This Pan Seared Lingcod is lightly seasoned and then pan-seared and served with a squeeze of lemon. Serve with some sides and there you have a great meal that cooks up in minutes but presents like a restaurant-quality masterpiece! Perfect for those rainy days when you can’t get outside to grill!

Pan-Seared Lingcod Recipe

If you’re looking for a quick, easy, and delicious meal for dinner tonight, my Pan Seared Ling Cod is the right option for you and your family.

This fleshy white fish is tender and flaky once it is cooked, and has a really mild flavor that everyone loves. Even if they aren't the biggest fan of fish in general. 

Lingcod is also great for fish and chips! This Panko-Breaded Lingcod is very popular, easy to make, and will have you skipping the takeout for fish and chips in the future.

Why You’ll Love This Dish#

• Quick Cooking – From prep to plate in under 25 minutes.
• Crispy Edges, Flaky Center – High-heat searing locks in texture and moisture.
• Simple Ingredients – No fuss, no fancy steps, just clean, balanced flavors.
• Bright Pan Sauce – Adds a zesty finish that cuts the richness and ties it all together.

Get all of our FISH RECIPES here!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Fish Filets – Choose firm, white fish like lingcod; fresh or thawed from frozen both work well.
• Salt – Brings out the natural flavor of the fish and balances the spices.
• Black Pepper – Adds gentle heat and sharpness to the seasoning.
• Onion Powder – Gives a subtle savory flavor without overpowering the fish.
• Paprika – Adds color and a mild smoky-sweet note.
• Butter – Richness that helps brown the fish and deepens the pan sauce.
• Olive Oil – Raises the smoke point and gives a clean, fruity base for searing.
• Fresh Thyme – Fragrant herb that infuses the oil during cooking.
• Garlic – Aromatic punch that builds depth in the pan.
• Lemon – Juiced for a quick deglaze and bright pan sauce.
• Chopped Italian Parsley – Fresh, clean finish to the final dish.

Try our Walleye Recipe too!

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How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Prep Fish – Pat filets dry and season both sides with salt, pepper, onion powder, and paprika.
2. Heat Pan – Melt butter and olive oil over medium heat.
3. Sear First Side – Place fish in the pan with garlic and thyme, cook undisturbed for 4–5 minutes.
4. Flip & Finish – Turn fish carefully, cook until golden and internal temp reaches 145°.
5. Make Pan Sauce – Remove fish, deglaze pan with lemon juice, stir in parsley, and spoon sauce over fish.

Try our Sous Vide Lemon Garlic Lingcod Cheeks

Recipe FAQ

Beer Battered Lingcod

Tips For Pan-Frying Fish

First, you will want to rinse your fish with cold water, pat it dry with a paper towel, and then season lightly.

Heat your butter/oil over medium heat. The temperature of the butter should reach around 300-325° degrees, for this recipe. Butter has a smoke point of just 350, meaning it will burn at temperatures beyond that, so don't get it too hot!

Place your fillets gently into hot, melted butter, and allow to cook for about 4 minutes per side, or until your fish flakes easily with a fork.

Homemade Tartar Sauce Recipe

Serve This With

There are many foods that would work really well with fish. Here are some options for you to choose from, with the recipes right here on my site.

Pictured with the fish in this post is our Creamy Mushroom Risotto.

More Options For Sides

• Instant Pot Wild Rice
• Pan-Fried Potato Wedges
• Smoked Potatoes
• Broccoli Salad
• One-Pot Creamy Noodles
• Ham and Pea Pasta Salad
• Loaded Smoked Baked Potatoes
• BLT Pasta Salad

Reader Reviews

Recipe turned out perfect! Will definitely make again! Thanks so much!

– J via Pinterest

Great recipe! Substituted vegan butter for actual butter and used smoked paprika and it turned out delicious!

Christiane via Pinterest

Best fish we have ever made! Came out restaurant quality!

Victoria via Pinterest

Continue to Content

Yield: 4 servings

Pan Seared Lingcod

Print

Lincod that is pan seared and well-seasoned and served over rice. Fresh, flaky, tender, and delicious.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 4 pieces cod filets (5-6 oz ea.)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 sprig fresh thyme
• 3 cloves garlic

Pan Sauce

• 1 large lemon
• 1 teaspoon chopped Italian parsley

Instructions

1. Dry the fish with paper towels, and season with the salt, black pepper, onion powder, and paprika.
2. Place the butter and olive oil in the pan over medium heat and let the butter melt and the oil heat up.
3. Place the fish down in the pan along with the thyme and garlic, and let cook for 4-5 minutes, until it develops a golden-brown crust. Don't mess with it!
4. Flip the fish and cook for an additional 4-5 minutes, until the other side is browned. The middle of the fish should be 145°. Make sure the garlic doesn't scorch.
5. Remove the fish from the pan, tent with foil, and set aside.
6. In the same pan, add in the juice from the lemon to deglaze the pan. Spoon the remaining sauce over the fish before serving.

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• 
  Cast Iron Skillet

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 112Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 322mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 10g

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