As a mom, I’m always hunting for dinner recipes that check all the boxes: healthy, quick, easy to make, and most importantly, delicious enough to please everyone at the table. This pan-seared salmon? Total weeknight win.
It’s one of those meals that feels fancy (hello, crispy golden crust and fresh herbs!) but comes together with barely any fuss. In about 30 minutes, you’ve got a wholesome, protein-packed dinner that tastes like something you’d order at a restaurant—but with way fewer dishes and zero reservations required.
And while it’s perfect for busy weeknights, it’s equally at home as the star of your weekend BBQ spread. What really takes it up a notch? The generous use of fresh dill and parsley. The moment they hit the hot salmon and mingle with lemon juice and a touch of garlic—chef’s kiss. It’s fragrant, flavorful, and just feels elevated.
Let me walk you through my go-to method for pan-searing salmon to juicy, crispy perfection.
What Makes This Salmon So Good?
It’s simple, really. You’re working with just a handful of real, whole ingredients—but when they come together the right way, the result is magic.
Salmon is naturally rich, tender, and satisfying. Pan-searing gives it a gorgeous crust while keeping the inside flaky and moist. Then you hit it with a squeeze of lemon, a sprinkle of herbs, and let the fresh flavors do the rest.
Pan Seared Salmon With Lemon
This easy pan-seared salmon recipe with lemon and fresh herbs is a healthy and flavorful weeknight dinner solution. Minimal prep, maximum taste!
Ingredients
- 2 salmon fillets (6–8 oz each), skin-on or skinless
- 1 tablespoon olive oil or butter (or a mix of both)
- 1–2 garlic cloves, minced (optional)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Lemon slices, for serving
Instructions
- Prep the Salmon: Pat your salmon fillets completely dry with paper towels—this helps you get that golden crust. Season both sides with salt and black pepper.
- Heat the Pan: Set a nonstick or cast-iron skillet over medium-high heat. Add the olive oil, butter, or both. Once hot and shimmering, you're ready to sear.
- Sear the First Side: For skin-on fillets, Place them skin-side down in the hot pan. Gently press with a spatula for the first 30 seconds to prevent curling. Cook for 4–6 minutes, until the skin is crisp and golden.
- For skinless fillets: Place them flesh-side down and cook for 3–4 minutes until nicely browned.
- Flip and Finish Cooking: Carefully flip each fillet. Cook the other side for another 3–4 minutes, or until the salmon is cooked through and flakes easily with a fork. (Tip: Internal temperature should reach 145°F / 63°C.)
- Add Lemon and Garlic: In the last 30 seconds of cooking, stir in the minced garlic (if using) and let it gently sizzle, being careful not to burn it.
- Squeeze the fresh lemon juice over the salmon right in the pan.
- Serve and Garnish: Transfer the salmon to plates. Spoon any pan juices over the top.
- Finish with a generous sprinkle of fresh dill and parsley, and add lemon slices on the side for a zesty finish.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 609Total Fat: 41gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 158mgSodium: 336mgCarbohydrates: 7gFiber: 1gSugar: 0gProtein: 52g
What to Serve With It
This salmon goes with just about anything. On weeknights, I’ll pair it with:
- Steamed green beans or roasted asparagus
- A simple mixed greens salad with vinaigrette
- Rice pilaf, cauliflower rice, quinoa, or mashed potatoes
- Even crusty bread and a glass of crisp white wine if I’m feeling fancy
And for summer weekends? It’s a star at the BBQ table—just pair it with a chilled pasta salad, grilled corn, and call it a feast.
A Few Tips from My Kitchen
- Dry your salmon really well. It’s the secret to that perfect crust.
- Don’t crowd the pan. Give each fillet space to breathe and sear.
- Use a fish spatula if you have one—it’s thinner and makes flipping easier.
- Be patient. Let the salmon cook undisturbed for that first sear. No poking!
- Add herbs at the end. Fresh dill and parsley lose their flavor if overcooked.
Final Thoughts
This golden pan-seared salmon with lemon and herbs is one of those recipes I come back to again and again.
It’s quick enough for a Tuesday night, elegant enough for guests, and guaranteed to win over picky eaters (yes—even the little ones in my house ask for seconds!).
It’s a healthy, easy, and family-friendly dinner you can feel good about—and it just might become your new favorite way to make salmon.
Let me know if you try it—I’d love to hear what you served it with!
