Pan-Seared Salmon with Lemon Butter (VIDEO)
A simple, elegant Pan-Seared Salmon Recipe in a lemon browned butter sauce. Master this easy (10 minute) method for how to cook salmon in a pan. You love the simple ingredients.
![A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Searing the salmon results in a flaky, juicy salmon filet. Master this easy (10 minute) method for how to cook salmon in a pan and learn how to make brown butter. | natashaskitchen.com Plated Pan Seared Salmon recipe drizzled in a lemon browned butter sauce](https://natashaskitchen.com/wp-content/uploads/2018/05/Pan-Seared-Salmon-with-Lemon-Butter-Sauce-5-600x900.jpg)
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If you appreciate the simplicity and speed of cooking skillet dinners like Pan-Seared Steak, or Shrimp Scampi then you’ll love this salmon recipe. The inspiration for this pan-cooked salmon came from Ina Garten’s “Easy Sole Meuniere” from her Back to Basics Cookbook. We changed it to a Salmon Meuniere and simplified it even further, removing the dredging step to make it gluten-free, keto and paleo-friendly.
Pan-Seared Salmon Video
Watch Natasha make this pan-seared salmon. You will be surprised how quick and easy it is to cook salmon on the stove. P.S. Subscribe to our Cooking Channel and click the bell icon to be notified when we share new videos.
Ingredients for Pan Seared Salmon
You can use 1 to 1 1/2 lbs of salmon for this recipe; whatever the size of your pan allows. Ours was a 10″ skillet and we used 1 1/4 lbs, but there is enough sauce for a slightly larger fillet. Literally, all you need is:
- Salmon
- Lemons
- Butter
- Parsley
- Salt and pepper
![A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Searing the salmon results in a flaky, juicy salmon filet. Master this easy (10 minute) method for how to cook salmon in a pan and learn how to make brown butter. | natashaskitchen.com Ingredients for pan seared salmon - everything needed for how to cook salmon on stove](https://natashaskitchen.com/wp-content/uploads/2018/05/Pan-Seared-Salmon-with-Lemon-Butter-Sauce-7-600x807.jpg)
How to Buy Salmon
- Farmed Raised Salmon – Most ‘Atlantic salmon’ is farm-raised and tends to be thicker fillets with a higher fat content so it is more forgiving and can be baked longer without drying out. It does usually have color added.
- Wild Caught Salmon (Sockey or Coho Salmon), tends to be thinner and less fatty (with the exception of thicker Wild King Salmon). Wild salmon is easier to overcook since it’s leaner so aim for the lower end of the time range. We buy wild salmon when possible.
- Can I use Steelhead? Wild steelhead is actually a type of rainbow trout, but is usually less expensive and will work great in this recipe.
Can I use Skin-On Salmon?
We used skinless salmon here, but if you prefer to use skin-on, sear with the skin-side down first then flip and finish cooking the second side.
![A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Searing the salmon results in a flaky, juicy salmon filet. Master this easy (10 minute) method for how to cook salmon in a pan and learn how to make brown butter. | natashaskitchen.com Salmon fillets on skillet](https://natashaskitchen.com/wp-content/uploads/2018/05/Pan-Seared-Salmon-with-Lemon-Butter-Sauce-600x900.jpg)
Tips for Pan Fried Salmon
- Have ingredients prepped: This recipe moves fast and salmon takes just minutes on the stove, so have your ingredients ready before you turn on the stove.
- When zesting lemons, make sure you are only getting the yellow portion of the skin and avoid the white pith underneath which can add bitter tones to your recipe.
- Check for doneness – Since salmon can vary in size, thickness, and even fat content, it’s best to use an instant-read thermometer and cook to an internal temperature of 145˚F.
- Remove from pan right away so it doesn’t continue to cook over residual heat from the skillet.
![A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Searing the salmon results in a flaky, juicy salmon filet. Master this easy (10 minute) method for how to cook salmon in a pan and learn how to make brown butter. | natashaskitchen.com Upclose juicy pan seared salmon filets garnished with lemon slices and fresh parsley and drizzled with brown butter from how to make brown butter](https://natashaskitchen.com/wp-content/uploads/2018/05/Pan-Seared-Salmon-with-Lemon-Butter-Sauce-6-600x900.jpg)
Tips for Making Brown Butter:
- Use a light-colored pan (such as stainless steel or white enamel coated) so you can watch the color changing.
