Pan-Seared Salmon with Lemon Butter
Total Time
10 mins
Prep Time
5 mins
Cook Time
5 mins
Rating
4.98 out of 5 stars
(107)
Ingredients
4 servings
- 1 1/4 lb skinless boneless salmon fillets, cut into 4 filets (5 oz each about 1″ thick)
- 1/2 tsp salt
- 1/8 tsp black pepper
- 4 Tbsp unsalted butter
- 1 tsp grated lemon zest
- 4 Tbsp freshly squeezed lemon juice, from 2 lemons
- 1 Tbsp fresh parsley, minced
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Preparation
Chef’s notes
Have ingredients prepped:
This recipe moves fast and salmon takes just minutes on the stove, so have your ingredients ready before you turn on the stove.
When zesting lemons, make sure you are only getting the yellow portion of the skin and avoid the white pith underneath which can add bitter tones to your recipe.
Check for doneness – Since salmon can vary in size, thickness, and even fat content, it’s best to use an instant-read thermometer and cook to an internal temperature of 145˚F.
Remove from pan right away so it doesn’t continue to cook over residual heat from the skillet.