We loved it! Very tasty, I enjoyed every bite down to the last one! From what I’ve read, they are similar in nutrient, but wild caught doesn’t have hormones, or any other additives in the feed. . 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. Would if be okay if I substituted Chicken for salmon? That’s so awesome! Awesome!! Thanks for finally writing about > Pan Seared Salmon with Lemon Butter (VIDEO) – Stir in butter and honey and whisk until combined, set sauce aside. Would coconut cream work in this recipe for the cream? Let sauce simmer until it has reduced by half, about 3 minutes. Ours was a 10″ skillet and we used 1 1/4 lbs, but there is enough sauce to use a slightly larger filet. Make the lemon butter sauce. That’s so great! I hope you try this recipe soon. Hi Natasha! It was the best ever.. I’m so glad you enjoyed it! Of course Natasha needs to have beautiful hair for cooking videos!! Read more about the differences between wild caught and farm raised salmon here. Thanks for sharing recipes with us. Published February 20, 2017. This recipe moves fast so have your ingredients ready before you start the stove. Made this tonight, served with watermelon and corn on the cob. Definitively something I will make again. We love you for that ❤. Awesome, I’m so glad to hear that! Thank you for making it so easy to follow along . Thank you Natasha! Pan Seared Salmon with Lemon Butter (VIDEO). Read my disclosure policy. How do I prevent it from falling apart? I have attempted many times to make salmon at home, but it never tasted this good!! Finally, a stiff/strong spatula helps to get the fish off the pan in the case the crust does adhere to the pan. Baked? I t’s a keeper! Again, better browning. I will definitely make it again!!!! Serve right away. Don’t move salmon as it cooks. You’re welcome! In a small saucepan, melt 1 tsp butter over medium heat. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). 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!? It’s delicious, I hope you try it Sheeba! So glad that worked out great, Mary. How would another type of fish work? This was so simple and delicious! Hi Cherie, interestingly enough, I have found that my videos perform better (get more views), when I have my hair down. This salmon recipe requires minimal ingredients and it comes together so quickly. I’ve watched your video three times and made this twice. Pour in chicken broth and lemon juice. Q: What is your all-time favorite, GO-TO Salmon recipe? 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)*. Pour in chicken broth and lemon juice. The browned butter is ready when it turns light brown in color and the solid bits turn a darker brown. So simple to make and so tasty. Would all the sauces and spices still taste good on it? I hope that helps! Spoon the sauce over the salmon as it cooks. I’m so happy to hear that! God bless u.☺. Thank you for such a quick easy entree after a very long day. Thanks and God bless you Sister. My pleasure Kelli, I’m glad you love it! . We love all of your recipes, so this one should be a hit with my family as well!! Thank you again and I wish you and your beautiful family the best! Crispy Pan Seared Salmon with a Lemon Garlic Butter Sauce is a deliciously easy salmon recipe ready in minutes! 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! My children and I also loved eating some plain rice with the remaining butter sauce…yummmm!!! Thank you for your kind words and great feedback, it helps inspire me to do better and create more content. Use a light colored pan (such as stainless steel or white enamel coated) so you can watch the color changing. I didn’t change a thing about the recipe. Searing the salmon forms and irresistible exterior which seals in the salmon's moisture resulting in a flaky, juicy salmon filet. The sauce is so zesty, fresh and makes every bite memorable. Serve immediately. Natasha’s favorite tips to unleash your inner chef! I have not tried this recipe specifically but I imagine it will work. 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 followed the recipe as exactly as. Any suggestions? Leave her alone. I made this Salmon tonight..My husband is not a fan of salmon, but it was a hit..He loved it.. God bless! Stir in butter and honey, set sauce aside. I added some fresh dill to the brown butter just before laying the filet in the pan. I hope that helps. Let salmon rest at room temperature briefly, so it cooks evenly. Fish don’t develop protein chains to hold together the same way red meat has. So tasty. Thank you! ; Chicken broth – to create a sauce… With hair down or not your recipes are so good! What does it mean if the salmon falls apart easily when trying to take it out of the pan? Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper. You won’t believe the easy ingredients! Searing the salmon results in a flaky, juicy salmon filet. Salmon is one of our favorite dinners, so glad you enjoyed this recipe! I haven’t tried this with coconut oil so I can’t speak to that substitution. I just thought it was a funny remark , Thanks Katy! Hi Cathie, this recipe does not have cream in it – are you referring to a different recipe possibly? Stir and swirl often, otherwise the milk solids and water can pool under the butter and erupt/ splatter as the pressure builds up. 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). 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). I am not a big fan of salmon. That is just the best!! Thanks for stopping by! Serve it with a sauce. Another fantastic recipe! Add the olive oil to a large saute pan over medium-high heat and once it begins to lightly smoke add … Ive made this dish four times now. Be sure to add the juice before it finishes cooking to give it a chance to simmer a little bit on the stove. Save my name, email, and website in this browser for the next time I comment. She is simply sharing her recipes with you and doing an amazing job at it. Once using wild caught salmon and the second time farm raised. Don’t you love how delicious simple recipes can be! I used a high quality stainless steel pan like you. There are several articles online (like this one) that go into more detail on ghee. We are so happy you're here. If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Salmon should still look slightly pink in the center. Dab salmon dry before adding to pan, this will give you better browning. Thanks for another great recipe! Thank you! Pan-Seared? We changed it to a Salmon Meuniere and simplified it even further, removing the dredging step to make it gluten free and grain free! 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. Hashtag them #natashaskitchen, If you’ve tried it and loved it, let me know in a comment below! Literally all you need is: salmon, lemons, butter, salt, pepper and parsley! Thanks. Oh my yum! I wanted more but there was no leftover. 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! Natasha’s kitchen has been my go-to recipe page for over a year now. It is now my “Go To” Salmon Dish. Why you guys don’t put temperature and time all the time on everything you cook, Hi Helen! A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. I would really like to make this recipe a my husband and I really like shrimp. I am not able to eat have dairy. FREE BONUS: 5 Secrets to Be a Better Cook! The salmon came out very soft inside and flaky yet crunchy on the outside. Meanwhile, prepare the garlic lemon butter sauce. It’s a favourite of mine. The sauce truly is delicious! Pan Seared Salmon are super crispy on the outside, while soft, tender and flakey on the inside, finished with a silky, flavourful buttery sauce. You’re so nice! I appreciate your awesome review! I wanted to read up on it. I absolutely love your recipes! The inspiration for this pan cooked salmon came from Ina Gartens “Easy Sole Meuniere” from her Back to Basics cookbook (one of my all-time favorites cookbooks from Ina).