Crisp on the outside, buttery and tender on the inside, this golden-crusted pan-seared salmon is drizzled with a bright and flavorful lemon basil gremolata and the whole dish takes just 20 minutes to make.
I cook salmon recipes all year long and this Mediterranean-inspired pan-seared salmon with basil gremolata is the perfect spring or summer dinner. It’s fast, easy, and comes together in under 30 minutes. Even more, it’s frigging delicious! First, the salmon gets a brief sear on the stovetop to form an irresistible, golden crust. Then, it finishes cooking in the oven for a perfectly cooked interior that doesn’t get overcooked or dry. The final touch is a spoonful of a simple gremolata made of basil, lemon zest, garlic, and olive oil that delivers a fresh tang. Just like my easy grilled salmon and my baked salmon with creme fraiche, I know you will love this pan-seared salmon with gremolata, too.
Why You’ll Love It
- High in protein and loaded with nutrients and Omega-3 fatty acids, salmon is one of the healthiest fish you can eat. Regularly eating salmon may also reduce the risk of heart disease.
- Pan-searing salmon and then finishing it in the oven seals in all the flavor and keeps it moist with a golden crust.
- The basil gremolata topping adds an extra layer of richness thanks to heart-healthy olive oil spiked with lemon zest, garlic, and fresh basil.
Pan-Seared Salmon Ingredients List
- Salmon—I use Atlantic or king salmon that I cut into filets myself. If you prefer, buy salmon filets that are already portioned into 6-8 ounce servings.
- Olive oil—This, coupled with a hot skillet gives the salmon a delicious, crisp crust. The olive oil is also used in the gremolata, to create a vinaigrette-like consistency.
- Kosher salt and freshly ground black pepper—Since the salmon is topped with the flavor-packed gremolata before serving, it only needs a simple seasoning of kosher salt and black pepper.
- Garlic—Garlic is a key ingredient in gremolata (the delicious lemon basil sauce we will spoon over this beautiful fish). You don’t need a lot—1 large, plump clove goes a long way.
- Basil—Gremolata is typically made with parsley but I swapped it out for basil for a more fragrant variation.
- Lemon—Gremolata is traditionally made with lemon zest and adds brightness to the dish.
Find the complete recipe with measurements below.
In This Post
How to Make This Pan-Seared Salmon
- Prep your salmon. Trim any thin parts from the salmon filets so they don’t overcook or burn. Pat the salmon fillets dry with a paper towel, and season with kosher salt and a couple of grinds of black pepper (this pepper grinder is what I have).
- Get your skillet nice and hot. Heat the olive oil in a large, oven-proof skillet over medium-high heat. Avoid using a non-stick skillet as the salmon won’t create as crisp a crust.
- Sear the salmon. Once the skillet is hot, add the salmon, skin-side up. Sear for 3-4 minutes to develop a golden-brown crust. The salmon will release from the pan when the crust has formed. If it sticks, it isn’t ready. Carefully flip the salmon over. The salmon will finish cooking in the oven.
- Finish cooking the salmon in the oven. Transfer the skillet to a 450°F oven and roast for 5-7 minutes or until it has reached your desired temperature (120-125°F). I use a trusty instant-read thermometer to check the temp.
*Note: Use an oven-safe skillet for this recipe. A cast iron skillet or heavy-bottom stainless steel fry pan works best. Avoid using a non-stick pan.
Make the Basil Gremolata
Gremolata is a simple Italian condiment made of garlic, parsley, and lemon zest. It’s a great way to add zippy, fresh flavor to dishes. I like swapping out different herbs for the parsley, like using dill for these roasted carrots (perfect for spring) or using basil, as I do in this gremolata recipe. If you like a more lemony flavor, use chopped lemon peel in place of the lemon zest for more lemony zing and texture. Also, gremolata is not traditionally made with olive oil, but I like the flavor it lends and I like that it loosens up the mixture a bit, for a slightly saucier consistency.
Here’s how to make basil gremolata:
- Mix it up. In a small bowl, combine the olive oil, salt, garlic, basil, and lemon zest, then stir.
- To serve, spoon the basil gremolata over each salmon filet.
Recipe Substitutions and Variations
- Try different herbs in the gremolata recipe. Swap out the basil for fresh parsley, dill, thyme, cilantro, chives, mint, or tarragon.
- Combine different citrus with different herbs. Try lime zest with cilantro or orange zest with tarragon.
- For more heat, add a pinch of crushed red pepper to the gremolata.
- Use this cooking method with other types of firm fish. Halibut, swordfish, and cod would all work well instead of salmon.
FAQ and Recipe Tips
- What side of salmon do you sear first? When cooking salmon, it’s best to start cooking the skin first (skin-side down in the pan). This creates a crispy crust on the meaty side and the fish doesn’t curl at the ends as it cooks.
- Is it better to sear salmon in butter or oil? Since I’m cooking at a higher heat, I sear fish in olive oil so the butter doesn’t brown or burn.
- Make sure your pan is hot before adding the fish. To test, flick a tiny bit of water into the pan. If it sizzles immediately, you’re good to go.
- Don’t overcrowd your fish. You may need to sear your salmon in batches.
- Take care when flipping your fish. I always use a fish spatula for this.
Storage Tips
This salmon is perfect for meal prep. Store the fish and gremolata separately. Refrigerate in a covered container for up to 4 days. I don’t suggest freezing cooked fish.
What to Serve with This Pan-Seared Salmon
- Roasted Asparagus
- Easy Lemon Rice
- Homemade Pesto Pasta
- THE BEST Panzanella
- Lemon Fettuccine Alfredo
- Caesar Salad with Garlic Croutons
- Arugula Salad with Sun-Dried Tomatoes and Pine Nuts
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Pan-Seared Salmon with Basil Gremolata
Ingredients
For the salmon:
- 4 6-8 oz salmon fillets
- 1 ½ tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For basil gremolata:
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- 1 lemon , zested and then sliced
- 1 large garlic clove , minced or pressed
- 2 tablespoons fresh basil , finely chopped
Instructions
- Preheat the oven to 425°F.
- Pat the salmon fillets dry with a paper towel. Season the salmon with kosher salt and a few grinds of freshly ground black pepper. Heat the olive oil in a large, oven-proof skillet over medium-high. Add the salmon filets, skin-side up. Sear for 3-4 minutes to develop a golden-brown crust. The salmon will release from the pan when the crust has formed. If it sticks, it isn't ready. Carefully flip the salmon over. Add slices of lemon to the pan then transfer the skillet to the oven. Bake the salmon for 5-7 minutes or until it has reached your desired temperature.
- While the salmon roasts, make the basil gremolata. In a small bowl, add the olive oil, salt, garlic, basil, and lemon zest, and stir to combine. To serve, spoon some of the basil gremolata over each salmon filet.
Nutrition
More Salmon Recipes to Try
- THE BEST Grilled Salmon
- Caramelized Salmon Stir Fry
- THE BEST Blackened Salmon
- Poached Salmon with Mustard Dill Sauce
- 10-Minute Maple Glazed Baked Salmon
- Sheet Pan Mustard Salmon Dinner
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