Description
This Pan Seared Salmon with Lemon Butter Sauce is a quick and elegant seafood dish featuring tender salmon fillets seared to golden perfection and topped with a bright, tangy lemon butter sauce. Ready in just 10 minutes, it’s perfect for an easy weeknight dinner or a special meal.
Ingredients
Scale
Salmon and Seasoning
- 1 1/4 lb skinless boneless salmon fillets (cut into 4 filets, approx. 5 oz each, about 1″ thick)
- 1/2 tsp salt
- 1/8 tsp black pepper
Lemon Butter Sauce
- 4 Tbsp unsalted butter
- 1 tsp grated lemon zest
- 4 Tbsp freshly squeezed lemon juice (from 2 lemons)
- 1 Tbsp fresh parsley, minced
Instructions
- Season the Salmon: Season the salmon fillets on both sides with 1/2 tsp salt and 1/8 tsp black pepper. Grate 1 tsp of lemon zest and squeeze lemons to yield 4 Tbsp of fresh lemon juice.
- Brown the Butter: Heat a large 10-12 inch light-colored pan over medium heat. Add 4 Tbsp of unsalted butter immediately, swirling and stirring frequently to prevent splattering. Continue cooking until the butter turns light brown and the butter solids turn a nutty brown color; this will take about 3-7 minutes depending on your stovetop heat.
- Pan Sear the Salmon: Add the seasoned salmon fillets to the pan, skinless side down. Cook uncovered for 3-4 minutes until the bottom is golden brown and caramelized. Flip the salmon carefully and cook for another 2-3 minutes or until the salmon is fully cooked through and flakes easily with an internal temperature of 145°F.
- Add Lemon Sauce and Garnish: During the last 2 minutes of cooking, add 1 tsp grated lemon zest and 4 Tbsp fresh lemon juice directly to the pan. Spoon the melted lemon butter sauce over the salmon as it finishes cooking. Remove the salmon from the pan, plate it, drizzle extra sauce over the top, and sprinkle with freshly minced parsley and additional black pepper to taste. Serve immediately.
Notes
- Using a light-colored pan helps to monitor the browning of the butter for better flavor.
- Ensure the salmon pieces are evenly sized for even cooking.
- Do not overcrowd the pan to maintain a good sear on the fish.
- Freshly squeeze lemon juice rather than bottled for the best flavor.
- For extra crispiness, pat salmon dry before seasoning.
