Preheat oven to 425°F (220°C) or heat a skillet over medium-high
Pat halibut dry with paper towels
Season both sides with salt, black pepper, and optional garlic powder or paprika
Brush with olive oil or melt butter over the fish
For oven-baked halibut:
Place halibut on a parchment-lined sheet pan
Add lemon slices or a few pats of butter if desired
Bake 10–14 minutes per 1 inch thickness, until it flakes easily
Optional broil 1–2 minutes at the end for browning
For pan-seared halibut:
Heat oil in a skillet until shimmering
Place halibut in the pan and cook 3–5 minutes per side, depending on thickness
Add butter and aromatics (garlic, thyme) during the last 1–2 minutes
Cook until it flakes easily and is opaque in the center
For grilling halibut:
Oil the grates or use a grill basket
Grill 3–5 minutes per side over medium-high heat
Cook until it flakes easily
Check doneness:
Flakes easily with a fork and looks opaque
Optional internal temperature: 125–130°F (52–54°C) for moist, 135°F (57°C) for firmer
Rest 1–2 minutes before serving
Finish with lemon juice and optional chopped herbs (parsley, dill)