Easy Pan Seared Salmon Recipe with Lemon Butter

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Trout is a lean fish and canned salmon is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

Cut the salmon into four fillets.

Season both sides of the salmon fillets with 1/2 teaspoon of salt and 1/8 teaspoon of black pepper.

Grate the peel of one lemon to get 1 teaspoon of lemon zest.

Squeeze two lemons to get 4 tablespoons of lemon juice.

In a large, light-colored pan, add 4 tablespoons of unsalted butter and place over medium heat.

Stir and swirl the pan often and cook the butter until it starts to brown, about 5 minutes, until the milk solids sink to the bottom and turn dark brown.

Add the salmon fillets to the pan and cook for 3 to 4 minutes on the first side.

Flip the salmon and cook for another 2 to 3 minutes on the second side.

In the last 2 minutes of cooking, add 1 teaspoon of lemon zest and 4 tablespoons of lemon juice to the pan, spooning the sauce over the salmon as it cooks.

Transfer the cooked salmon to a serving plate and drizzle with the lemon brown butter sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens