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

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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.

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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