Ingredients
Equipment
Method
- Take salmon out of the fridge 30 minutes before cooking. Sprinkle both sides with salt and pepper.
- Heat oil in a large non-stick skillet over medium-high heat. Add salmon, presentation side down, and cook for 3 minutes until golden.
- Turn the salmon and cook the other side for 1 minute. Then, add the butter to the skillet.
- Once the butter is melted and foaming, add the garlic. Immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. Tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
- Check the internal temperature of the salmon. For medium-rare, aim for 50°C/122°F. Remove the salmon to a plate and let it rest for 3 minutes. The temperature will rise to 53°C/127°F during resting.
- Place the pan back on the unlit stove to keep the butter warm. Add the lemon juice to the butter.
- Place the salmon on serving plates. Spoon the butter sauce over the salmon, garnish with parsley. This dish pairs well with cauliflower mash and leafy greens.
Nutrition
Notes
If using skin-on salmon, start cooking skin-side up, then flip and baste with the skin-side down. This method can be used for other types of fish suitable for pan-frying. Cooked salmon leftovers can be stored in the refrigerator for 3 to 4 days and reheated in the oven or microwave, or used flaked in salads and sandwiches.