PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 3
Flaky, tender, very delicious lemon butter, salmon that you can easily whip up in less than thirty minutes. An elegant and scrumptious dinner with pan-seared salmon with a simple yet impressive lemon butter sauce that’s perfect for a quick meal anytime!
INGREDIENTS
Sauce:
4 tablespoons butter
¼ c. lemon juice
1 small garlic clove, minced
1 tablespoon freshly chopped parsley
Salmon:
2 tablespoons avocado oil or olive oil
3 salmon fillets, about 6 ounces each, skin on or off
1 teaspoon Old Bay Seasoning or to taste
How to make Lemon Butter Salmon
Step 1: With Old Bay Seasoning or salt & pepper, season the salmon fillets.
Step 2: Heat the olive oil in a large non-stick pan over high heat. Once the oil is hot, add the fillets to the pan. Adjust the heat to medium-low and cook the fillets for about 5 to 6 minutes, undisturbed, until well browned and cooked about halfway through. Flip and continue to cook the other side of the fillets for additional 5 minutes or until cooked to your desired doneness.
Step 3: In the meantime, bring the lemon juice to a boil in a small skillet or saucepan. Adjust the heat to low and cook for about 3 minutes, stirring often. Decrease the heat to very low, then add the cold butter. Stir constantly to allow the butter to slowly melt. Add the parsley, garlic, salt, and pepper once the butter is melted halfway. Continue to cook for another minute, then take the pan off the heat.
NOTE:
Adjust the cooking time depending on the thickness of the salmon fillets. To ensure the doneness, use an instant-read thermometer. The fillets are properly cooked once the internal temperature reaches 140-145 degrees F.
TIPS:
Make sure the first side of the salmon is cooked halfway through before turning it around.
The best salmon has a firm texture, and moist appearance, with a fresh odor. Ensure to keep the salmon for up to 2 days in the coldest part of the fridge before cooking.
Thaw the frozen salmon completely before using it.
To help the fish cook evenly, allow the salmon fillets to rest for about 30 minutes on the counter to let them come to room temperature.
To ensure the salmon flips easily, use a non-stick skillet.
NUTRITION FACTS:
Calories: 382 kcal, Carbohydrates: 3g, Protein: 34g, Fat: 25g, Saturated Fat: 10g, Cholesterol: 125mg, Sodium: 184mg, Potassium: 882mg, Fiber: 1g, Sugar: 1g, Vitamin A: 896IU, Vitamin C: 15mg, Calcium: 47mg, Iron: 2mg
Ingredients
- Sauce:
- 4 tablespoons butter
- ¼ c. lemon juice
- 1 small garlic clove, minced
- 1 tablespoon freshly chopped parsley
- Salmon:
- 2 tablespoons avocado oil or olive oil
- 3 salmon fillets, about 6 ounces each, skin on or off
- 1 teaspoon Old Bay Seasoning or to taste
Instructions
Step 1: With Old Bay Seasoning or salt & pepper, season the salmon fillets.
Step 2: Heat the olive oil in a large non-stick pan over high heat. Once the oil is hot, add the fillets to the pan. Adjust the heat to medium-low and cook the fillets for about 5 to 6 minutes, undisturbed, until well browned and cooked about halfway through. Flip and continue to cook the other side of the fillets for additional 5 minutes or until cooked to your desired doneness.
Step 3: In the meantime, bring the lemon juice to a boil in a small skillet or saucepan. Adjust the heat to low and cook for about 3 minutes, stirring often. Decrease the heat to very low, then add the cold butter. Stir constantly to allow the butter to slowly melt. Add the parsley, garlic, salt, and pepper once the butter is melted halfway. Continue to cook for another minute, then take the pan off the heat.
Notes
Adjust the cooking time depending on the thickness of the salmon fillets. To ensure the doneness, use an instant-read thermometer. The fillets are properly cooked once the internal temperature reaches 140-145 degrees F. TIPS: Make sure the first side of the salmon is cooked halfway through before turning it around. The best salmon has a firm texture, and moist appearance, with a fresh odor. Ensure to keep the salmon for up to 2 days in the coldest part of the fridge before cooking. Thaw the frozen salmon completely before using it. To help the fish cook evenly, allow the salmon fillets to rest for about 30 minutes on the counter to let them come to room temperature. To ensure the salmon flips easily, use a non-stick skillet.
