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Salmon steaks searing in a skillet with rosemary and lemon slices

Pan-Seared Salmon Steaks

Pan-seared salmon steaks make an excellent choice for a fast dinner that still feels refined. Crisp golden edges and tender, flaky fish come together in about fifteen minutes with only a few simple ingredients.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 portions
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 (170g each) salmon steaks about 6 oz each
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley
  • Lemon wedges for plating

Equipment

  • Heavy skillet or cast-iron pan
  • Fish spatula or thin turner
  • Tongs
  • Small bowl for seasoning
  • Paper towels
  • Instant-read thermometer optional for precise doneness

Method
 

  1. Pat salmon steaks dry using paper towels. Dry surface helps create crisp crust.
    Mix salt, black pepper, garlic powder, and smoked paprika in a small bowl. Sprinkle seasoning evenly on both sides of salmon.
    Raw salmon fillets sprinkled with salt and spices on a cutting board
  2. Heat skillet over medium-high heat. Add olive oil and allow oil to heat until shimmering.
    Place salmon steaks in hot pan. Cook about 4 minutes without moving so a golden crust forms.
    Turn salmon carefully using a spatula. Add butter to pan and allow it to melt.
    Salmon fillets searing in a skillet with herbs and seasoning
  3. Spoon melted butter over salmon while second side cooks for about 3 to 4 minutes.
    Check doneness. Internal temperature near 125 to 130°F (52 to 54°C) gives tender texture.
    Remove salmon and drizzle lemon juice over top.
    Spoon pouring melted butter over salmon fillets in a skillet
  4. Scatter chopped parsley and plate with fresh lemon wedges
    Pan-seared salmon fillets topped with lemon slices and parsley, served with asparagus

Video

Notes

Nutrient Amount (Per Portion)
Serving Size 220 g
Calories 420 kcal
Carbohydrates 2 g
Protein 38 g
Fat 28 g
Saturated Fat 7 g
Polyunsaturated Fat 8 g
Monounsaturated Fat 10 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 520 mg
Potassium 780 mg
Fiber 0.3 g
Sugar 0 g
Vitamin A 420 IU
Vitamin C 4 mg
Calcium 28 mg
Iron 1.2 mg

Cooking Tips

  • Patting fish dry greatly improves browning.
  • Cast iron pan creates strong heat retention and excellent crust.
  • Skin side can cook first if skin remains attached.
  • Slightly lower heat if butter begins to darken too quickly.
  • Rest salmon for about 2 minutes before plating so juices settle.