Searing the salmon forms and irresistible exterior which seals in the salmon juices resulting in a flaky, tender salmon filet. The sauce is so zesty, fresh and makes every bite memorable.
Use wild-caught salmon whenever you can get your hands on it. 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, but there is enough sauce to use a slightly larger filet.
EASY LEMON BUTTER SALMON
This Easy Lemon Butter Salmon recipe makes an elegant and delicious dinner. Seared in a skillet on the stove top and ready in under 20 minutes!
- Prep Time: 10 Mins
- Cook Time: 15 Mins
- Total Time: 25 Mins
- Yield: 3 Servings 1x
Ingredients
For the Salmon:
- 3 salmon fillets, about 6 oz. each skin on or off
- 1 tsp. Old Bay Seasoning or to taste
- 2 tbsp. avocado oil or olive oil
For the Sauce:
- 4 tbsp. butter
- 1 tbsp. freshly chopped parsley
- 1 small garlic cloves minced
- 1/4 cup lemon juice
Instructions
Sear the Salmon
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Season the salmon fillets with Old Bay Seasoning (or salt and pepper).
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Heat a large non-stick pan over high with olive oil. Place the fillets in the pan and reduce the heat to medium-low. Do not move the fillets. Allow them to cook for about 5-6 minutes or until well browned and cooked about halfway through. Turn the fillets and cook for about 5 more minutes, or until they reach the desired doneness.
Make the Sauce
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In a small skillet or saucepan, bring the lemon juice to a boil. Reduce the heat to low and cook for 3 minutes, stirring occasionally.
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Reduce the heat to very low and add the cold butter to the lemon juice. Keep stirring, allowing the butter to melt slowly. When the butter is melted halfway, add the parsley, garlic, salt, and pepper. Cook for 1 more minute and remove from the heat.
Notes
Cooking time will vary depending on the thickness of the salmon fillets. If you are not sure whether the salmon is cooked, you can use an instant-read thermometer. When the inside of the fish is 140-145°F, your fish is properly cooked.