Crispy Pan Seared Salmon With Herb Butter

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This Crispy Pan Seared Salmon With Herb Butter is the perfect dinner recipe! Light and flaky with an outer crispy crust will have you digging in and taking one more bite.  This will become a family favorite weeknight meal.  

The herb butter adds a light and flavorful taste that is one that pairs perfectly with the salmon. Use this for a light and simple dinner recipe to enjoy or to make and share with family and friends.

Be sure to check out my 10 Delicious Salmon Recipes To Put on your Radar for even more delicious ways to cook salmon. 

Crispy Salmon with Herb Butter

You’ll love how simple and easy this recipe is. It’s hard to believe but you’ll have a delicious salmon dinner ready in less than 30 minutes of time. Everyone has that amount of time for dinner – everyone! 

How do you know when salmon is done cooking? 

You need to pay attention to the thickness of the salmon as this will make the time to cook it longer. To help the salmon cook faster, remove it from the fridge about 20 minutes before cooking it. This will bring it to room temperature and not be as cold when you put it into the pan. 

You know that the salmon is done cooking when the salmon flakes easily with a fork. 

Can you prep this salmon recipe ahead of time? 

You can. To save on time, you can prep the squash, zucchini, tomatoes, and garlic ahead of time or while the salmon is cooking. 

Ingredients to cook Salmon Fillets

• 6 T unsalted butter, divided and room temperature
  
• ½ tsp dried oregano
  
• ½ tsp dried thyme
  
• 1 tsp garlic powder, divided
  
• 2 T extra virgin olive oil, divided
  
• 4 (4-ounce) wild-caught salmon fillets, skin on
  
• Sea salt and black pepper, to taste
  
• 1-2 cloves garlic, minced
  
• 1 small zucchini, sliced thin and cut into half rounds
  
• 1 small yellow squash, sliced thin and cut into half rounds
  
• 1 cup of cherry or grape tomatoes, halved
  
• 1 large lemon, cut into wedges for squeezing
  
• 2 T fresh parsley, chopped

How To Make Crispy Salmon

Add 4 tablespoons unsalted butter, oregano, thyme, and half the garlic powder to a small bowl and stir to combine. Set aside.

Add one tablespoon olive oil and the remaining butter to a large nonstick skillet set over medium-high heat. Pat the salmon fillets with paper towels and add to the hot skillet skin side down. Sprinkle with the remaining garlic powder and season with salt and black pepper, as desired.

Cook until the salmon skin is nicely browned and crispy, approximately 4-5 minutes. Carefully turn the fillets and cook on the remaining side for another 3-4 minutes, or until the salmon is golden brown and cooked through.

Remove from heat and transfer the salmon to a platter. Add remaining olive oil to the skillet and set over medium heat. Add garlic, zucchini, yellow squash, and tomatoes. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until the vegetables are tender and nicely browned, approximately 4-5 minutes.

Return the salmon to the skillet and top each fillet with some of the herb butter and a squeeze of fresh lemon juice. Garnish with fresh chopped parsley and serve immediately. 

 

What side dishes go well with salmon?

Any type of vegetable is a great addition. I love steamed broccoli or even steamed carrots as a great side dish. Since this recipe already has some veggies in it, a nice side salad or some white or wild rice can also be a great choice. 

How do you store leftover salmon?

To store the salmon, put it into an airtight container and keep it in the fridge. I would recommend eating any leftovers within 2 days for the best flavor and taste. 

More Fish Recipes & Sides You’ll Love

• Seared Grouper with Lemon-Thyme Butter Sauce
• Spicy Mango Salsa Isn’t Just For Tacos
• Simple As Can Be Corn Salad

 

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