Brown Butter Lemon Salmon | The Recipe Critic

Brown Butter Lemon Salmon is a freshly seared salmon sautéed in olive oil, infused with a brown butter glaze with fresh parsley, thyme and rosemary herbs with a squeeze of fresh lemon juice. This is the perfect balance of a light and tasty family meal!

Salmon is quick and easy to make and is insanely delicious! If you love all the flavor of salmon try this Walnut Crusted Maple Salmon, Honey Garlic Dijon Broiled Salmon (15 Minutes!) or Baked Sesame Teriyaki Salmon.

Brown Butter Lemon Salmon

Salmon is by far one of my most favorite meals!

It is simple to make, tastes out of this world and is light and flavorful.

This brown butter lemon salmon is just that!

Light and flavorful in every bite, it comes together quickly and easily plus the flavoring is seriously the BEST!!

You can’t go wrong with this salmon.

The tender, juicy pieces of salmon falls apart and melts in your mouth with every bite.

Once you start eating there is no controlling you to hold back. It is SO good!

What you need to make Brown Butter Lemon Salmon:

These salmon fillets are perfect for already being portioned out for each person and easy to sauté.

A little bit of olive oil to coat the pan and some fresh herbs to enhance the salmon even more.

This brown butter lemon salmon turns out to be light and flaky with tender pieces of salmon meat.

It is one unforgettable taste that you will be craving every time you hear the word salmon.

• Salmon: Fillets are best and cook perfectly in portions.
• Olive Oil: It is best to cook in an oil to help from sticking to the pan.
• Salt and Pepper: to taste!
• Butter: Adds that rich brown butter flavoring.
• Lemon: Juice from a half of a lemon.
• Thyme, Parsley Rosemary: Chopped and has the perfect blend of herbs and flavor to add to this salmon.

How to make Brown Butter Lemon Salmon:

This just takes minutes to make and turns out AMAZING!

You will be surprised how quick, easy and painless this brown butter lemon salmon recipe is to make.

It is a tried and true favorite and will be easy to make on a busy weeknight.

1. Sauté the salmon: In a large skillet add the olive oil and turn to medium high heat. Add the salmon skin side down and cook for 4-5 minutes. Flip to the other side and continue to cook for 4-5 minutes until the top has a golden brown crust and the salmon flakes easily. Remove and set aside on a plate.
2. How to make the brown butter: Add the butter to the pan. Whisk until the butter starts to foam and turn brown. Add the lemon juice and fresh herbs. Return the salmon to the pan and serve.

How do you know when Salmon is done cooking?

Salmon is one of the easiest meats to cook.

It comes together quickly and easily with this walnut crusted maple salmon recipe.

Once you start to notice there is little juice around the salmon, that entails that the salmon is being cooked through.

Cook the salmon further only to get the degree of doneness that you desire.

Using a meat thermometer to measure the internal temperature can help during this process when cooking this walnut crusted maple salmon recipe.

When flakes separate easily but the salmon is translucent, its rare but edible. My favorite part!

Try not to overcook your salmon as it can become dry and tough to enjoy.

Keep in mind a thicker piece of salmon will take longer to bake compared to a thinner piece of salmon.

The FDA recommends an internal temperature of 145 degrees Fahrenheit to be enjoyed.

A 2 to 3 pound salmon filet will cook at:

• 425 degrees Fahrenheit 7 to 10 minutes
• 400 degrees Fahrenheit 12 to 15 minutes
• 375 degrees Fahrenheit 16 to 20 minutes
• 350 degrees Fahrenheit 21 to 24 minutes

What to serve with Salmon:

Greens always seems to brighten up a plate of salmon.

I love a mixture of vegetable on my plate next to meat.

These vegetable, side salad, rice or even a side of bread complete this Walnut Crusted Maple Salmon.

Any of these side dishes will pairs well and adds so much more to this meal making it complete.

For a lighter side, this Walnut Crusted Maple Salmon has all the nutrients and tastiness you need.

Enjoying it as is, words just as great!

Tips for making Brown Butter Lemon Salmon:

• How to know your salmon is cooked: The meat is cooked with the fat liquifies and runs out. Cook the salmon further only to get the degree of doneness that you desire. When flakes separate easily but the meat is translucent, its rare but edible.
• Bake or broil: This is a toss up. I do love baking my salmon and love having that tender juiciness. Broiling a salmon brings out its natural oiliness. Also, it creates a great glaze on the crust.
• Aluminum foil: this is a MUST to keep in all the juices and teriyaki sauce will soak in the salmon as it is baking. Plus an easier clean up for you!
• Different types of fish: I recommend using fresh salmon but this sauce will work well on other types of fish such as swordfish, halibut, cod and trout.

How to store Salmon:

• Making ahead: really the only thing you need for this recipe is the sauce and the salmon. You can make the sauce ahead of time and when ready warm up to drizzle over top of your salmon before baking it.
• Refrigerating: when you have baked your salmon, let cool completely and add to an airtight container. Let rest in your refrigerator for 5 to 7 days.
• Freezing: let your salmon cool completely before storing it in the freezer. Add it to a ziplock bag and remove all the air out of it. Then, place in the freezer for 1 month. When ready to reheat, you can thaw for 24 hours in the refrigerator or cook at 425 degrees Fahrenheit for 8 to 10 minutes or until it is warmed up.
• Warming up: I prefer the oven to reheat my items but for meal planning the microwave is quicker and less hassle. Simply microwave for 1 to 2 minutes at a time not over heating it.

More Delicious Salmon Recipes to Try: