Lemon garlic butter salmon
Crisp skin, soft pink middle and a sauce made in the same pan.
Ingredients
- 2 salmon fillets, skin on (about 150 g each)
- Salt and black pepper
- 1 tbsp olive oil
- 30 g butter
- 2 garlic cloves, thinly sliced
- Zest of 1 lemon and a squeeze of juice
- Chopped parsley or dill
Method
- Take the salmon out of the fridge 15 minutes ahead. Pat the skin very dry with kitchen paper and season both sides.
- Heat a cast iron or heavy frying pan on a medium-high heat for 2-3 minutes. Add the oil.
- Lay the fillets in skin side down, pressing each one flat with a spatula for the first 20 seconds so the skin makes full contact.
- Cook mostly on the skin side, about 4-5 minutes, until the flesh has turned opaque about two thirds of the way up. Flip for 1-2 minutes.
- Lower the heat. Add butter and garlic. Spoon the foaming butter over the fish for 30 seconds, without letting the garlic burn.
- Take the pan off the heat. Add lemon zest and a little juice, scatter the herbs and serve at once.
Tips from the kitchen
- Dry skin is the secret. Wet skin steams and goes rubbery.
- Do not move the fish while the skin is crisping. It will release by itself when ready.
- Thicker fillets need a little longer. The fish is done when it flakes easily and is just opaque in the middle.
- Serve with wilted spinach, asparagus or a green salad.
- Check the label of any pre-packed salmon for the use-by date and keep it chilled.
Tools that help
Lodge cast iron pan
Holds a high heat so the skin crisps without the fish overcooking.
View on Amazon UKMicroplane lemon zester
Takes the zest off the lemon in seconds, without the bitter white pith.
View on Amazon UKGear I use in this kitchen
Three simple tools behind most of the recipes here. Amazon Associate links.
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This is cooking advice, not medical advice. If you have a health condition or take medication, talk to your doctor or a dietitian before changing how you eat.