How to Cook Pacific Halibut With Lemon & Herb Butter

Our pre-packaged Pacific Halibut With Lemon and Herb Butter from the brand new Marinated and Seasoned Collection 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. 

If you don't have our Pacific Halibut With Lemon and Herb Butter, you can pair the cooking methods below with this easy homemade recipe for a Lemon-Herb Compound Butter.

Here are a few ways to cook pre-packaged Pacific Halibut With Lemon and Herb Butter using an air fryer, your oven, or the stovetop. Each method creates a flaky, buttery fillet with a punch of citrus-herb flavor. Baking the halibut in a pouch is our preferred method because it gives extra juicy and fragrant results. However, you can skip the pouch and simply bake the fish on a sheet pan to keep things simple — both methods are outlined below.

Baking Pacific Halibut with Lemon & Herb Butter: In a Pouch

*PREFERRED METHOD* Baking fish in a pouch is a simple but elevated method that delivers consistently juicy halibut. Just wrap the fillets into a pouch of parchment or foil, then bake. You'll need a 10-by-14 inch rectangle of parchment paper or foil to use this cooking method.

1. Preheat your oven to 350°F. Meanwhile, remove the halibut fillet and lemon & herb butter from the packaging. Pat the fish dry with paper towels. 

2. Cut a large sheet of parchment paper or foil to a size of 10" x 14". Crease it in half to create two 10" x 7" rectangles. Arrange halibut fillet just off center of the crease, then spread the prepared butter evenly over the top of the fillet using a butter knife or small spatula. Optional: Add in a few fresh slices of lemon, a couple tablespoons of any stock, or a splash of white wine. 
3. Fold the top of the parchment paper down to the bottom and seal the edges, making overlapping folds. Fold the last corner under the package to secure the seal. If using foil, simply crimp the package closed.
4. Place package on a sheet pan and transfer to the oven. 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.

5. Carefully cut open the packet and enjoy immediately.

Baking Pacific Halibut with Lemon & Herb Butter: Classic Method

Why bake halibut with lemon & herb butter? 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.

Pan-Frying Pacific Halibut with Lemon & Herb Butter

Why pan-sear halibut with lemon & herb butter? 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.

Where to Buy Pacific Halibut With Lemon & Herb Butter

Our pre-packaged Pacific Halibut With Lemon & Herb Butter makes it easy to enjoy high-quality, wild-caught seafood from Alaska. A membership with Wild Alaskan Company gives you access to this convenient offering — delivered right to your doorstep. Shop Pacific Halibut With Lemon & Herb Butter, along with other delicious offerings from the Marinated and Seasoned Collection. Simply thaw and cook for a flavorful meal featuring premium ingredients.