Master this easy recipe for Roasted Salmon in Lemon Butter Sauce. A simple pan method, no complicated ingredients, and you have an elegant French dish in 10 minutes.
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If you appreciate the simplicity and speed of a skillet dinner, like pan-seared steak or shrimp, you’ll love this salmon recipe. You don’t have to use salmon. You can replace it with any red fish: salmon, trout, sockeye, cod or arctic char.
All you need for this recipe:
- Salmon,
- Lemons,
- Butter,
- Parsley,
- Salt and pepper.
The recipe uses skinless fish. But if you like delicious, fried skin, then first fry the salmon skin side down, then turn it over and finish cooking the other side. And don’t forget to peel the scales from it first.
👩🍳 PRO TIPS:
- prepare your ingredients: This recipe is quick to make and the salmon cooks on the stove in just a few minutes, so prepare your ingredients before you turn on the stove.
- when peeling lemons, make sure you get only the yellow part of the skin and avoid the white pith underneath, which can add bitter tones to your recipe.
- remove the fish from the pan immediately to prevent it from continuing to cook in the residual heat of the pan.
- use a light-colored pan (such as aluminum or with a white/light ceramic coating) to watch the oil change color as it heats.
- DO NOT add butter to a very hot empty pan, or it will likely splatter.
- watch the color – the toasted butter is done when it turns light brown.
- stay away from the browned butter. Keep a close eye on it as it can burn quickly.
Easy pan fried salmon recipes
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Seared salmon recipe
A simple, elegant recipe for pan-fried salmon in a lemon-butter sauce. You will get juicy, aromatic, tasty fish that the whole family will like.
Ingredients
- Salmon fillet – 600 gr.
- Salt – 0.5 tsp.
- Black pepper – a pinch
- Butter – 4 tbsp. l.
- Lemon peel – 1 tsp.
- Lemon juice – 4 tbsp. l. (or juice of 2 lemons)
- Fresh parsley – 1 tbsp. l.
Instructions
Season the salmon on both sides with salt and black pepper.
Grate 1 teaspoon of lemon zest, then squeeze 2 lemons into a separate bowl.
Heat a large (25-30 cm) frying pan over medium heat and immediately add 4 tablespoons of butter. Melt until it starts to turn light brown (about 3–7 minutes, depending on temperature).
Add the seasoned salmon and cook uncovered on the first side for 3–4 minutes until golden brown.
Then turn the fish over and cook for another 2–3 minutes.
2 minutes before the end, add lemon zest and lemon juice to the pan.
Pour the resulting sauce over the salmon while it is cooking.
Transfer the fish to plates, pour over the sauce from the pan, and sprinkle with freshly chopped parsley and black pepper to taste.
Garnish with lemon wedges and serve immediately.
Bon appétit!
Notes
*You can replace the salmon fillet with trout or arctic char
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Nutrition Information
Serving Size
4 servingsAmount Per Serving Calories 307Total Fat 20gSaturated Fat 8gCholesterol 108mgSodium 355mgCarbohydrates 1gProtein 28g
If you like French cuisine, check out other delicious recipes on our website: a recipe for a classic éclair, or a simple recipe for poached eggs for a delicious breakfast.
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