Salmon with brown butter and lemon
- 2 tablespoons olive oil
- 4 (6-ounce) wild salmon fillets (skin on)
- 3 tablespoons unsalted butter (divided)
- 1 shallot (peeled, finely minced)
- 2 tablespoons parsley (finely chopped)
- 1 lemon (juiced)
- Kosher salt and freshly ground pepper (to taste)
Pat salmon pieces dry with paper towels. Using a paring knife or razor blade, score the skin 2-3 times. Season fillets on both sides with salt and pepper to taste.
In a large, cold, nonstick skillet add olive oil, 1 tablespoon of butter and salmon, skin-side down. Place the pan over medium heat, allowing the pan and salmon to heat up together. Cook until the skin is golden brown and crispy and 3/4 of the way cooked, about 10-12 minutes.
Flip the salmon and pour off any excess fat. Add the shallots and remaining 2 tablespoons of butter to the pan. When the butter is bubbly and beginning to drown, stir in the parsley and begin basting the fish with the butter sauce by tilting the pan and spooning the butter mixture over the top. Baste for about 1 minute, then stir in the lemon juice. Remove the fish to a serving platter, pour the pan sauce on top of fish and serve immediately.