FREE 5-Ingredient Recipe EBook

• This Is My Favorite Halibut Recipe Ever
• Ingredients & Substitutions
• How To Cook Halibut
• My Recipe Tips
• Serving Ideas
• Halibut Recipe (With Lemon Butter Sauce) Recipe card
• Flavor Variations
• More Easy Fish Recipes To Try
• Recipe Reviews

This Is My Favorite Halibut Recipe Ever

Halibut is the fish I make when I’m craving more than “just fish”, and when I want a special seafood dinner at home, it’s this pan seared halibut recipe all the way. Unlike my usual weeknight baked salmon or air fryer cod , this one will make you feel like you’re at a high-end restaurant! Here’s why it’s special:

• Tender, flaky, and mild – Halibut is firm and lean, but my recipe leaves it moist and flaky! And if you have any hesitations about fish , this is a good one to dip your toes in, because it’s not too fishy. (My flounder recipe is another good one to try for this — and halibut is actually a type of flounder!)
• Irresistible lemon butter sauce – The sauce absolutely makes this dish, and I now make it on repeat for all kinds of seafood . I use variations of it for garlic butter shrimp , seared scallops , and even chicken paillard , but there’s a reason I’m always thinking about the next time I can use it for my halibut recipe. This one started it all — and it’s still the best.
• Easy to make – This fish could totally pass for a special meal at a fancy restaurant, but it’s surprisingly fast and easy. It takes just 20 minutes, using only a few ingredients.
• Perfect for a special day, or any day – Since halibut is fairly pricy, it’s a natural choice for your date nights or special occasions. But since the prep is actually very simple, who says you can’t have a special dinner “just because”?

While I have several other halibut recipes (I love to bake halibut and grill halibut as well), this pan seared version with sauce is the one I make most. It’s my very best way to cook halibut. Make it with me, and you’ll see what I mean!

Ingredients & Substitutions

Here I explain the best ingredients for my halibut recipe, what each one does, and substitution options. For measurements, see the recipe card below .

• Halibut Fish – It’s similar to other white fish, like cod , haddock , red snapper , or Chilean sea bass , except firmer. My recipe calls for 4 halibut fillets (6 ounces each), or you can cut a large 1.5-pound fillet into 4 smaller ones. I can usually only find skinless halibut in my area, but if you can get it with skin, it will get irresistibly crispy! (P.S. I’m so jealous of those of you using this recipe for your fresh Alaskan halibut — savor every bite.)
• Spices – Garlic powder, paprika, sea salt, and black pepper. I’ve got other variations below.
• Oil – For searing. I usually use this olive oil , but any heat-safe oil (such as avocado oil) will work.
• Lemon Butter Sauce – Just 2 ingredients: Lemon juice and salted butter (or feel free to use unsalted and add a little salt)! I highly recommend juicing a fresh lemon for this halibut recipe over the bottled stuff.

How To Cook Halibut

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

Sear The Fish:

1. Dry. Use paper towels to pat the halibut fillets dry. This will ensure even browning and locks moisture inside, so don’t skip this step!
2. Season. Sprinkle the fish generously on both sides with garlic powder, paprika, sea salt, and black pepper.
3. Sear. Heat the olive oil in a large skillet. Add the fillets in a single layer, and sear, without moving, until the fish is golden brown on the bottom and the edges are opaque. Carefully flip over, and sear until the fish flakes easily with a fork.

See my tips below to time it perfectly — and don’t miss the second (a.k.a. the best) part of this halibut recipe… the sauce!

Make The Sauce & Assemble:

Cover the cooked halibut with foil to keep warm, and use the same pan to make the sauce:

1. Brown the butter. Reduce the heat to medium-low and add the butter. Cook, stirring occasionally, until the butter turns brown and frothy. It will smell a little nutty… mmm.
2. Add the lemon juice. Squeeze all the juice from both halves of the lemon into the pan. (I use this lemon squeezer , pictured below.) Bring the mixture to a simmer and cook, stirring occasionally, until the volume is reduced by half.
3. Plate your pan seared halibut with lemon butter sauce . Drizzle a little of the sauce over your plate, top with fish, then drizzle more sauce on top. I like to garnish with a little fresh parsley, but that’s optional.

