Pan Seared Salmon With Butter & Lemon

What You’ll Need

• 2 Salmon Fillets 

• ½ tsp salt

• ⅛ tsp black pepper (plus more for garnish)

• 4 tbsp unsalted butter

• 2 lemons (1 tsp zest + 4 tbsp juice)

• Fresh parsley, chopped (for garnish)

• 3 garlic cloves

Let’s Cook

1. Season the Salmon

   • Pat salmon fillets dry. Season both sides with salt and black pepper.

   • Zest 1 tsp of lemon peel and squeeze lemons for 4 tbsp juice.

2. Brown the Butter

   • Heat a large (10–12") light-colored skillet over medium heat.

   • Add butter, swirling and stirring often until it turns light golden brown and the solids darken slightly (3–7 minutes).

   • Add garlic cloves and cook until fragrant

3. Cook the Salmon

   • Place salmon in the pan, skin-side down if applicable.

   • Cook uncovered for 3–4 minutes until golden brown. Flip and cook another 2–3 minutes, or until salmon flakes easily and reaches an internal temperature of 145°F.

4. Finish with Lemon

   • In the last 2 minutes of cooking, add lemon zest and juice to the pan.

   • Spoon the lemon butter garlic sauce over the salmon as it cooks.

5. Serve

   • Transfer salmon to plates, drizzle with pan sauce, and top with fresh parsley and a crack of black pepper.

   • Enjoy with roasted veggies, rice, or a crisp salad.