Pan Seared Lingcod Recipe
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!
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.
- Prep Fish - Pat filets dry and season both sides with salt, pepper, onion powder, and paprika.
- Heat Pan - Melt butter and olive oil over medium heat.
- Sear First Side - Place fish in the pan with garlic and thyme, cook undisturbed for 4-5 minutes.
- Flip & Finish - Turn fish carefully, cook until golden and internal temp reaches 145°.
- 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
It isn't cod, which surprised me.
Lingcod is a lean, saltwater fish that has a mild flavor with a hint of sweetness and a delicate, flaky texture. It is located on the West Coast of the United States from Alaska to California.
Perfect for pan searing, grilling, or deep frying, it absorbs flavors so well and you can make this popular fish in a whole host of different ways.
Lingcod isn't typically available for purchase in stores, but you can use any firm white fish for this recipe if you don't have any West Coast fishermen in your life.
Make sure when shopping for fish that you look for firm, clean fillets that don't have spots or any fishy smell. Just take your time when selecting your fish and ask questions if needed. A good fishmonger is worth their weight in gold if you are a seafood lover.
It is totally up to you.
We used some butter and olive oil for this particular dish because we aren't cooking at super high temperatures. For other items that might need a higher temperature, consider using oils with a higher smoke point, like avocado.
Use your favorite cast iron skillet or stainless steel are the best options to get that caramelized sear on your fillets.
Avoid non-stick for pan searing your fish, but if that's all you have it will work, you just may not get the crispy color you're looking for with pan searing.
Be careful though!
If you go non-non-stick make sure the pan you are using is REALLY well-seasoned. It would be better to use a non-stick pan than to use something and end up with your fish sticking to the pan.
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.
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
Pin For Later
Pan Seared Lingcod
Lincod that is pan seared and well-seasoned and served over rice. Fresh, flaky, tender, and delicious.
Ingredients
- 4 pieces cod filets (5-6 oz ea.)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ½ 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
- Dry the fish with paper towels, and season with the salt, black pepper, onion powder, and paprika.
- Place the butter and olive oil in the pan over medium heat and let the butter melt and the oil heat up.
- 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!
- 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.
- Remove the fish from the pan, tent with foil, and set aside.
- 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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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 322mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 10g
Police oil and butter do not have a high smoke point, what happens with the lemon, garlic and parsley? Very confusing.
Sorry that was confusing. That paragraph was talking about searing in general. For this particular recipe, we aren't using high temps so we don't need to worry about smoke points. For other types of pan searing you may need a higher temp, so should consider that when choosing what oil or fat you are using. Hope that helps!
I agree with Stephen, the second half of the recipe seems to be missing, i.e., remove the fish from the pan to rest, tent with foil and use remaining ingredients to make a pan sauce.
You guys are totally right. Sorry for not catching that sooner. We just updated the recipe. Good catch!
You say you don't use high heat. What DO you use? It just says "place in pan."
Hi Teresa! It says in the post body the following, "Heat your oil over medium-high heat. The temperature of the oil should reach 400-450 degrees, which is the reason for the oil with a higher smoke point).
Place your fillets gently into the oil and allow to cook for 4 minutes per side, or until your fish flakes easily with a fork."
In the recipe card, we specify you should heat your pan over medium heat. I hope that helps! It'll depend on your stove. Medium to medium-high is a good bet though.
Yikes. Onion powder? and sweet cocktails "with" food? Gawd help us. No wonder Amurkins are so unhealthy.
If you don't have a solid appreciation for onion and garlic powder, this probably isn't the site for you. 😉 Best wishes and happy trails! I'll go enjoy my sweet cocktail "with" whatever I want. 😀
I cooked this recipe tonight with a chop salad... I understood your recipe perfectly and we all thoroughly enjoyed it! Thanks for posting.
Thanks so much for letting us know. We love this recipe too. <3
Tried this last night, followed the recipe exactly and it turned out just perfect. Thank you for helping me make a lovely meal! I'll be keeping my eye out for ling cod from now on!
That is amazing! Thank you so much for sharing this feedback. Make sure to rate the recipe in the recipe card above by clicking the stars and filling in your review, if you wouldn't mind! Appreciate you!
This is a great and easy recipe! My lingcod was a hit and was perfectly cooked!
Thanks so much for sharing with us, Dena!
But what do you do with your garlic? Leave it whole, slice it, chop it, crush it?
It gets cooked along with the lingcod in the pan, and rubbed on the fish while it is cooking. I'll make sure and specify in the recipe. It is really optional, but a nice addition to the dish. Even without the rubbing on the fish, the oil takes on some garlic flavor and since the fish cooks in the oil, it gets garlicky.
Wonderful and simple. I always mess up fish but your recipe was perfect. They sell this type in Costco fresh and wild. Wonderful. Thanks for sharing.
I'm so glad to hear that! Thank you for stopping by to let us know. Happy holidays!
I'm using lingcod for this recipe - should I leave the skin on or remove it?
We always cook lingcod skin off. I'm sure you could cook it with the skin on if it is easier, we just don't fillet them that way. Enjoy!