My Recipe Tips

• A non-stick skillet works best here. I love my cast iron, but it’s not my favorite for fish, which can stick and fall apart too easily. This non-stick pan is my fave and has lasted for years.
• If you get halibut with skin, cook skin side down first. This makes it easier to flip and also reduces the chance of overcooking. I always do this when cooking fish with skin — see more details in my pan seared salmon post.
• Don’t crowd the pan. The fish fillets should be in a single layer and have small spaces between them. If they don’t all fit, you can cook them in batches.
• Avoid moving the fish around. Keeping it one spot prevents tearing and helps it get a nice, browned sear. Move it only when it’s time to flip. If it doesn’t release easily, it needs to cook for longer before flipping.
• How to cook halibut to perfect doneness: It’s time to flip when you see the edges are opaque, and it’s browned underneath. On the second side, it’s time to remove from the pan when the whole fillet is opaque and flakes easily with a fork. I’m kind of obsessed with cooking halibut perfectly though, so I always use a meat thermometer . The ideal internal temperature for fish is 135-140 degrees F — this is when it’s moist and flaky, but not dry yet.
• My fish turner makes flipping much easier. The shape fits entire halibut fillets on it so it’s easier to flip them without breaking. Worth having if you cook a lot of fish like I do!
• Be careful not to overheat the sauce. If your pan is too hot, it can burn or split (separate). Keep the heat fairly low for the sauce part (just high enough to barely simmer), and remove from the pan quickly once it’s done.
• Not a fan of browned butter? Just cook the sauce for less time. My plain lemon butter sauce recipe doesn’t brown the butter, so it’s more mild, while this one does and has a deeper flavor. I love both! You could do either for this halibut recipe based on your preference.

Serving Ideas

This easy halibut recipe is pretty versatile, so you can go in many different directions to serve it. Try it with one of my fresh side dishes below! If I’m really feeling fancy, I start the meal with creamy lobster bisque for a complete seafood theme.

• Vegetables – Before you make your pan seared halibut on the stove, get started on roasted asparagus (one of the best pairings for fish), roasted green beans with garlic and parmesan, or even a whole roasted cauliflower head in your oven. My personal fave with this dish is roasted zucchini !
• Starches – Potatoes, pasta, or rice are common options, but you can also opt for one of my lighter veggie alternatives, like roasted rutabaga , zucchini noodles , or cauliflower rice .
• Salads – If you eat with the seasons like me, this will largely depend on the time of year. Make my asparagus salad in the spring, tomato cucumber avocado salad or Caprese salad in the summer, or beet salad in the fall or winter. When I don’t have something very seasonal, I just toss some cherry tomatoes into my arugula salad anytime of year!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Halibut:

• 4 6-oz Halibut fillets (1.5 lb total) ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Paprika ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil ▢

Lemon butter sauce:

• 1/2 cup Salted butter ▢
• 1 medium Lemon (cut in half) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Use paper towels to pat the halibut fillets completely dry — this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat for 2 minutes .
3. Add the fish fillets in a single layer (you can do it in batches if all the fish won’t fit). Sear, without moving, for 3-4 minutes , until the edges of the fish are opaque. Flip and cook for 2-4 minutes , until cooked through.
4. Remove the fish from the pan and cover with foil to keep warm.
5. Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes , stirring occasionally, until the butter is browned and smells nutty.
6. Squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and cook for 3-4 minutes , stirring often, until the volume is reduced by half. The lemon butter sauce will still be thin, which is normal.
7. Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 halibut fillet + 2 tablespoons lemon butter sauce

• Tips: Check out my recipe tips above to help you cook halibut perfectly every time, with a moist, flaky texture and the perfect sauce.
• Flavor variations: If you want to add a little something to change it up, see my variations here .
• Storage: Fish tends to dry out when it’s reheated, so I recommend making this pan seared halibut recipe fresh. But if you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. They make good fish tacos!
• Reheat: Warm gently on the stove over medium heat, or in the oven at 350 degrees F. I usually remove from heat when the fish is barely warm, as that’s better than overcooking.
• Freeze: You can freeze raw fish for up to 3 months, but I don’t recommend freezing cooked halibut recipes like this. It’s just not the same after thawing.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Halibut Recipe

Flavor Variations

Like I often do, I pared my halibut recipe down to the essentials, so there aren’t too many ingredients! If you want to add a little something, here are some ways to elevate this dish:

• Herbs – I think the browned lemon butter and the spices are enough, but you can certainly take it up a notch and add dried or fresh herbs to the fish itself or the sauce if you like. If you do want to add some, my recommendations are dill, parsley, or thyme.
• Garlic – I don’t usually add it because I use garlic powder to season the halibut, but you can also add 2-3 minced garlic cloves to the sauce before simmering.
• Lemon Zest – If you’re squeezing a fresh lemon anyway, might as well use the zest! It will become bitter if you cook it, though, so I add it to the sauce after removing from heat when I want to use it.
• White Wine – For a different flavor, use the juice from only half the lemon and add a splash of white wine to the pan at the same time.
• Different Sauce – If you don’t feel like lemon butter sauce, halibut would also taste amazing with a drizzle of my chimichurri sauce , or pesto sauce thinned out with olive oil.

