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Lemon-Brown Butter Salmon

Lemon-Brown Butter Salmon: A Quick 15-Minute Delight

This Lemon-Brown Butter Salmon is a quick and nutritious dinner option, ready in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 fillets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2 fillets skin-on salmon Skinless can be used for a lighter option.
  • 1 teaspoon kosher salt Adjust based on your taste preferences.
  • 1 tablespoon neutral oil Canola or grapeseed oil works best.
For the Sauce
  • 4 tablespoons unsalted butter Use salted butter if that's what you have.
  • 2 cloves garlic Finely chopped; reduce to 1 clove for a milder taste.
  • 1 whole lemon Use fresh lemon juice and zest for the best flavor.
For the Garnish
  • 2 tablespoons chopped fresh parsley or dill Substitute with other herbs like chives if desired.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Begin by placing a large skillet over medium heat and adding a drizzle of neutral oil. Let the oil heat for about 2-3 minutes until shimmering.
  2. While the skillet warms up, generously season both sides of your skin-on salmon fillets with kosher salt.
  3. Carefully place the salmon fillets skin-side down into the hot skillet. Cook without moving for 4-5 minutes.
  4. Gently flip each fillet and immediately add the cubed butter, chopped garlic, and lemon zest around the fish. Cook for another 3-4 minutes.
  5. Once cooked through, remove from heat and squeeze lemon juice over the fillets. Sprinkle with parsley or dill before serving.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 1gProtein: 32gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 400mgPotassium: 600mgVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure the skillet is hot before adding the salmon for crispy skin and prevent sticking. Cook salmon in batches if necessary to avoid overcrowding the pan.

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