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GET IT NOWThis 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:
- 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!
- Season. Sprinkle the fish generously on both sides with garlic powder, paprika, sea salt, and black pepper.
- 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:
- 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.
- 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.
- 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!
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.
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Ingredients
Tap underlined ingredients to see the ones I use.
Halibut:
Lemon butter sauce:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
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Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
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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.
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Remove the fish from the pan and cover with foil to keep warm.
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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.
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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.
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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.
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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:
361 Comments
Darcie
1This halibut was fantastic! I used halibut my husband brought home from a fishing trip to Sitka, Alaska. Followed the recipe exactly, just added some minced garlic to the butter sauce at the end. The family loved this dish, even my daughter, who does not like fish. Someone also said, “this is better than any restaurant.” Served with homemade risotto. Will definitely make again!!
Maya | Wholesome Yum
0I’m happy you liked it, Darcie! Sounds like an amazing meal. What a wonderful compliment from your daughter!
Haylee
1I don’t really like fish but wanted to start eating more during my pregnancy for the omega 3s. Halibut is a pretty un-fishy fish so I tried this recipe and it’s now one of my favorite things to make. It comes together so quickly and easily and turns out perfect every time! I love how simple it is with very few ingredients but it tastes so fancy! Thanks for sharing.
Maya | Wholesome Yum
0I’m so glad my halibut recipe helped you like fish, Haylee! And congratulations on the pregnancy. Best wishes!
Vivian
0Fantastic. So good so easy
Maya | Wholesome Yum
0Thanks, Vivian!
Joshua
1I tried this recipe and my pan exploded all over my kitchen when I added the lemon juice to the butter. Not a fun clean up.
jessie
1Seems like a user error if you ask me…. still a 5 star recipe just admit it.
Maya | Wholesome Yum
1Hi Joshua, It sounds like your pan may have been too hot. When adding the lemon, the heat should be on medium-low. You might need low heat depending on your stove or the pan you use. Hope your fish still turned out ok!
Tiffany
0This recipe is amazing! I double the spice rub since the 1st time just didn’t taste like enough, but I’d rather have to much than not enough! I use a Saladmaster electric skillet to make my filets. I use the garlic lemon butter sauce but used minced garlic instead of garlic powder, just my preference. I share this recipe with everyone I make it for because they love it that much. We caught our fish on a trip to Alaska and this is my go to recipe! Thank you so much sharing!!
Sandi
0This was delicious. I was raised on fish all my life! This added another dimension to cooking fish, thank you!
Wholesome Yum D
0That’s great to hear, Sandi! I’m so happy it brought something new to the table for you. Thank you for the kind words!
Sandi
0This was so delish.
Wholesome Yum D
0I’m so glad you liked it, Sandi!
KENRECH
0Recipe turned out great. My wife even liked it and she generally doesn’t enjoy fish.
Wholesome Yum D
0That’s awesome to hear! Winning over someone who usually isn’t into fish is a big deal, sounds like this one’s a keeper.
Linda Moore
0This recipe was so easy and so delicious. I served the halibut with black rice and steamed broccoli and poured the sauce over both! Thank you!
Wholesome Yum D
0I’m thrilled to hear that, Linda! Serving the halibut with black rice and broccoli sounds like such a perfect, well-rounded meal and I love that you used the sauce on everything. Yum! Thanks for giving it a try.
Rick
0Awesome recipe very tasteful
Wholesome Yum D
0Thanks, Rick! I’m so glad you liked it!
Suzanne Radchenko
0This was fantastic! I used flaky sea salt, and more than I usually do but with unsalted butter it worked perfectly. I thought the sauce was a tad acidic though (could have just been the lemon as they do vary) so at the very end I added about 2tsp of honey which I think tied all the flavours together.
Wholesome Yum D
0That sounds fantastic, Suzanne! Flaky sea salt with unsalted butter is such a smart move. So glad it turned out so well for you!
Marjorie Friedman
0It was so easy and so delicious!
Wholesome Yum D
0I’m so happy you enjoyed it, Marjorie! Easy and delicious is the best combo.
Cathy
0I made this as an alternative to our usual blackened or lemon pepper salmon as the halibut was on sale at our local grocer. It is a simple yet very good recipe. Followed the recipe exactly for reduced portions and had only 1 problem…I used a high quality stainless pan as I don’t own any non stick (usually use cast iron for non stick). Probably should have added a touch more olive oil as it did stick a bit, but the fillets stayed together. Sauce was very good and husband declared it to be a ‘make it again’ recipe! Quick, simple, nutritious and delicious!
Wholesome Yum D
0I’m so glad you both enjoyed it, Cathy! Halibut is such a great choice and it’s always a win when it gets the “make it again” stamp of approval. A little extra oil can definitely help with sticking, but it sounds like you made it work beautifully!
Marlys Johnson
0I have never like eating halibut. The fish is always dry and not flavorful. This recipe was a new experience in eating halibut. I actually loved it! Directions in the recipe were well written.