More Easy Fish Recipes To Try

If you love fish like I do, try one of my other easy fish recipes next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Halibut Recipe (With Lemon Butter Sauce)

Learn how to cook halibut that’s perfectly flaky & tender! This easy pan seared halibut recipe with lemon butter sauce takes just 20 minutes.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pan-seared-halibut-recipe/

Ingredients

Halibut:

• 4 6-oz Halibut fillets (1.5 lb total)
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil

Lemon butter sauce:

• 1/2 cup Salted butter
• 1 medium Lemon (cut in half)

Instructions

1. Use paper towels to pat the halibut fillets completely dry – this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat for 2 minutes .
3. Add the fish fillets in a single layer (you can do it in batches if all the fish won’t fit). Sear, without moving, for 3-4 minutes , until the edges of the fish are opaque. Flip and cook for 2-4 minutes , until cooked through.
4. Remove the fish from the pan and cover with foil to keep warm.
5. Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes , stirring occasionally, until the butter is browned and smells nutty.
6. Squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and cook for 3-4 minutes , stirring often, until the volume is reduced by half. The lemon butter sauce will still be thin, which is normal.
7. Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

Maya’s Recipe Notes

Serving size: 1 halibut fillet + 2 tablespoons lemon butter sauce

• Tips: Check out my recipe tips above to help you cook halibut perfectly every time, with a moist, flaky texture and the perfect sauce.
• Flavor variations: If you want to add a little something to change it up, see my variations here .
• Storage: Fish tends to dry out when it’s reheated, so I recommend making this pan seared halibut recipe fresh. But if you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. They make good fish tacos!
• Reheat: Warm gently on the stove over medium heat, or in the oven at 350 degrees F. I usually remove from heat when the fish is barely warm, as that’s better than overcooking.
• Freeze: You can freeze raw fish for up to 3 months, but I don’t recommend freezing cooked halibut recipes like this. It’s just not the same after thawing.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• This Is My Favorite Halibut Recipe Ever
• Ingredients & Substitutions
• How To Cook Halibut
• My Recipe Tips
• Serving Ideas
• Halibut Recipe (With Lemon Butter Sauce) Recipe card
• Flavor Variations
• More Easy Fish Recipes To Try
• Recipe Reviews

This Is My Favorite Halibut Recipe Ever

Halibut is the fish I make when I’m craving more than “just fish”, and when I want a special seafood dinner at home, it’s this pan seared halibut recipe all the way. Unlike my usual weeknight baked salmon or air fryer cod , this one will make you feel like you’re at a high-end restaurant! Here’s why it’s special:

• Tender, flaky, and mild – Halibut is firm and lean, but my recipe leaves it moist and flaky! And if you have any hesitations about fish , this is a good one to dip your toes in, because it’s not too fishy. (My flounder recipe is another good one to try for this — and halibut is actually a type of flounder!)
• Irresistible lemon butter sauce – The sauce absolutely makes this dish, and I now make it on repeat for all kinds of seafood . I use variations of it for garlic butter shrimp , seared scallops , and even chicken paillard , but there’s a reason I’m always thinking about the next time I can use it for my halibut recipe. This one started it all — and it’s still the best.
• Easy to make – This fish could totally pass for a special meal at a fancy restaurant, but it’s surprisingly fast and easy. It takes just 20 minutes, using only a few ingredients.
• Perfect for a special day, or any day – Since halibut is fairly pricy, it’s a natural choice for your date nights or special occasions. But since the prep is actually very simple, who says you can’t have a special dinner “just because”?

While I have several other halibut recipes (I love to bake halibut and grill halibut as well), this pan seared version with sauce is the one I make most. It’s my very best way to cook halibut. Make it with me, and you’ll see what I mean!

Ingredients & Substitutions

Here I explain the best ingredients for my halibut recipe, what each one does, and substitution options. For measurements, see the recipe card below .

• Halibut Fish – It’s similar to other white fish, like cod , haddock , red snapper , or Chilean sea bass , except firmer. My recipe calls for 4 halibut fillets (6 ounces each), or you can cut a large 1.5-pound fillet into 4 smaller ones. I can usually only find skinless halibut in my area, but if you can get it with skin, it will get irresistibly crispy! (P.S. I’m so jealous of those of you using this recipe for your fresh Alaskan halibut — savor every bite.)
• Spices – Garlic powder, paprika, sea salt, and black pepper. I’ve got other variations below.
• Oil – For searing. I usually use this olive oil , but any heat-safe oil (such as avocado oil) will work.
• Lemon Butter Sauce – Just 2 ingredients: Lemon juice and salted butter (or feel free to use unsalted and add a little salt)! I highly recommend juicing a fresh lemon for this halibut recipe over the bottled stuff.

How To Cook Halibut

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

Sear The Fish:

1. Dry. Use paper towels to pat the halibut fillets dry. This will ensure even browning and locks moisture inside, so don’t skip this step!
2. Season. Sprinkle the fish generously on both sides with garlic powder, paprika, sea salt, and black pepper.
3. Sear. Heat the olive oil in a large skillet. Add the fillets in a single layer, and sear, without moving, until the fish is golden brown on the bottom and the edges are opaque. Carefully flip over, and sear until the fish flakes easily with a fork.

See my tips below to time it perfectly — and don’t miss the second (a.k.a. the best) part of this halibut recipe… the sauce!

