Lemon Butter Salmon (Easy Pan-Seared Recipe)

Name: Lemon Butter Salmon (Easy Pan-Seared Recipe)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tbsp High Phenolic Extra Virgin Olive Oil; 4 salmon fillets, skin-on, about 6 oz each; 3 tbsp unsalted butter; 3 garlic cloves, minced; 3 tbsp fresh lemon juice; 1 tsp lemon zest; 2 tbsp flat-leaf parsley, chopped; 3/4 tsp sea salt; 1/2 tsp black pepper, freshly ground; 2 tsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Pan-seared salmon in a silky lemon butter sauce, finished with a peppery drizzle of extra virgin olive oil. The sear gives the fillets a golden crust, the lemon keeps everything bright, and a thread of fresh, grassy olive oil over the top wakes up the whole plate. One skillet, about 25 minutes, restaurant-quality results.

By Olivea Kitchen | Published June 23, 2026

Jump to Recipe

Prep 10 min

Cook 12 min

Total 22 min

Easy

Why We Love This Recipe

We love this salmon because it is genuinely good for you. Salmon is rich in protein and omega-3 fatty acids, and the lemon adds a hit of vitamin C, so a quick sear keeps the fish moist while keeping the whole plate light and fresh.

The finishing drizzle is where Olivea comes in. Our Ultra High Phenolic Extra Virgin Olive Oil is rich in polyphenols, specifically hydroxytyrosol, the most studied olive polyphenol, lab-verified at 1,000+ mg/kg total polyphenols. That peppery catch at the back of your throat when you taste it raw is the polyphenols you can taste, which is why the same oil that adds the flavor is the one carrying the health story. It is developed with Harvard-trained cardiologists, USDA Certified Organic, single-origin from Messinia, Greece, early harvest, and cold-pressed within hours. If you want to go deeper, here is the bioavailability research, and you can see the lab work on our science page.

Polyphenols are highest in a fresh, high-phenolic oil and fade with time, light, and heat, so finishing the salmon with a raw drizzle is how the most of them reach the plate. With olive oil as the cornerstone fat of the Mediterranean diet and rich in monounsaturated fats, this is the kind of bright, simple dinner that fits an everyday Mediterranean-diet pattern.

View Nutrition Facts

Recipe Success Tips

Pat the fillets bone-dry before searing.

A dry surface is the difference between a golden crust and steamed gray fish. Press both sides with paper towels and season right before the salmon hits the pan, since salt draws out moisture if it sits too long.

Start skin-side down in a hot pan.

Lay the fillets away from you into a pan that is properly preheated, then press gently for the first ten seconds so the skin stays flat. Let it sear undisturbed until it releases on its own, which is your cue that the crust has formed.

Do not overcook it.

Salmon keeps cooking off the heat, so pull it at 125 to 130 degrees Fahrenheit for a silky, just-set center. The flesh should flake but still look slightly translucent in the very middle.

Build the butter sauce off direct high heat.

Lower the flame before you add the butter and lemon so the butter emulsifies into a glossy sauce instead of browning and splitting. A splash of the salmon's resting juices stirred back in deepens the flavor.

Finish raw with a fresh, peppery olive oil.

Reach for a fresh, high-phenolic extra virgin olive oil and drizzle it over the plated salmon off the heat. Used raw, its grassy, peppery character lands cleanly on the tongue and its polyphenols reach the plate at their best.

Ingredients

servings

2 tbsp High Phenolic Extra Virgin Olive Oil
4 salmon fillets, skin-on, about 6 oz each
3 tbsp unsalted butter
3 garlic cloves, minced
3 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp flat-leaf parsley, chopped
3/4 tsp sea salt
1/2 tsp black pepper, freshly ground
2 tsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Kitchen Tools You'll Need

Large Stainless or Cast-Iron Skillet

Fish Spatula

Microplane or Zester

Citrus Juicer

Paper Towels

How to Cook Lemon Butter Salmon (Easy Pan-Seared Recipe)

PREP

Pat the salmon fillets completely dry on both sides and season with the sea salt and black pepper. Let them sit at room temperature for about 10 minutes while you mince the garlic, juice and zest the lemon, and chop the parsley.

SEAR

Warm the High Phenolic Extra Virgin Olive Oil in a large skillet over medium-high heat until it shimmers; its smooth, balanced character holds up cleanly to the sear. Lay the fillets in skin-side down, pressing gently for a few seconds so they stay flat.

Sear undisturbed for 4 to 5 minutes, until the skin is crisp and the salmon releases easily from the pan. Flip and cook another 2 to 3 minutes, until the center reaches 125 to 130 degrees Fahrenheit. Transfer the fillets to a plate to rest.

SAUCE

Lower the heat to medium. Add the butter and let it melt, then stir in the minced garlic and cook for about 30 seconds, until fragrant and just starting to turn golden.

