Lemon Butter Pan Seared Salmon

This lemon butter pan-seared salmon is flaky, moist, and bursting with flavors! It's so easy to make that it could be one of your midweek dinners, and also, fancy enough to make it during any special event or occasion.

What is the best way to pan-sear salmon?

The key to successful pan-seared salmon is to use a high-quality salmon fillet and to season it well. Start by patting the salmon dry with paper towels and then season it on both sides with salt and pepper. Heat a thin layer of oil or butter in a pan over medium-high heat until it is hot but not smoking. Place the salmon in the pan skin-side down if it has skin, and sear it for 2-3 minutes on each side, or until it is cooked to your desired level of doneness.

Can I cook frozen salmon using the pan-searing method?

It is not recommended to cook frozen salmon using the pan-searing method. Frozen salmon needs to be thawed before it can be cooked properly. To thaw salmon, place it in the refrigerator overnight or run it under cold water until it is thawed. This will allow the salmon to cook evenly and prevent it from sticking to the pan.

What should I serve with pan-seared salmon?

Pan-seared salmon pairs well with a variety of side dishes, such as steamed vegetables, roasted potatoes, or a salad. It also goes well with fresh herbs and citrus flavors, such as lemon or lime. Experiment with different flavor combinations to find what you like best.

Salmon is a type of fish that is typically found in the cold, coastal waters of the North Pacific and North Atlantic Oceans. It is an important food source for many animals, including humans, who often eat it cooked or smoked. Salmon is high in protein and omega-3 fatty acids, which are beneficial for heart health. It is also a popular choice for recreational fishing. Some common questions about salmon include:

What do salmon eat?
Salmon are carnivorous and primarily eat smaller fish, such as herring and anchovies, as well as crustaceans such as shrimp and crabs.
How do salmon reproduce?
Most species of salmon are anadromous, which means they are born in fresh water, migrate to the ocean to feed and grow, and then return to their birthplaces to reproduce. During the spawning season, adult salmon return to their spawning grounds and lay their eggs in gravel nests, or "redds," which are then fertilized by the males. The eggs hatch into alevin, which are small, sac-like fry that remain hidden in the gravel until they are ready to emerge and start feeding.
Are salmon endangered?
Some species of salmon, such as the Atlantic salmon, are considered threatened or endangered in certain parts of their range. Overfishing, habitat loss, and other human activities have contributed to declines in salmon populations. However, conservation efforts are in place to help protect and restore salmon populations.

FAQs

Q: Can I use salted butter instead of unsalted butter?

A: It is best to use unsalted butter in this recipe since it allows you to control the amount of salt in the dish. If you only have salted butter on hand, you can use it, but be sure to adjust the amount of added salt accordingly.

Q: Can I use frozen salmon for this recipe?

A: While fresh salmon is preferred, you can use frozen salmon for this recipe as well. Just be sure to thaw the salmon completely and pat it dry with a paper towel before cooking.

Q: Can I use dried dill instead of fresh dill?

A: Fresh dill is preferred in this recipe since it adds a bright, herbaceous flavor. However, if you don't have fresh dill, you can use dried dill instead. Use about 1/3 of the amount of fresh dill called for in the recipe.

Q: Can I substitute lime or orange for lemon in this recipe?

A: While lemon adds a bright, tangy flavor to the dish, you can substitute lime or orange for the lemon if desired. Just keep in mind that it will alter the flavor profile of the dish.

Q: Can I use a non-stick pan for this recipe?

A: It is best to use a light-colored pan, such as stainless steel or copper, for this recipe since it allows you to monitor the color of the butter as it cooks. While you can use a non-stick pan, the butter may cook too quickly and you may not be able to see when it starts to brown.

Q: Can I double or halve the recipe?

A: Yes, you can easily double or halve the recipe to suit your needs. Just be sure to adjust the cooking times accordingly.

Make it

Lemon Butter Pan Seared Salmon

Lemon Butter Pan Seared Salmon is a simple yet elegant dish that will impress your family and friends. This recipe requires just a few ingredients and minimal prep work, making it a great option for busy weeknights or special occasions. Here's how to make it:

Ingredients

1 1/4 lb boneless salmon fillets cut into 4 filets (5 oz each about 1″ thick)

1/2 tsp salt

1/8 tsp black pepper

4 Tbsp unsalted butter

1 Tbsp grated lemon zest

4 Tbsp freshly squeezed lemon juice from 2 lemons

1 Tbsp fresh dill, minced

Instructions

Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper. Grate 1 tbsp 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 for 3-4 minutes until golden brown then flip the salmon and cook another 2 to 3 minutes or until flaky and fully cooked through with an internal temperature of 145˚F.

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 dill and black pepper to taste. Serve right away.

This recipe is incredibly easy to prepare, yet yields a delicious and impressive dish. The salmon is perfectly cooked, with a crispy exterior and tender, juicy interior. The lemon butter sauce adds a bright and tangy flavor, while the fresh dill provides a subtle herbaceous note.

When selecting your salmon, be sure to look for high-quality, fresh fish. Ideally, you'll want to use wild-caught salmon, which is higher in omega-3 fatty acids and lower in contaminants than farmed salmon. If you're not able to find wild-caught salmon, look for the freshest, highest quality fish you can find.

This Lemon Butter Pan Seared Salmon pairs well with a variety of sides, such as roasted vegetables, rice, or a simple salad. It's a versatile dish that can be dressed up or down depending on the occasion.

In conclusion, if you're looking for a quick and easy yet impressive dish to serve for dinner, this Lemon Butter Pan Seared Salmon is an excellent choice. With just a few simple ingredients and minimal prep work, you can create a restaurant-quality meal that will delight your taste buds. Enjoy!

Enjoy your Lemon Butter Pan Seared Salmon!