Make The Sauce & Assemble:

Cover the cooked halibut with foil to keep warm, and use the same pan to make the sauce:

1. Brown the butter. Reduce the heat to medium-low and add the butter. Cook, stirring occasionally, until the butter turns brown and frothy. It will smell a little nutty… mmm.
2. Add the lemon juice. Squeeze all the juice from both halves of the lemon into the pan. (I use this lemon squeezer , pictured below.) Bring the mixture to a simmer and cook, stirring occasionally, until the volume is reduced by half.
3. Plate your pan seared halibut with lemon butter sauce . Drizzle a little of the sauce over your plate, top with fish, then drizzle more sauce on top. I like to garnish with a little fresh parsley, but that’s optional.

My Recipe Tips

• A non-stick skillet works best here. I love my cast iron, but it’s not my favorite for fish, which can stick and fall apart too easily. This non-stick pan is my fave and has lasted for years.
• If you get halibut with skin, cook skin side down first. This makes it easier to flip and also reduces the chance of overcooking. I always do this when cooking fish with skin — see more details in my pan seared salmon post.
• Don’t crowd the pan. The fish fillets should be in a single layer and have small spaces between them. If they don’t all fit, you can cook them in batches.
• Avoid moving the fish around. Keeping it one spot prevents tearing and helps it get a nice, browned sear. Move it only when it’s time to flip. If it doesn’t release easily, it needs to cook for longer before flipping.
• How to cook halibut to perfect doneness: It’s time to flip when you see the edges are opaque, and it’s browned underneath. On the second side, it’s time to remove from the pan when the whole fillet is opaque and flakes easily with a fork. I’m kind of obsessed with cooking halibut perfectly though, so I always use a meat thermometer . The ideal internal temperature for fish is 135-140 degrees F — this is when it’s moist and flaky, but not dry yet.
• My fish turner makes flipping much easier. The shape fits entire halibut fillets on it so it’s easier to flip them without breaking. Worth having if you cook a lot of fish like I do!
• Be careful not to overheat the sauce. If your pan is too hot, it can burn or split (separate). Keep the heat fairly low for the sauce part (just high enough to barely simmer), and remove from the pan quickly once it’s done.
• Not a fan of browned butter? Just cook the sauce for less time. My plain lemon butter sauce recipe doesn’t brown the butter, so it’s more mild, while this one does and has a deeper flavor. I love both! You could do either for this halibut recipe based on your preference.

Serving Ideas

This easy halibut recipe is pretty versatile, so you can go in many different directions to serve it. Try it with one of my fresh side dishes below! If I’m really feeling fancy, I start the meal with creamy lobster bisque for a complete seafood theme.

• Vegetables – Before you make your pan seared halibut on the stove, get started on roasted asparagus (one of the best pairings for fish), roasted green beans with garlic and parmesan, or even a whole roasted cauliflower head in your oven. My personal fave with this dish is roasted zucchini !
• Starches – Potatoes, pasta, or rice are common options, but you can also opt for one of my lighter veggie alternatives, like roasted rutabaga , zucchini noodles , or cauliflower rice .
• Salads – If you eat with the seasons like me, this will largely depend on the time of year. Make my asparagus salad in the spring, tomato cucumber avocado salad or Caprese salad in the summer, or beet salad in the fall or winter. When I don’t have something very seasonal, I just toss some cherry tomatoes into my arugula salad anytime of year!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Halibut:

• 4 6-oz Halibut fillets (1.5 lb total) ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Paprika ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil ▢

Lemon butter sauce:

• 1/2 cup Salted butter ▢
• 1 medium Lemon (cut in half) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Use paper towels to pat the halibut fillets completely dry — this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat for 2 minutes .
3. Add the fish fillets in a single layer (you can do it in batches if all the fish won’t fit). Sear, without moving, for 3-4 minutes , until the edges of the fish are opaque. Flip and cook for 2-4 minutes , until cooked through.
4. Remove the fish from the pan and cover with foil to keep warm.
5. Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes , stirring occasionally, until the butter is browned and smells nutty.
6. Squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and cook for 3-4 minutes , stirring often, until the volume is reduced by half. The lemon butter sauce will still be thin, which is normal.
7. Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 halibut fillet + 2 tablespoons lemon butter sauce

• Tips: Check out my recipe tips above to help you cook halibut perfectly every time, with a moist, flaky texture and the perfect sauce.
• Flavor variations: If you want to add a little something to change it up, see my variations here .
• Storage: Fish tends to dry out when it’s reheated, so I recommend making this pan seared halibut recipe fresh. But if you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. They make good fish tacos!
• Reheat: Warm gently on the stove over medium heat, or in the oven at 350 degrees F. I usually remove from heat when the fish is barely warm, as that’s better than overcooking.
• Freeze: You can freeze raw fish for up to 3 months, but I don’t recommend freezing cooked halibut recipes like this. It’s just not the same after thawing.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Halibut Recipe

Flavor Variations

Like I often do, I pared my halibut recipe down to the essentials, so there aren’t too many ingredients! If you want to add a little something, here are some ways to elevate this dish:

• Herbs – I think the browned lemon butter and the spices are enough, but you can certainly take it up a notch and add dried or fresh herbs to the fish itself or the sauce if you like. If you do want to add some, my recommendations are dill, parsley, or thyme.
• Garlic – I don’t usually add it because I use garlic powder to season the halibut, but you can also add 2-3 minced garlic cloves to the sauce before simmering.
• Lemon Zest – If you’re squeezing a fresh lemon anyway, might as well use the zest! It will become bitter if you cook it, though, so I add it to the sauce after removing from heat when I want to use it.
• White Wine – For a different flavor, use the juice from only half the lemon and add a splash of white wine to the pan at the same time.
• Different Sauce – If you don’t feel like lemon butter sauce, halibut would also taste amazing with a drizzle of my chimichurri sauce , or pesto sauce thinned out with olive oil.

More Easy Fish Recipes To Try

If you love fish like I do, try one of my other easy fish recipes next:

FREE 5-Ingredient Recipe EBook

• This Is My Favorite Halibut Recipe Ever
• Ingredients & Substitutions
• How To Cook Halibut
• My Recipe Tips
• Serving Ideas
• Halibut Recipe (With Lemon Butter Sauce) Recipe card
• Flavor Variations
• More Easy Fish Recipes To Try
• Recipe Reviews

This Is My Favorite Halibut Recipe Ever

Halibut is the fish I make when I’m craving more than “just fish”, and when I want a special seafood dinner at home, it’s this pan seared halibut recipe all the way. Unlike my usual weeknight baked salmon or air fryer cod , this one will make you feel like you’re at a high-end restaurant! Here’s why it’s special:

• Tender, flaky, and mild – Halibut is firm and lean, but my recipe leaves it moist and flaky! And if you have any hesitations about fish , this is a good one to dip your toes in, because it’s not too fishy. (My flounder recipe is another good one to try for this — and halibut is actually a type of flounder!)
• Irresistible lemon butter sauce – The sauce absolutely makes this dish, and I now make it on repeat for all kinds of seafood . I use variations of it for garlic butter shrimp , seared scallops , and even chicken paillard , but there’s a reason I’m always thinking about the next time I can use it for my halibut recipe. This one started it all — and it’s still the best.
• Easy to make – This fish could totally pass for a special meal at a fancy restaurant, but it’s surprisingly fast and easy. It takes just 20 minutes, using only a few ingredients.
• Perfect for a special day, or any day – Since halibut is fairly pricy, it’s a natural choice for your date nights or special occasions. But since the prep is actually very simple, who says you can’t have a special dinner “just because”?

While I have several other halibut recipes (I love to bake halibut and grill halibut as well), this pan seared version with sauce is the one I make most. It’s my very best way to cook halibut. Make it with me, and you’ll see what I mean!

Ingredients & Substitutions

Here I explain the best ingredients for my halibut recipe, what each one does, and substitution options. For measurements, see the recipe card below .

• Halibut Fish – It’s similar to other white fish, like cod , haddock , red snapper , or Chilean sea bass , except firmer. My recipe calls for 4 halibut fillets (6 ounces each), or you can cut a large 1.5-pound fillet into 4 smaller ones. I can usually only find skinless halibut in my area, but if you can get it with skin, it will get irresistibly crispy! (P.S. I’m so jealous of those of you using this recipe for your fresh Alaskan halibut — savor every bite.)
• Spices – Garlic powder, paprika, sea salt, and black pepper. I’ve got other variations below.
• Oil – For searing. I usually use this olive oil , but any heat-safe oil (such as avocado oil) will work.
• Lemon Butter Sauce – Just 2 ingredients: Lemon juice and salted butter (or feel free to use unsalted and add a little salt)! I highly recommend juicing a fresh lemon for this halibut recipe over the bottled stuff.

How To Cook Halibut

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

Sear The Fish:

1. Dry. Use paper towels to pat the halibut fillets dry. This will ensure even browning and locks moisture inside, so don’t skip this step!
2. Season. Sprinkle the fish generously on both sides with garlic powder, paprika, sea salt, and black pepper.
3. Sear. Heat the olive oil in a large skillet. Add the fillets in a single layer, and sear, without moving, until the fish is golden brown on the bottom and the edges are opaque. Carefully flip over, and sear until the fish flakes easily with a fork.

See my tips below to time it perfectly — and don’t miss the second (a.k.a. the best) part of this halibut recipe… the sauce!

Make The Sauce & Assemble:

Cover the cooked halibut with foil to keep warm, and use the same pan to make the sauce:

1. Brown the butter. Reduce the heat to medium-low and add the butter. Cook, stirring occasionally, until the butter turns brown and frothy. It will smell a little nutty… mmm.
2. Add the lemon juice. Squeeze all the juice from both halves of the lemon into the pan. (I use this lemon squeezer , pictured below.) Bring the mixture to a simmer and cook, stirring occasionally, until the volume is reduced by half.
3. Plate your pan seared halibut with lemon butter sauce . Drizzle a little of the sauce over your plate, top with fish, then drizzle more sauce on top. I like to garnish with a little fresh parsley, but that’s optional.

My Recipe Tips

• A non-stick skillet works best here. I love my cast iron, but it’s not my favorite for fish, which can stick and fall apart too easily. This non-stick pan is my fave and has lasted for years.
• If you get halibut with skin, cook skin side down first. This makes it easier to flip and also reduces the chance of overcooking. I always do this when cooking fish with skin — see more details in my pan seared salmon post.
• Don’t crowd the pan. The fish fillets should be in a single layer and have small spaces between them. If they don’t all fit, you can cook them in batches.
• Avoid moving the fish around. Keeping it one spot prevents tearing and helps it get a nice, browned sear. Move it only when it’s time to flip. If it doesn’t release easily, it needs to cook for longer before flipping.
• How to cook halibut to perfect doneness: It’s time to flip when you see the edges are opaque, and it’s browned underneath. On the second side, it’s time to remove from the pan when the whole fillet is opaque and flakes easily with a fork. I’m kind of obsessed with cooking halibut perfectly though, so I always use a meat thermometer . The ideal internal temperature for fish is 135-140 degrees F — this is when it’s moist and flaky, but not dry yet.
• My fish turner makes flipping much easier. The shape fits entire halibut fillets on it so it’s easier to flip them without breaking. Worth having if you cook a lot of fish like I do!
• Be careful not to overheat the sauce. If your pan is too hot, it can burn or split (separate). Keep the heat fairly low for the sauce part (just high enough to barely simmer), and remove from the pan quickly once it’s done.
• Not a fan of browned butter? Just cook the sauce for less time. My plain lemon butter sauce recipe doesn’t brown the butter, so it’s more mild, while this one does and has a deeper flavor. I love both! You could do either for this halibut recipe based on your preference.

Serving Ideas

This easy halibut recipe is pretty versatile, so you can go in many different directions to serve it. Try it with one of my fresh side dishes below! If I’m really feeling fancy, I start the meal with creamy lobster bisque for a complete seafood theme.

• Vegetables – Before you make your pan seared halibut on the stove, get started on roasted asparagus (one of the best pairings for fish), roasted green beans with garlic and parmesan, or even a whole roasted cauliflower head in your oven. My personal fave with this dish is roasted zucchini !
• Starches – Potatoes, pasta, or rice are common options, but you can also opt for one of my lighter veggie alternatives, like roasted rutabaga , zucchini noodles , or cauliflower rice .
• Salads – If you eat with the seasons like me, this will largely depend on the time of year. Make my asparagus salad in the spring, tomato cucumber avocado salad or Caprese salad in the summer, or beet salad in the fall or winter. When I don’t have something very seasonal, I just toss some cherry tomatoes into my arugula salad anytime of year!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Halibut:

• 4 6-oz Halibut fillets (1.5 lb total) ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Paprika ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil ▢

Lemon butter sauce:

• 1/2 cup Salted butter ▢
• 1 medium Lemon (cut in half) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Use paper towels to pat the halibut fillets completely dry — this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat for 2 minutes .
3. Add the fish fillets in a single layer (you can do it in batches if all the fish won’t fit). Sear, without moving, for 3-4 minutes , until the edges of the fish are opaque. Flip and cook for 2-4 minutes , until cooked through.
4. Remove the fish from the pan and cover with foil to keep warm.
5. Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes , stirring occasionally, until the butter is browned and smells nutty.
6. Squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and cook for 3-4 minutes , stirring often, until the volume is reduced by half. The lemon butter sauce will still be thin, which is normal.
7. Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 halibut fillet + 2 tablespoons lemon butter sauce

• Tips: Check out my recipe tips above to help you cook halibut perfectly every time, with a moist, flaky texture and the perfect sauce.
• Flavor variations: If you want to add a little something to change it up, see my variations here .
• Storage: Fish tends to dry out when it’s reheated, so I recommend making this pan seared halibut recipe fresh. But if you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. They make good fish tacos!
• Reheat: Warm gently on the stove over medium heat, or in the oven at 350 degrees F. I usually remove from heat when the fish is barely warm, as that’s better than overcooking.
• Freeze: You can freeze raw fish for up to 3 months, but I don’t recommend freezing cooked halibut recipes like this. It’s just not the same after thawing.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Halibut Recipe

Flavor Variations

Like I often do, I pared my halibut recipe down to the essentials, so there aren’t too many ingredients! If you want to add a little something, here are some ways to elevate this dish:

• Herbs – I think the browned lemon butter and the spices are enough, but you can certainly take it up a notch and add dried or fresh herbs to the fish itself or the sauce if you like. If you do want to add some, my recommendations are dill, parsley, or thyme.
• Garlic – I don’t usually add it because I use garlic powder to season the halibut, but you can also add 2-3 minced garlic cloves to the sauce before simmering.
• Lemon Zest – If you’re squeezing a fresh lemon anyway, might as well use the zest! It will become bitter if you cook it, though, so I add it to the sauce after removing from heat when I want to use it.
• White Wine – For a different flavor, use the juice from only half the lemon and add a splash of white wine to the pan at the same time.
• Different Sauce – If you don’t feel like lemon butter sauce, halibut would also taste amazing with a drizzle of my chimichurri sauce , or pesto sauce thinned out with olive oil.

