilt the pan slightly and spoon the butter over the salmon continuously for 2–3 minutes.

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Step 5: Finish Cooking

• Continue cooking until the salmon reaches an internal temperature of 50–52°C (medium) or 55–57°C (well-done).

• The flesh should flake easily but remain moist inside.

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Step 6: Rest and Serve

• Remove salmon from the pan and let it rest for 1–2 minutes.

• Spoon extra lemon-butter sauce over the top before serving.

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Serving Suggestions

• Serve with roasted potatoes, steamed asparagus, sautéed spinach, or creamy mashed potatoes.

• Pair with a light white wine such as Sauvignon Blanc or Chardonnay.

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Chef’s Tips

• If using skin-on salmon, start cooking skin-side down for extra crispiness.

• Avoid overcrowding the pan to ensure proper searing.

• Fresh rosemary can be replaced with thyme if preferred.

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Flavor Profile

Rich and buttery with bright citrus notes, subtle garlic aroma, and herbal freshness from rosemary.