Brown-Butter Salmon With Scallions and Lemon
Updated Oct. 28, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds salmon, skinless or skin-on (1 large fillet or four 6-ounce fillets)
- Salt and black pepper
- 1lemon
- 6tablespoons unsalted butter
- 1bunch scallions, thinly sliced
Nutritional analysis per serving (4 servings)
523 calories; 40 grams fat; 16 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 36 grams protein; 561 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. Pat salmon dry, and season with salt and pepper. Set aside. Using a vegetable peeler, peel the zest of the lemon in wide strips. Cut the lemon into wedges for serving.
- Step 2
In a large, ovenproof skillet, melt the butter over medium. When it’s foaming, add the scallions and the lemon peel, and season with salt and pepper. Cook, stirring occasionally, until the butter turns brown and smells nutty, 3 to 6 minutes. (If you’re using a light-colored pan, you’ll see the browned bits in the skillet. If you’re using a dark-colored pan, look for dark spots on the white parts of the scallions; those are browned bits of butter and a sign to remove the skillet from heat.)
- Step 3
Immediately remove from heat, and add ⅓ cup of water. Stir to combine. Lay the salmon, skin side down (if there’s skin), into the sauce. Cover the skillet and bake until cooked through, 15 to 20 minutes, or slightly longer if you’re cooking a single, large piece. (You’ll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part registers 120 degrees.)
- Step 4
Eat the salmon with a spoonful of sauce and a squeeze of the lemon.
Private Notes
Comments
Wait, what? You don't eat the skin? Crispy salmon skin is up there with well-buttered baked sweet potato skin - underrated and oh, so delicious! Can I have yours?
Its best to cook the salmon separately( for a crisp top and skin) and pour sauce on top. I would reduce the sauce a bit too.
Skin side down in a wet sauce- never! Soggy salmon skin is revolting and is much better removed here.
Dude! This is so good and so easy it’s almost criminal. It is elevated and accessible. This will be in my permanent rotation and perfect for a dinner party. If you like salmon, this is your go to.
Based on others' comments, I made the sauce in a small saucepan, pan-seared the salmon until crispy, and poured the sauce on to serve, which was delicious. I also added some maple syrup to the sauce and next time I would add even more, the sugar/butter combo is so good!
Is this cooked on the stovetop or the oven? Recipe says preheat oven and then never mentions it again. Did anyone proof this?
"Immediately remove from heat, and add ⅓ cup of water. Stir to combine. Lay the salmon, skin side down (if there’s skin), into the sauce. Cover the skillet and bake until cooked through, 15 to 20 minutes, or slightly longer if you’re cooking a single, large piece. "