More Easy Fish Recipes To Try

If you love fish like I do, try one of my other easy fish recipes next:

FREE 5-Ingredient Recipe EBook

• This Is My Favorite Halibut Recipe Ever
• Ingredients & Substitutions
• How To Cook Halibut
• My Recipe Tips
• Serving Ideas
• Halibut Recipe (With Lemon Butter Sauce) Recipe card
• Flavor Variations
• More Easy Fish Recipes To Try
• Recipe Reviews

This Is My Favorite Halibut Recipe Ever

Halibut is the fish I make when I’m craving more than “just fish”, and when I want a special seafood dinner at home, it’s this pan seared halibut recipe all the way. Unlike my usual weeknight baked salmon or air fryer cod , this one will make you feel like you’re at a high-end restaurant! Here’s why it’s special:

• Tender, flaky, and mild – Halibut is firm and lean, but my recipe leaves it moist and flaky! And if you have any hesitations about fish , this is a good one to dip your toes in, because it’s not too fishy. (My flounder recipe is another good one to try for this — and halibut is actually a type of flounder!)
• Irresistible lemon butter sauce – The sauce absolutely makes this dish, and I now make it on repeat for all kinds of seafood . I use variations of it for garlic butter shrimp , seared scallops , and even chicken paillard , but there’s a reason I’m always thinking about the next time I can use it for my halibut recipe. This one started it all — and it’s still the best.
• Easy to make – This fish could totally pass for a special meal at a fancy restaurant, but it’s surprisingly fast and easy. It takes just 20 minutes, using only a few ingredients.
• Perfect for a special day, or any day – Since halibut is fairly pricy, it’s a natural choice for your date nights or special occasions. But since the prep is actually very simple, who says you can’t have a special dinner “just because”?

While I have several other halibut recipes (I love to bake halibut and grill halibut as well), this pan seared version with sauce is the one I make most. It’s my very best way to cook halibut. Make it with me, and you’ll see what I mean!

Ingredients & Substitutions

Here I explain the best ingredients for my halibut recipe, what each one does, and substitution options. For measurements, see the recipe card below .

• Halibut Fish – It’s similar to other white fish, like cod , haddock , red snapper , or Chilean sea bass , except firmer. My recipe calls for 4 halibut fillets (6 ounces each), or you can cut a large 1.5-pound fillet into 4 smaller ones. I can usually only find skinless halibut in my area, but if you can get it with skin, it will get irresistibly crispy! (P.S. I’m so jealous of those of you using this recipe for your fresh Alaskan halibut — savor every bite.)
• Spices – Garlic powder, paprika, sea salt, and black pepper. I’ve got other variations below.
• Oil – For searing. I usually use this olive oil , but any heat-safe oil (such as avocado oil) will work.
• Lemon Butter Sauce – Just 2 ingredients: Lemon juice and salted butter (or feel free to use unsalted and add a little salt)! I highly recommend juicing a fresh lemon for this halibut recipe over the bottled stuff.

How To Cook Halibut

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

Sear The Fish:

1. Dry. Use paper towels to pat the halibut fillets dry. This will ensure even browning and locks moisture inside, so don’t skip this step!
2. Season. Sprinkle the fish generously on both sides with garlic powder, paprika, sea salt, and black pepper.
3. Sear. Heat the olive oil in a large skillet. Add the fillets in a single layer, and sear, without moving, until the fish is golden brown on the bottom and the edges are opaque. Carefully flip over, and sear until the fish flakes easily with a fork.

See my tips below to time it perfectly — and don’t miss the second (a.k.a. the best) part of this halibut recipe… the sauce!

Make The Sauce & Assemble:

Cover the cooked halibut with foil to keep warm, and use the same pan to make the sauce:

1. Brown the butter. Reduce the heat to medium-low and add the butter. Cook, stirring occasionally, until the butter turns brown and frothy. It will smell a little nutty… mmm.
2. Add the lemon juice. Squeeze all the juice from both halves of the lemon into the pan. (I use this lemon squeezer , pictured below.) Bring the mixture to a simmer and cook, stirring occasionally, until the volume is reduced by half.
3. Plate your pan seared halibut with lemon butter sauce . Drizzle a little of the sauce over your plate, top with fish, then drizzle more sauce on top. I like to garnish with a little fresh parsley, but that’s optional.

