Whole 30 Pan-Seared Salmon with Lemon Butter Sauce
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on, pin bones removed
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For the lemon butter sauce
- 4 tbsp unsalted butter, cut into 4 pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 garlic cloves, minced
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- ¼ cup low-sodium chicken broth
- 1 tsp lemon zest
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 4 lemon wedges (optional)
Instructions
- 1
Pat the salmon fillets completely dry with paper towels, then season both sides with the kosher salt and black pepper.
- 2
Heat the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and just begins to smoke. Place the salmon fillets skin-side down and press each fillet gently with a spatula for the first 10 seconds to prevent curling. Cook undisturbed for 4–5 minutes, until the skin is deep golden and crisp and the flesh has turned opaque about two-thirds of the way up the sides.
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