Name: Pan-seared salmon with lemon butter (under 15 minutes)
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 300 g salmon fillets (2 pieces of about 150 g each); 15 ml olive oil or rapeseed oil; 30 g butter; 15 ml lemon juice; 1 pc lemon (a few slices for the pan, optional); 1 clove garlic (lightly crushed, optional); 5 g fresh parsley or dill (chopped); 3 g soli; 1 g freshly ground pepper

Pan-seared salmon with lemon butter (under 15 minutes)

Pan-seared salmon with lemon butter is exactly the kind of recipe that looks like “restaurant at home,” but you can actually make it faster than delivery. You only need a salmon fillet, salt, pepper, butter, lemon and (ideally) a bit of herbs. If done right, the skin will be beautifully crispy, the flesh juicy inside, and the lemon butter will create a simple sauce you’ll want to mop up from your plate. And since it’s ready in 15 minutes, it’s a great quick dinner and a “fit” lunch when you don’t want boring food.

⏱ 15 min● easy♨ 2 servings

Step by step

Instructions

0 z 7

1Step 1Pat the salmon dry with a paper towel first – this is the key to getting the skin really seared and not rubbery. If the salmon has skin, leave it on, just check for scales (run a knife against the grain). Salt and pepper the fillets on both sides. You can salt the skin too – it helps it crisp.
2Step 2Heat a pan over medium-high, add oil and let it warm for a few seconds. Place the salmon skin-side down and immediately press gently with a spatula (about 10–15 seconds) so the skin doesn't curl and sticks to the pan. Now don't move it – let it sear undisturbed.
3Step 3Sear 4–5 minutes skin-side down (depending on fillet thickness). You'll see the flesh gradually change from deep pink to lighter from the bottom up – that's a good indicator of doneness. Once the salmon is cooked about 2/3 of the way up and the skin is golden and crispy, flip it over.
4Step 4After flipping, reduce the heat to medium and add butter to the pan. Once it melts and starts to foam slightly, add the crushed clove of garlic and a few lemon slices (if using). Tilt the pan toward you and spoon the lemony butter over the salmon – just 30–60 seconds. This will make the surface wonderfully juicy and the butter will be scented with lemon and garlic.
5Step 5Don’t cook the salmon long on the second side – usually 1–2 minutes is enough. If you prefer your salmon more medium, take it off when the thickest part still yields slightly. If you want it more well done, leave it for another minute, but be careful not to dry it out.
6Step 6Remove the pan from the heat, add lemon juice and chopped herbs to the butter. Stir – you’ll get a quick lemon-herb sauce. Place the salmon on a plate skin-side down (to keep it crispy) and spoon the sauce over it. Let it rest for 2 minutes so the juices settle in the flesh.
7Step 7Serve immediately – ideally with a light side. Boiled potatoes, mashed potatoes, or just a green salad go great with it. If you want to link a side on the site, use, for example, /fitness-bramborovy-salat/ as a lighter option, or classic potatoes to taste.

Kitchen tip

Crispy skin = a dry surface and a sufficiently hot pan. If you put wet salmon in a cold pan, the skin will steam instead. One more thing: don’t overcrowd the pan – the salmon needs space or it will start to “cook” in its own steam.

Customize this recipe

Variants and alternatives

No garlic: if you want a purely lemon-butter flavor, omit the garlic and add more herbs (dill is top). With honey: add 1 teaspoon of honey to the sauce for a mildly sweet-and-tangy glaze that pairs great with salmon. Spicy version: add a pinch of chili flakes to the butter. The salmon gets a little kick but stays tender. For a lunchbox: salmon is best fresh, but if you’re taking it to work, keep it separate from the salad and reheat briefly to avoid drying out.

Approximate per serving

Nutritional values

Energie~430 kcalProteins~34 gSacharidy~2 gTuky~ 32 g

Pan-seared salmon with lemon butter (under 15 minutes)

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Řecké kuře s citronem, bramborami a olivami z jednoho pekáče

Kuřecí shawarma miska s rýží, zeleninou a česnekovým jogurtem

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Write a comment Cancel reply

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