Dinner · 20 min · mediterranean

Brown Butter Lemon Salmon

Mediterranean flavors, weeknight effort. Salmon fillets meets butter in a 20-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 36 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Salmon fillets
• 6 tbsp Butter
• 2 Lemon
• 3 cloves Garlic
• 2 tbsp Capers
• 2 tbsp Parsley

Steps

1. Pat the salmon very dry with paper towels and season with salt and pepper — dry skin crisps; wet skin sticks.
2. Sear skin-side down in a hot oiled skillet, 5 to 6 minutes, pressing gently the first 30 seconds so the skin stays flat and crackling.
3. Flip and cook 2 minutes more, until just opaque; move to warm plates.
4. Wipe out the pan, melt the butter over medium heat, and swirl constantly until it foams, turns amber, and smells nutty, about 3 minutes — pull it the second it browns.
5. Off the heat, stir in the minced garlic, capers, and the juice of both lemons; it will sizzle furiously.
6. Spoon the foaming brown butter over the salmon, shower with parsley, and serve immediately — brown butter waits for no one.

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