The buttery lemon notes, which are typically utilized for sole, go really well with salmon. Don’t overcook the fish, please. The instructions are for salmon pieces that are 1 inch thick; modify the time for thinner or thicker portions. There will be enough sauce left over to sprinkle salmon with it. Double the sauce’s ingredients if you prefer a lot of sauce.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (4 ounce) center-cut salmon fillets, with skin
- salt and ground black pepper to taste
- ¼ cup all-purpose flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon minced fresh parsley
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
- Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
- Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 0 g |
| Protein | 21 g |
| Saturated Fat | 10 g |
| Sodium | 137 mg |
| Sugars | 0 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |