Servings: 4 people 1 1/4 lb skinless boneless salmon fillets, cut into 4 filets (5 oz each about 1″ thick) 1/2 tsp salt 1/8 tsp black pepper 4 Tbsp unsalted butter 1 tsp grated lemon zest 4 Tbsp freshly squeezed lemon juice, from 2 lemons 1 Tbsp fresh parsley, minced
Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper. Grate 1 tsp of lemon zest then squeeze 2 lemons for 4 Tbsp lemon juice.
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).
Add seasoned salmon and cook uncovered on the first side 3-4 minutes until golden brown then flip salmon and cook another 2 to 3 minutes or until flaky and fully cooked through with an internal temperature of 145˚F.
In the last 2 minutes of cooking, add 1 tsp lemon zest and 4 Tbsp lemon juice to the pan. Spoon the sauce over the salmon as it cooks.
Transfer salmon to plates, drizzle with sauce, and sprinkle the pan-cooked salmon with freshly chopped parsley and black pepper to taste. Serve right away.