Pan-Seared Lemon Butter Alaskan Pollock Recipe

Name: Pan-Seared Lemon Butter Alaskan Pollock Recipe (15-Minute)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 680g wild Alaskan pollock fillets, thawed & patted dry; 2 tbsp all-purpose flour (or gluten-free flour blend); ½ tsp sweet paprika & ½ tsp garlic powder & ½ tsp fine sea salt; 45g unsalted butter; 15ml extra virgin olive oil; 3 cloves garlic, minced; 30ml fresh lemon juice & 1 tsp lemon zest; 2 tbsp fresh parsley, finely chopped

Jump to Recipe Step-by-Step

Cooking fresh seafood at home is remarkably fast once you master a few basic principles, and this Pan-Seared Lemon Butter Alaskan Pollock Recipe (15-Minute) is a prime example. Pairing wild alaskan pollock fillets, thawed & patted dry, all-purpose flour and sweet paprika & ½ garlic powder & ½ fine sea salt for a clean, vibrant coastal profile, it creates an elegant dinner that feels luxurious yet comes together in only 15 min.

Ingredients

4 servings

4 fillets (6 oz / 170g each) wild Alaskan pollock fillets, thawed & patted dry
2 tbsp all-purpose flour (or gluten-free flour blend)
½ tsp sweet paprika & ½ tsp garlic powder & ½ tsp fine sea salt
3 tbsp (45g) unsalted butter
1 tbsp (15ml) extra virgin olive oil
3 cloves garlic, minced
2 tbsp (30ml) fresh lemon juice & 1 tsp lemon zest
2 tbsp fresh parsley, finely chopped

Step-by-Step Instructions

Pat pollock fillets 100% dry with paper towels. **In a shallow dish, whisk flour, paprika, garlic powder, salt, and black pepper**. Lightly dredge each fillet in flour mixture, shaking off excess.

Heat olive oil and 1 tbsp butter in a large nonstick skillet over medium-high heat. **Add pollock fillets and sear for 4 minutes without moving** until golden. Carefully flip with a wide spatula and sear 3 minutes on side 2.

Reduce heat to low. **Add remaining 2 tbsp butter, minced garlic, lemon juice, and lemon zest to pan**. Spoon foaming garlic lemon butter over fillets for 1 to 2 minutes until fish flakes easily.

Transfer pollock fillets to warm plates. **Spoon pan lemon butter sauce over top and garnish with fresh parsley and lemon slices**!

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Chef Amara’s Kitchen Secrets & Pro Tips

Chef's Secret Paper Towel Dry Rule: Press pollock fillets 100% dry before flouring so fish sears golden instead of steaming wet.
Dust Thin Flour Layer: A paper-thin flour coating seals in moisture and protects delicate white fish from breaking.
Baste in Garlic Lemon Butter: Spoon foaming garlic lemon butter sauce over fillets during the last 2 minutes for rich flavor.

1. Spoon and Level Your Flour: Never scoop flour directly from the canister with your measuring cup, which packs excess volume by up to 25%. Fluff the flour with a fork, spoon it into the cup, and level the top with a knife. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Chef's Secret Paper Towel Dry Rule: Press pollock fillets 100% dry before flouring so fish sears golden instead of steaming wet.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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Why Did My Pan-Seared Lemon Butter Alaskan Pollock Recipe (15-Minute) Stick to the Skillet?: Seafood sticks when the pan is not hot enough or if attempted to flip too quickly. Allow the fillet to sear undisturbed over medium-high heat; as the crust caramelizes, it will naturally release cleanly from the metal.
How to Avoid Rubberiness?: Seafood cooks in mere minutes. Remove fish or shellfish from direct heat the moment flesh turns opaque—residual carryover heat on the warm platter finishes cooking without toughening.

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Storage, Freezing & Reheating Guidelines

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Store cooked seafood in a shallow airtight glass container in the coldest part of the refrigerator for up to 2 days. Reheat gently in a lightly oiled covered skillet over medium-low heat for 3–4 minutes. Avoid high-power microwaving to prevent rubbery texture.

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Frequently Asked Questions

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Q: Can I make this with frozen fish fillets? A: Yes, but ensure fillets are thawed completely in the refrigerator overnight and thoroughly dried with paper towels before cooking.

Q: What white wine pairs best with this dish? A: A crisp, high-acid white wine such as Sauvignon Blanc, Pinot Grigio, or dry Chardonnay pairs divinely with the seafood flavors.

Home Cook Community

Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 4)

220 Calories

4g Carbs 1% DV

28g Protein 56% DV

10g Fat 13% DV

0g Fiber 0% DV

360mg Sodium 16% DV

Carbs 7% Protein 52% Fat 41%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Seafood
Dietary Keto, Low-Carb, Gluten-Free Option, High-Protein 28g & 15-Minute Dinner
Total Time 15 min
Yield 4 servings

Chef Amara

Passionate home cook & certified chef behind YumAroma. Every recipe is tested 3+ times for perfection.

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Pan-Seared Lemon Butter Alaskan Pollock Recipe (15-Minute)

Ingredients

Step-by-Step Instructions

Pat Fillets Dry & Dust with Flour (5 Min)

Pan Sear Fish in Butter & Oil (8 Min)

Baste with Garlic Lemon Butter Sauce (2 Min)