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Pan Fried Salmon

  • Author: Deborah Thompson
  • Prep Time: 2
  • Cook Time: 10
  • Total Time: 12 minutes
  • Yield: 4 Servings 1x


This absolutely gorgeous pan-fried salmon has a crispy skin, golden crust and the perfect tender flaky fish inside. All made in a simple garlic butter parsley sauce. Everything gets made in one pan and only takes about 15 minutes!


  • 4 fillets of fresh salmon
  • 2 lemons, 1 sliced, 1 juiced
  • 2 tablespoons olive oil
  • 3 tablespoons butter (salted is fine)
  • 3 cloves garlic, finely chopped
  • 1 bunch parsley, chopped


  1. Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper.
  2. Place the olive oil in a large non-stick skillet place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan and heat over medium high heat. Sear, undisturbed, for 5-6 minutes until crispy and golden.
  3. Flip and sear the other side of each filet for TWO minutes. Remove the salmon to a plate and add in the butter, chopped garlic, 3 tablespoons of parsley, the juice of 1 lemon and the lemon slices.  Place the salmon back in the pan and stir the butter and garlic around each filet.
  4. Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
  5. Garnish with the remaining parsley and drizzle the butter over each filet. 


Notes- How to tell when salmon is done- it should be firm to the touch, and flakey. An internal temperature of 48ºc is recommended and the residual heat of the butter and the pan will cook the salmon an extra few degrees.

  • Category: Easy Dinners
  • Method: Stovetop
  • Cuisine: British

Keywords: Pan fried salmon, sauce for salmon, easy dinner, budget recipe