This foolproof Alaskan halibut recipe delivers a restaurant-quality meal right in your own kitchen. Forget dry, overcooked fish forever. Our simple pan-sear to oven-finish method guarantees a beautiful golden-brown crust, an unbelievably moist and flaky interior, and a luscious lemon-garlic butter pan sauce made in minutes. It’s the elegant, easy weeknight dinner you’ve been searching for.
Alaskan halibut is a premium fish known for its firm texture and mild, sweet flavor. It’s a true delicacy, and cooking it can feel intimidating. But this recipe removes all the guesswork, letting the pristine quality of the fish shine through with simple, classic flavors.
Why This is the Best Alaskan Halibut Recipe
There are many ways to cook halibut, from a simple easy baked halibut to a perfectly grilled version. But this method offers the best of both worlds, making it truly superior.
The Perfect Method: Pan-Sear to Oven
Starting the halibut in a hot, oven-safe skillet creates an incredible, golden-brown crust that seals in moisture and adds a deep, savory flavor. Transferring it to the oven allows the thick fillet to cook through gently and evenly, ensuring it remains tender and flaky without drying out. It’s a classic technique chefs use for perfect results.
The Flavor Foundation: Simple, Elegant Ingredients
This recipe doesn’t hide the beautiful flavor of the halibut behind heavy sauces. Instead, we enhance it with a classic combination of high-quality butter, fresh garlic, a squeeze of bright lemon, and a sprinkle of fresh parsley. It’s simple, elegant, and lets the fish be the star.
Foolproof Results Every Time
The single biggest mistake when cooking halibut is overcooking it. Our instructions are precise, including the target internal temperature—the only sure-fire way to know when your fish is perfectly done. Follow these steps, and you’ll have flawless halibut every single time.
The Key Ingredients for Success
The beauty of this recipe lies in its simplicity. You only need a few high-quality ingredients to create a spectacular meal.
- Alaskan Halibut Fillets: The star of the show. Look for thick, center-cut fillets, about 1.5 inches thick. This ensures even cooking. You can use skin-on or skinless.
- Avocado Oil: Or another high-smoke-point oil for searing. This prevents the butter from burning.
- Unsalted Butter: Adds richness and is the base for our delicious pan sauce.
- Garlic: Freshly minced garlic provides the best aromatic flavor.
- Lemon: We use both the juice and zest for a bright, acidic kick that cuts through the richness.
- Fresh Parsley: For a touch of freshness and color at the end. Dill or chives also work wonderfully.
- Salt & Black Pepper: To season the fish and enhance all the other flavors.
How to Make the Perfect Alaskan Halibut
Follow these four simple steps for a meal that will impress everyone at the table. Get your oven-safe skillet ready!
Step 1: Prepare the Halibut
Preheat your oven to 400°F (200°C). Pat the halibut fillets completely dry with paper towels. This step is critical! A dry surface is the secret to getting a perfect, crispy sear. Season both sides generously with salt and freshly ground black pepper.
Step 2: Sear for a Golden Crust
Heat the avocado oil in a large, oven-safe skillet (cast iron or stainless steel is ideal) over medium-high heat. Once the oil is shimmering hot, carefully place the halibut fillets in the pan. Don’t overcrowd the pan. Sear for 2-3 minutes without moving them, until a beautiful golden-brown crust forms on the bottom.
Step 3: Finish in the Oven
Add 2 tablespoons of butter and the minced garlic to the skillet around the fish. As the butter melts, tilt the pan and spoon the garlic butter over the fillets a few times. Immediately transfer the entire skillet to the preheated oven. Bake for 5-8 minutes, depending on the thickness of your fillets. The fish is done when it’s opaque and flakes easily, or an instant-read thermometer inserted into the thickest part registers 130-135°F (54-57°C).
Step 4: Make the Lemon-Garlic Butter Pan Sauce
Carefully remove the fillets from the skillet and place them on a plate to rest. Return the skillet to the stove over low heat. Add the remaining 2 tablespoons of butter, the fresh lemon juice, and lemon zest to the pan. Scrape up any browned bits from the bottom. Stir until the butter is fully melted and the sauce is combined, about 1 minute. Stir in the fresh parsley. Pour the delicious pan sauce over the halibut fillets and serve immediately.
Chef’s Tips for Flawless Halibut
- Don’t Overcook: This is the #1 rule. Halibut goes from perfect to dry in a matter of seconds. An instant-read thermometer is your best friend. Pull it from the oven when it hits 130-135°F, as it will continue to cook slightly as it rests.
- Get That Pan Hot: A very hot pan is essential for a quick, hard sear that won’t overcook the inside of the fish.
- Cooking with Frozen Halibut: It’s best to thaw frozen halibut completely overnight in the refrigerator. Before cooking, ensure it’s fully thawed and pat it very dry.
- Skin On or Off?: This is personal preference. If you cook with the skin on, sear it skin-side down first for an extra crispy texture.
Variations & Substitutions
While the classic lemon-garlic is divine, you can easily adapt this recipe. If you love crispy coatings, you might enjoy a panko-crusted halibut for a different texture.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Herbs | Fresh dill, chives, or thyme | Add fresh thyme to the pan with the garlic for a deeper, earthy flavor. |
| Acid | Dry white wine (like Sauvignon Blanc) | After sautéing the garlic, deglaze the pan with a splash of white wine before adding the lemon juice. |
| Garnish | Capers or chopped sun-dried tomatoes | Add a tablespoon of capers to the pan sauce for a salty, briny kick. |
What to Serve with Alaskan Halibut
This elegant fish pairs well with a variety of sides. Keep it simple to let the halibut shine.
- Vegetables: Roasted asparagus, steamed green beans, or a simple side salad.
- Starches: Creamy risotto, quinoa, roasted baby potatoes, or a simple rice pilaf.
- Sauces: While the pan sauce is perfect, this fish is also amazing in halibut tacos with a creamy slaw.
Storing and Reheating Leftovers
Store leftover halibut in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a covered skillet over low heat with a splash of water or broth until just warmed through. Avoid the microwave, as it can make the fish rubbery.
Alaskan Halibut Recipe
Alaskan Halibut Recipe (Perfectly Pan-Seared & Oven-Finished)
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Thoroughly pat the halibut fillets dry with paper towels. Season both sides generously with salt and pepper.
- Heat avocado oil in a large, oven-safe skillet over medium-high heat. When the oil is shimmering, place the fillets in the skillet. Sear for 2-3 minutes without moving, until a golden-brown crust forms on the bottom.
- Add 2 tablespoons of butter and the minced garlic to the skillet. As the butter melts, tilt the pan to spoon the garlic butter over the fish.
- Immediately transfer the skillet to the preheated oven. Bake for 5-8 minutes, or until the internal temperature reaches 130-135°F (54-57°C) and the fish flakes easily.
- Remove the halibut to a plate. Return the skillet to the stovetop over low heat. Add the remaining 2 tablespoons of butter, lemon juice, and lemon zest. Stir for 1 minute, scraping up any browned bits. Stir in the fresh parsley.
- Pour the pan sauce over the halibut fillets and serve immediately.
Notes
Dry Fish is Key: Patting the fish completely dry is essential for getting a beautiful, crispy sear and preventing it from steaming in the pan.
Frequently Asked Questions About This Alaskan Halibut Recipe
Yes, you can. For best results, thaw the halibut completely overnight in the refrigerator. Before cooking, it’s very important to pat the thawed fillets completely dry with paper towels to ensure you get a good sear.
The key to moist halibut is to not overcook it. Our pan-sear to oven-finish method helps by creating a crust that seals in moisture, while the oven provides gentle, even heat. Always use a meat thermometer and aim for that 130-135°F sweet spot.
You can do either! If you enjoy crispy fish skin, cook it skin-side down first to get a nice sear. If you prefer no skin, it’s perfectly fine to use skinless fillets. The cooking time will remain the same.
Halibut’s mild flavor pairs beautifully with fresh, delicate herbs. Parsley, dill, and chives are classic choices. You can also add heartier herbs like thyme or rosemary to the pan with the butter and garlic for a more aromatic flavor.
The perfect internal temperature for halibut is between 130-135°F (54-57°C). Use an instant-read thermometer and pull the fish from the heat at this temperature, as it will continue to cook slightly as it rests. This ensures it’s perfectly flaky and not dry.
More Delicious Fish Recipes to Try
We hope you love this simple and elegant Alaskan halibut recipe. It proves that a few quality ingredients and the right technique are all you need for a truly memorable meal. If you try it, please leave a comment below and let us know how it turned out! For more inspiration, don’t forget to follow us on Pinterest.
