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–+ servings
Two perfectly cooked salmon fillets with a golden-brown crust, topped with herbs and garlic, served in a buttery sauce.

Restaurant-Style Salmon Recipes at Home (2025)

Learn how to cook salmon like a restaurant chef in your own kitchen. This recipe focuses on pan-searing and basting with butter and garlic for a rich, flavorful dish.
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Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 3 minutes
Total Time 38 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 464
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets 180g/6oz each, skinless and boneless
  • 1/2 tsp salt cooking / kosher
  • 1/4 tsp black pepper
For the Basting Butter
  • 1 1/2 tbsp olive oil
  • 1 tbsp garlic approx. 2 cloves, finely minced
  • 90 g salted butter cut into cubes (or unsalted + 1/4 tsp salt)
  • 1 tsp lemon juice plus more to taste
  • 2 tsp parsley finely chopped

Equipment

  • Large non-stick skillet
  • Spoon
  • Plate

Method
 

  1. Take salmon out of the fridge 30 minutes before cooking. Sprinkle both sides with salt and pepper.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add salmon, presentation side down, and cook for 3 minutes until golden.
  3. Turn the salmon and cook the other side for 1 minute. Then, add the butter to the skillet.
  4. Once the butter is melted and foaming, add the garlic. Immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. Tilt the pan slightly to pool the butter, then use a spoon to scoop and baste the salmon.
  5. Check the internal temperature of the salmon. For medium-rare, aim for 50°C/122°F. Remove the salmon to a plate and let it rest for 3 minutes. The temperature will rise to 53°C/127°F.
  6. Place the pan back on the unlit stove to keep the butter warm. Add the lemon juice to the butter.
  7. Place the salmon on serving plates. Spoon some of the butter sauce over the salmon and garnish with chopped parsley.

Nutrition

Calories: 464kcalCarbohydrates: 1gProtein: 36gFat: 35gSaturated Fat: 14gTrans Fat: 1gCholesterol: 147mgSodium: 531mgPotassium: 891mgFiber: 1gSugar: 1gVitamin A: 639IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Notes

You can use skin-on salmon. Start cooking skin-side up, then flip and baste with skin-side down. This method works for other fish suitable for pan-frying. Cooked salmon leftovers can be stored in the fridge for 3 to 4 days and reheated in the oven or microwave, or used flaked in salads and sandwiches.

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