Wholesome Yum D
0Glad you enjoyed it, Marlys! Sounds like this recipe completely changed your mind about halibut, that’s the best kind of feedback.
Jane
0This was super easy and delicious!
We loved it.
Wholesome Yum D
0I’m so glad you liked it, Jane!
Steve
0Came out Great, my wife thought it was the best she’s had.
Wholesome Yum D
0That’s amazing to hear, Steve! I’m so glad you both enjoyed it, especially with that kind of compliment from your wife!
Sandy Sneeringer
0It was excellent! It was cooked perfect! The recipe was right on as far as timings and amounts! This will be a recipe I use for guest as well!!
Maya | Wholesome Yum
0I’m so happy to hear that, Sandy! Hope your guests love it just as much.
Michael W
0I just made this for my grandmother and she absolutely loved it. She eats like a bird but tonight she cleared the plate 😂👌
Wholesome Yum D
0That’s the best, Michael! I love that your grandmother enjoyed it so much, sounds like you really impressed her!
David Schmitz
0I love this recipe! It’s simple with only a few ingredients and it’s easy to make. Even my wife loved it, and she doesn’t normally like white fish. Can I use this recipe with other types of whitefish, like tilapia, swordfish, or swai?
Maya | Wholesome Yum
0That’s so great to hear, David! Yes, you can definitely use this recipe for other whitefish, too.
Jim Beattie
0After following this recipe for some nice thick Halibut filets, I got raving reviews from the family. Super simple recipe and I’ll be using this for my Ling Cod and Rockfish filets.
Maya | Wholesome Yum
0That’s awesome, Jim! I hope it turns out just as well with your other fish fillets.
Evelyn
0Loved this recipe and I will be making it again. It was easy and delicious.
Wholesome Yum D
0Thanks, Evelyn! So glad it was a hit.
Vicki Oldenburg
0I’m so disappointed. My sauce was a total failure even though I thought I followed the directions perfectly. The butter burned and separated out and the lemon somehow lost every bit of flavor. The seasoning on the halibut was delicious, though. Any sauce this tricky, I might not try again.
Maya | Wholesome Yum
0Sorry to hear that happened, Vicki! It sounds like your pan was too hot – that caused all your issues, from the burning to the separation to the lemon flavor fading. This sauce is not very tricky, you just can’t have the heat too high. Hope this helps!
Sandy
0Awesome, except it was a bit salty. So perhaps a bit less for my taste.
Maya | Wholesome Yum
0Hi Sandy, Thanks for your honesty and I’m glad you liked it otherwise. Hope you make it again with less salt to suit your taste.
Maria Veronica Draxler
0I really liked pan searing the halibut. It was so easy to make and everyone loved it!
Maya | Wholesome Yum
0Thank you, Maria!
Steve JD
0We very much enjoyed this recipe and a quick meal with the easy to follow detailed directions.
Maya | Wholesome Yum
0Thank you, Steve! I’m glad you liked my detailed instructions, that means a lot.
Tev
0Oh my stars! This halibut was superb! Along with the tomato,avocado, cucumber salad. I will be checking out your other recipes.
Maya | Wholesome Yum
0Thank you, Tev! I’m so glad you liked this fish and my tomato avocado cucumber salad. Hope you try more of my recipes soon – please let me know how they turn out.
Rick Sucher
0I followed your recipe exactly. It came out fantastically. Most importantly, my wife loved it. Thank you
Maya | Wholesome Yum
0I’m so happy you and your wife liked it, Rick! Yes, that’s very important, hehe. You both enjoy!
Cecile Wagner
0Excellent! I added some heavy cream to the sauce to thicken and loved the ease of this recipe and how delicious the halibut tasted. I will make this again and again.
Thank you!
Maya | Wholesome Yum
0I’m glad you enjoyed this fish recipe, Cecile! Thank you for sharing your heavy cream addition, that sounds delicious.
Caren McTavish
0Absolutely wonderful – thank you! from Sooke, BC
Maya | Wholesome Yum
0Thank you, Caren! That means a lot coming from you in British Columbia.
Lucy Jordan
0I made this recipe tonight for dinner. My husband loved it. So easy and delicious! Thank you!
Maya | Wholesome Yum
0I’m so glad your husband loved it, Lucy! Thank YOU.
Kathy L Connolly
0Delish…😋
Maya | Wholesome Yum
0Thanks, Kathy!
swhavenstein
0Followed the recipe to a T and it was absolutely delicious and EASY! My favorite kind of recipe! I may add capers next time…I used frozen halibut (which I thawed and patted dry) shipped to Maryland from Seward Alaska – if you haven’t been to Alaska – GO
THANKS
Maya | Wholesome Yum
0I’m so glad to hear that! It’s my favorite kind of recipe, too. Capers would be a great addition.
LINDA
0Delicious! I’ll definitely make it again and serve it to friends and family.
Maya | Wholesome Yum
0Thank you, Linda! Hope your friends and family love it just as much.
Stephanie Berry
0We LOVE this recipe! I do adjust the butter to half and double the lemon for the sauce. We have been fishing for halibut in light of the salmon closures and thankful to find a very viable fishery in our area. We vacuum pack the fish within a day of catching. Five months later, thaw a package and add to this recipe and yum! Five star restaurant results!
Maya | Wholesome Yum
0That’s wonderful, Stephanie! Thank you for sharing your variation. So amazing with fish you caught yourself!
Kristyn Fabs
0I am NOT a fish lover and therefore do not cook it often at all!! But my husband could eat fish 7 nights a week! So what better way to show him ❤️ than to make this!!! Easy, moist and delicious, even for a non-fish lover! He definitely wants this recipe on repeat!
Maya | Wholesome Yum
0I’m so happy to hear that, Kristyn! Yes, many readers are saying this is the fish recipe they like if they don’t normally love fish that much. I’m glad that was the case for you, too. You and your husband enjoy!
Mary
0This was so easy and so delicious. Will definitely make this again. The sauce was phenomenal!
Maya | Wholesome Yum
0I’m so glad you liked it, Mary! Hope you make it again soon.
Laura Jean Breheim
0Twice! I love it. Thank you 😊
Maya | Wholesome Yum
0Thanks Laura! Happy to hear you loved it.
June
0Love this recipe. Very simple and super delicious, whether for a quick dinner for two or a small dinner party. It’s my go-to halibut recipe. Thank you!!
Maya | Wholesome Yum
0Thank you, June! I’m so glad to hear my recipe is your go-to.
Kate
0The spices for me masked the flavor of the fish.
Maya | Wholesome Yum
0Thanks for the feedback, Kate! Feel free to use less of the spices next time if you’re not a fan of them.
Nancy Rivers
0Soooo good that I’ve made it twice in the same week! The only thing I did differently was when the fish was done searing in the frying pan; I transferred it to a warm preheated oven safe dish. My fish was a bit thick and I didn’t want to over cook it in the pan. It finished cooking in the warm dish with the tin foil over the top of it. Delicious!!
Maya | Wholesome Yum
0I’m so glad you enjoyed this halibut, Nancy! Thanks for sharing the tip on finishing in the oven for very thick fish – that’s a great idea.
Stephen Gallina
0I will try this for the halibut!🤣. It was delicious!
Jeane
0My nephew who lives in Alaska sent me a shipment of Halibut he caught. My husband said he didn’t like halibut because it was rubbery. I fixed this recipe and it just melt in my mouth! I gave him a taste and he was surprised how good it was! Definitely a 5 star!!!
Maya | Wholesome Yum
0Awww, that’s so nice of your nephew, Jeane! And I’m glad my recipe helped turn halibut around for your husband. Thank you so much for the kind words.
Alex Smith
0I have made this several times and it has never failed. We are lucky to have a first class fishmonger in our town so I start with good ingredients. Thank you for such a good (and tasty) recipe.
Maya | Wholesome Yum
0I’m so glad you like it so much, Alex! Fresh fish is the best!
john
0I thought that this is the best halibut I have ever eaten.
Felicia
0This is my go to recipe for Halibut. I follow exactly and it is perfect every time. Thank you for sharing your gift.
Maya | Wholesome Yum
0I’m so glad to hear that, Felicia! Thanks for being here! 🙂
Teresa
0Easy and simple. Delicious!
Alex Smith
0I have cooked this several times and it has been beautiful every time. We’re having it again tonight and we’re so looking forward to it. Like some others, I use freshly grated garlic. I live in Scotland and our town has a wonderful fishmonger with the freshest of fresh fish.
Maya | Wholesome Yum
0I’m so glad to hear that, Alex! Enjoy your fresh fish, it’s the best!
Mark
0Made this last night and it was terrific! Very easy and quick. Kids loved it too and there were no leftovers. 5 stars!
Maya | Wholesome Yum
0Thank you, Mark! Happy to hear even the kids loved it.
Cindy
0It turned out great. I managed not to overcook it. Don’t like that I couldn’t just print the recipe. I hate having to have my laptop open in the kitchen when I’m cooking.
Maya | Wholesome Yum
0I’m glad you liked it, Cindy! I do have a print button on the recipe card if you prefer to print the recipe.
Chris
0Easy, healthy, and delicious! Thank you!
Maria Kinghorn
0I did make this recipe and it was delicious. No issues with it.
Maya | Wholesome Yum
0Thank you, Maria! Glad to hear that!
Tim
0So good! Tried this recipe last week and my wife and kids loved it! Easy to follow instructions, quick cooking and prep, and a surprisingly delicious outcome. I’ll definitely be making this again!
Maya | Wholesome Yum
0Thank you so much, Tim! Glad to hear you all loved it.