- DO NOT add butter to a very hot empty pan or it will be likely splatter. Add the butter as the pan is heating up.
- Stir and swirl often, otherwise, the milk solids and water can pool under the butter and erupt/ splatter as the pressure builds up.
- Watch the color – browned butter is ready when it turns light brown in color and the solid bits turn a darker brown
- Set a timer – browning butter takes 3-7 minutes depending on your stove and pan.
- Do not walk away from your browned butter. Keep a close eye on it as it can quickly burn once it is ready.
![A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Searing the salmon results in a flaky, juicy salmon filet. Master this easy (10 minute) method for how to cook salmon in a pan and learn how to make brown butter. | natashaskitchen.com Pan seared salmon served with brown butter sauce](https://natashaskitchen.com/wp-content/uploads/2018/05/Pan-Seared-Salmon-with-Lemon-Butter-Sauce-2-600x900.jpg)
Serve With
Pan-seared salmon is one of the easiest dinners you’ll make. Pair it with these quick sides and salads to complete the meal.
- Roasted Asparagus
- Instant Pot Mashed Potatoes
- Fluffy White Rice
- Avocado Cucumber Salad
- Caprese Salad
- Instant Pot Corn on the Cob
![A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Searing the salmon results in a flaky, juicy salmon filet. Master this easy (10 minute) method for how to cook salmon in a pan and learn how to make brown butter. | natashaskitchen.com Flaked salmon served on a plate with fork](https://natashaskitchen.com/wp-content/uploads/2018/05/Pan-Seared-Salmon-with-Lemon-Butter-Sauce-4-600x900.jpg)
Have Leftover Salmon? Break the pan-seared salmon into bite-sized pieces and use it in Salmon Cobb Salad or make Salmon Cakes.
More Easy Salmon Recipes:
- One Pan Salmon and Asparagus with our famous flavored butter
- Baked Salmon with Garlic and Dijon – our #1 salmon
- Teriyaki Salmon with a sweet sticky glaze
- Grilled Salmon with garlic lime butter
- Apricot Dijon Salmon and Broccoli – easy weeknight meal
Pan Seared Salmon with Lemon Butter Sauce (VIDEO)
![A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Searing the salmon results in a flaky, juicy salmon filet. Master this easy (10 minute) method for how to cook salmon in a pan and learn how to make brown butter.](https://natashaskitchen.com/wp-content/uploads/2018/05/Pan-Seared-Salmon-with-Lemon-Butter-Sauce-5-160x160.jpg)
Ingredients
- 1 1/4 lb skinless boneless salmon fillets, cut into 4 filets (5 oz each about 1″ thick)
- 1/2 tsp salt
- 1/8 tsp black pepper
- 4 Tbsp unsalted butter
- 1 tsp grated lemon zest
- 4 Tbsp freshly squeezed lemon juice, from 2 lemons
- 1 Tbsp fresh parsley, minced
Instructions
- Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper. Grate 1 tsp of lemon zest then squeeze 2 lemons for 4 Tbsp lemon juice.
- Heat a large (10-12") light-colored pan over medium heat and right away add 4 Tbsp butter, swirling and stirring frequently to prevent splatter until it starts to turn light brown and the bits of butter solids turn brown (about 3-7 minutes depending on your heat).
- Add seasoned salmon and cook uncovered on the first side 3-4 minutes until golden brown then flip salmon and cook another 2 to 3 minutes or until flaky and fully cooked through with an internal temperature of 145˚F.
- In the last 2 minutes of cooking, add 1 tsp lemon zest and 4 Tbsp lemon juice to the pan. Spoon the sauce over the salmon as it cooks. Transfer salmon to plates, drizzle with sauce, and sprinkle the pan-cooked salmon with freshly chopped parsley and black pepper to taste. Serve right away.
I love this recipe 🤤. Quick easy and simple with much flavor 😋
That’s just awesome! Thank you for sharing your wonderful review, Khadijha!
Have always baked or grilled my salmon and steelhead. Did your lemon butter pan fry with steelhead. Turned out delicious along with your homemade tartar sauce. The wife is going to use the left over tartar sauce on some chicken. Thank you.
That’s wonderful, Pat! I’m so glad you enjoyed it!
Simple, yet very tasty. All the characteristic salmon flavour I was looking for ended in my plate, and thence my palate.
That’s wonderful. Im so glad to hear that.
Mmm. Love Salmon..My favorite way is just Pan seared with lemon garlic butter ! And we always have creamy cucumbers or coleslaw , and garlic rice . And of course my homemade tartar sauce. That is probably one of our favorite meals ! I have tried it many ways and I like it other ways but we like to taste it and pan seared is it…for us. Anyway, thanks again…
This is one of our favorite ways to cook salmon too!
I made this for my family yesterday. Not only was it easy it was a big hit with everyone! Thank you Natasha!
That’s wonderful, Annette! So glad to hear that.
Best recipe I have seen for salmon. Made it today. It was quick, easy and delicious.
Thanks so much, we appreciate your good comments and feedback!
Hi Natasha – I’ve loved your recipes for a long while now you’re amazing! Sadly due to health concerns I have to be gluten free and dairy (and soy) free 🙁 Can I do this w Olive oil? Can I make it in the oven? Can you suggest how?! Thank you!
Hi Hema! I have a recipe for baked salmon that you can use a reference here. I hope you love it!
This is an elegant recipe, Natasha; brava! We’re cooking it for the second time tonight.
If this is supposed to be a French recipe, the final salmon temp should be closer to 110-125, creating a rosey to a fully cooked center. It will rise another 5 to 8 degrees off the flame.
In France, you won’t find salmon cooked more that this.
Yes, it’s a very personal thing with salmon color and texture, but we do tend to sadly overcook it in the States, including most restaurant kitchens.
Hi Richard! Thank you for sharing. I’m glad you love the recipe. 🙂
Hi.Great recipe. Soft, juicy, wonderfully lemon salmon. In my version, it is in the top three salmon dishes that I have made myself. I made it only for myself and ate it with buckwheat and glazed mini carrots.
I’m so happy you enjoyed that. Thank you for sharing that with us, Marek!
WOW! My family licked their plates clean! This was so easy and delicious! Served with crispy smashed potatoes and roasted broccoli with lemon and parm. Thank you for such a great salmon recipe! We will be making this weekly on ‘salmon Sundays’!
That sounds amazing, Heidi! I’m so glad your family loved this recipe. Thank you for the feedback.
We love fresh Salmon. Sometimes we will catch one in Idaho when we visit. I usually cook it on the grill or en croute in the oven.
Can ghee be used instead of butter?
Hi Ric! I think that would be fine. I hope you love this recipe.
Can this be made using frozen salmon that has been thawed? I am a newbie to salmon and I’m not sure if it would be as good using frozen.
Hi Hannah, I’m sure that would be fine. If you try that, please update us on how it goes!
I have made this exactly by the recipe. My husband did not care for Salmon until I served the salmon. We absolutely love it.I serve with Asparagus and cheese grits
That’s so great! I’m glad he enjoyed this recipe. 🙂 Thank you for sharing, Linda.
Making this for third time tonight, it has become our #1 recipe for salmon. Second is a baked salmon dish with your apricot preserve and sweet chili dipping sauce and we must have 50 or more salmon recipes. Your posts are my most shared and saved recipes.
So glad to hear that, Chris. Thank you for the wonderful review.
Can I cook this ahead of time and how do I keep it warm without the fish drying out? I will be cooking this on Friday for a get together with several girlfriends. I’d like to have it cooked before they arrive so I’m not so rushed to get dinner on the table.
Hi Maria, we love to enjoy Salmon right off the grill. It’s best fresh. You may do a google search to see the best ways to keep this warm when made ahead. I have covered it in foil before but it’s eaten pretty quickly after that.
I made it twice. We love it. We also love the salmon with asparagus dish.
Thank you, Natasha.
That’s great, Kent! Thank you for the review.
I love all your recipes!! I was wondering how I can print your recipes. Do I need a membership?
Hi Donna, there’s no membership needed and my recipes are all free on my website. You may print them by clicking on jump to recipe. print, save as pdf and then print it from there.
Hi Natasha,
Made this today and it was so delicious and easy to prepare.
Thank you so much for your recipe. I accompanied with rice and zucchini made in pan and with tomato sprinkle with salt and dry basilic in oven.
Yum! Thank you for sharing with us, Mirella. I’m glad you enjoyed this recipe.
what can I use in place of butter?
My son is into health and does not want any butter.
What else can I use if anything>
Hi Nancy, I have only tried this with butter, so I can’t advise on the outcome with margarine without testing it.
The salmon was fantastic! I used lemon infused oil along with the butter and lemon juice for amazing flavor.
I’m happy that you loved this recipe, Beth! Thank you for the review.
Can’t wait to try it. Will take the finished product and place it over a bed of spinach and strawberries. Well DONE!
It is so good! I hope you love it, Alan!
Made this for dinner tonight and it was really delicious! Restaurant quality and very easy to make! I only made 5 filets and wish I made more! The family loved it! Salmon is a tricky meat for me to cook for some reason. Doesn’t always come out well. But with this recipe you’ve made me an expert! Lol!! Thanks again!
Aaw that is awesome feedback, thank you so much for sharing that with us. I’m glad your family loved it!
This was worked out really nice – a tasty and healthy dinner with rice and salad..
We are a multi racial family (Chinese and Polish) and all three of us, including our 6 year old daughter, enjoyed the salmon cooked this way. I was worried it would be too sour for my wife, but it was perfect. Thanks very much. Your site has become the # 1 go to for me for trusted recipes.
Thank you so much for your kind words and good feedback. It makes me happy and inspired when I read comments like this.
Hey Natasha!
Would margarine work if I don’t have butter at home?
Hi Imara, I have only tried this with butter, so I can’t advise on the outcome with margarine without testing it.
Thank you Natasha!!! It was absolutely delicious and so easy to make!!!
Thank you for the wonderful review! I’m so glad you enjoyed it, Teresa!
You’re so welcome, Teresa. Glad you loved this recipe!
Hey Natasha! I’m making this tonight and I have thin salmon fillets and I was wondering if the recipe would still work?
Thanks!
Hi Mariam, that may still work. If they are much thinner than what we used, I recommend keeping a close eye on cook time; it may require less time to fully cook.
Also, if I have 10 fillets, would you recommend cooking them at a time (as many fit in the pan at a time) or all at once?
I wouldn’t over crowd the pan. You may need to cook them in two pans or in batches.
I also just wanted to take this opportunity to thank you for all the great recipes! I have never tried one that my family didn’t like. A family favourite is definitely the Crispy Chicken Sandwich! I actually just made it a few days ago! Thanks again!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Are your recipes printable?
Yes, they are. Click on Jump to Recipe then click Print, you can then save it as PDF and print it anytime you want to.
Natasha,
Just LOVE all of your recipes. Question, do you have a section for Keto meals only. I want to try Keto for a while, but only trust your cooking.
I’m so glad you’re enjoying our recipes. I do not have a keto section, but most of our receipts have been altered by our readers to be keto-friendly. I recommend searching through recipe comments for adjustments.
My sister is making it for us today. Can’t wait!!
Please share with us how it goes, Lynda!
Out of all the foods I ever cooked, this recipe is still considered the best by my roommate. He says it is restaurant quality and that he’d pay for this meal.
That’s just awesome! It sounds like you have a new favorite!
This Salmon was to dye for, my family loved it.
That’s just awesome! Thank you for sharing your wonderful review!
Absolutely to die for! I prepare salmon fairly often with pretty good results. However this combination of flavors and easy preparation scores 10 in my opinion! I pressed a few garlic cloves and added with the zest and juice. For side dish, I did easy chunks of Yukon gold potatoes with a little garlic added (steamed quickly in microwave with a little garlic). Sauce and parsley garnish over all. This is a restaurant quality meal! Thank you Natasha. I love your fun and friendly instructions!
Wow, thank you for your perfect rating. I’m so glad you enjoyed this recipe, Lois!
Can I add some minced garlic to the brown butter to give it even more flavour?
Hi Jackie! I bet that could work! I would love to know how you like that if you experiment!
This is our FAVORITE salmon recipe ever! The lemon butter is incredible!
I’m happy to hear that, Jennifer! Thank you so much for sharing.
My husband loves salmon but I always feel like I don’t know how to make it very well. I love all the tips in this recipe, including searing the skin side first. Your tips make for a light, flaky, delicious salmon!
I’m so glad my tips are helpful, Emily! I hope you both enjoyed this recipe.
The lemon butter was genius! The whole family loved this recipe. We had green beans on the side.
That is the best when the family loves what we parents make. That’s so great!
Natasha, you are my Go To Gal for delicious recipes. I have not had a disappointing one yet!
Thank you!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
My finished product looked a bit dry but hubby and I loved it! Maybe I simmered it too long or had to add more butter and lemon juice? I forgot the lemon slices as toppings and used flakes instead of fresh parsley.
Great recipe! A must-repeat!
Maybe that’s what happened but I’m sure it will be awesome on your next try. Thank you for your great feedback and review!
I added 1 tbsp of honey and even my picky eater kids loved it!!! Everytime my husband asked where I got the recipe, I always tell him from my bff Natasha! Thank you so much for sharing your delicious recipe!❤️❤️❤️
Aaw that is so nice! I hope your family will love every recipe that you will try for them.
What would you use if yiu can’t use butter(heart issues)
Hello Crystal, I haven’t tried any other substitute to advise. Sorry about that but you can try my other salmon recipes here.
You weren’t kidding. 10 minutes for a delicious salmon dinner.
I definitely will make again. I see it being my “go to recipe” for salmon!
Just made your chicken patties the other night. We really liked them!
Hi Carol, I’m so glad you loved the salmon!
Natasha’s kitchen has been my go-to recipe page for over a year now. Words can’t express how grateful I am to you for sharing your recipes with us for free, they never fail and always bring lots of smile and deliciousness to whoever eats it! I usually never comment on recipes, but I just wanted to say thank you! I made the mini cheesecakes, baked salmon, pan-seared salmon, lasagna, lemon-blueberry ricotta cake, banana bread, lemon chicken and pasta and so many more and they are all were delicious! Thank you again and I wish you and your beautiful family the best!
That is so sweet of you, Camille. Thank you for your kind words and great feedback, it helps inspire me to do better and create more content. I appreciate your awesome review!
Just amazing! Thanks for sharing
You’re welcome, Ana! I’m so happy to hear you’re enjoying our recipe!
Thanks for finally writing about > Pan Seared Salmon with Lemon Butter (VIDEO) –
NatashasKitchen.com < Loved it!
You’re welcome!
Great recipe Natasha! This is the first time I ever made salmon. I have a question. What does it mean if the salmon falls apart easily when trying to take it out of the pan? How do I prevent it from falling apart?
Fish don’t develop protein chains to hold together the same way red meat has. So the flakes don’t really hold together if pulled too hard. Do not turn the fish too many times. Leave it on one side and let it do all the cooking on that side that it needs, flip it once and let it finish.
I love every recipe of yours I’ve tried and this was no exception. I used salted butter and only one lemon since that is all I had, but I also had less salmon. It was simple and delicious! Thank you!
So wonderful to read your great feedback, Tammy. Thanks for sharing that with us!
Just made it tonight. We loved it! I only had salted butter to use, but monitored it. I t’s a keeper! I will definitely make it again!!!!
So glad that worked out great, Mary. Thank you for sharing!
Trying this recipe for the first time tonight. We love all of your recipes, so this one should be a hit with my family as well!!
Sounds like a great plan, I hope everyone loves it!
So simple to make and so tasty.
I wanted more but there was no leftover. 😒 Thanks for the recipe. 😊
You’re welcome! I am glad that you loved this recipe.
This was so simple and delicious! I used some of the leftover sauce and added some garlic and just stir fried some potatoes, carrots and broccoli as sides and *chef’s kiss*. Will definitely make again!
Don’t you love how delicious simple recipes can be! I’m so happy you enjoyed that.
That was so simple yet so very yummy!! The salmon came out very soft inside and flaky yet crunchy on the outside. My children and I also loved eating some plain rice with the remaining butter sauce…yummmm!!! I followed the recipe as exactly as. Thank you!
You’re very welcome, I’m happy to know that your family especially your children loved this recipe! Thanks for sharing that with us and I hope you all enjoy every recipe that you try.
Oh my yum! This was delicious! I didn’t change a thing about the recipe.
I’m so glad you enjoyed that Sarah!
I made this Salmon tonight..My husband is not a fan of salmon, but it was a hit..He loved it.. It was the best ever..
I’m so glad you enjoyed it! Thank you for the wonderful feedback!
It’s hard to come by experienced people in this particular topic, but you seem like you know what you’re talking about! Thanks
Thank you for that feedback, Tracey!
Made your lemon Pan Seared Salmon Nd my family loved it. It is now my “Go To” Salmon Dish. Thanks and God bless you Sister.
That’s so great! It sounds like you have a new favorite!
This is the best recipe. Would if be okay if I substituted Chicken for salmon? I love Salmon, but I prefer chicken because a lot of fish is bad for women. Would all the sauces and spices still taste good on it?
Thx for the recipe!!!!
Had to add some more!!!!
I forgot to rate it sorry
I’m so happy to hear that Kathy! That’s so awesome! I have not tried this recipe specifically but I imagine it will work. You will need to adjust the cooking time. I hope that helps.
I’ve been looking for a good and quick salmon recipe.Made this tonight. It was easy quick and delicious. I’ll be doing this one again. Thank you Natasha!
You’re welcome! Salmon is one of our favorite dinners, so glad you enjoyed this recipe!
Hi Natasha! I absolutely love your recipes! If I’m cooking about 12 peices of salmon, do I have to remake the sauce for each batch to prevent the butter from burning?
Hi Antenia, that may be best. If you are making a double batch, it might be safer to cook in two pans since if you overcook or burn the brown butter, it can result in a bitter taste.
Thank you Natasha and team, this was a quick recipe and solved my Sunday dinner woes (as I’ve defrosted salmon without any clear plans for it). Very tasty, I enjoyed every bite down to the last one!
I’m so happy to hear that! Thank you for sharing your great review!
The lemon really did justice with the salmon
I’m so glad you enjoyed it!
looks, tastes, and sounds really, really good!
Thank you so much for sharing that with me! I hope you try this recipe soon.
It was too sour! I followed the recipe.
Hi Baneng, While the sauce is tangy because it is lemon based, it does mellow out when mixed with the pan juices and cooked in the last 2 minutes. Be sure to add the juice before it finishes cooking to give it a chance to simmer a little bit on the stove. I hope that helps!
I’ve watched your video three times and made this twice. Once using wild caught salmon and the second time farm raised. I followed the recipe exactly and the fish stuck like crazy to the pan ruining the crust. I used a high quality stainless steel pan like you. Any suggestions?
When cooking with stainless steel, I always make sure to coat the bottom adequately with oil and add the salmon to the oil once it’s hot (but not smoking). Also, once the fish is on, if you let it sear before moving it, I have found it’s less likely to stick. Finally, a stiff/strong spatula helps to get the fish off the pan in the case the crust does adhere to the pan. I hope that helps!
I’m making this recipe tonight for dinner…using my all clad stainless steel. Can you clarify when to add the butter, if oil is needed to keep from sticking? Thank you in advance!
Jennifer
Hi Jennifer, we used a nonstick pan, but I recommend fully pre-heating your all-clad pan first and adding some oil so it doesn’t stick.
Ive made this dish four times now. It’s superb. So tasty. I added some fresh dill to the brown butter just before laying the filet in the pan. It’s a favourite of mine.
Paul
I’m so happy you enjoyed that. Thank you for sharing that with us!
Why you guys don’t put temperature and time all the time on everything you cook
Hi Helen! We definitely try on every recipe. This recipe specifically is pan made so we included this in the recipe “Heat a large (10-12″) light colored pan over medium heat”
Hi,Natasha. Thanks for this recipe. We really liked it. Thanks for sharing recipes with us. God bless u.☺🌹💖
Thank you Olga! You’re so nice! God bless!
Made this tonight, served with watermelon and corn on the cob. Weird combination but so good.
I’m so happy you enjoyed that, Cindy!
With hair down or not your recipes are so good! You are a very nice and humble woman Natasha!
We love you for that ❤
You’re so welcome Migena! I’m happy you are enjoying these!
Thank you Migena 🙂
Natasha, your link for farm raised vs wild caught salmon doesn’t work. I wanted to read up on it. I tried looking online and most articles set they are both similar in nutrients, PCBs etc.
Hi Tonya, here is the article where I wrote more about the difference between wild caught salmon and farmed. I’m not sure it’s as in depth as what you are looking for. From what I’ve read, they are similar in nutrient, but wild caught doesn’t have hormones, or any other additives in the feed.
Salmon recipe was delicious. Please tie your hair when working around food. Thank you.
She is not cooking your food and not working for a restaurant. She is simply sharing her recipes with you and doing an amazing job at it. Leave her alone
The sauce truly is delicious! Because my salmon filet was fairly thin, I decreased the time to 2 minutes per side, watching the heating line on the sides of the filet. It’s beautifully plated with a green vegetable, the sauce—which flavored the garlic green beans, as well, that made them even yummier— and the parsley garnish. Thank you for such a quick easy entree after a very long day.
I’m so happy to hear that! Thank you for sharing your great review, Jeanie!
This was a easy and yummy salmon recipe thank you Natasha, love ur recipes😋
That’s just awesome!! Thank you for sharing your wonderful review, Tatyana 🙂
El YumYum! This is the best salmon I ever made. Definitively something I will make again.
Awesome, I’m so glad to hear that! Thanks for sharing your excellent review!
Another fantastic recipe! I have attempted many times to make salmon at home, but it never tasted this good!! Thank you for making it so easy to follow along 🙂
My pleasure Kelli, I’m glad you love it! Thanks for sharing your excellent review!
Lovely! looks sooo… appetising!!
It’s delicious, I hope you try it Sheeba!
If you needed to make more salmon than would fit in one skillet, would you try to juggle two skillets simultaneously, or put the first four fillets in a low oven to keep warm while you did a second batch?
Hi Chris, If you are making a double batch, it might be safer to cook in two pans since if you overcook or burn the brown butter, it can result in a bitter taste.
Oh and my kids really liked it and they normally aren’t big on fish. Thanks again!
That is just the best!! I’m so happy to hear that!
Ok now this was good and you are right – too easy! Thanks for another great recipe!
Awesome!! I’m so glad you enjoyed it 🙂 Thank you for the amazing review!
Love your videos and recipes, but PLEASE tie your hair back. No one cooks with that kind of hair at home. It’s not realistic.
Hi Cherie, interestingly enough, I have found that my videos perform better (get more views), when I have my hair down. I agree with you – it’s more realistic to put it up when cooking at home and I often do also, but for filming, I do have my hair styled similar to what you would see on many cooking shows such as food network 🙂
Haha really!? Of course Natasha needs to have beautiful hair for cooking videos!! You don’t have to post this comment. I just thought it was a funny remark 😉
Thanks Katy! I should start keeping track of how many people actually email me directly to tell me I should wear a hairnet – now those are the funny ones! 😉
I would really like to make this recipe a my husband and I really like shrimp. I am not able to eat have dairy. Would coconut cream work in this recipe for the cream? We like coconut and I may deep fried coconut shrimp a lot.
Hi Cathie, this recipe does not have cream in it – are you referring to a different recipe possibly? If you are referring to the butter in this recipe – Are you able to have ghee? If you strain off the browned butter to remove and discard the milk solids before adding the salmon, you are essentially getting ghee. There are several articles online (like this one) that go into more detail on ghee. I haven’t tried this with coconut oil so I can’t speak to that substitution.
I am not a big fan of salmon. How would another type of fish work?
Hi Lisa, the original recipe from Ina that inspired this was for Sole.