Pan Seared Salmon Fillets with Lemon Butter Sauce
Pan Seared Salmon Fillets are one of our favorite recipes for a busy weeknight. It’s a very quick and easy recipe. And it’s very good and very good for you.
Here are the Ingredients
These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients. Also you can switch the amounts to metric.
- 2 salmon fillets – appx. 6 ounces each
- 2 tbsp. Olive oil
- 2 tbsp butter
- 1 fresh lemon
- Salt and pepper – to taste
- a splash of white wine – optional
- 1 tbsp. chopped fresh parsley or 1/2 tbsp. dried
And here is how to quickly and easily cook up your Pan Seared Salmon Fillets
Put the skillet on the stove and set the burner at medium high. Add the butter and just enough olive oil to barely coat the bottom of the pan. Squeeze the juice from 1/2 lemon into the skillet. When the butter stops bubbling lay the salmon fillets in the skillet.
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About 3-4 minutes a side. When they are firm to a poke and/or they want to flake when you gently stab them with a fork and slightly twist it. Serve them up with a wedge and/or slices of lemon and garnished with a little chopped parsley. Spoon some of the liquids from the skillet on top and serve them up.
And here are a few more quick and easy salmon recipes
Pan Seared Salmon Fillets with Lemon and Butter
Ingredients
- 2 fillets Salmon
- 2 tbsp. Olive oil
- 2 tbsp. butter
- 1 fresh lemon
- 1 tsp. salt or to taste
- 1/2 tsp. black pepper
- 1 splash white wine optional
- 1 tbsp. chopped fresh parsley - or basil half as much if you are using dried
Instructions
- Put the skillet on the stove and set the burner at medium high. Add the butter and just enough olive oil to barely coat the bottom of the pan. Squeeze the juice from 1/2 lemon into the skillet. When the butter stops bubbling lay the salmon fillets in the skillet.
- About 3-4 minutes a side. When they are just starting to firm up and want to flake when you gently stab them with a fork and gently twist it. Serve them up with a wedge and/or slices of lemon and garnished with a little chopped parsley - or basil. Spoon some of the liquids from the skillet on top and serve them up.
