How to Cook Pacific Halibut With Lemon & Herb Butter

Pacific halibut with lemon and herb butter is just as easy to cook as it is impressive to serve. This mild, lean white fish pairs beautifully with the brightness of lemon and the richness of European butter — a simple combination for a restaurant-quality dinner. 

Here are three of the best ways to cook halibut fillets using an air fryer, your oven, or the stovetop. Each method creates a flaky, buttery fillet with a punch of citrus-herb flavor. Pan-frying is our preferred method as it allows the lemon & herb butter to brown as it cooks, producing richer flavors.

Pan-Frying Pacific Halibut with Lemon & Herb Butter

*PREFERRED METHOD* Pan-searing halibut creates a beautiful golden crust and allows the lemon & herb butter to baste the fish as it finishes cooking. It’s our favorite way to bring out the buttery texture and fresh, citrusy flavor in each bite.

1. Remove the halibut fillet and butter from the packaging. Pat the fish dry with paper towels.

2. Heat 1 tablespoon of high-heat cooking oil in a stainless steel or cast-iron skillet over medium-high heat until the oil shimmers (sizzling hot).

3. Place the halibut in the pan and press gently with a spatula to ensure even contact. Cook undisturbed for 3 to 4 minutes, or until a golden crust forms and the fillet releases naturally from the pan.

4. Lower the heat to medium. Flip the fillet, then immediately add the lemon & herb butter. As the butter melts and foams, tilt the pan and use a spoon to baste the fish continuously for another 2 to 4 minutes, or until the internal temperature reaches 130°F.

5. Transfer to a plate and let rest for 2 minutes before serving.

Air Frying Pacific Halibut With Lemon & Herb Butter

Why air fry halibut with lemon & herb butter? It’s quick, convenient, and gives the fish a lightly crisped edge while keeping the interior moist and flaky. It’s a great weeknight option when you want a no-fuss method that still delivers great flavor and texture.

1. Preheat your air fryer to 360°F.

2. Generously spray the air fryer basket or tray with cooking spray to prevent sticking.

3. Remove the halibut fillet and lemon & herb butter from the packaging. Pat the fish dry with paper towels, then, spread the butter evenly over the top of the fish using a butter knife or spatula. Place the fillet in the basket, butter-side up. 

4. Air fry for 8 to 10 minutes, depending on the thickness of the fillet. The halibut is ready when it flakes easily with a fork and reaches an internal temperature of 135°F.

5. Let rest for 1 minute before serving.

Baking Pacific Halibut with Lemon & Herb Butter

Why bake halibut with lemon & herb better? Baking is a simple, hands-off method that delivers consistently juicy halibut with minimal effort. It’s ideal when you’re cooking for more than one — just pop the fillets in the oven and let the heat do the work.

1. Preheat your oven to 350°F.

2. Remove the halibut fillet and lemon & herb butter from the packaging. Pat the fish dry with paper towels and place it on a baking sheet lined with parchment paper or prepared with cooking spray. Spread the butter evenly over the top of the fillet using a butter knife or small spatula.

3. Bake for 11 to 13 minutes, depending on the thickness of the fillet. It’s done when the halibut flakes easily with a fork and the internal temperature reaches 130°F.

4. Let rest for 2 to 3 minutes before serving. The residual heat will finish cooking the fish and help lock in moisture.