Pan Seared Salmon with Lemon Butter Sauce

Our Seattle roots are on full display when it comes to Salmon. It’s our favorite fish, and we think it should be a ‘type’ of food all by itself. There are so many (delicious) varieties of salmon, and so many different ways to prepare it. Here we’re covering the basics - a quick sear in a hot pan with a lemon butter sauce.


1 lb of fresh salmon (skin on) cut into two filets
Grapeseed oil
3 cloves garlic
Juice from ½ lemon
3 Tbsp butter
¼ cup white wine

Tools you need

11” skillet
Chef’s knife
Cutting board
Rubber spatula
Rubber tongs


Let the salmon come to room temperature out of the refrigerator and pat it dry with a paper towel. Slice the garlic very thinly and juice the lemon.

Recipe Directions

Add oil to the pan on medium / high heat. Watch for your oil to shimmer without smoking.

Add the salmon to the pan skin-side up sear for 3 minutes. Resist the temptation to move the salmon around the pan. Let it develop a crust. Sprinkle with a pinch of salt and pepper.

Flip the salmon over and cook another 3 minutes. salmon will change from a raw color to pink as it cooks. After 6-8 minutes total of cooking, check for doneness by taking a sharp knife to the thickest part. The salmon is done when it’s beginning to flake but has a small amount of the raw color left in the middle. Don’t worry, it’ll keep cooking when you pull it off the stove to rest and will be perfect when you serve it at the table.

Take the salmon out of the pan and set to the side. Add the butter to the saute pan on medium heat and wait for it to melt.

Add the garlic to the pan and stir briefly until the garlic softens and just starts to turn a golden color (but does not brown), about 2 minutes.

Add the white wine to the pan and let it cook down for 1 minute

Add the lemon juice, stir and taste. Season your sauce (as needed) with salt.

Plate your salmon and pour you lemon butter sauce over the fillets.