Ingredients
Equipment
Method
- Take salmon out of the fridge 30 minutes before cooking. Sprinkle both sides with salt and pepper.
- Heat oil in a large non-stick skillet over medium-high heat. Add salmon, presentation side down, and cook for 3 minutes until golden.
- Turn the salmon and cook the other side for 1 minute. Then, add the butter to the skillet.
- Once the butter is melted and foaming, add the garlic. Immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. Tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
- Check the internal temperature of the salmon. It should be 50°C/122°F for medium-rare. Remove salmon to a plate and rest for 3 minutes. The temperature will rise to 53°C/127°F.
- Put the pan back on the unlit stove to keep the butter warm. Add the lemon juice.
- Place salmon on serving plates. Spoon over the butter, and garnish with a sprinkle of parsley.
Nutrition
Notes
You can use skin-on salmon. Start cooking skin side up, then flip and start basting with the skin side down. This method works for other fish suitable for pan frying. Cooked salmon leftovers can be stored in the fridge for 3 to 4 days and reheated in the oven or microwave, or used flaked at room temperature in salads or sandwiches.