Name: How to Cook Salmon Steaks
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 salmon steaks (about 6 oz each, 1 to 1 ½ inches thick); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 lemon, half thinly sliced, half juiced; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; ½ teaspoon smoked paprika (optional); 2 tablespoons fresh parsley, chopped (plus more for garnish); Lemon wedges, for serving

Few things are more satisfying than a perfectly cooked salmon steak-moist, flaky on the inside, and crisped just right on the surface. If you've ever wished you could get restaurant-level results at home, this is absolutely the recipe for you!

The combination of buttery, rich salmon with bright lemon, garlic, and herbs makes every bite memorable. Best of all, it's so easy and quick that you can have an impressive seafood dinner on the table in under 30 minutes.

This is my go-to recipe when I want something healthy, flavorful, and effortless-perfect for special occasions, cozy date nights, or simple weeknight dinners. The smell alone will have everyone rushing to the table!

Inspired by classic Mediterranean flavors, these salmon steaks are a family favorite you'll want to make over and over again.

Salmon steaks seared to golden perfection with lemon slices and fresh herbs

Why You'll Love This Recipe

Effortless and Quick: Ready in under 30 minutes, so it's perfect when you want something delicious without a lot of fuss.
Restaurant-Quality Results: You'll get steakhouse-worthy salmon-crisp outside, juicy inside-right at home.
Healthy and Flavorful: Packed with heart-healthy omega-3s, fresh lemon, and herbs, it's as nutritious as it is tasty.
Customizable: Adapt the flavors to suit your mood-go classic, spicy, or herby.
Minimal Cleanup: Just one pan required!

Key Ingredients for How to Cook Salmon Steaks

See recipe card below for full list of measurements, ingredients, and instructions.

Salmon Steaks

These are the stars of the show! Salmon steaks are typically cut crosswise through the salmon, so each piece contains a portion of the backbone and a neat oval shape. Their thickness helps them stay moist on the inside while developing a golden crust. Look for steaks about 1 to 1 ½ inches thick for best results. You can use fresh or previously frozen-just make sure they're fully thawed and patted dry.

Olive Oil

A good drizzle of olive oil ensures a beautiful sear and keeps the flesh from sticking to the pan. Use extra virgin for the best flavor, but any light olive oil will work. Avocado oil is a fine substitute if you want a higher smoke point.

Lemon

Fresh lemon adds that irresistible brightness and balances the rich oils in the salmon. Slice a bit for garnish and squeeze some juice over the finished steaks. If you're out of fresh lemons, a splash of bottled lemon juice works in a pinch, but the zest from fresh citrus makes a big difference.

Garlic

Minced garlic infuses the oil and the steaks with a bold, aromatic flavor. You can use garlic powder in a hurry, but fresh cloves really bring the dish to life. If you love extra garlicky flavor, add a clove or two!

Fresh Herbs

A sprinkle of chopped parsley, dill, or thyme brings a pop of color and herby freshness to your salmon. Feel free to mix and match your favorites-basil or chives are also lovely. Dried herbs will also work in smaller quantities if fresh aren't available.

How to Cook Salmon Steaks cooking process

Instructions for How to Cook Salmon Steaks

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Salmon Steaks

Pat the salmon steaks dry with paper towels on both sides. This helps the fish sear beautifully and form a golden crust. If there's any moisture, the steaks may steam instead of sear. Season both sides of the salmon generously with sea salt, black pepper, and smoked paprika if using.

Preheat the Pan

Heat a large nonstick or cast iron skillet over medium-high heat. Add the olive oil and let it shimmer-this means it's hot enough to sear the salmon.

Sear the Salmon

Carefully place the salmon steaks in the hot pan. Let them cook, undisturbed, for about 4-5 minutes per side, depending on thickness. The fish should release easily when it's ready to flip. Reduce the heat to medium after flipping to ensure even cooking. While the second side cooks, add the minced garlic and lemon slices around the steaks.

Finish and Flavor

After both sides are golden and the salmon is just opaque in the center (an internal temp of 130-135°F is perfect for medium), squeeze fresh lemon juice over the steaks and sprinkle with chopped parsley. Baste the steaks with the garlicky oil in the pan for extra flavor.

Serve and Enjoy

Transfer the salmon steaks to plates, top with the seared lemon slices, extra parsley, and serve with fresh lemon wedges.

Recipe Variations

Give It a Kick

Add a pinch of red pepper flakes or a few dashes of your favorite hot sauce to the garlic and oil for a subtle heat that complements the buttery salmon.

Make It Herb-Forward

Swap parsley for a blend of fresh dill, basil, and chives for even more herbal brightness. Dried Italian herb mix is a great shortcut in winter!

Grill Instead

Take the party outside: Brush the salmon with oil and grill over medium-high heat for 4-5 minutes per side for smoky flavor and gorgeous grill marks.

Dairy-Free Lemon Butter

Craving even more richness? Swirl in a tablespoon of non-dairy butter or ghee during the final minute. Traditional butter works great if dairy isn't a concern.

Citrus Twist

Try orange or lime in place of lemon for a fun flavor spin. Each brings a slightly different brightness to the dish.

Serving Suggestions

Turn this into a complete meal by pairing your salmon steaks with garlicky sautéed greens, a fluffy quinoa or wild rice pilaf, and a crisp side salad. Roasted new potatoes or steamed asparagus are also classic companions. Finish with an extra squeeze of lemon juice and a sprinkle of fresh herbs to really make the flavors pop!

Storage and Reheating

Store any leftover salmon steaks in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a skillet over low heat to gently warm through (a splash of water or broth helps prevent drying). Alternatively, cover and microwave in 20-second bursts until heated. Freezing is not recommended, as cooked salmon steaks can become dry or mealy after thawing.

Frequently Asked Questions About How to Cook Salmon Steaks (FAQ)

Q: Should I remove the skin and bones from salmon steaks before cooking?

A: No need! The skin helps protect the flesh and keeps it moist during cooking. Most bones are large and easily removed when eating-just be cautious when serving, especially to kids.

Q: Can I bake salmon steaks instead of pan-searing?

A: Absolutely. Place seasoned steaks on a lined baking sheet and bake at 400°F for about 12-15 minutes, or until just cooked through.

Q: How do I know when salmon steaks are done?

A: The flesh should be opaque and flake easily with a fork. For best results, use an instant-read thermometer-130-135°F is perfect for medium, still moist inside.

Whether you're a salmon lover or trying it for the first time, this recipe guarantees a perfectly moist and flavorful salmon steak every single time. Give it a try and let me know how it turned out in the comments below-your feedback and ratings make my day!

★★★★★ 4.70 from 204 ratings