Pan-seared salmon delivers restaurant-quality results with minimal effort. This Pan-Seared Salmon with Herbs recipe creates crispy skin and moist, flaky flesh with a vibrant fresh herb crust. It’s a quick, impressive dinner that feels special any night of the week.

Why You’ll Love This Pan-Seared Salmon with Herbs

• Fast & Foolproof: Ready in under 20 minutes for a special, nourishing meal.
• Perfect Texture: Shatteringly crisp skin with a tender, buttery interior.
• Endlessly Versatile: Adapt the herb crust with what you have on hand.
• Fancy Without Fuss: Looks and tastes bistro-level but is approachable for any cook.

Ingredients & Tools

• 2 salmon fillets (about 150-180 g each), skin-on
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 3 tbsp fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 small garlic clove, minced
• 1/2 lemon
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp freshly cracked black pepper

Tools: A heavy-bottomed skillet (cast iron or stainless steel works best), fish spatula, small bowl for mixing herbs.

Notes: The quality of your salmon really makes a difference here—look for fillets with bright, firm flesh and a fresh, oceanic smell. And don’t even think about skipping the butter. It’s not just for flavor; it helps create a beautifully golden crust and gives the herbs something to cling to, creating a lovely, fragrant sauce in the pan.

Nutrition (per serving)

Serves: 2 | Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes

Before You Start: Tips & Ingredient Notes

• Pat that skin dry! This is the single most important step for crispy skin. Use paper towels and press firmly to remove every bit of surface moisture. Any water will steam the skin instead of searing it.
• Why skin-on? The skin acts as a protective barrier, keeping the delicate flesh from overcooking and sticking to the pan. It also turns into the best, crispiest part of the dish—even if you don’t think you like salmon skin, you might change your mind after this.
• Bring the salmon to room temperature. Taking the fillets out of the fridge 15-20 minutes before cooking helps them cook more evenly, preventing a cold, undercooked center and an overcooked exterior.
• Don’t be shy with the salt. Salmon can handle a good amount of seasoning. Salting just before cooking ensures it stays on the surface and enhances the flavor of the crust without drawing out moisture prematurely.

How to Make Pan-Seared Salmon with Herbs

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; texture will suffer upon thawing.
• Reviving: Reheat gently in a 300°F oven for 10–15 minutes to avoid overcooking.

Serving Suggestions

Complementary Dishes

• Garlic Mashed Potatoes — The creamy, fluffy potatoes are the perfect canvas for the rich, herby pan sauce from the salmon.
• Simple Arugula Salad — A pile of peppery arugula with a light lemon vinaigrette cuts through the salmon’s richness beautifully and adds a fresh, crisp element.
• Roasted Asparagus — The earthy, slightly charred flavor of asparagus is a classic partner for salmon and only takes minutes to roast in a hot oven.

Drinks

• A Crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the dish and cleanse the palate between bites of the rich fish.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the fresh herb flavors perfectly.
• A Light Pinot Noir — If you prefer red, a low-tannin Pinot Noir has enough acidity to stand up to the salmon without overpowering its delicate flavor.

Something Sweet

• Lemon Sorbet — A scoop of tangy, clean lemon sorbet is the ultimate palate-cleanser and provides a light, refreshing finish to the meal.
• Almond Tuiles — These thin, crispy cookies are subtly sweet and nutty, offering a lovely textural contrast without being too heavy.
• Fresh Berry Compote — Warm, slightly sweetened berries with a hint of mint provide a simple, fruit-forward ending that feels both elegant and effortless.

Top Mistakes to Avoid

• Mistake: Using a cold pan. If your pan isn’t hot enough when the salmon goes in, the skin will stick and steam, resulting in a pale, rubbery texture instead of a crisp one. Wait for that shimmering oil.
• Mistake: Moving the salmon too soon. I’ve messed this up before too… the temptation to peek is strong! But if you move it before the skin has released naturally, you’ll tear it. Let the pan do its work.
• Mistake: Overcooking the salmon. Salmon continues to cook after it’s off the heat (carryover cooking). It’s better to pull it off when it’s still a touch translucent in the very center—it will be perfectly moist by the time it reaches the table.
• Mistake: Adding the herbs too early. If you put the delicate fresh herbs in the hot pan at the start, they’ll burn and turn bitter. They should only be warmed through by the residual heat at the very end.

Expert Tips

• Tip: Score the skin. Make a few shallow, diagonal cuts across the salmon skin before cooking. This prevents the fillet from curling up as the skin contracts and helps render the fat more evenly for an even crispier result.
• Tip: Listen for the sizzle. Your ears are a great tool. A steady, assertive sizzle means your heat is perfect. If it’s silent or a weak sizzle, your pan isn’t hot enough. A violent, sputtering sizzle means it’s too hot.
• Tip: Use the “press test.” Not sure if it’s done? Gently press the top of the fillet. It should feel firm but still have a little give, like the fleshy part of your palm below your thumb. If it feels hard, it’s overdone.
• Tip: Rest the salmon skin-side up. After plating, let the salmon rest for a minute or two with the crispy skin facing up. This keeps it from getting soggy from the pan juices and ensures every bite is texturally perfect.

FAQs

Can I use frozen salmon for this recipe?
Absolutely, but you need to thaw it properly. The best way is to move it from the freezer to the fridge the night before. Never try to cook it from frozen, as the excess moisture will ruin your chances of crispy skin. Once thawed, pat it even drier than you would with fresh salmon, as frozen fish tends to release more water.

My salmon skin stuck to the pan! What did I do wrong?
This usually comes down to one of three things: the pan wasn’t hot enough, the skin wasn’t dry enough, or you tried to move the fish too early. A properly heated pan creates a natural non-stick surface. If it’s stuck, don’t force it—just let it cook for another minute and it will likely release on its own once the skin has crisped up sufficiently.

How can I tell when the salmon is perfectly cooked?
Look for the visual cue: the flesh will turn from translucent orange to opaque pink, and you’ll see the change creep about two-thirds to three-quarters of the way up the side. For a more precise method, an instant-read thermometer inserted into the thickest part should read 52-54°C (125-130°F) for medium-rare, which is ideal. Remember, it will keep cooking after it’s off the heat.

Can I use dried herbs instead of fresh?
I really don’t recommend it for this particular recipe. Dried herbs have a much more concentrated, earthy flavor and won’t provide the same bright, vibrant freshness that makes this dish so special. They also need to be cooked longer to release their flavor, which isn’t the method here. If you’re in a pinch, fresh parsley is the most important one to have—the others can be omitted.

What’s the best way to store and reheat leftovers?
Store any leftover salmon in an airtight container in the fridge for up to two days. Reheating is tricky because you can easily overcook it. The best method is a low-and-slow approach in a 150°C (300°F) oven for about 10-15 minutes, or until just warmed through. The microwave will make it rubbery and ruin the texture, so avoid that if you can.