Ingredients

You can use 1 to 1 1/2 lbs of salmon for this recipe; whatever the size of your pan allows. Ours was a 10″ skillet and we used 1 1/4 lbs, but there is enough sauce for a slightly larger fillet. Literally, all you need is:

• Salmon
• Lemons
• Butter
• Parsley
• Salt and pepper

Directions

1. Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper. Grate 1 tsp of lemon zest then squeeze 2 lemons for 4 Tbsp lemon juice.

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2. 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).

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3. Add seasoned salmon and cook uncovered on the first side 3-4 minutes until golden brown then flip salmon and cook another 2 to 3 minutes or until flaky and fully cooked through with an internal temperature of 145˚F.

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4. 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 parsley and black pepper to taste. Serve right away.

More Tips

• Have ingredients prepped: This recipe moves fast and salmon takes just minutes on the stove, so have your ingredients ready before you turn on the stove.


• Use a light-colored pan (such as stainless steel or white enamel coated) so you can watch the color changing.


• DO NOT add butter to a very hot empty pan or it will be likely splatter. Add the butter as the pan is heating up.


• Stir and swirl often, otherwise, the milk solids and water can pool under the butter and erupt/ splatter as the pressure builds up.