Salmon is a weekly staple in our house and it generally has some kind of seasoning, herb topping and lemon on it. Why? Because it’s easy and delicious.
And, while I typically bake it, this is an even easier way to make it in a pan. The butter keeps it super moist and the lemon adds a freshness to it that keeps it light and flavorful.
- 1 lb. salmon filets, cut into 4 filets
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1 teaspoon lemon zest, grated
- 4 tablespoons freshly squeezed lemon juice (from 2 lemons)
- 1 tablespoon fresh parsley, minced
Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper.
Heat a large pan over medium heat and add butter, swirling and stirring frequently until it starts to turn light brown and the bits of butter solids turn brown (about 3-7 minutes depending on your heat).
Add seasoned salmon and cook uncovered on the first side 3-4 minutes until golden brown then flip and cook another 2 to 3 minutes or until fully cooked through.
In the last 2 minutes of cooking, add lemon zest and 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. Enjoy!