FRASER ELISABETH TAN, PHD

Lemon Butter Salmon

Weeknight fancy: one skillet, a handful of ingredients and 15 minutes for tender salmon with a rich, tangy butter sauce. Pair it with a simple arugula salad and crusty bread or couscous to soak up every last drop of sauce.

Serves 4 GF EF

Ingredients

  • 2 cloves garlic, minced
  • 1 medium lemon, juiced
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 (6-ounce) salmon fillets
  • 3/4 teaspoon kosher salt, divided, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/4 cup low-sodium chicken or vegetable broth
  • Chopped fresh parsley leaves, for garnish (optional)

Directions

  1. Sear the salmon fillets: Season the salmon with salt and pepper. Heat the oil in a nonstick or cast iron skillet until hot, then sear the salmon until golden-brown. Flip and continue cooking on the other side. Transfer to a plate.
  2. Make the sauce: In the same skillet, melt the butter and sauté the garlic, then add the lemon juice and broth.
  3. Finish cooking the salmon in the sauce: Return the salmon fillets to the skillet and cook, spooning the sauce over the salmon, until the sauce is slightly thickened and the salmon is just cooked through. Garnish with parsley, if using.

Source: The Kitchn