Lemon Pepper Salmon
Lemon pepper salmon that's super easy to cook and pan fried so it's ready in 15 minutes. Coated in lemon pepper and a smooth lemon butter sauce to finish.
Ingredients
- 1 pound salmon
- coarse salt & pepper to taste
- Oil for cooking
Butter sauce
- 2 tablespoon butter
- 1 lemon, squeezed
- 1 teaspoon lemon pepper seasoning
- 2 sprigs fresh thyme
Instructions
- First, if using skin on salmon you will want to make 2-3 small slits in the skin. This will help the skin become crispy all the way through. Mix together the fresh lemon juice, thyme and lemon pepper seasoning.
- Season the salmon with coarse salt and pepper.
- In a frying pan on medium high heat add oil then lay the salmon down skin side first. Allow the salmon to cook and you can watch the sides as the color starts to change.
- Check the skin layer and if it's browned and look flip to the other side of the salmon. Continue cooking the salmon and use the sides as a guide to how done the salmon is. You'll notice shift from a dark pink to a very light pink. Every few minutes give the salmon a flip if its' really thick. When the salmon is done it will easy flake with the piercing of a fork. When the salmon is done move to next step.
- Now, place the salmon skin side up and lower the heat to medium. Add in the butter and wait for it to melt. Then add in the lemon mixture you made earlier.
- Continue to swirl the pan as the sauce lightly bubbles and starts to thicken. Once the sauce has thickened remove from heat.
- Serve the salmon with the lemon butter drizzled over top. Serve hot and enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you