My Recipe Tips

• A non-stick skillet works best here. I love my cast iron, but it’s not my favorite for fish, which can stick and fall apart too easily. This non-stick pan is my fave and has lasted for years.
• If you get halibut with skin, cook skin side down first. This makes it easier to flip and also reduces the chance of overcooking. I always do this when cooking fish with skin — see more details in my pan seared salmon post.
• Don’t crowd the pan. The fish fillets should be in a single layer and have small spaces between them. If they don’t all fit, you can cook them in batches.
• Avoid moving the fish around. Keeping it one spot prevents tearing and helps it get a nice, browned sear. Move it only when it’s time to flip. If it doesn’t release easily, it needs to cook for longer before flipping.
• How to cook halibut to perfect doneness: It’s time to flip when you see the edges are opaque, and it’s browned underneath. On the second side, it’s time to remove from the pan when the whole fillet is opaque and flakes easily with a fork. I’m kind of obsessed with cooking halibut perfectly though, so I always use a meat thermometer . The ideal internal temperature for fish is 135-140 degrees F — this is when it’s moist and flaky, but not dry yet.
• My fish turner makes flipping much easier. The shape fits entire halibut fillets on it so it’s easier to flip them without breaking. Worth having if you cook a lot of fish like I do!
• Be careful not to overheat the sauce. If your pan is too hot, it can burn or split (separate). Keep the heat fairly low for the sauce part (just high enough to barely simmer), and remove from the pan quickly once it’s done.
• Not a fan of browned butter? Just cook the sauce for less time. My plain lemon butter sauce recipe doesn’t brown the butter, so it’s more mild, while this one does and has a deeper flavor. I love both! You could do either for this halibut recipe based on your preference.

Serving Ideas

This easy halibut recipe is pretty versatile, so you can go in many different directions to serve it. Try it with one of my fresh side dishes below! If I’m really feeling fancy, I start the meal with creamy lobster bisque for a complete seafood theme.

• Vegetables – Before you make your pan seared halibut on the stove, get started on roasted asparagus (one of the best pairings for fish), roasted green beans with garlic and parmesan, or even a whole roasted cauliflower head in your oven. My personal fave with this dish is roasted zucchini !
• Starches – Potatoes, pasta, or rice are common options, but you can also opt for one of my lighter veggie alternatives, like roasted rutabaga , zucchini noodles , or cauliflower rice .
• Salads – If you eat with the seasons like me, this will largely depend on the time of year. Make my asparagus salad in the spring, tomato cucumber avocado salad or Caprese salad in the summer, or beet salad in the fall or winter. When I don’t have something very seasonal, I just toss some cherry tomatoes into my arugula salad anytime of year!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Halibut:

• 4 6-oz Halibut fillets (1.5 lb total) ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Paprika ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil ▢

Lemon butter sauce:

• 1/2 cup Salted butter ▢
• 1 medium Lemon (cut in half) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Use paper towels to pat the halibut fillets completely dry — this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat for 2 minutes .
3. Add the fish fillets in a single layer (you can do it in batches if all the fish won’t fit). Sear, without moving, for 3-4 minutes , until the edges of the fish are opaque. Flip and cook for 2-4 minutes , until cooked through.
4. Remove the fish from the pan and cover with foil to keep warm.
5. Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes , stirring occasionally, until the butter is browned and smells nutty.
6. Squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and cook for 3-4 minutes , stirring often, until the volume is reduced by half. The lemon butter sauce will still be thin, which is normal.
7. Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 halibut fillet + 2 tablespoons lemon butter sauce

• Tips: Check out my recipe tips above to help you cook halibut perfectly every time, with a moist, flaky texture and the perfect sauce.
• Flavor variations: If you want to add a little something to change it up, see my variations here .
• Storage: Fish tends to dry out when it’s reheated, so I recommend making this pan seared halibut recipe fresh. But if you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. They make good fish tacos!
• Reheat: Warm gently on the stove over medium heat, or in the oven at 350 degrees F. I usually remove from heat when the fish is barely warm, as that’s better than overcooking.
• Freeze: You can freeze raw fish for up to 3 months, but I don’t recommend freezing cooked halibut recipes like this. It’s just not the same after thawing.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Halibut Recipe

Flavor Variations

Like I often do, I pared my halibut recipe down to the essentials, so there aren’t too many ingredients! If you want to add a little something, here are some ways to elevate this dish:

• Herbs – I think the browned lemon butter and the spices are enough, but you can certainly take it up a notch and add dried or fresh herbs to the fish itself or the sauce if you like. If you do want to add some, my recommendations are dill, parsley, or thyme.
• Garlic – I don’t usually add it because I use garlic powder to season the halibut, but you can also add 2-3 minced garlic cloves to the sauce before simmering.
• Lemon Zest – If you’re squeezing a fresh lemon anyway, might as well use the zest! It will become bitter if you cook it, though, so I add it to the sauce after removing from heat when I want to use it.
• White Wine – For a different flavor, use the juice from only half the lemon and add a splash of white wine to the pan at the same time.
• Different Sauce – If you don’t feel like lemon butter sauce, halibut would also taste amazing with a drizzle of my chimichurri sauce , or pesto sauce thinned out with olive oil.

More Easy Fish Recipes To Try

If you love fish like I do, try one of my other easy fish recipes next: