Ingredients
Equipment
Method
- Take the salmon out of the refrigerator 30 minutes before you plan to cook. Sprinkle both sides of the fillets with salt and pepper.
- Heat the oil in a large non-stick skillet over medium-high heat. Add the 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 cubes to the pan.
- When the butter melts and foams, add the minced 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, and use a large spoon to scoop and spoon the butter over the salmon.
- Check the internal temperature of the salmon; it should be 50°C/122°F for medium-rare. Remove the salmon to a plate and let it 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 to the butter mixture.
- Place the salmon on serving plates. Spoon the butter mixture over the salmon sparingly, as it is rich. Garnish with a sprinkle of chopped parsley.
Nutrition
Notes
If you use skin-on salmon, start cooking with the skin side up, then flip the fish and begin basting when the skin side is down. This cooking method works for any fish suitable for pan frying. Cooked salmon keeps for 3 to 4 days in the refrigerator. You can reheat it gently in the oven or microwave, or use the flaked fish at room temperature in salads or sandwiches.