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Pan Seared Salmon with Lemon Vinaigrette

An icon representing a clock 20 min | easy | clean eating, high-protein, low-FODMAP, Mediterranean diet, pescatarian
Lemon vinaigrette with sesame seeds is spooned over two pan-seared salmon fillets on a white plate, showing a browned crust and scattered chopped green onions.
Updated Mar 7, 2025
Prep Time Cook Time Total Time
10 min 10 min 20 min
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Introduction

This pan-seared salmon with lemon vinaigrette is bright, buttery, and full of fresh, clean flavor in every bite.

The quick lemon and Dijon vinaigrette adds a zesty, restaurant-style finish without any fussy steps.

It’s perfect for a fast weeknight dinner, a lighter date-night meal, or an easy dish to impress guests.

Ingredients  (4 servings)

Adjust servings:

Ingredients for the Salmon

Ingredients for Lemon Vinaigrette

Ingredient Notes *

  • Dijon mustard: This recipe assumes a US Dijon mustard (smooth, mild, slightly sweet). Dijon manufactured for the European market is sharper and less sweet; begin with less and adjust.

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Close-up of two pan-seared salmon fillets on a white plate, topped with sliced green onions as a spoon drizzles a glossy lemon vinaigrette with sesame seeds over the charred, golden crust.

How to Make Pan Seared Salmon with Lemon Vinaigrette

  1. Prep the salmon

    Pat the salmon fillets dry with paper towels so the surface sears instead of steaming in the pan.

    Season both sides generously with salt and freshly ground black pepper, then let them sit while you make the vinaigrette.

  2. Whisk the lemon vinaigrette

    In a small bowl, whisk together the lemon juice and Dijon mustard until the mustard is fully dissolved.

    Slowly drizzle in the olive oil while whisking constantly, creating a smooth, slightly thick dressing.

    Stir in the toasted sesame seeds, then taste and season with salt and black pepper as needed.

  3. Heat the skillet

    Set a large stainless steel or cast iron skillet over medium-high heat and let it get hot for several minutes.

    Add the butter and swirl the pan until it melts and starts to foam but is not browned.

  4. Sear the first side

    Place the salmon fillets in the hot skillet, skin side up if they have skin, without crowding the pan.

    Let the salmon cook undisturbed until a deep golden crust forms and the sides look opaque about halfway up.

    This usually takes about three to four minutes, depending on the thickness of your fillets and your stove.

  5. Flip and finish cooking

    Carefully flip each fillet using a thin spatula, then lower the heat slightly to medium.

    Cook the second side for two to four minutes more, until the salmon feels just firm but still tender.

    If you like the salmon more done, cook another minute, but avoid overcooking so it stays juicy.

  6. Serve with lemon vinaigrette

    Transfer the salmon to plates or a serving platter and spoon the lemon vinaigrette generously over each fillet.

    Sprinkle any extra sesame seeds from the bowl over the top and serve right away while the fish is hot.

Close-up of a golden pan-seared salmon fillet on a bed of arugula, drizzled with glossy lemon vinaigrette and sprinkled with sesame seeds and sliced green onions on a white plate.

Substitutions

Butter -> ghee
Ghee tolerates higher heat than butter, so your salmon browns deeply without burning while still tasting rich and slightly nutty.
Salmon -> steelhead trout
Steelhead trout cooks almost the same as salmon and offers a similarly rich texture with a slightly more delicate flavor.
Dijon mustard -> whole grain mustard
Whole grain mustard keeps the tang and body of the vinaigrette but adds pleasant pops of texture from the mustard seeds.
Two pan-seared salmon fillets with crisp, browned tops sit on a white plate, drizzled with lemon vinaigrette and sprinkled with sesame seeds and chopped herbs.

Tips

Use room temperature salmon
Let the fillets sit at room temperature for about fifteen minutes so they cook evenly and brown more reliably.
Do a quick test sear
Before adding all the fish, test the pan with one corner of a fillet; it should sizzle instantly.
Adjust vinaigrette to taste
If the dressing tastes too sharp, whisk in another spoonful of olive oil or a pinch of sugar to balance.
Save some vinaigrette for leftovers
Store extra vinaigrette in the fridge and use it the next day over leftover salmon or a simple green salad.
Dry the pan if needed
If the pan collects liquid while searing, carefully spoon some out so the salmon can crisp instead of steam.

Nutrition Facts *

Energy 652 kcal
Protein 40 g
Total Fat 50 g
Carbohydrates 4 g
Dietary Fiber 2 g

* Approximate, per serving.
Data source: USDA FoodData Central.

Two golden-brown pan-seared salmon fillets on a white plate, spooned with glossy lemon vinaigrette and sprinkled with chopped green herbs, with sauce pooling around the fish.

FAQ

How do I know when the salmon is done without overcooking it?
Look for the flesh to turn opaque and just start to flake easily when you press it with a fork. You can also check that the center still looks slightly translucent, which keeps the texture moist and buttery.
Can I make the lemon vinaigrette ahead of time?
Yes, you can whisk the vinaigrette up to three days ahead and store it covered in the refrigerator. Give it a good whisk or shake before serving because the oil and lemon juice will naturally separate.
What if my salmon sticks to the pan when I try to flip it?
If the salmon sticks, it likely needs another minute to develop a crust before you attempt to move it. Wait and test again gently; properly seared fish releases more easily from a well-heated pan. Also check that there is enough fat in the pan, since a dry pan encourages sticking.
Can I use skin-on salmon fillets for this recipe?
Yes, skin-on fillets work beautifully and can actually protect the salmon from overcooking. Sear the flesh side first, then flip and crisp the skin side until it is browned and delicious.

Serving Suggestions

This simple pan-seared salmon shines with a side of roasted asparagus, steamed rice, or a crisp green salad.

For a fun twist, add finely chopped fresh herbs to the vinaigrette or finish the fish with flaky sea salt.

Leftover salmon tastes great cold over greens with any extra vinaigrette for an easy next day lunch.

Profile picture of Eunice

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Side Pairings

These sides complement the meal beautifully.

Reviews

  • Kevin, Denver, CO: I make this all the time, easy, fresh and delicious! — 5 ★

    Eunice: Love hearing that, Kevin! Glad it’s become a regular for you.

  • Holly, Peoria, AZ: My absolute favorite salmon recipe! I add an extra squeeze of lemon to the vinaigrette if I have it and it keeps everything so bright. I also toast the sesame seeds quickly in the pan first so they have more flavor and crunch. Highly recommend this recipe! — 4 ★

    Eunice: Happy this one’s a keeper for you, Holly! Extra lemon and a quick toast on the sesame seeds are both excellent touches.

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