Golden-crisp on top and just barely cooked in the center, this pan-seared salmon is easy to make and elegant to serve. The ingredients are simple. The key is to start with the right-sized fillets so that the fish cooks fully on the interior without overcooking on the exterior. Refer , https://www.youtube.com... —andrews98
What You'll Need
Skinless boneless salmon fillers cut into 4 fillets
ground lemon zest
freshly squeezed lemon juice from 2 lemons
fresh parsley, sliced into pieces
Season salmon with salt and a few ground pepper. Heat 4 tsp butter in a 12-inch nonstick pan until hot and shiny over medium-high heat. Cook the salmon, without moving, on the skin side, until golden and crisp for about 4 minutes.
Carefully flip the fillets and reduce the heat to medium. In the last 2 minutes of cooking, add 1 teaspoon of lemon zest and 4 teaspoons of lemon juice to the pan. Spoon on to the salmon while cooking the salmon.
Continue cooking for 4 to 5 minutes as you wish. Transfer to a plate and serve.