Description
Two salmon fillets seasoned with lemon pepper, seared golden in one skillet and finished with a quick lemon garlic butter.
Ingredients
- 2 skinless salmon fillets (6 ounces each), about 1 inch thick
- 1 teaspoon salt-free lemon pepper seasoning
- 1/4 teaspoon kosher salt
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Pat the salmon fillets dry with paper towels. Sprinkle both sides with the lemon pepper and salt, pressing the seasoning in lightly.
- Heat the olive oil in a 10-inch skillet over medium-high heat until it shimmers. Add the fillets, rounded side down, with space between them, and cook without moving them for 4 minutes, until golden brown underneath.
- Flip the fillets and cook for 3 to 4 minutes more, until the fish is opaque, flakes easily with a fork and reaches 145°F in the thickest part. Move the salmon to plates.
- Turn the heat to low and add the butter and garlic to the skillet. Stir until the butter melts and the garlic smells fragrant, then stir in the lemon juice and parsley.
- Spoon the lemon garlic butter over the salmon and serve right away.
Notes
Equipment: 10-inch nonstick or cast-iron skillet, thin spatula, instant-read thermometer
- For thinner fillets, start checking after 2 minutes on the second side.
- Skin-on fillets work too: cook skin side down first for crisp skin, then flip.
- To make one serving, use one fillet and halve everything else; the times stay the same.
- If your lemon pepper blend contains salt, skip the kosher salt.
- Refrigerate leftover salmon in a covered container for up to 3 days. Enjoy it cold over salad or warm it gently, covered, until just heated through.
- Cook fish to an internal temperature of 145°F (FoodSafety.gov).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: American