Pan-Seared Barramundi with Lemon Myrtle Butter and Wakame Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh Australian barramundi fillets pan-seared and topped with tangy lemon myrtle butter, served alongside a crisp wakame and cucumber salad. This australian-inspired seafood ready in about 27 minutes pairs (6 oz each) barramundi fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1/4 cup dried wakame seaweed in 1 cup warm water for 10 minutes, then drain and roughly chop. In a bowl, combine wakame with 1 thinly sliced medium cucumber, 2 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp sesame seeds. Toss gently and set aside.
  2. Step 2: Pat dry 4 barramundi fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
  4. Step 4: Carefully flip the fillets and cook the other side for 3-4 minutes until the fish is opaque and flakes easily.
  5. Step 5: While the fish cooks, melt 4 tbsp unsalted butter in a small pan over low heat. Stir in 1 tsp lemon myrtle powder and cook for 1 minute until fragrant.
  6. Step 6: Plate the barramundi fillets and spoon the lemon myrtle butter over the top. Serve immediately with the wakame and cucumber salad on the side.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Barramundi with Lemon Myrtle Butter and Wakame Salad take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Barramundi with Lemon Myrtle Butter and Wakame Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Barramundi with Lemon Myrtle Butter and Wakame Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Barramundi with Lemon Myrtle Butter and Wakame Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Barramundi with Lemon Myrtle Butter and Wakame Salad?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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