Pan-Seared Lemon Herb Salmon
Skillet-seared salmon fillets with a crisp golden surface, bright lemon, garlic butter, parsley, and dill. A fast weeknight dinner with fresh herb flavor.
- lemon herb
- pan-seared
- Pescatarian
- salmon
- weeknight
Shopping options
Check ingredients to include themPackage used · most used first
lemon, zested and juiced · 1 Each
Fresh Large Lemon - Each
100%
Details
skin-on salmon fillets · 4 Each
Kroger® Fresh Farm Raised Atlantic Salmon Fillet Portion
75%
Details
garlic cloves, minced · 2 Count
Garlic
Sale
20%
Details
fresh dill, chopped · 1 Tablespoon
Simple Truth Organic® Baby Dill
13%
Details
fresh parsley, chopped · 2 Tablespoon
Parsley
13%
Details
unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
6%
Details
olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- skin-on salmon fillets-4 each
- unsalted butter-2 tablespoons
- fresh parsley-2 tablespoons
- olive oil-1 tablespoon
- fresh dill-1 tablespoon
- garlic cloves-2 cloves
- large lemon-1 each
- kosher salt-1 teaspoon
- black pepper-1/2 teaspoon
Mince the garlic, zest and juice the lemon, and chop the parsley and dill before heating the skillet.
Keep the knife blade angled away from fingers while mincing and chopping.
Pat the salmon very dry with paper towels, then season both sides with kosher salt and black pepper.
Wash hands, utensils, and surfaces after contact with raw salmon.
Heat the olive oil in a large skillet over medium-high heat until shimmering, then place the salmon skin-side down in the pan.
Lay the fillets into the hot oil gently and away from you to reduce splatter.
Sear without moving for 4 to 5 minutes, pressing gently with a spatula for the first minute, until the skin is crisp and golden.
Use the fish spatula gently and keep hands clear of hot oil splatter.
Flip the salmon and cook for 2 to 4 minutes, until the flesh is opaque and flakes easily.
Cook salmon to an internal temperature of 145°F.
Reduce heat to low, add the butter and garlic, and cook for 30 seconds until the garlic is fragrant.
Do not leave butter and garlic unattended in the hot skillet, as they can burn quickly.
Stir in the lemon zest, lemon juice, parsley, and dill, then spoon the lemon herb butter over the salmon for 30 to 60 seconds.
Remove from the skillet and serve immediately with the pan sauce spooned over the seared salmon.
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