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Prep time
10 minutes
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Cook time
10 minutes
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Serves
2 people
Author Notes
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
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Ingredients
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Skinless boneless salmon fillers cut into 4 fillets
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salt
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black pepper
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unsalted butter
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ground lemon zest
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freshly squeezed lemon juice from 2 lemons
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fresh parsley, sliced into pieces
Directions
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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.
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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.
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Continue cooking for 4 to 5 minutes as you wish. Transfer to a plate and serve.
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