Pan-Seared Salmon with Irish Seaweed Butter Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh salmon pan-seared to crisp skin perfection, served with a rich butter sauce infused with Irish seaweed for a unique coastal flavor. This Irish-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets with skin, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Cook: 15 min Serves 4 Irish cuisine 380 cal/serving

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Ingredients

4 (6 oz each) salmon fillets with skin
1 tsp sea salt
1/2 tsp black pepper
2 tbsp olive oil
4 tbsp unsalted butter
2 tbsp dried Irish seaweed (wakame or carrageen moss), rehydrated and finely chopped
1 tbsp lemon juice
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Pat dry 4 salmon fillets and season both sides evenly with 1 tsp sea salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering.
Step 3: Place salmon fillets skin-side down in the skillet and cook without moving for 5-6 minutes until the skin is crisp and golden brown.
Step 4: Flip the fillets carefully and cook for an additional 2-3 minutes until salmon is just cooked through but still moist.
Step 5: Remove salmon from the skillet and set aside on a warm plate.
Step 6: Reduce heat to medium-low and add 4 tbsp unsalted butter to the skillet. Once melted, stir in 2 tbsp finely chopped rehydrated Irish seaweed and cook for 1-2 minutes until fragrant.
Step 7: Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley, then spoon the seaweed butter sauce over the salmon fillets before serving.