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Homemade Pan-Seared Salmon with Lemon Butter recipe photo
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Pan-Seared Salmon with Lemon Butter

Quick pan-seared salmon finished with a bright lemon-butter sauce and fresh parsley.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings: 4 servings

Ingredients

  • 1.25 lb skinless boneless salmon fillets cut into 4 fillets (about 5 oz each, 1 inch thick)
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 4 Tbsp unsalted butter
  • 1 tsp lemon zest grated
  • 4 Tbsp fresh lemon juice from about 2 lemons
  • 1 Tbsp fresh parsley minced

Instructions

  • Pat the salmon fillets dry. Season both sides with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
  • Grate the lemon to get 1 teaspoon zest and squeeze about 2 lemons to yield 4 tablespoons lemon juice; set aside.
  • Heat a large 10–12 inch light-colored skillet over medium heat. Add 4 tablespoons butter and swirl, stirring frequently, until the butter begins to turn light brown and solids become golden (about 3–7 minutes).
  • Carefully add the seasoned salmon to the hot butter, skinless side down. Cook uncovered 3–4 minutes until the first side is golden brown.
  • Flip the fillets and cook another 2–3 minutes until salmon is opaque and flakes easily, or reaches an internal temperature of 145°F.
  • In the last 2 minutes of cooking, add the grated lemon zest and 4 tablespoons lemon juice to the pan. Spoon the butter-lemon sauce over the fillets as they finish cooking.
  • Transfer salmon to plates, drizzle with the pan sauce, sprinkle with minced parsley and additional black pepper to taste, and serve immediately.

Equipment

  • large 10–12 inch skillet
  • Grater or zester
  • Tongs or spatula
  • Measuring Spoons
  • Knife and cutting board

Notes

  • Use a light-colored pan to monitor butter color.
  • Do not overcrowd the skillet; cook in batches if needed.
  • Pat salmon dry for better searing.
  • Adjust lemon to taste.