Champagne Tastes®

  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipe Index
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • Lifestyle
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Seafood

    Pan-Seared Salmon Steaks

    Published: Nov 15, 2021 · Modified: Dec 25, 2023 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    These delicious pan-seared salmon steaks are made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.

    pan-seared salmon steaks on a serving tray.

    Salmon steaks — have you managed to get your hands on some?

    They're a little hard to find, so you're in for a treat if you've got some on the menu!

    One of my favorite ways to enjoy salmon is pan-seared and topped with a buttery lemon sauce. It's a recipe inspired by Julia Child's famous fish meunière, and translates deliciously to a variety of types of fish.

    In fact, if you have salmon fillets (instead of steaks), you can make this salmon meuniére and enjoy the same flavors.

    But if you've landed some salmon steaks and want to really let them shine, read on for tips on how to get the best results!

    How Do I Debone Salmon Steaks?

    If you haven't cooked salmon steaks before, you might not realize that there are a couple of extra steps involved.

    It was news to me when I first tried them!

    You'll need to remove the bones and membrane. Although it adds a few minutes to preparation time, it's not hard! Learn how to debone salmon steaks in this tutorial.

    Should I Roll the Salmon Steaks?

    After you debone the salmon steaks, you have the option of either rolling them up into little medallions, or leaving them unrolled.

    It depends on whether you want the steaks to be easier to flip, or easier to watch while they cook.

    If you roll the salmon, it will be easier to flip. However, I prefer to leave the steaks unrolled for this recipe, because it's easier to watch them cook.

    If they're rolled up, you'll just see the skin, top and bottom. But you can always use a meat thermometer if you go that route.

    Want more salmon ideas? Try salmon broccoli pasta or pan-seared salmon with lemon risotto, or broiled salmon steaks with teriyaki sauce!

    Do I Need To Use Clarified Butter?

    Traditional fish meuniére, which this recipe is based on, uses clarified butter.

    I don't usually have clarified butter on hand, so I use a shortcut described in the book Julia's Kitchen Wisdom.

    Simply use a mixture of regular (non-clarified) butter and oil. It's surprisingly effective and keeps the butter from browning too quickly.

    If you do want to make your own clarified butter, I like this tutorial from Serious Eats!

    How to Make Pan-Seared Salmon Steaks

    Start with deboned salmon steaks, and pat them dry. Sprinkle both sides with salt, pepper and paprika.

    Let them come to room temperature so they'll be easier to sear. About 15 minutes should do it.

    In a heavy pan, heat butter and olive oil. Then place the salmon steaks in the pan.

    I like this Lodge 12" carbon steel skillet for cooking fish.

    salmon steaks in a pan.
    Add Salmon Steaks to Pan

    Cook the salmon for 3-4 minutes.

    If you've left the steaks unrolled, it will be easier to watch as they turn opaque from cooking.

    When they appear about halfway cooked, test them with a thin metal spatula.

    I use the Wusthof fish spatula, but a lot of people also like this OXO fish spatula too.

    If they release easily from the bottom of the pan, flip them. If they stick, let them cook a little longer.

    After flipping the steaks, cook them for another 2-4 minutes. Exact cooking time will vary depending on the thickness of the fish, so just be watchful.

    They are done cooking when fully opaque in the center.

    salmon steaks in a pan.

    Transfer the fish to plates, leaving excess butter in the pan. Keep plates covered or warmed for the next few minutes until you finish making the sauce.

    Reduce the heat, and add lemon juice and capers to the pan. Stir and let the mixture reduce for about a minute.

    Add Lemon Juice + Capers to Butter.
    Add Lemon Juice + Capers to Butter

    Add your preferred herbs to the sauce.

    You're ready to serve! Pour the pan sauce over the salmon, and sprinkle with more herbs as desired.

