Pan Seared Salmon with Lemon Butter Sauce
Flaky, juicy salmon fillets seared to perfection in a simple lemon browned butter sauce.
10m4Servings
Nutrition
360kcal
28gProtein
1gCarbs
26gFat
High Protein
Ingredients
Skinless Boneless Salmon Fillets
1.25 lb
Salt
To taste
½ tsp
Black Pepper
To taste
⅛ tsp
Unsalted Butter
4 tbsp
Lemon Zest
1 tsp
Freshly Squeezed Lemon Juice
4 tbsp
Fresh Parsley
1 tbsp
Instructions
1Prepare Ingredients
5m
5mSeason Salmon
Season salmon fillets on both sides with 1/2 tsp salt and 1/8 tsp black pepper.
Prepare Lemon
Grate 1 tsp of lemon zest and squeeze 2 lemons to yield 4 Tbsp of fresh lemon juice.
2Sear Salmon
5m
5mBrown Butter
Heat a large (10-12 inch) light-colored skillet over medium heat. Add 4 Tbsp unsalted butter and swirl/stir frequently until it begins to turn light brown and the butter solids turn golden brown, about 3-7 minutes.
Sear First Side
Add the seasoned salmon fillets to the hot skillet. Cook uncovered for 3-4 minutes until golden brown on the first side.
Sear Second Side
Flip the salmon fillets and cook for another 2-3 minutes, or until flaky and cooked through with an internal temperature of 145°F (63°C).
3Finish and Serve
2m
2mMake Sauce
During the last 2 minutes of cooking, add the lemon zest and lemon juice to the skillet. Spoon the bubbling sauce over the salmon as it finishes cooking.
Plate and Garnish
Transfer the salmon to plates. Drizzle with the lemon butter sauce and sprinkle with freshly chopped parsley and additional black pepper to taste. Serve immediately.
Tips
Use a light-colored pan to better judge the browning of the butter.
Don't overcrowd the pan; cook salmon in batches if necessary to ensure a good sear.
The internal temperature of 145°F (63°C) is key for perfectly cooked, flaky salmon.