Pan Seared Salmon with Basil Butter Sauce

A blue and white antique platter with bright green sauce and two salmon filets.

5 from 3 votes

Pan Seared Salmon with Basil Butter Sauce

Crispy on the outside, tender and moist on the inside this pan-seared salmon is served with a lemony basil butter sauce that comes together in less than 5-minutes. This vibrant an versatile recipe is what I like to call a weeknight winner!

Prep Time5

Cook Time20

Course: dinner

Cuisine: American, French

Servings:

Calories: 593kcal

Author: Leigh Anderson

Ingredients

4 8-ounce salmon filets
2 tablespoons neutral oil
1 cup unsalted butter
1/4 cup minced chives
1/2 cup loosely packed basil leaves
1/2 lemon
salt and pepper

Instructions

Preheat a large skillet over medium-high heat. Pat the salmon dry with a clean paper town then lightly season on all sides with kosher salt and a few grinds of black pepper.
Add a few tablespoons of neutral oil to the pan, just enough to lightly coat the surface in an even layer. Once the oil begins to smoke gently place the filets into the pan skin side up. Cook the salmon, without moving, until golden and crisp, about 5 minutes. Carefully flip the fillets and reduce the heat to low. Continue cooking until done to your preference–between 3-5 minutes depending on the thickness of the filets. Transfer the salmon to a platter to rest.
Place a small sauce pan on the stove over medium-low heat. Add the butter to the pan and as soon as it melts stir in the chives and basil leaves. Swirl them around in the pan for 30-60 seconds–just long enough to infuse the butter with flavor but not so long that the herbs wilt or brown. Next, turn off the heat, pour in the juice from half a lemon and a generous pinch of salt. Use an immersion blender to blend the sauce until smooth. Taste and adjust the salt/lemon as needed.
Pour the basil butter sauce onto the platter with the salmon. Serve right away.

Notes

Ingredient Notes and Substitutions:

Salmon: I’ve used salmon for this preparation but it could just as easily be swapped out for halibut, sea-bass, sword fish, arctic char, trout etc.
Basil and Chives: Feel free to mix and match herbs; parsley, dill, mint, or cilantro will all work well for this sauce.
Butter: For a dairy-free sauce olive oil can be used instead of butter.

Storing and Re-heating Leftovers:

Leftovers can be stored in the refrigerator for up to four days.

Reheating Salmon: Reheat leftover salmon filets in a preheated 350F oven for 5-7 minutes or in the microwave in 1 minute increments until warm.

Nutrition