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Lemon Butter Pan Seared 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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 ¼ lb boneless salmon fillets cut into 4 filets (5 oz each about 1″ thick)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 tablespoon unsalted butter
  • 1 tablespoon grated lemon zest
  • 4 tablespoon freshly squeezed lemon juice from 2 lemons
  • 1 tablespoon fresh dill, minced

Method
 

  1. Season salmon on both sides with ½ salt and ⅛ teaspoon black pepper. Grate 1 tablespoon of lemon zest then squeeze 2 lemons for 4 tablespoon lemon juice.
  2. Heat a large (10-12") light-colored pan over medium heat and right away add 4 tablespoon 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).
  3. 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.
  4. In the last 2 minutes of cooking, add 1 teaspoon lemon zest and 4 tablespoon 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!
  9. Enjoy your Lemon Butter Pan Seared Salmon!
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  12. Lemon Garlic Shrimp and Grits
  13. Easy Shrimp Cocktail

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.