    Enjoy these pan-seared salmon steaks alongside a helping of blue cheese mashed potatoes and a roasted brussels sprouts salad. And a cherry clafoutis might be just what you need for dessert!

    pan-seared salmon steaks on a serving tray.
    pan-seared salmon steaks on a serving tray.
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Pan-Seared Salmon Steaks

    These delicious pan-seared salmon steaks are made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
    Author: Sarah Trenalone
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Course: Main Course
    Cuisine: French
    Diet: Gluten Free
    Servings: 2 people
    Calories: 451kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 2 salmon steaks (~16 ounces), deboned, pin bones removed. See "Rolled Salmon Steaks" in recipe notes
    • pinch salt, pepper
    • ⅛ teaspoon paprika (optional)
    • 1 tablespoon olive oil
    • 1 tablespoon butter or clarified butter Or use extra olive oil
    • 1 lemon, juiced
    • 1 tablespoon capers
    • Handful fresh herbs (parsley, chives, basil, cilantro etc)

    Instructions

    • Pat salmon dry.  Sprinkle fillets on both sides with salt, pepper and the paprika (if using).
      Allow fillets to rest at room temperature for about 15 minutes. (Cold salmon is more difficult to sear.)
      salmon steaks on a cutting board.
    • Add olive oil and butter to a heavy pan. Melt butter over medium heat.
      Place the steaks in the pan and cook 3-4 minutes, depending on the thickness of the steaks.
      As the salmon cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.
      Avoid touching the fish until the fish is ready to flip.
      salmon steaks in a pan.
    • Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
      Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the steak. (Watch the center of the steaks to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
      salmon steaks in a pan.
    • Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set steaks in a 200ºF oven.
      Reduce heat to medium-low.  Add the lemon juice and capers to the pan, stir with a wooden spoon, and allow the juice to reduce for about a minute. Add half the herbs and turn off the heat. 
      Serve fish hot with pan sauce and remaining herbs.
      pan-seared salmon steaks on a serving tray.

    Notes

    Serving Size Tips: One salmon steak is often enough meat to feed 2 people.  If you're not concerned about presenting one steak per person, consider sharing a steak.
    Rolled Salmon Steaks:  Optionally, roll the steaks into medallions and tie with kitchen twine.  Rolling helps the salmon cook more evenly and makes the steaks easier to flip. 
    • To roll, trim out the spine bones along the inner section of both belly flaps.  Cut the bone out by slicing near the skin and remove it.
    • Next, cut away the skin halfway up both belly flaps, fold the belly flaps in, wrap the skin around the salmon roll and tie the medallion with cooking twine.
    • If you roll the steaks, it's best to have a digital meat thermometer available since it's difficult to observe (by sight) if the fish has cooked through.  Cook salmon to an internal temperature of approximately 125° Fahrenheit.
    Cooking Tips:
    • Make sure to pat the fish dry.  
    • Make sure to let the fish rest at room temperature for about 15 minutes.  Cold fish tends to stick to the pan.
    • Test the fish with a thin metal spatula before attempting to flip.  If the fish doesn't release, give it another 30 seconds and try again.
    • If your butter and oil begin to smoke, lower the heat slightly.
    • Have all your ingredients prepared before beginning so that you can watch the fish carefully while it cooks.  I prep everything while the fish rests at room temperature.

    Nutrition

    Calories: 451kcal (23%) | Carbohydrates: 5g (2%) | Protein: 46g (92%) | Fat: 27g (42%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 140mg (47%) | Sodium: 454mg (20%) | Potassium: 1189mg (34%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 283IU (6%) | Vitamin C: 29mg (35%) | Calcium: 45mg (5%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!

    More Seafood

    • pan-seared striped bass on a serving tray.
      Pan-Seared Striped Bass
    • pan-seared walleye on a serving tray.
      Pan-Seared Walleye
    • lobster on a platter with butter sauce, lemon wedges + garlic
      Lobster Butter Sauce
    • pan-seared catfish on a serving plate.
      Pan-Seared Catfish

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 2 votes (2 ratings without comment)

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • langostino lobster rolls on a serving tray.
      Langostino Lobster Rolls
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2025 Champagne Tastes
    All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.