Pan Seared Salmon with Lemon Butter (VIDEO)
- 1 1/4 lb skinless boneless salmon filets 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
How to Make Pan Seared Salmon:
Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper. Grate 1 tsp of lemon zest then squeeze 2 lemons for 4 Tbsp lemon juice.
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)*
Add seasoned salmon and cook uncovered on the first side 3-4 minutes until golden brown then flip and cook another 2 to 3 minutes or until fully cooked through.
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.
*See recipe tips on NatashasKitchen.com on how to prevent butter from splattering.