Lemon Brown Butter Salmon

Lemon Brown Butter Salmon

Serves: 2–4
Time: ~25 minutes
Vibe: Bright, rich, restaurant-worthy without trying too hard

Ingredients

• 2–4 salmon fillets (6 oz each, skin-on or off)
• Salt and freshly cracked black pepper
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of ½–1 lemon (to taste)
• 1 tbsp fresh parsley or thyme, finely chopped
• Optional: a pinch of red pepper flakes or capers for pop

Instructions

1. Season the salmon
   Pat salmon dry and season generously with salt and pepper on both sides.
2. Sear the salmon
   Heat olive oil in a large skillet over medium-high heat.
   Place salmon skin-side down and cook 4–5 minutes until golden and mostly cooked through. Flip and cook another 1–2 minutes. Remove salmon and set aside.
3. Brown the butter
   Lower heat to medium. Add butter to the same pan.
   Let it melt and cook, swirling often, until it foams and turns golden with nutty brown flecks (about 2–3 minutes).
4. Build the sauce
   Add garlic and cook 30 seconds until fragrant.
   Stir in lemon zest, lemon juice, herbs, and red pepper flakes or capers if using.
5. Finish
   Return salmon to the pan and spoon the brown butter sauce over the top. Cook 1 more minute. Taste and adjust salt or lemon.
6. Serve immediately
   Spoon extra sauce over each fillet—don’t be shy.

Side Pairings (Pick 1–2)

Classic & Comforting

• Garlic mashed potatoes or lemon-olive oil roasted potatoes
• Buttery green beans with almonds
• Creamy risotto (especially Parmesan or lemon risotto)

Light & Fresh

• Roasted asparagus or broccolini with lemon zest
• Arugula salad with shaved fennel, Parmesan, and vinaigrette
• Herbed couscous or quinoa with parsley and olive oil

Cozy but Balanced

• Wild rice pilaf with herbs
• Sautéed spinach with garlic and a squeeze of lemon
• Crusty bread for soaking up every last drop of brown butter

Wine Pairings 🍷

White Wines (Best Match)

• Chardonnay (unoaked or lightly oaked) – echoes the butter while staying fresh
• Sauvignon Blanc – bright acidity cuts through the richness
• Pinot Gris / Pinot Grigio – clean, citrusy, easy win
• Viognier – aromatic and silky if you want something a little luxe

Rosé (Underrated but Excellent)

• Dry rosé – crisp enough for lemon, fruity enough for salmon

Red (If You Must—but it works)

• Pinot Noir – light-bodied, low tannin, and salmon-friendly

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