Pour in the lemon juice and zest, swirling the pan to emulsify the butter into a glossy sauce. Stir in half the parsley and any juices the salmon has released while resting.

FINISH

Return the salmon to the pan and spoon the lemon butter sauce over each fillet to coat. Scatter the remaining parsley on top.

Just before serving, finish each fillet with a thread of Ultra High Phenolic Extra Virgin Olive Oil straight from the bottle. Off the heat, its fresh, grassy, throat-catching pepper lifts the whole dish and cuts the richness of the butter.

Recipe Notes

Serving Suggestions

Serve the salmon over fluffy Greek lemon rice or with a side of roasted asparagus with lemon to soak up the extra sauce. A spoonful of cool lemon dill sauce on the side is a classic match if you want to lean even harder into the lemon.

Variations

Swap the salmon for another firm fillet and the method still works beautifully; the same lemon butter treatment shines on our pan-seared lemon butter cod. For a lighter, dairy-free version, skip the butter, build the pan sauce on a little extra olive oil and a splash of broth, and finish with the raw drizzle as written.

Which Olivea Oil to Use

Use the smooth, balanced High Phenolic Extra Virgin Olive Oil for the sear, since it is suited to everyday cooking heat and stays clean in the pan. Save the bold, peppery Ultra High Phenolic Extra Virgin Olive Oil for the raw finishing drizzle, where its fresh, grassy bite is the whole point.

Storage Tips

Leftover salmon keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat to keep it from drying out, and add a fresh squeeze of lemon and a new drizzle of olive oil just before serving. Store your olive oil itself in a cool, dark cupboard with the cap on tight so it stays fresh and peppery.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 fillet with sauce

Calories 410

% Daily Value*

Total Fat 28g36%

Saturated Fat 8g40%

Trans Fat 0g

Unsaturated Fat 19g

Monounsaturated Fat 13g

Polyunsaturated Fat 5g

Cholesterol 110mg37%

Sodium 520mg23%

Total Carbohydrate 2g1%

Dietary Fiber 0.4g1%

Total Sugars 0.5g

Includes 0g Added Sugars 0%

Protein 34g68%

Vitamin A 95mcg11%

Vitamin C 9mg10%

Vitamin D 14mcg70%

Calcium 30mg2%

Iron 1.2mg7%

Potassium 720mg15%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

This salmon delivers olive oil polyphenols straight to the plate by way of that fresh raw drizzle. For an easy daily polyphenol habit with no cooking at all, our Olivea Hydroxytyrosol Supplement gives you a convenient dose of olive polyphenols any day you like.

Olivea Hydroxytyrosol Supplement

$40.00

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Frequently Asked Questions

How do I know when lemon butter salmon is done?

Pull the salmon at an internal temperature of 125 to 130 degrees Fahrenheit for a silky, just-set center, since it keeps cooking off the heat. The flesh should flake when nudged but still look slightly translucent in the very middle.

Should I cook salmon skin-on or skin-off?

Skin-on is best for pan-searing because the skin protects the flesh and crisps into a delicious layer. Start the fillets skin-side down and let them release naturally before flipping; you can always remove the skin after cooking if you prefer.

Can I bake this lemon butter salmon instead of searing it?

Yes. Place the seasoned fillets in a baking dish, spoon the garlic lemon butter over the top, and bake at 400 degrees Fahrenheit for 12 to 15 minutes. Finish with the raw olive oil drizzle just before serving, exactly as you would for the seared version.

What sides go with lemon butter salmon?

Greek lemon rice, roasted asparagus, a simple green salad, or crusty bread to mop up the sauce all work well. The bright, buttery sauce pairs naturally with anything lemony or green.

Can I make lemon butter salmon dairy-free?

Yes. Skip the butter and build the pan sauce on a little extra olive oil with a splash of broth and the lemon juice. You will lose some richness but keep all the brightness, and the finishing olive oil drizzle carries the dish.

What kind of olive oil is best for this salmon?

Use a smooth, balanced extra virgin olive oil for the sear and a bold, fresh, peppery high-phenolic oil for the raw finishing drizzle. Olivea's High Phenolic oil handles the cooking and the Ultra High Phenolic adds a grassy, peppery lift right at the end.

Why finish salmon with olive oil if there is already butter in the sauce?

The butter and lemon build the sauce, while a raw drizzle of fresh extra virgin olive oil adds a peppery, grassy top note you only get when the oil is uncooked. It also brings the flavor and polyphenols of a fresh high-phenolic oil directly to the plate.

Is salmon a good choice for a Mediterranean-diet dinner?

Yes. Salmon is a staple Mediterranean protein, and pairing it with lemon, herbs, and extra virgin olive oil fits the everyday Mediterranean-diet pattern. It is a bright, simple dinner built on whole, fresh ingredients.

How long does cooked salmon keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid drying it out, and refresh with a squeeze of lemon and a new drizzle of olive oil before serving.