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
Step 1
Season salmon on both sides with 1/2 tsp salt and 1/8 tsp black pepper. Grate 1 tsp of lemon zest then squeeze 2 lemons for 4 Tbsp lemon juice.
Step 2
Heat a large (10-12") light-colored pan over medium heat and right away add 4 Tbsp butter, swirling and stirring frequently to prevent splatter until it starts to turn light brown and the bits of butter solids turn brown (about 3-7 minutes depending on your heat).
Step 3
Add seasoned salmon and cook uncovered on the first side 3-4 minutes until golden brown then flip salmon and cook another 2 to 3 minutes or until flaky and fully cooked through with an internal temperature of 145˚F.
Step 4
In the last 2 minutes of cooking, add 1 tsp lemon zest and 4 Tbsp lemon juice to the pan. Spoon the sauce over the salmon as it cooks. Transfer salmon to plates, drizzle with sauce, and sprinkle the pan-cooked salmon with freshly chopped parsley and black pepper to taste. Serve right away.
Step 5
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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.
