Pan Seared Salmon with Lemon Butter Sauce
A simple and elegant way to sauteed salmon in lemon and butter sauce. The browning of the salmon creates an irresistible exterior that locks in the salmon's moisture, resulting in flaky, juicy salmon fillets.
Ingredients
- 1 tablespoon minced fresh parsley
- 4 tablespoons fresh lemon juice, from 2 lemons
- 1 teaspoon grated lemon peel
- 4 tablespoons unsalted butter
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/4 pounds skinned, boneless salmon fillets, cut into 4 slices (5 ounces each about 1 thick)
Instructions
- Season salmon on both sides with 1/2 salt and 1/8 teaspoon black pepper. Grate 1 teaspoon of lemon peel, then squeeze 2 lemons to get 4 tablespoons of lemon juice.
- Heat a large (10-12 inch) light-colored skillet over medium heat and immediately add 4 tablespoons butter, stirring constantly to prevent splashing, until light brown and solid butter parts are brown (about 3 tablespoons). 7 minutes (depending on temperature).
- Add the marinated salmon and cook, uncovered on the first side, 3-4 minutes until golden brown, then flip and cook for another 2 to 3 minutes or until flakes and cooked through, with an internal temperature of 145°F.
- In the last 2 minutes of cooking, add 1 teaspoon lemon peel and 4 tablespoons lemon juice to the skillet. Pour the sauce over the salmon while it's cooking. Transfer the salmon to plates and sprinkle with the sauce. Sprinkle the cooked salmon in the skillet with chopped parsley and black pepper to taste. Serve immediately.