Salmon, oh how it dances on the skillet like a melody—each sizzle a note, harmonizing with the rich, buttery aroma that fills the kitchen. It’s the kind of dish that makes you forget about the world for a moment, lost in the golden crust that hides tender, flaky perfection beneath. And when you drizzle that lemon butter sauce, it’s like a kiss of summer on a winter day—bright, tangy, and just the right kind of indulgence that feels like a hug from the inside.
Steps
- Season both sides of the salmon fillets with salt and black pepper. Grate lemon zest and squeeze fresh lemon juice from the lemons.
- Heat a light-colored pan over medium heat and add butter, stirring frequently. Cook until the butter turns a light brown and the solids darken, which should take about 3-7 minutes.
- Place the seasoned salmon into the pan and cook uncovered on the first side for 3-4 minutes until golden brown. Flip the fillets and continue cooking for another 2-3 minutes until the salmon is flaky and reaches an internal temperature of 145?F.
- In the last 2 minutes of cooking, add the lemon zest and lemon juice to the pan. Spoon the sauce over the salmon as it finishes cooking.
- Transfer the salmon to plates and drizzle with the lemon butter sauce from the pan. Garnish with freshly chopped parsley and a sprinkle of black pepper before serving immediately.
Ingredients
- Seared Salmon with Lemon Butter Sauce:
- 1 1/4 lbs skinless, boneless salmon fillets, cut into 4 pieces (approximately 5 oz each, about 1″ thick)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1 teaspoon grated lemon zest
- 4 tablespoons freshly squeezed lemon juice (from 2 lemons)
- 1 tablespoon fresh parsley, minced
Nutritional Values
Calories: 1228kcal | Carbs: 4g | Protein: 112g | Fat: 80g | Saturated Fat: 32g | Cholesterol: 432mg | Sodium: 1420mg | Potassium: 2840mg | Vitamin A: 1960IU | Vitamin C: 31.2mg | Calcium: 80mg | Iron: 4.8mg
FAQ
- Can I use salmon with the skin on for this recipe?
- Absolutely! If you prefer using salmon with the skin, start by searing it with the skin side down. Once it’s cooked, flip it over to finish cooking the other side.
- What type of salmon should I buy for this dish?
- You have the option of using either farm-raised or wild-caught salmon. Farm-raised salmon usually has a higher fat content, making it more forgiving during cooking. Wild-caught salmon is leaner and cooks faster, so you’ll need to pay closer attention to avoid overcooking.
- How do I ensure my salmon is cooked perfectly?
- To ensure perfectly cooked salmon, use an instant-read thermometer. Aim for an internal temperature of 145?F, and take the salmon off the heat immediately to prevent overcooking from residual heat.
- How do I make sure my brown butter doesn’t burn?
- Use a light-colored pan to easily monitor the butter’s color change. Add the butter as the pan heats up and stir frequently. Keep a close eye on it, as brown butter can rapidly go from perfect to burnt once it reaches the desired color.
- What can I do with leftover salmon?
- Leftover salmon can be flaked into bite-sized pieces and added to a Salmon Cobb Salad or used to make delicious Salmon Cakes for another meal.
Tips
- Prepare Ingredients in Advance: Since the cooking process is swift, ensure all ingredients are ready before starting. This includes having your salmon seasoned and lemons zested and juiced.
- Zest Lemons Carefully: When zesting lemons, only remove the yellow skin, avoiding the white pith underneath to prevent adding bitterness to the dish.
- Monitor Salmon’s Internal Temperature: Use an instant-read thermometer to ensure the salmon reaches an internal temperature of 145?F for optimal doneness without overcooking.
- Watch the Butter Closely: When making browned butter, use a light-colored pan to observe the color change, and continuously stir to prevent burning. Once it turns light brown, remove it from heat immediately.
Equipment
- Seared Salmon with Lemon Butter, here is a list of main equipment you might need to buy on Amazon:
- Instant-read thermometer – Useful for checking the internal temperature of the salmon to ensure it’s cooked to 145?F.
- Light-colored pan (such as stainless steel or white enamel-coated) – Recommended for making browned butter to monitor the color change accurately.
