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Homemade Lemon Brown Butter Salmon. photo

Lemon Brown Butter Salmon.

A simple, bright salmon dish finished with brown butter, lemon, and fresh parsley.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings

Equipment

  • 10-12 inch skillet
  • Tongs or spatula
  • Knife
  • Cutting Board

Ingredients
  

  • 12 ounces fresh salmon cut into fillets about 1 inch thick
  • kosher salt to taste
  • black pepper to taste
  • 4 tablespoons unsalted butter
  • 3 lemons slice 1 lemon, juice the other 2
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Pat the salmon fillets dry with paper towels and season both sides generously with kosher salt and black pepper.
  • Heat a skillet over medium heat and add the unsalted butter. Cook until the butter foams and begins to turn golden brown and smell nutty, about 2 to 3 minutes, stirring or swirling the pan to monitor browning.
  • Carefully place the salmon fillets in the skillet, skin-side down if applicable, and cook until opaque and flaky, about 2 to 3 minutes per side; adjust heat if the butter starts to smoke or burn.
  • While the salmon cooks, slice one lemon and juice the other two lemons.
  • When the salmon is cooked through, add the lemon slices and the lemon juice to the skillet. Increase the heat slightly and simmer for 1 to 2 minutes to meld flavors.
  • Remove from heat, sprinkle the chopped parsley over the salmon, and serve immediately.

Notes

  • Use fresh lemons for the brightest flavor.
  • Watch the butter closely to prevent burning.
  • Adjust lemon to taste if you prefer more or less acidity.