Are you ready to elevate your dinner game with a dish that’s as delicious as it is easy to prepare? Say hello to Brown Butter Lemon Pepper Salmon! This mouthwatering recipe combines the rich, nutty flavor of browned butter with the zesty brightness of lemon, creating a perfect harmony that will have your taste buds dancing. In just 25 minutes, you can whip up a gourmet meal that looks and tastes like it came straight from a five-star restaurant. Whether you're cooking for a special occasion or just treating yourself to a delightful weeknight dinner, this salmon dish promises to impress. Let’s dive into the recipe and discover how to make this culinary masterpiece!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 4 tablespoons unsalted butter
- 1 lemon (zested and juiced)
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 2 salmon fillets, 4 tablespoons of unsalted butter, 1 lemon (zested and juiced), 1 teaspoon of black pepper, and salt to taste.
- Preheat your oven to 400°F (200°C) if you plan to finish the salmon in the oven. Alternatively, you can cook it entirely on the stovetop.
- In a medium-sized skillet, melt the 4 tablespoons of unsalted butter over medium heat. Allow the butter to melt completely without stirring.
- As the butter melts, keep an eye on it. It will begin to foam and then turn a golden brown color. This process usually takes about 3 to 5 minutes. Stir occasionally to prevent it from burning.
- Once the butter reaches a nutty brown color and has a fragrant aroma, remove the skillet from the heat. Be careful not to let it burn.
- Add the lemon zest and lemon juice to the browned butter, stirring to combine. The mixture will bubble slightly, which is normal.
- Season the salmon fillets with salt and black pepper on both sides. Make sure to coat them evenly for the best flavor.
- Return the skillet to medium heat and place the seasoned salmon fillets skin-side down (if they have skin) in the skillet. Cook for about 4 to 5 minutes, or until the salmon is golden brown and easily releases from the pan.
- Carefully flip the salmon fillets using a spatula and pour the browned butter mixture over the top of the fillets.
- If using the oven, transfer the skillet to the preheated oven and bake for an additional 5 to 7 minutes, or until the salmon is cooked through and flakes easily with a fork. If cooking entirely on the stovetop, continue cooking for another 4 to 5 minutes until done.
- Once cooked, remove the salmon from the skillet and transfer it to a serving plate. Drizzle any remaining brown butter sauce from the skillet over the top.
- Garnish with additional lemon zest or lemon wedges if desired. Serve immediately and enjoy your Brown Butter Lemon Pepper Salmon!
Tips
- Choose Fresh Salmon: For the best flavor and texture, opt for fresh salmon fillets. Look for vibrant color and a firm texture when selecting your fish.
- Monitor the Butter: When browning the butter, keep a close eye on it. The transition from perfectly browned to burnt happens quickly, so stir occasionally and remove it from heat as soon as it reaches a nutty aroma.
- Perfect Seasoning: Don’t skimp on seasoning the salmon with salt and pepper. This enhances the overall flavor and complements the richness of the butter.
- Use a Skillet with a Lid: If you prefer to cook the salmon entirely on the stovetop, using a skillet with a lid can help trap steam and ensure even cooking.
- Garnish for Presentation: A sprinkle of fresh lemon zest or a few lemon wedges on the plate can elevate the dish's presentation and add an extra pop of flavor.
- Pair with Sides: Serve your Brown Butter Lemon Pepper Salmon with a light salad, steamed vegetables, or a bed of rice for a well-rounded meal.
- Experiment with Herbs: Feel free to add fresh herbs like parsley or dill for an extra layer of flavor that complements the lemon and butter beautifully.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
